Cinnamon Streusel Babke Food

CINNAMON STREUSEL BABKE

Steps:

• To make the dough:
• Combine the flour, caster sugar and salt in the bowl of a stand mixer and make a well in the centre. In a separate bowl, combine the warm water, yeast and white sugar and allow to stand for 10 minutes or until frothy, to ensure the yeast is active. In a separate bowl, mix together the eggs and the yolk.
• In a small saucepan, warm the butter, cream and milk together until the butter is just melted; do not allow the mixture to boil. Set aside until it is lukewarm. Pour the yeast mixture into the well then add the eggs and the milk mixture. Using a wooden spoon, stir to combine then gradually incorporate the flour until you have a rough dough. Using the dough hook attachment, knead on low-medium speed for 10 minutes or until you have a smooth dough that starts to come away from the sides of the bowl. Cover the bowl with baking paper and plastic wrap and allow to rise in a warm place for 3 hours or until doubled in volume.
• To make the cinnamon sugar:
• Combine the cinnamon and sugar in a bowl and set aside.
• To make the streusel topping:
• Rub together the flour, butter and sugar with your fingertips to make a fairly fine crumble. Set aside.
• To assemble and bake:
• Line a round 30 cm (12 inch) cake tin or a deep square 25 cm (10 inch) baking dish. When the dough has risen, punch it down by throwing the dough onto a lightly floured benchtop. Do not knead or add more flour, as this will toughen the dough. Divide into 2 equal pieces. Roll out 1 piece to a large rectangle, about 65 x 40 cm (25½ x 16 inches). Brush with half the melted butter, sprinkle with half the cinnamon sugar and scatter over half the sultanas. Roll up lengthways to form a log. Repeat with the remaining dough.
• Cut each log into 5 cm (2 inch) sections. Place these in a circular fashion into the prepared tin, starting from the outside, cut side up, leaving about 1 cm (½ inch) between each one. Once the pieces are all in place and evenly distributed in the tin, press down gently with your hand so they are all the same height. Brush with the extra melted butter and then sprinkle evenly with the streusel topping. Cover with a light tea towel and allow to rise for a further 2 hours or until almost doubled in volume.
• Preheat the oven to 170°C (340°F/Gas 3). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven. Serve warm or cover with a light tea towel until cool. If you wish, reheat it later, wrapped in foil.

CINNAMON BUN BABKA

Steps:

• To prepare the dough: In the bowl of a standing electric mixer fitted with a dough hook, dissolve the yeast in 1/4 cup of the warm water. Sprinkle in 1/4 teaspoon of the sugar and let stand until foamy, about 10 minutes.
• Turn the mixer on low speed and add the remaining water, sugar, melted margarine, eggs, and salt. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining flour, and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft.
• Knead the dough on a lightly floured surface, until smooth and elastic. Rub the inside of a mixing bowl with the oil and put the dough in it, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature for about 1 1/2 hours, until doubled in size.
• To prepare the filling: Combine the brown sugar and cinnamon in a mixing bowl. Add the orange zest, raisins, walnuts, and melted margarine. Fold the ingredients together to combine.
• Preheat the oven to 325 degrees F.
• Line a sheet pan with parchment paper and brush with melted margarine.
• Roll the dough out on a lightly floured surface into a large rectangle, about 10 by 18-inches. Brush the surface of the dough with melted margarine and spread the filling evenly across. Roll the dough up, jelly roll-style, into a long cylinder, and twist it a few times like your wringing out a towel. Put the dough on the sheet pan and coil it around like a pinwheel, tuck the loose end of the dough under so it doesn't unravel. Brush the top of the dough with more melted margarine. Bake for 45 minutes to 1 hour until your kitchen smells like cinnamon, and the babka is golden brown. Cool in the pan for 5 minutes, and then transfer to a wire rack.
• To prepare the orange glaze: Mix the all the ingredients together in a bowl, until the sugar dissolves. Whisk the glaze to smooth out any lumps; drizzle it over the top of the babka while it is still warm.

