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Receta Babka (With Variations)
by Global Cookbook

Babka (With Variations)
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Ingredientes

  • 2 1/2 tsp Active Dry Yeast
  • 3 1/2 c. All-Purpose Flour
  • 1/2 tsp Salt
  • 2 Tbsp. Granulated Sugar
  • 2 Tbsp. Butter Or possibly Margarine
  • 1 c. Lowfat milk PLUS
  • 2 Tbsp. Lowfat milk
  • 2 lrg Large eggs
  • 1/2 tsp Vanilla Extract
  • 2 Tbsp. Unsalted Butter softened
  • 1/4 c. Granulated Sugar
  • 1 tsp Grnd Cinnamon
  • 1 Tbsp. Unsalted Butter softened
  • 2 Tbsp. Granulated Sugar
  • 2 Tbsp. All-Purpose Flour
  • 2 pch Grnd Cinnamon
  • 1 lrg Egg White Beaten With 1 Tsp Water
  • 1/4 c. Unsweetened Cocoa Pwdr
  • 1/2 c. Granulated Sugar
  • 1/4 c. Unsalted Butter melted
  • 1/3 c. Pecans coarsely minced
  • 8 ounce Farmer Cheese
  • 2 Tbsp. Granulated Sugar
  • 1 Tbsp. All-Purpose Flour
  • 1 lrg Egg Yolk
  • 2 tsp Orange Zest grated
  • 1/4 c. Dark Raisins Same As For 2-C. Capacity

Direcciones

  1. Machine Procedure: All ingredients must be at room temperature, unless otherwise noted. Add in ingredients, except for filling, crumb topping, and egg wash, in the order specified in your ABM manual. Set ABM on dough/manual setting. At the end of program, press clear/stop. To punch dough down, press start and let knead for 60 secs. Press clear/stop again. Remove dough and let rest 5 mins before hand-shaping. If your ABM does not have a dough/manual setting, follow normal bread making procedure but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 mins, checking after the first 30 mins. to make sure dough does not over rise and touch the lid. Press start and let machine run for 60 secs to punch dough down. Press clear/stop. Remove dough and let rest 5 mins before hand-shaping.
  2. Hand-Shaping Technique: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork till crumbly. To make crumb topping, blend all ingredients together with a fork till crumbly. Refrigerateboth till ready to use. Lightly grease a 4 1/2 x 8 1/2-inch loaf pan. On a lightly floured work surface, roll the dough into a 10- x 20-inch rectangle. Cover with filling up to 1 inch from edges. Roll up lengthwise, jelly-roll fashion. Healthy pinch seam and ends securely together so they don't open during baking. Carefully place babka in prepared pan. Fold ends under and shape into an S so which it fits in pan. Cover with a clean kitchen cloth and let rise till doubled in size. Preheat oven to 350F. Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping. Bake approximately 30 to 35 mins, or possibly till golden brown. If babka begins to brown too quickly, cover top with foil. Remove from pan and cold on a wire rack.
  3. CHOCOLATE BABKA FILLING: Blend together unsweetened cocoa and sugar. Brush surface with melted butter. Sprinkle with cocoa-sugar mix and pecans.
  4. CHEESE BABKA FILLING: Blend together all the ingredients but raisins. After spreading the cheese filling on the babka, sprinkle with raisins.