BABKA
This delicious recipe for babka comes from "Entertaining," by Martha Stewart. This dough can be used to make cakes of various sizes. Note that baking time will vary depending on the cake size.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes three 8-inch cakes
Number Of Ingredients 16
Steps:
- Heat the milk; stir in the butter until melted; cool to lukewarm. Proof the yeast in the warm water.
- Beat the eggs, egg yolks, and sugar until thick. Add the salt, grated rinds, vanilla, and Grand Marnier. Add the milk-butter mixture to the egg mixture. Stir in the yeast.
- Add the flour, a cupful at a time, mixing with a wooden spoon. The dough should not be dry, but it should not be sticky. Too much flour will make a dry, crumbly cake. Add the almonds and raisins.
- Turn the dough onto a floured board and knead for about 5 minutes, until dough comes away from your hand. Butter a very large bowl and put dough in bowl. Cover and let rise until doubled in bulk. Punch down and let rise a second time until almost doubled.
- Preheat oven to 350 degrees. Butter the pans generously. (You can sprinkle pans with a tablespoon of sugar if you wish.) Divide the dough into 3 portions. Arrange evenly on the pans and cover loosely. Let rise to top of pans.
- Bake cakes in oven for 30 to 45 minutes, until golden brown. There should be a hollow sound when you tap the top with your knuckles. Cool for 5 minutes in the pans, then turn out onto racks to cool.
POPPY SEED AND APRICOT BABKA
Ever since I tasted grey poppy seeds in Austria (a specialty from an area called Waldviertel) they are my favorite kind but but they are hard to find; black poppy seeds work just as well. Poppy seeds turn rancid very quickly so grind them just before using, unless you have a source for freshly ground poppy seeds. Use only high-quality, soft dried apricots. Blenheim apricots which are grown in California are hands-down the best.
Provided by nch
Time 4h45m
Yield 12
Number Of Ingredients 21
Steps:
- Finely grind the poppy seeds for filling using a coffee grinder.
- Toast the almonds in a non-greased frying pan over medium-low heat until they are lightly browned, about 5 minutes. Let cool, about 5 minutes. Reserve about 1 dozen for the topping and finely grind the rest in a food processor.
- Combine ground poppy seeds, ground almonds, 1/2 cup milk, and 1/4 cup sugar in a saucepan. Slowly bring to a boil, stirring often. Cook until it starts to thicken, about 1 minute, stirring constantly. Remove from the heat. Stir in apricots and cardamom and let cool, then refrigerate until using.
- Whisk cream cheese, 2 tablespoons sugar, heavy cream, and vanilla together in a bowl until smooth. Refrigerate until using.
- Make the yeast dough: Heat milk and and butter in a saucepan over low heat. Remove from the heat and let cool to lukewarm, 2 to 3 minutes. Stir in yeast and let stand until it becomes frothy, about 5 minutes.
- Combine flour and salt in the bowl of a stand mixer. Add egg, sugar, vanilla, and yeast mixture. Knead for 4 to 5 minutes on low speed, until the dough is elastic and detaches from the bowl.
- Drizzle with a little vegetable oil and turn the dough over so it is lightly oiled all around. Cover the bowl with a damp tea towel and a large plate and let rise in a warm place for 60 to 90 minutes.
- Punch down the dough and roll it out on a silicone baking mat to a square about 1/4 inch thick. Evenly spread with cream cheese mixture and leave 2 inches free at the far end. Spread with an even layer of the poppy seed filling. Roll it up tightly using the baking mat, and fold in the two sides as you go. Pinch the seems together with your fingertips to seal. Place the roll on a large plate and refrigerate for 30 minutes to firm it up.
- Place the roll on a large cutting board and cut it in half lengthwise with a sharp, large knife, dipping it in warm water a few times so the filling won't stick.
- Gently separate the roll into two strands. With the cut sides inwards, twist the two strands around each other. Seal the ends by pinching with your fingertips. Grease a loaf pan and line with parchment. Place the babka in the pan. Cover and let rise in a warm place until visibly risen, 60 to 75 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coarsely chop the remaining almonds. Cut apricots into thick strips.
