Polish Cinnamon Babka Food

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CINNAMON BABKA



Cinnamon Babka image

Provided by Food Network

Categories     dessert

Time 53m

Yield 15 servings

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup sugar, plus 1/2 teaspoon
4 egg yolks
1 package dry yeast
1/4 cup warm water
1/2 teaspoon vanilla extract
1 teaspoon salt
1 cup milk
2 cups flour
1 cup raisins
1 teaspoon ground cinnamon
1 cup sugar
1/4 pound butter
1 egg
2 tablespoons milk
1 cup flour

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.

POLISH BABKA WITH OPTIONAL CHEESE FILLING



Polish Babka With Optional Cheese Filling image

This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries and the optional saffron. I must say this is one of my favorite home made or store babkas bought to date. The filling was so creamy and rich.

Provided by Rita1652

Categories     Yeast Breads

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 22

1/4 ounce dry yeast
1/4 cup lukewarm water
10 tablespoons soft butter
1/2 cup sugar
1 teaspoon salt
4 egg yolks, room temperature
1 lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
5 cups flour, sifted
1 cup milk, scalded and cooled to lukewarm
1 cup white raisins or dried cherries, or
1 cup dried cranberries (soaked in hot apple juice for 15 minutes and drained)
1/3 cup fine unseasoned breadcrumbs
1 egg yolk, beaten
2 tablespoons water
1/4 cup sliced almonds
12 ounces cream cheese, softened
1/3 cup sugar
1 egg yolk
1 lemon zest
1 pinch saffron (added to the warm water above) (optional)

Steps:

  • Add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
  • Cream butter and sugar in a large mixing bowl.
  • In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
  • Add yeast and water, lemon rind, cinnamon and cardamom.
  • Add flour alternately with milk and beat well to make a smooth batter.
  • Add raisins and knead by hand until batter leaves the fingers.
  • Let rise in a warm draft free place until double (about 1-1/2 hours). Punch down and let rise again until double.
  • Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 45-60 minutes.
  • Optional:.
  • Mix cheese filling ingredients together.
  • Place 1/2 the dough in the prepared pan place the filling mixture on the center of the dough, place the rest of the dough on the mixture. Try to pinch the dough together so filling is encased inside. Or roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan and let rise 30 minutes. Brush with eggwash and sprinkle with almonds. Bake 350 for 45-60 minutes.

Nutrition Facts : Calories 633.5, Fat 28.6, SaturatedFat 15.5, Cholesterol 171, Sodium 489.9, Carbohydrate 83.4, Fiber 3.4, Sugar 27.2, Protein 12.6

CINNAMON BABKA(COOK'S COUNTRY)



Cinnamon Babka(Cook's Country) image

Make and share this Cinnamon Babka(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     Yeast Breads

Time 4h15m

Yield 1 Loaf, 8 serving(s)

Number Of Ingredients 15

1 cup light brown sugar, packed (7 ounces)
1/4 cup all-purpose flour (1 3/4 ounces)
2 tablespoons unsalted butter, melted and cooled
1 large egg white
2 teaspoons ground cinnamon
1/8 teaspoon salt
1/2 cup whole milk, heated to 110 degrees
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour (10 ounces)
1/4 cup sugar (1 3/4 ounces)
1 1/2 teaspoons instant yeast or 1 1/2 teaspoons fast rising yeast
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces and softened

Steps:

  • FOR THE FILLING: Combine all ingredients in medium bowl. Set aside 1 tablespoon filling.
  • FOR THE DOUGH: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl. Whisk milk, egg yolks, and vanilla together in 1-cup liquid measuring cup.
  • Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on low speed until combined. Slowly add milk mixture and mix until dough comes together, about 3 minutes. Increase speed to medium-low and add butter, 1 piece at a time, until incorporated, about 1 minute. Continue to mix until dough is smooth and comes away from sides of bowl, 10 to 12 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and place in turned-off oven until dough has risen slightly, about 1 hour. Place in refrigerator until dough is firm and has doubled in size, at least 1 hour.
  • Line 8½ by 4½-inch loaf pan with parchment paper, allowing excess to hang over edges. Punch down dough on lightly floured counter. Roll out dough to 20 by 14-inch rectangle. Spread all but 1 tablespoon reserved filling over dough, leaving ½-inch border around edges. Working from short side, roll dough into cylinder and pinch along seam to seal. Position cylinder seam side up and roll back and forth until stretched to 18-inch length. Spread reserved filling over top of cylinder. Fold cylinder on top of itself and pinch ends to seal. Gently twist double cylinder twice to form double figure eight. Place shaped dough seam side down in prepared pan, cover loosely with plastic, and let rise in turned-off oven until doubled in size, about 1 hour.
  • Lightly beat whole egg in bowl. Remove loaf from oven and discard plastic. Heat oven to 350 degrees. Brush loaf with beaten egg. Bake until deep golden brown and loaf registers 190 degrees, about 45 minutes. Let cool in pan on wire rack for 20 minutes. Remove loaf from pan and cool completely, about 2 hours. Serve.
  • TO MAKE AHEAD: Instead of letting dough rise in step 4, cover shaped loaf with plastic wrap and refrigerate for up to 24 hours. Let dough sit at room temperature for 1 hour before baking.
  • **Once you've added the butter in step 3, if the dough is still sticking to the sides of the bowl after five minutes of mixing, add 2 to 4 tablespoons of extra flour. The test kitchen's favorite loaf pan measures 8½ by 4½ inches; if you use a standard 9 by 5-inch loaf pan, start checking the babka for doneness after 40 minutes.

Nutrition Facts : Calories 423.6, Fat 17, SaturatedFat 10.1, Cholesterol 109, Sodium 216.9, Carbohydrate 61.9, Fiber 1.5, Sugar 34, Protein 6.5

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