Polish Cinnamon Babka Food

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.

POLISH BABKA, ROBERT STRYBEL, NO-KNEAD, EASY

Steps:

• In a large bowl, mash the yeast cake with the sugar (note: the compressed yeast cake can be substituted with a package of active dry yeast; to activate, follow the directions on the package).
• Beat the 3 eggs and add to the yeast mixture.
• Heat the milk to very warm and dissolve the butter in it. Let cool slightly. Add to the yeast/egg mixture and add the flour, salt, grated lemon rind, vanilla extract and the dried fruit (I like cranberries, raisins, walnuts.) Mix well to blend all ingredients, but do not knead.
• Grease (here's where Kittencal's pan coating comes in handy, #78579) a 9-1/2 inch Babka pan, brioche mold, Bundt pan, or other tube pan and fill with the dough to about 1/3 full. (I use two 8" fluted babka pans.) Cover with cloth and let stand in warm place for about 2 hours (until the Babka dough has doubled in size.).
• Towards the end of the rising, preheat the oven to 350 degrees. When risen, place the Babka inside and bake it for about 40-45 minutes. (Note, if you use bakeware that is dark or colored on the outside, set the oven at 325 deg Fahrenheit.) It is fully baked when a wooden pick comes out clean. Should be a medium brown. If too light it will be underdone and damp.
• After baking, remove the Babka from the oven and let it cool for a few minutes. Carefully remove from pan and dust it with confectioner's sugar or glaze with icing.
• For the icing, combine the confectioner's sugar, lemon juice, and boiling water in a small bowl and mix together.
• If you glaze the Babka with the icing, sprinkle it with chopped walnuts, slivered almonds, raisins or finely chopped candied orange rind, before the icing sets.
• Let it cool completely before serving. Wrap leftovers tightly with plastic wrap for storage at room temperature. For longer storage, you can freeze the Babka, tightly sealed in a plastic bag.
• Cooking Tips: Soak dried fruits in brandy or Grand Marnier before using.

POLISH BABKA WITH OPTIONAL CHEESE FILLING

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.