- Brush the dough parts with heavy cream. Place the apricot strips along the seams and sprinkle the dough parts with almonds and poppy seeds.
- Bake on the center rack of the preheated oven until nicely browned, 40 to 50 minutes. If the top browns before the time is up, cover it with a large sheet of parchment paper. Remove from the oven and let cool in the pan for 10 to 15 minutes. Gently unmold onto a wire rack and let cool completely before cutting.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 37 g, Cholesterol 45.3 mg, Fat 15.9 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 6.9 g, Sodium 144.1 mg, Sugar 18.1 g
APRICOT AND POPPY SEED JAM
A simple and delicious combination: fully riped apricots and poppy seeds. To make it fruity I used lime juice and Dr. Oetker's super gelling sugar 1:3. With this gelling sugar you only need 1/3 of the fruit weight to make the jam.
Provided by Thorsten
Categories Breakfast
Time 1h50m
Yield 4 glasses á 200ml
Number Of Ingredients 4
Steps:
- After pitting the apricots measure the fruit to make 900 g fruit for jam.
- Cut the apicots into small to very small pieces.
- Mix apricots and sugar in a suited pot and let stand for about 1 hour.
- Bring apricot mixture to a boil over medium high heat stirring frequently. Cook for 4 minutes strirring all the time.
- Remove from heat and add lime juice and poppy seeds. Mix.
- Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (then use 450 g sugar). Follow the instructions on the package.
Nutrition Facts : Calories 132.4, Fat 2.9, SaturatedFat 0.3, Sodium 3.2, Carbohydrate 26.4, Fiber 5, Sugar 21.5, Protein 4
POPPY-SEED CHEESE CREPES WITH APRICOT SAUCE
Yield Makes 12 filled crêpes, serving 4 to 6
Number Of Ingredients 16
Steps:
- In a large cheesecloth-lined sieve set over a bowl let the yogurt drain, covered and chilled, for 8 hours. Transfer the yogurt to a bowl, add the confectioners' sugar and the vanilla, and whisk the mixture until it is smooth.
- In a small heavy saucepan combine the apricots, the brown sugar, and 2 1/2 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 20 minutes. In a food processor or blender purée the mixture and force it through a sieve into a bowl. The sauce may be made 3 days in advance and kept covered and chilled. Serve the sauce either warm or at room temperature.
- Make 12 crêpes (procedure follows) with the poppy-seed crêpe batter. Mound 2 tablespoons of the filling in the center of each crêpe and fold the bottom third of the crêpe up over the filling. Fold in 1 inch of each side and fold down the top third of the crêpe to enclose the filling completely, forming a rectangle. Arrange the crêpe in one layer in a shallow baking dish, brush them with the butter, and bake them in the middle of a preheated 450°F. oven for 10 minutes. Serve the crêpes with the apricot sauce.
- In a blender or food processor blend the flour, the sugar, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, the poppy seeds, the zest, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
- Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
More about "poppy seed and apricot babka food"
POPPY SEED BABKA - VALENTINA'S CORNER
From valentinascorner.com
4.8/5 (6)Calories 301 per servingCategory Dessert
- In a small saucepan, add butter, salt, sugar and milk, heat until very warm but not hot (no warmer than 100 degrees).
- Remove from heat and add whisked eggs and yeast, stir to combine. Cover saucepan and allow yeast to activate, about 5 minutes.
TOP 6 RECIPES FOR HOMEMADE BABKA - THE SPRUCE EATS
From thespruceeats.com
HERBED GOAT CHEESE AND APRICOT BABKA RECIPE
From cook.me
POLISH POPPY SEED ROLL (MAKOWIEC) RECIPE - THE SPRUCE EATS
From thespruceeats.com
POPPY SEED BABKA RECIPE WITH FLUFFY YEAST DOUGH - KLARA`S …
From klaraslife.com
5/5 (4)Category Poppy Seed BabkaCuisine Baking, BreadTotal Time 1 hr 20 mins
- Dissolve the yeast in lukewarm milk and knead with the remaining ingredients in the food processor to a smooth dough. If the dough is too dry, pour in a little more milk. (Spoonful)
- Boil the milk with lemon zest, sugar and salt, first stir in the semolina, then the poppy seeds. Pull off the stove and let it cool.
