BASIC BABKA
This Jewish treat is a hybrid of sweet roll, swirl bread, and coffee cake. It's a sweet yeast dough that you roll out, fill, and roll up like a jelly roll, then cut, twist, and bake in a loaf pan. Don't worry: It looks fancy (and it IS a little messy), but it's seriously easy to do. And once you get the dough down, you can try it with other fillings.
Provided by Nicholio
Categories Bread Yeast Bread Recipes Egg
Time 4h25m
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 34.7 g, Cholesterol 54 mg, Fat 20 g, Fiber 2.2 g, Protein 7.4 g, SaturatedFat 5.2 g, Sodium 158.1 mg, Sugar 14.2 g
HOMEMADE BAKING POWDER RECIPE
My mom came to visit one summer, and we decided to bake cookies. Since I had just moved into my new home, I could not find any baking powder. My mom saved the day when she said 'We just have to make our own!'
Provided by Cindy L Warriner
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- Mix cream of tartar with baking soda in a small bowl. To store, whisk cornstarch into mixture and keep in an air-tight container.
Nutrition Facts : Calories 4.3 calories, Carbohydrate 1 g, Sodium 210.3 mg
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.
EASY BAKING POWDER BABKA
Posted by request. I have always made a yeast version, which can be very time consuming. I think I will give this one a try. For lucre see recipe #23181.
Provided by Lorac
Categories Breads
Time 1h20m
Yield 1 loaf, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease and flour a babka, bundt or angel food cake pan.
- Cream butter and sugar together.
- Combine flour and baking powder.
- Resume beating while gradually the eggs alternating with the flour mixture.
- Add salt, extract and raisins and mix well.
- Place dough in prepared pan and bake 50-60 minutes (cooking time depends on the type of pan you use).
- Remove from pan when cool and dust with confectioner's sugar or glaze with lucre.
Nutrition Facts : Calories 259.4, Fat 14.5, SaturatedFat 8.7, Cholesterol 84.2, Sodium 226.7, Carbohydrate 30.4, Fiber 0.5, Sugar 19.6, Protein 3.2
SHOW-STOPPING CHOCOLATE BABKA WREATH BY CHEF SHIMI RECIPE BY TASTY
Babka is a Jewish yeasted cake that originated in eastern Europe. The dough is twisted with a chocolate, cinnamon, nut, or fruit filling into a beautiful braid. It has become one of the most popular desserts in the US and the rest of the world over the last two decades, with many filling and topping variations. This version from Chef Shimi Aaron features a chocolate hazelnut filling and a colorful garnish of orange peel, dried rose petals, and chopped pistachios.
Provided by Katie Aubin
Categories Desserts
Time 2h40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the dough: Add the flour, yeast, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed. With the mixer running, add the water, vanilla, egg, and vegetable oil. Increase the mixer speed to medium and continue mixing until the dough is smooth and pulls away cleanly from the sides of the bowl, 7-10 minutes. If the dough is too dry, add more water, about 1 tablespoon at a time, if necessary. If it is too wet, add more flour, 1 tablespoon at a time.
- Transfer the dough to a clean surface and knead by hand until the dough is completely smooth, elastic, and shiny, 2-3 minutes. Shape into a ball. Grease a large bowl with vegetable oil spray, then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 45-60 minutes, until doubled in size.
- Make the filling: Preheat the oven to 300°F (150°C). Line a small baking sheet with parchment paper.
- Spread the hazelnuts in an even layer on the prepared baking sheet. Roast for about 8 minutes, until golden brown and fragrant. Let cool for 5 minutes then transfer the hazelnuts to a food processor and process until finely chopped, but still with some texture.
- Melt the butter in a medium saucepan over medium heat. Add the dark chocolate and cook, whisking frequently, until melted and evenly combined. Whisk in the cocoa powder and powdered sugar until completely smooth. The ganache should be spreadable.
- Make the syrup: Use a paring knife to remove the peel from the orange, then thinly slice the peel.
- Bring the water to a boil in a medium saucepan over medium-high heat. Add the sugar and stir until dissolved, about 3 minutes. Add the cinnamon and star anise and continue cooking for about 1 minute, then add the orange peel and stir to combine. Reduce the heat to low and cook for 20-25 minutes, until the syrup thickens and the orange peel is tender. Remove the pot from the heat and cover to keep warm.
- Assemble the babka: Punch down the dough, then transfer to a clean surface and slice in half. On a lightly floured surface, roll out one portion of dough into a 21 x 15-inch (53 x 30-cm) rectangle.
- Using a silicone spatula, spread half of the chocolate ganache evenly over the dough, all the way to the edges. Sprinkle half of the ground hazelnuts on top. Starting from a long end, roll the dough up into a tight log. Repeat with the remaining dough, then let the logs rest for 15 minutes.
- Preheat the oven to 365°F (185°C). Line 2 9-inch round cake pans with parchment paper.
