CINNAMON BUN BABKA
Steps:
- To make the dough: put the milk into a large bowl (or the bowl of a stand mixer) and sprinkle over the yeast and a pinch of the sugar. Let stand for a few minutes, until it gets foamy. (If it does nothing, toss it and get some fresh yeast.) Add about half the flour along with the remaining sugar, eggs, vanilla and salt and stir or beat with a dough hook until well combined. Add the remaining flour and stir or beat, adding the butter a few pieces at a time, until you have a sticky, smooth dough. (It should be very soft and tacky, but as sticky as batter - it will smooth out and be easier to handle as it rises.) Shape into a ball, place in the bowl and cover with a tea towel for 2 hours.
- To make the filling, stir together the sugar and cinnamon in a small bowl. Stir in the butter and honey until smooth.
- Line two 8x4-inch loaf pans with parchment. Punch the dough down and divide it in half. Roll out each piece on a lightly floured surface into about a 10x12-inch square/rectangle. Spread each piece with half the cinnamon mixture. Starting at a long side, roll up jelly roll style. Cut the rolls in half lengthwise, then lay them side to side and pinch them together at the top to join, then weave the pieces back and forth over each other, like braiding but with only two pieces. Tuck into the baking pan, tucking in the edges. Don't worry about it being perfect.
- Cover and let rise for another hour or two. When you're ready to bake, preheat the oven to 350F, brush the tops of the loaves with beaten egg, and bake for about 45 minutes, or until deep golden and the middle is springy to the touch. (Some recipes say the bottoms should sound hollow when tapped, but I find the dough is too dense and loaded with filling for this to be an accurate gauge.) Try to let them cool almost completely before slicing - but babka is pretty fabulous while it's still warm.
- Makes 2 loaves.
Nutrition Facts :
CINNAMON BABKA
Steps:
- Cream the butter and 1/2 cup sugar until smooth.
- In a separate bowl, beat the egg yolks until they are creamy. Mix the yeast in warm water with 1/2 teaspoon of sugar. When this thickens, add it to the egg yolks with the vanilla and salt.
- Combine the milk with the egg yolks and the creamed butter and sugar. Begin adding the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Knead the dough until it is no longer sticky.
- Cover the dough and allow it to rise in a warm place until it doubles.
- Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
- For the topping, cream the cinnamon, sugar and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with this topping and place in a preheated 350 degree F oven for 30 minutes.
CINNAMON BUN BABKA
Steps:
- To prepare the dough: In the bowl of a standing electric mixer fitted with a dough hook, dissolve the yeast in 1/4 cup of the warm water. Sprinkle in 1/4 teaspoon of the sugar and let stand until foamy, about 10 minutes.
- Turn the mixer on low speed and add the remaining water, sugar, melted margarine, eggs, and salt. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining flour, and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft.
- Knead the dough on a lightly floured surface, until smooth and elastic. Rub the inside of a mixing bowl with the oil and put the dough in it, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature for about 1 1/2 hours, until doubled in size.
- To prepare the filling: Combine the brown sugar and cinnamon in a mixing bowl. Add the orange zest, raisins, walnuts, and melted margarine. Fold the ingredients together to combine.
- Preheat the oven to 325 degrees F.
- Line a sheet pan with parchment paper and brush with melted margarine.
- Roll the dough out on a lightly floured surface into a large rectangle, about 10 by 18-inches. Brush the surface of the dough with melted margarine and spread the filling evenly across. Roll the dough up, jelly roll-style, into a long cylinder, and twist it a few times like your wringing out a towel. Put the dough on the sheet pan and coil it around like a pinwheel, tuck the loose end of the dough under so it doesn't unravel. Brush the top of the dough with more melted margarine. Bake for 45 minutes to 1 hour until your kitchen smells like cinnamon, and the babka is golden brown. Cool in the pan for 5 minutes, and then transfer to a wire rack.
- To prepare the orange glaze: Mix the all the ingredients together in a bowl, until the sugar dissolves. Whisk the glaze to smooth out any lumps; drizzle it over the top of the babka while it is still warm.
CINNAMON DATE, HONEY & PISTACHIO BABKA BUNS
Try baking these sticky babka buns with dates and pistachios. Babka is a Jewish bread often eaten on the Sabbath morning, perfect for celebrating the Jewish New Year
Provided by Victoria Prever
Categories Breakfast
Time 1h15m
Number Of Ingredients 13
Steps:
- Put the milk in a small pan over a low heat until it feels slightly warm (not hot). Dissolve the yeast in a small bowl with a tablespoon or two of the milk and a large pinch of the sugar. Set aside for 10 mins.