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
• Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

CINNAMON STREUSEL PANCAKES

Steps:

• Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the buttermilk and egg yolks to the flour mixture. Whisk together until everything is coated with the liquid.
• Melt the butter in a saute pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown. Pour the butter into the batter and whisk everything together just until all ingredients are incorporated. Let the batter sit on the counter for 30 minutes or overnight in the fridge to thicken and let the buttermilk work its magic.
• Before cooking, in a small bowl, whisk the egg whites until fluffy and stiff. Fold the egg whites into the pancake batter.
• Heat a large cast-iron skillet over medium-low heat for about 5 minutes. Heavily grease the skillet with oil. Use a measuring cup to ladle about 1/3 cup batter per pancake into the skillet, being careful not to overcrowd the surface of the skillet. Sprinkle with some Cinnamon Streusel. Cook until bubbles form on the top of the pancakes and the bottoms are golden brown, 2 to 4 minutes. Flip and cook until the other sides are lightly browned. Serve hot with clarified butter and syrup.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Using your fingers or a food processor, combine the flour, brown sugar, cinnamon and salt. Mix in the butter until crumbly. Spread the mixture on the prepared baking sheet and bake for 10 minutes. Break the mixture apart and mix the streusel. Let cool.

CINNAMON BABKA

Steps:

• Cream the butter and 1/2 cup sugar until smooth.
• In a separate bowl, beat the egg yolks until they are creamy. Mix the yeast in warm water with 1/2 teaspoon of sugar. When this thickens, add it to the egg yolks with the vanilla and salt.
• Combine the milk with the egg yolks and the creamed butter and sugar. Begin adding the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Knead the dough until it is no longer sticky.
• Cover the dough and allow it to rise in a warm place until it doubles.
• Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
• For the topping, cream the cinnamon, sugar and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with this topping and place in a preheated 350 degree F oven for 30 minutes.

PUMPKIN BABKA WITH CHOCOLATE STREUSEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix 1/4 cup light brown sugar, dark brown sugar, walnuts, 1 teaspoon cinnamon, and 1/4 teaspoon ginger together in a bowl. Cut in 1 1/2 teaspoon butter with a pastry blender until mixture is crumbly. Divide streusel mixture between two bowls. Mix chocolate chips into one bowl.
• Combine 1/2 cup butter, 1/2 cup light brown sugar, and white sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree, sour cream, dark rum, and vanilla extract; mix well.
• Combine flour, 1 teaspoon cinnamon, baking soda, and sea salt in a bowl. Beat gradually into the pumpkin mixture until batter is smooth.
• Spoon half of the batter into the prepared pan. Sprinkle chocolate chip streusel over batter, keeping it away from the sides of the pan. Spoon remaining batter on top, spreading it to the edges of the pan. Sprinkle remaining streusel on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack; let cool for 30 minutes. Invert cake onto the wire rack to cool completely.
• Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over the top and side of the cake. Chill cake until chocolate is set, about 20 minutes.

CHOCOLATE-CINNAMON BABKA

Steps:

• Preheat the oven to 350 and grease two loaf pans.
• To make chocolate filling:
• In the bowl of a food processor (I use a mini-prep for this), chop the broken up chocolate, cinnamon and sugar until the mixture looks coarse and sandy. If you do not have a food processor, simply chop the chocolate finely and mix with cinnamon and sugar.
• Cut in the butter or margarine with a fork.
• To make streusel:.
• In a medium bowl, combine the confectioner's sugar and flour, then cut in the butter or margarine until it resembles coarse crumbs.
• To assemble:.
• Roll out the dough as thinly as possible on a lightly floured surface to form a 15x4 inch rectangle (the thinner you roll out the dough, the greater the swirl effect inside).
• Sprinkle the dough evenly with the filling then roll up tightly lengthwise so that you are left with a long log. Seal the seam if you can.
• To create the swirl: fold the log in half (it should look like a squished letter 'U') and then twist the 'U' a few times so it looks like a twisted rope.
• Immediately place the shaped loaf into a greased loaf pan and set aside to rise for 30 min or so.
• Brush the loaves with the egg wash, then sprinkle heavily with the streusel topping.
• Place the loaves on a baking sheet (never bake without something underneath - as the cake rises, the streusel can tumble out of the pan onto the oven floor, creating a smoky mess) and bake for 30-40 min, depending on the size of your loaves. They should be a deep golden brown on top.