- Using a serrated knife, slice a log in half lengthwise. Cross one side of the log over the other in an X shape with the cut sides facing up. Starting from the center, braid the two halves together to the bottom and top. You can leave as is, or bring the ends together to form a wreath. Transfer to a prepared pan. Repeat with the remaining babka.
- Make the egg wash: In a small bowl, whisk together the egg and water until smooth.
- Brush the egg wash lightly over the babka wreaths.
- Bake the babkas for 25-30 minutes, until golden brown.
- Meanwhile, heat the syrup to low heat until hot.
- Remove the babkas from the oven and slowly ladle the hot syrup on top, letting it soak into the babkas. Garnish with dried rose petals and pistachios, if desired.
- Transfer the babkas to a wire rack and let cool for about 30 minutes.
- To serve, gently slice the babkas with a serrated bread knife.
- Enjoy!
Nutrition Facts : Calories 1257 calories, Carbohydrate 154 grams, Fat 66 grams, Fiber 10 grams, Protein 20 grams, Sugar 66 grams
More about "easy baking powder babka recipe smitten"
BAKLAVA BABKA – SMITTEN KITCHEN
From smittenkitchen.com
Servings 12Total Time 3 hrsEstimated Reading Time 8 mins
BETTER CHOCOLATE BABKA – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 7 mins
CHOCOLATE BABKA - RECIPES - THE TASTE OF KOSHER
From thetasteofkosher.com
HOW TO MAKE BABKA - KITCHN
From thekitchn.com
THE BEST CHOCOLATE BABKA RECIPE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
HOW TO SHAPE BABKA | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE BABKA - BETTER HOMES & GARDENS
From bhg.com
TOP 6 RECIPES FOR HOMEMADE BABKA - THE SPRUCE EATS
From thespruceeats.com
CINNAMON BABKA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
NUTELLA BABKA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TRADITIONAL CHOCOLATE BABKA, MADE WITH BUTTERY DOUGH AND SPICES.
From onesarcasticbaker.com
THE BEST BLUEBERRY CREAM CHEESE BABKA/ EASY BABKA BREAD
From platetopalateblog.com
BAKLAVA BABKA - PUNCHFORK
From punchfork.com
HOW TO MAKE EASY CHEESE BABKA - JUST THAT PERFECT PIECE
From justthatperfectpiece.com
EASY VEGAN CHOCOLATE BABKA - VIBRANT PLATE
From vibrantplate.com
PERFECT CHOCOLATE BABKA RECIPE - THE FLAVOR BENDER
From theflavorbender.com
CHOCOLATE BABKA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
I TRIED SHANNON SARNA'S CHOCOLATE BABKA - KITCHN
From thekitchn.com
CHOCOLATE BABKA BAKEALONG | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE BABKA: SOFT BRIOCHE SWIRLED WITH CHOCOLATE ... - BAKING A …
From bakingamoment.com
BEST EVER CHOCOLATE BABKA - SUGARLOVESPICES
From sugarlovespices.com
CHOCOLATE CRUMB BABKA - BEST BABKA RECIPE - CINNAMON SHTICK
From cinnamonshtick.com
CHOCOLATE BABKA - BOSTON GIRL BAKES
From bostongirlbakes.com
CHOCOLATE BABKA (SMITTEN KITCHEN) - WRITEFURY
From writefury.com
LEFTOVER-BABKA BREAD PUDDING RECIPE - SERIOUS EATS
From seriouseats.com
POLISH BABKA RECIPE (NO YEAST) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
INCREDIBLE CHOCOLATE BABKA RECIPE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
EASY POLISH EASTER BABKA (BABKA WIELKANOCNA)
From polishhousewife.com
BASIC SWEET BABKA MODERN JEWISH BAKER - EDIBLE SAN FRANCISCO
From ediblesanfrancisco.com
EASY BAKING POWDER BABKA RECIPE - FOOD.COM
From pinterest.ca
EASY BAKING POWDER BABKA RECIPE - WEBETUTORIAL
From webetutorial.com
THE BEST EASY CHOCOLATE BABKA! - SPICE AND STILETTO
From spiceandstiletto.com
CLASSIC CINNAMON BABKA - THE FLAVOR BENDER
From theflavorbender.com
CHOCOLATE BABKA | RECIPE | KITCHEN STORIES
From kitchenstories.com
SOURDOUGH BABKA - CRAVE THE GOOD
From cravethegood.com
HOW TO MAKE A CLASSIC CHOCOLATE BABKA RECIPE AT HOME
From tasteofhome.com
HOMEMADE CHOCOLATE BABKA - BROMA BAKERY
From bromabakery.com
NO KNEAD CHOCOLATE BABKA RECIPE - SERIOUS EATS
From seriouseats.com
RECIPE FOR CHOCOLATE BABKA - VEENA AZMANOV
From veenaazmanov.com
BETTER CHOCOLATE BABKA | SMITTEN KITCHEN - MASTERCOOK
From mastercook.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