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 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.
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- Place whole-wheat flour, 2 cups all-purpose flour, salt and the remaining 6 tablespoons sugar in the bowl of a stand mixer fitted with the dough hook. Beat on low speed just until combined. Add 2 eggs, 1/2 cup butter and the yeast mixture; beat on low speed until the dough is starting to come together, 2 to 3 minutes. Increase mixer speed to medium and beat until the dough is smooth and elastic, about 10 more minutes.
- Transfer the dough to a bowl lightly coated with cooking spray; cover tightly with plastic wrap. Place in a warm spot, free from drafts, and let rise until doubled in size, about 90 minutes.
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- Melt the butter. Ensure the butter doesn't become too hot, just hot enough to melt. If it has become very hot, add the milk to it to help it cool down before adding to the rest of the mix to prevent cooking the eggs.
- Add all ingredients to a bowl and mix using a stand mixer for 5-10 minutes until you've got a smooth soft dough. You can of course knead by hand also, it will be sticky and oily at the start.
- Cover your bowl with a plate or other moisture tight barrier (you can use plastic, but using something reusable is more sustainable). Leave to proof for at least 45 minutes, though it may take up to 2 hours depending on your conditions.
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