Breadmaker Spring Babka Recipes

Steps:

• In a small bowl, beat egg, egg yolks, butter, sugar, salt, milk powder, orange juice, orange zest, and vanilla. Pour into the bread maker. Add 1 cup water, minus 1 tbsp.
• Add flour, then form a small crater with your finger in the top of the flour and pour yeast into this crater. *Do not dig the hole so deep that the liquid comes through; make sure the yeast ONLY touches the flour and not any of the liquid
• Set bread machine on dough cycle and when 'add fruit/ingredients' signal goes off, add raisins.
• When dough cycle is complete (usually about 1 hours and 20 minutes in the bread maker), remove from bread machine.
• Prepare 3 juice tins (I use 48 oz /1.36 L tomato juice tins) by greasing generously with shortening and divide dough into 3 balls. Place balls into 3 juice tins and let rise until double in bulk (in warm place). (about 45 mins- 1 hour)
• Beat egg whites until foamy and brush tops of loaves.
• Bake on low rack of oven on 375 degrees F for 20 - 25 minutes or until golden brown on top (if loaves are browning too fast, cover with aluminum foil)
• Check for doneness: The old-fashioned way: Remove from oven and knock on the bottom of the tin with your knuckles. If done, it will sound hollow when tapped.The best way: use a thermometer to assess the doneness of breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked. I use this instant read thermometer- (affiliate link) -it's great for everything food related!
• Remove loaves from oven, cool slightly and remove from tins onto pillows covered with tea towels.
• Slice in rounds and serve with butter, if desired.

BLUEBERRY BABKA BRAID

Steps:

• Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
• Add remaining sugar, butter, and eggs to the milk mixture. Stir until mostly combined, but it won't be smooth.
• Measure flour, cardamom, and salt into the bowl of a stand mixer. Pour in wet ingredients and attach dough hook. Mix until dough comes together in a shaggy mass. Cover the stand mixer with a clean dish towel and let dough rest for 10 minutes.
• Uncover the dough and knead on medium speed until smooth, about 5 minutes. Continue to knead on low speed until dough is soft, elastic, and shiny, about 5 minutes more. Transfer to an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, make the blueberry filling. Combine blueberries, sugar, and orange juice in a medium saucepan. Bring mixture to a low boil. Smash the blueberries with a potato masher. Continue to simmer until the mixture has thickened enough to spread, 15 to 20 minutes. Remove from heat and stir in extracts. Chill until completely cool.
• Turn the dough out onto a lightly floured surface. Punch down and divide into 2 pieces. Roll 1 piece into a 9x18-inch rectangle, squaring off with a bench scraper as you roll to make it is as even as possible. Spread 1/2 of the blueberry filling over the dough, leaving about a 1-inch border. Roll up the dough into a tight roll, starting from the long edge closest to you. Pinch seams to seal. Repeat with the remaining dough and filling.
• Place logs side by side on a lined baking sheet, cover with plastic wrap, and chill for 1 hour.
• Use a sharp knife or bench scraper to each log in half, lengthwise, so you have 4 filled strips of dough on the baking sheet.
• Place 2 strips across each other to form a plus sign. Arrange the remaining 2 strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Repeat 3 more times, moving clockwise. Fold remaining strips over to the left, moving counterclockwise. Repeat folding step until only short ends remain; join ends and tuck them carefully under the braid.
• Cover the braid and place in a warm place to rise for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C) towards the end of the second rise.
• Beat egg with a pinch of salt and brush some over the braid. Sprinkle with pearl sugar.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool completely before slicing.

BASIC BABKA

Steps:

• Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
• Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
• Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
• Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
• Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
• Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
• With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
• Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
• Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
• Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
• Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

BABKA

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.

CHEESE BABKA MADE EASY IN THE BREAD MACHINE

Steps:

• Dough:.
• Add all wet ingredients to bread machine.
• Top with flour and place yeast, sugar and salt in separate corners.
• Or add the ingredients according to your bread machine.
• Set machine to large loaf, dough cycle and press start.
• At the beep add the zest, cinnamon, cardamom, raisins, and or cranberries.
• Cheese filling:.
• Mix cheese filling ingredients together.
• Prepare pan:.
• Generously butter a fluted tube pan. Sprinkle with fine bread crumbs.
• When cycle has finished remove dough to a floured surface.
• Punch down dough and shape and 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 covering with plastic wrap and let rise 60 minutes or till risen to top of pan.
• Brush with eggwash and sprinkle with almonds.
• Bake 350 for 45-60 minutes.

CHOCOLATE BABKA (BREAD MACHINE)

Steps:

• Place biga ingredients in bread machine according to your manufacturers directions. Start on dough cycle. Let mix for 2 minutes (It doesn`t need to go for the full time of the dough cycle) then unplug and leave closed till the next morning.
• Dough:.
• The next morning add butter to biga which at this point should have collapsed. Whisk well eggs, sugar, vanilla and salt then add to bread machine. Top with flour.
• Set machine for dough cycle. At beep add raisins and zest.
• Meanwhile mix filling ingredients together in a food processor and chill till ready.
• Grease tube pan well and coat with cookie crumbs.
• Preheat oven to 350 degrees.
• When dough is done turn out on to a lightly floured work surface, and punch it down to release the built up gases.
• Roll out into a rectangle 8 by 14 inches.
• Spread the filling then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in a greased tube pans. Cover pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.
• Bake the cakes for 45 minutes; then let cool in the pan.

DATE NIGHT BABKA RECIPE BY TASTY

Steps:

• Combine all the ingredients in a large bowl, turn out onto a floured board and knead well for 5 minutes. Allow to rise in a large bowl in a dark place, covered with plastic wrap or a towel for 1 ½ hours.
• Be sure to check that the dough is the right consistency (not too sticky but not too dry; should be able to hold a shape) adding flour or water, one tablespoon at a time as necessary.
• When the dough cycle is complete, remove dough from the bread machine and divide into 2 equal portions. On a floured surface, roll one of the portions into a rope, and using a rolling pin, roll it into a rectangle approximately 12 inches long and 10 inches wide.
• Spread a thin layer of date paste (approximately 3-4 tablespoons) on the rectangle, being sure to leave around ½ an inch border all around the edge. Sprinkle 1 teaspoon of cinnamon over the paste. Starting with the long edge of the dough, gently but tightly roll the dough up to the end.
• Using a sharp knife, cut the strand in half the long way (freezing the dough for 10 minutes prior to this will make slicing easier).
• Lay the halves next to each other, cut side up, and lift one side over the next, twisting the two together. When completed, start on one side of the twist and slowly roll it until it reaches the end, creating a spiral. When you reach the end, tuck the tip under the spiral to complete the circle. Place on a parchment-lined cookie sheet.
• Repeat with the other half of the dough.
• Cover each babka with a towel and let rise for 20-30 minutes in a draft-free place.
• Preheat the oven to 350 degrees.
• Beat egg yolk with water and brush over the babka. Bake for approximately 40-45 minutes or until set.
• Serve warm.