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.
BABKA FRENCH TOAST
Babka is a rich yeast bread, layered with chocolate, from Poland. If you would like to bump it up a notch, try it as French toast for a real treat in the morning or for dessert. Serve with raspberries or strawberries, if you wish!
Provided by Bibi
Categories French Toast
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a shallow bowl, whisk together milk, egg, sugar, cinnamon, and salt.
- Melt butter in a large skillet over low heat.
- Dip each slice of babka into egg mixture, turning to coat each side. Place dipped babka slices into the hot skillet and cook until mixture begins to set and slices begin to brown, 3 to 4 minutes. Turn slices and cook on the other side until brown, 3 to 4 minutes, watching carefully to prevent burning.
- Transfer to a serving plate and dust with confectioners' sugar.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 19.9 g, Cholesterol 69.1 mg, Fat 11.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 133.7 mg, Sugar 10.8 g
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
FISH BABKA
This Ukrainian fish loaf is lightened with egg whites, giving it a souffle like texture. It is much more stable, however, and can be turned out to serve. Good served with sauteed thin strips of zucchini and carrots.
Provided by ksilvan
Categories Russian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Line bottom of a 6-cup loaf pan with parchment paper.
- Place the fish cubes in a bowl.
- Add the bread; sprinkle with the milk; leave to soak while you cook the chopped onion.
- Melt the butter in a small pan and fry onions for 10 minutes; add to the fish and bread with the egg yolks, nutmeg, dill, salt and pepper; mix well.
- Whisk the egg whites in a large bowl until stiff; gently fold into the fish mixture.
- Spoon the mixture into the baking dish.
- Cover with a butter foil and bake for 45 minutes or until set.
- Allow to stand for 5 minutes, then spoon out.
- Alternatively, loosen with a knife; turn out, remove the paper and cut into wedges.
- Garnish with dill and serve.
Nutrition Facts : Calories 266.3, Fat 13.2, SaturatedFat 6.6, Cholesterol 220.7, Sodium 268.9, Carbohydrate 12, Fiber 0.7, Sugar 1.5, Protein 23.8
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- Chocolate Babka (Dairy) Chocolate babka is undeniably one of the most popular iterations. Barbara Rolek's recipe calls for a canned chocolate filling, but if you can't find it (and don't feel like making a filling from scratch), take a cue from Uri Scheft, and spread the dough with Nutella, then sprinkle it with mini chocolate chips.
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- Cinnamon Babka (Dairy) For every chocolate babka devotee, there's someone else who swears that cinnamon babka is the best. Some recipes include raisins and/or chopped walnuts in the filling, though this one uses storebought cinnamon filling and whipped egg whites to achieve the bread's swirls.
- Cheese Babka (Diary) Eastern European Food Expert Barbara Rolek shares this recipe for Cheese Babka. A sweet cream cheese-based filling is swirled throughout the streusel topped pastry, which makes a perfect treat to enjoy with coffee.
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