KOSHER BABKA RECIPE WITH APPLE, POPPY SEED AND WALNUT
From kosherdelight.com
POPPY SEED BRAIDED BABKA WREATH - DREAMSTIME.COM
From dreamstime.com
POPPY SEED AND APRICOT BABKA | RECIPE | BREAD RECIPES …
From pinterest.com
MODERN MANNA RECIPE POPPY SEED BABKA - JEWISH WORLD
From haaretz.com
POPPY SEED BABKA, KOSHER NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
POPPY SEED HONEY BABKA - KITCHEN EPIPHANIES
From kitchenepiphanies.com
POPPY SEED BABKA - BRUNI BAKERY
From brunibakery.com
POLISH POPPY SEED BABKA – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
VIEW POPPY SEED AND APRICOT BABKA BACKGROUND
From asanisimasanailspot.blogspot.com
POPPY SEED AND APRICOT BABKA - KINOING.COM
From kinoing.com
POPPY SEED VEGAN BABKA - WANDERING-SENSES.COM
From wandering-senses.com
POPPY SEED BABKA NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
POPPY SEED AND APRICOT BABKA | BOB | COPY ME THAT
From copymethat.com
POPPY SEED AND APRICOT BABKA | RECIPE IN 2021 | RECIPES, FOOD …
From pinterest.co.uk
CHOCOLATE POPPY SEED BABKA - GROW WITH DOCTOR JO
From growwithdoctorjo.com
APRICOT PISTACHIO BABKA RECIPE | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
POPPY SEED BABKA - VALENTINA'S CORNER | BABKA RECIPE, HEALTHY …
From pinterest.ca
A RECIPE FOR UKRAINIAN POPPY SEED BREAD | TIME TO MAKE
From toa.st
POPPY SEED BABKA RECIPE WITH FLUFFY YEAST DOUGH - KLARA`S LIFE
From pinterest.ca
LONE GOOSE BAKERY | RECIPE - CHOCOLATE CITRUS POPPY SEED BABKA
From lonegoosebakery.com
POPPY SEED AND WHITE CHOCOLATE BABKA - MEIKE PETERS
From meikepeters.com
APRICOT CREAM CHEESE BABKA - BROWN EYED BAKER
From browneyedbaker.com
POLISH POPPY SEED ROLL, BEST MAKOWIEC RECIPE | JENNY CAN COOK
From jennycancook.com
CHOCOLATE APRICOT BABKA BUNS RECIPE — SALLY VARGAS
From sallyvargas.com
POPPYSEED BABKA - RECIPE - COOKS.COM
From cooks.com
BEITRAG | MEINEWEBSITE
From veganxcooking.de
HOW TO MAKE BABKA | ALLRECIPES
From allrecipes.com
TWISTED BABKA WITH POPPY SEEDS STOCK PHOTO - IMAGE OF ROLLS, …
From dreamstime.com
TRIPLE CITRUS BABKA WITH CREAM CHEESE, POPPY SEEDS, AND …
From adventuresinfoodieland.com
APRICOT PISTACHIO BABKA - JAMIE GELLER
From jamiegeller.com
PUFF PASTRY POPPY SEED CHOCOLATE BABKA - JULIA RECIPES
From juliarecipes.com
MARZIPAN & POPPY SEED BABKA - EN.VEGANXCOOKING.DE
From en.veganxcooking.de
POPPY SEED BABKA - BABKA PIEGOWATA - RECIPE #229 - YOUTUBE
From youtube.com
POPPYSEED LEMON CHALLAH BREAD | BUTTERMILK BY SAM
From buttermilkbysam.com
HOMEMADE POPPY SEED FILLING [BEST RECIPE!] | POLONIST
From polonist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love