Pizza Babka Recipes

PIZZA BABKA

Steps:

• Prepare the dough. Combine together the milk, yeast, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the dough hook or in a large glass mixing bowl. Whisk together and set aside for 5 minutes, or until frothy.
• On low speed, beat in the remaining sugar and eggs. Add in the flour, salt, and garlic powder and mix just until the dough comes together, another 2-3 minutes. Increase the speed to medium-low and add the butter one piece at a time, beating after each addition until all pieces have been added. Continue mixing with the dough hook until the dough is smooth and pulls away from the sides of the bowl, about 10 minutes. Alternatively, whisk together ingredients by hand until combined and knead until dough is soft and smooth.
• Transfer the dough to a large lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Set aside in a cool, warm place to rise at room temperature for 1 hour. After 1 hour, transfer the bowl to the refrigerator and set aside, still covered, for an additional hour, or until the dough has doubled in size and is firm to the teach.
• Shape the babka. Grease two 9x5-inch loaf pans. Remove the dough from the refrigerator and gently punch it down. Cut the dough in half; remove half from the bowl. Leave the other half of the dough in the bowl, cover, and set aside.
• Roll the dough into a rectangle, approximately 12 inches long. Spread half the tomato sauce over the dough, leaving a slight border along the edges. Sprinkle half the Pecorino Romano and Italian herbs over the tomato sauce and place the pepperoni on top. Scatter the mozzarella over the pepperoni. Working from the long side of the dough, roll the dough into a long cylinder. Place this cylinder seam-side down on a baking sheet and refrigerate for 15-20 minutes, until dough is firm.
• Once chilled, use a sharp knife to cut the dough in half lengthwise down the cylinder to expose the filling, creating two long logs of dough. Twist these two logs together and place the dough in the prepared loaf pan. Repeat with the remaining dough. Cover both loaf pans with plastic wrap or a dish towel and set aside to rise at room temperature for an hour.
• When dough is done with the second rise, brush the top of each loaf with the olive oil and sprinkle the Pecorino Romano and Italian herbs on top.
• Bake the babka. Preheat the oven to 350 °F. Once at temperature, bake the loaves for 45 to 55 minutes, until the top of the loaf is golden brown and the inside registers 190 °F using an instant read thermometer. Allow the breads to cool in the pans for 15 minutes, then transfer to a wire rack to cool for an additional 15 minutes before serving.

PIZZA BABKA

Steps:

• On a lightly floured surface, roll the pizza dough into a large rectangle approximately 18 inches by 12 inches.
• Spread the pizza sauce in a very thin layer all over the dough, leaving a 1/4-inch border of clean dough along the top and side edges.
• Scatter the Parmesan evenly over the sauce. Layer the pepperoni slices evenly over the Parmesan. Scatter the grated mozzarella over the pepperoni.
• Beginning at the bottom edge, roll the dough up like a jelly roll toward the top, taking care to roll as tightly as possible. When you reach the top clean edge of the dough, pinch together at the seam to seal closed. Transfer the dough to the refrigerator to firm, 15 to 20 minutes.
• Oil a 9-by-5-inch loaf pan. Split the dough in half lengthwise, exposing the striped insides. Carefully lift up one half and lay it across the other half so the two pieces form an X. Working from the center out, twist each end until the two loose ends meet. Lift the twisted dough into the loaf pan, then cover with plastic wrap and let rise until nearly doubled in size, about 1 hour.
• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Brush the top of the babka with olive oil and sprinkle with Parmesan. Bake until golden brown, 40 to 50 minutes. Rest on a rack 15 minutes, then transfer the babka from the pan to the rack and let rest another 15 minutes 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.

PEPPERONI & JALAPEñO PIZZA BABKA

Steps:

• Place the flour into the bowl of a stand mixer. Add the sugar and yeast to one side and the salt to the other side. You don't want the salt to touch the yeast because it'll kill it. Stir together with a wooden spoon. Make a well in the center and add the water, milk and eggs. Give it a stir to roughly combine everything. Then attach to your mixer and knead on moderate speed with the dough hook until the dough comes together, about 5 minutes. Slice the butter and add to the dough, one piece at a time, mixing well after each addition. Once all the butter has been added, continue kneading until the dough is smooth and elastic, about 5 minutes longer.
• Grease a large bowl with a small amount of olive oil, butter or cooking spray. Shape the dough into a ball and place into the greased bowl, turning it over to coat both sides. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rise until doubled in size, about 1 to 1 1/2 hours.
• Once the dough is ready, transfer to a floured work surface. Divide in half and keep one half covered. Working with one piece at a time, roll out to a 10x14-inch rectangle. Brush the dough with half of the tomato paste. Then top with half of the pepperoni, pickled jalapeños, mozzarella and parmesan. Starting from the short end, roll into a tight log, pinch the seam to seal it. Use a sharp knife to cut the dough in half, lengthwise; revealing all of the layers.
• Position the halves so that the layers are facing up. Pinch the two halves together at one end, then twist around each other, creating a spiral or braid. Pinch together at the other end. Carefully transfer the loaf into a grease loaf pan. If the loaf is a little too long for the pan, just smoosh it a little on either end to make it fit. It doesn't have to be perfect. Repeat with the second piece of dough.
• Cover both pans loosely with plastic wrap and a damp kitchen towel. Allow to rest until doubled in size, about 1 hour.
• Preheat oven to 350°F.
• For the topping: Melt the butter in a small saucepan over low heat. Add the garlic, Italian seasoning, dried basil, pepper flakes, salt and pepper and cook for about 5 minutes.
• Once the loaves have risen, brush them with some of the garlic herb butter. Sprinkle with a bit of parmesan and bake until golden brown and a skewer inserted in the middle comes out clean, about 45 to 55 minutes. Let the loaves cool for about 20 minutes before running a knife along the sides and removing from the pans. Brush with the remaining herb butter before slicing. Serve warm with pizza sauce.

BABKA I

Steps:

• In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
• Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.
• In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.
• If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
• Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.
• Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
• In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.
• Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
• Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
• Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing.