Birthday Cake 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.

BASIC BABKA



Basic Babka image

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

½ cup white sugar
¼ cup butter
1 teaspoon salt
1 cup hot milk (185 degrees F (85 degrees C))
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
2 eggs
4 ½ cups all-purpose flour
3 eggs
1 cup packed light brown sugar
⅓ cup butter, melted
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4 cups walnuts, chopped
2 tablespoons butter, melted

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

BIRTHDAY CAKE BABKA



Birthday Cake Babka image

Make and share this Birthday Cake Babka recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 3h50m

Yield 2 loaves

Number Of Ingredients 14

1 cup whole milk, warmed to 110 degrees F
2 teaspoons active dry yeast
1 teaspoon sugar
4 cups flour
1 teaspoon salt
3 eggs
1/2 teaspoon vanilla
1/2 cup butter, room temperature
1 cup candy sprinkles
2 teaspoons vanilla extract
1/2 cup sugar
1/2 cup unsalted butter, room temperature
2/3 cup candy sprinkles
1/2 cup white chocolate chips

Steps:

  • In a small bowl, combine warm milk, yeast and sugar and whisk to dissolve. Let sit for about 5 minutes until mixture becomes foamy (if it doesn't become foamy, your yeast may have expired or the milk was too hot, so start over with fresh yeast).
  • In the bowl of a stand mixer with a dough hook, combine yeast mixture, flour, salt, eggs and vanilla extract. Mix slowly to combine. Once combined, add in butter, one tablespoon at a time. When butter is incorporated, scrape down sides of the mixing bowl, and knead dough for about 5 minutes on medium speed, adding sprinkles in during the last half of kneading.
  • Remove the dough to a greased mixing bowl. Cover with a clean kitchen towel or plastic wrap and let rise until doubled in size, about two hours.
  • Grease two loaf pans and set aside. In a small bowl, mix together all filling ingredients.
  • After two hours, punch down dough and divide into two even portions. Roll out one half of dough into a tall rectangle. Spread evenly with filling mixture to the edges.
  • Roll up dough using the long side of the rectangle. Once rolled, cut the entire roll down the middle with a sharp knife, lengthwise. You should have two long pieces of dough with the layers of filling exposed. Braid the two pieces over one another, with the filling facing up.
  • Twist the braid into a shape that will fit in the loaf plan and place it inches Repeat process with second half of dough.
  • Preheat oven to 350 degrees. Cover both loaves with a clean kitchen towel and let rise for about 20 minutes while the oven is preheating.
  • Bake loaves for about 50 - 60 minutes. Remove from oven and let cool.

Nutrition Facts : Calories 2364.3, Fat 119.5, SaturatedFat 71.6, Cholesterol 544.1, Sodium 1779.4, Carbohydrate 276.8, Fiber 7.9, Sugar 84.9, Protein 44.2

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