- Meanwhile mix 265g of the flour, the remaining sugar and ¼ tsp salt in the bowl of a stand mixer fitted with the dough hook and stir to combine. Make a well in the flour and once the yeast has started to foam, pour it in together with the beaten egg and the butter. Add the yeast mixture, then use the remaining milk to rinse all the yeast out of the bowl and add this too.
- Mix to combine the ingredients until they form a ball of dough, then continue to knead it for 5-6 mins until elastic and shiny. (You can do all of this by hand if you do not have a mixer.) If the dough is very sticky you can add more of the flour a tablespoon at a time. Put the dough in a lightly oiled bowl and cover with a clean tea towel. Leave to rise at room temperature, around 45 mins, then put in the fridge to rise for at least 6 hrs or overnight.
- To make the filling, chop the dates if they are whole, then put them in a heatproof bowl with 90ml boiling water and leave to soften for 30 mins. Blitz to a paste in a food processor, adding more water, a tablespoon at a time if it is too thick. Don't add too much - you want a spreadable paste and not a liquid. Once the consistency is right, add the cinnamon and stir to combine.
- Lightly oil a 23cm loose bottom cake tin and line with baking parchment. Put the chilled dough on a lightly floured surface and roll into a 40cm x 30cm rectangle. Spread with the date paste and sprinkle with the chopped pistachios. Roll up from one of the shorter sides to make a log. If the dough has become soft, lift onto a baking sheet and chill for 20 mins in the fridge until firm. (If the log is too large for the fridge, carefully slice it in half using a sharp serrated knife.)
- Use a sharp serrated knife to cut the log into slices 5cm thick. You should have about seven slices. Arrange them in the prepared tin, with the spiral facing upwards, beginning with one in the centre and the others around it. Leave space between them so they can spread as they rise. Cover and leave in a warm space to prove until they have doubled in size (about 1 hr-1 hr 30 mins).
- About 20 mins before the end of proving, heat the oven to 220C/200C fan/gas 7. Lightly brush the dough with the beaten egg. Bake for 20 mins.
- Meanwhile, make the sugar syrup by dissolving the sugar and honey in 2 tbsp water in a small pan over a low heat. As soon as the babka buns come out of the oven, brush generously with the honey syrup and leave to cool in the tin. Serve warm or at room temperature. Will keep for up to three days covered in an airtight container.
Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.34 milligram of sodium
More about "cinnamon bun babka recipes"
CINNAMON BABKA - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (39)Total Time 6 hrs 10 minsServings 1
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all the dough ingredients (starting with the lesser amount of water), mixing until everything is moistened.
- Then mix and knead it until it's soft and smooth., Place the dough in a lightly greased bowl, cover, and allow the dough to rise for about 1 1/2 to 2 hours, until it's quite puffy., To make the filling: Just before you’re ready to shape the dough, combine the sugar, cinnamon, and flour.
CINNAMON BABKA RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
BEST CINNAMON BUN BABKA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOMEMADE BABKA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEST SWEET CINNAMON RECIPES RECIPES, NEWS, TIPS AND HOW-TOS
From foodnetwork.ca
CINNAMON ROLL BABKA BY HEYEMILYANN | QUICK & EASY RECIPE ...
From thefeedfeed.com
CINNAMON CHOCOLATE BABKA - BROMA BAKERY
From bromabakery.com
CINNAMON BABKA RECIPES
From tfrecipes.com
CINNAMON BUN BABKA RECIPE
From crecipe.com
CINNAMON BABKA RECIPE - CINNAMON SUGAR FILLING & STREUSEL ...
From toriavey.com
CINNAMON BUN BABKA RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
CINNAMON BUN BABKA RECIPES
From tfrecipes.com
TRADITIONAL CINNAMON BABKA RECIPE
From tastingtable.com
CINNAMON BABKA - A BAKING JOURNEY
From abakingjourney.com
STICKY CINNAMON ROLL BABKA BUNS RECIPE | MYRECIPES
From myrecipes.com
CLASSIC CINNAMON SWIRL BABKA RECIPE | MYRECIPES
From myrecipes.com
CINNAMON BUN BABKA RECIPE - COOKING INDEX
From cookingindex.com
CINNAMON CHOCOLATE BABKA MUFFINS - BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
DO-IT-YOURSELF CINNAMON BABKA RECIPE | COOKIES AND CUPS ...
From healthyrecipe.info
POLISH CINNAMON BABKA - CHINDEEP
From chindeep.com
CINNAMON BUN BABKA RECIPE | TYLER FLORENCE | FOOD NETWORK
From crecipe.com
CINNAMON SUGAR BABKA RECIPE – KANA
From kanalifestyle.com
CINNAMON BABKA RECIPE FROM MODERN JEWISH BAKER | FAMILY ...
From family-friends-food.com
CINNAMON BUN BABKA - FLAVOR FEED
From flavor-feed.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