Basic Babka Recipes

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BABKA



Babka image

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

2 cups milk, scalded
1/2 pound (2 sticks) unsalted butter
2/3 of a 2-ounce yeast cake
1/4 cup warm water
4 eggs
4 egg yolks
1 cup sugar
1 teaspoon salt
Grated rind of 2 oranges
Grated rind of 1 lemon
1 teaspoon vanilla
1 tablespoon Grand Marnier
8 to 9 cups sifted unbleached flour
1 cup slivered almonds, chopped
1 cup muscat raisins
1 cup golden raisins

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.

POLISH BABKA, ROBERT STRYBEL, NO-KNEAD, EASY



Polish Babka, Robert Strybel, No-Knead, Easy image

A part of our Polish Christmas Eve Wilia. Very easy, no kneading. This is Robert Strybel's (Warsaw correspondent for the Polish News) recipe for an easy yeast-raised Babka. It has a solid, yet airy, bread-like texture and lemony taste. From start to finish, this may take up to 3-1/2 hours. A long recipe because of the very detailed instructions, but quite simple. I've tried many Babka recipes; so far this is the one I like best.

Provided by Jezski

Categories     Yeast Breads

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 14

4 1/4 cups flour
1 teaspoon salt
1 (1/4 ounce) package dry yeast
3/4 cup granulated sugar
3/4 cup unsalted butter
1 cup milk (very hot)
1/2 cup dried fruit or 1/2 cup nuts
2 tablespoons grated lemon peel (if you like lemon)
3 eggs (whole)
1 teaspoon vanilla extract
icing
2 tablespoons lemon juice
2/3 cup confectioners' sugar
1 tablespoon water (boiling)

Steps:

  • In a large bowl, mash the yeast cake with the sugar (note: the compressed yeast cake can be substituted with a package of active dry yeast; to activate, follow the directions on the package).
  • Beat the 3 eggs and add to the yeast mixture.
  • Heat the milk to very warm and dissolve the butter in it. Let cool slightly. Add to the yeast/egg mixture and add the flour, salt, grated lemon rind, vanilla extract and the dried fruit (I like cranberries, raisins, walnuts.) Mix well to blend all ingredients, but do not knead.
  • Grease (here's where Kittencal's pan coating comes in handy, #78579) a 9-1/2 inch Babka pan, brioche mold, Bundt pan, or other tube pan and fill with the dough to about 1/3 full. (I use two 8" fluted babka pans.) Cover with cloth and let stand in warm place for about 2 hours (until the Babka dough has doubled in size.).
  • Towards the end of the rising, preheat the oven to 350 degrees. When risen, place the Babka inside and bake it for about 40-45 minutes. (Note, if you use bakeware that is dark or colored on the outside, set the oven at 325 deg Fahrenheit.) It is fully baked when a wooden pick comes out clean. Should be a medium brown. If too light it will be underdone and damp.
  • After baking, remove the Babka from the oven and let it cool for a few minutes. Carefully remove from pan and dust it with confectioner's sugar or glaze with icing.
  • For the icing, combine the confectioner's sugar, lemon juice, and boiling water in a small bowl and mix together.
  • If you glaze the Babka with the icing, sprinkle it with chopped walnuts, slivered almonds, raisins or finely chopped candied orange rind, before the icing sets.
  • Let it cool completely before serving. Wrap leftovers tightly with plastic wrap for storage at room temperature. For longer storage, you can freeze the Babka, tightly sealed in a plastic bag.
  • Cooking Tips: Soak dried fruits in brandy or Grand Marnier before using.

Nutrition Facts : Calories 468.6, Fat 16.8, SaturatedFat 9.9, Cholesterol 103.5, Sodium 269.8, Carbohydrate 71.3, Fiber 2, Sugar 27.6, Protein 8.8

CHOCOLATE BABKA



Chocolate Babka image

Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!

Provided by Lilia

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h

Yield 10

Number Of Ingredients 18

¾ cup milk
¼ cup butter
2 cups bread flour
2 cups all-purpose flour
2 teaspoons active dry yeast
¼ cup white sugar
¼ cup water
1 egg
¾ teaspoon salt
5 (1 ounce) squares semisweet chocolate, finely chopped
1 ½ teaspoons ground cinnamon
⅓ cup white sugar
¼ cup butter, chilled
¼ cup confectioners' sugar
¼ cup all-purpose flour
¼ cup butter, chilled
1 egg beaten with
1 tablespoon water for glaze

Steps:

  • Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
  • Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
  • Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
  • When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
  • Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 45.6 g, Cholesterol 75.3 mg, Fat 20 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 295.2 mg, Sugar 22.6 g

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