BABKA DROZDZOWA FOR THE BREAD MACHINE
This is a recipe my mom developed for the bread machine, added here for safe keeping. I think this just makes the dough, so I cooking time includes dough cycle, rising and baking time.
Provided by CoCaShe
Categories Dessert
Time 3h10m
Yield 1 babka, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Add ingredients to bread machine in order specified by instruction manual.
Nutrition Facts : Calories 298.2, Fat 8.5, SaturatedFat 4.5, Cholesterol 84.5, Sodium 210, Carbohydrate 47, Fiber 1.6, Sugar 10.1, Protein 8.1
CHOCOLATE BABKA
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
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
BREADMAKER SPRING BABKA
My husband is Polish and grew up eating babka at Eastertime. His family did not make theirs so I didn't have a recipe. After trying several recipes, I decided to try to create one for my breadmaker. I find that the texture of dough is a lot smoother in the machine. This recipe came after much trial and error. My husband says that...
Provided by Laurie Lenartowicz
Categories Sweet Breads
Time 3h45m
Number Of Ingredients 13
Steps:
- 1. To the pan of the breadmaker, add the first 8 ingredients IN ORDER GIVEN. Make a little well in the flour and pour in the yeast as the last ingredient. Set the breadmaker to DOUGH CYCLE. Listen for the beep on the dough cycle to add in your raisins or currents. Check your breadmaker manual.
- 2. Grease a souffle dish with high sides. I use a 2 1/2 quart sized round souffle pan. Sprinkle the bottom of the greased pan with breadcrumbs. The dough should be finished in about 1 1/2 hours.
- 3. Form the finished dough into a ball and place into prepared pan. Cover with a damp towel and place into a warm place to rise. This takes about an hour to an hour and 1/2.
- 4. When the dough is doubled in size, brush the entire top with 1 egg yolk beaten with 1 TBSP of water. Place into preheated 350 degree oven in the oven. Bake for 35-45 minutes until nicely browned and the babka makes a hollow sound when thumped. Watch the babka during the last 15 minutes of baking for overbrowning. You can cover the top with foil if it seems to be browning too quickly.
- 5. Cool in pan on a wire rack for one hour. Gently loosen the edges of bread with a knife or spatula. Turn the bread out onto the rack and let cool completely. Store at room temp or refrigerator tightly wrapped.
BASIC BABKA
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
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
CHEESE BABKA MADE EASY IN THE BREAD MACHINE
I used my Recipe #163041 as a guide and made this babka simple by using the bread machine. If you want you can use farmers cheese or a mix of cream cheese and farmers cheese. You can mix any dried fruit you enjoy.
Provided by Rita1652
Categories Yeast Breads
Time 1h15m
Yield 1 babka, 10 serving(s)
Number Of Ingredients 20
Steps:
- Dough:.
- Add all wet ingredients to bread machine.
- Top with flour and place yeast, sugar and salt in separate corners.
- Or add the ingredients according to your bread machine.
- Set machine to large loaf, dough cycle and press start.
- At the beep add the zest, cinnamon, cardamom, raisins, and or cranberries.
- Cheese filling:.
- Mix cheese filling ingredients together.
- Prepare pan:.
- Generously butter a fluted tube pan. Sprinkle with fine bread crumbs.
- When cycle has finished remove dough to a floured surface.
- Punch down dough and shape and roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan covering with plastic wrap and let rise 60 minutes or till risen to top of pan.
- Brush with eggwash and sprinkle with almonds.
- Bake 350 for 45-60 minutes.
Nutrition Facts : Calories 582.5, Fat 24.8, SaturatedFat 13.5, Cholesterol 161.4, Sodium 436.1, Carbohydrate 79.5, Fiber 2.8, Sugar 26.3, Protein 12
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