Recipes for "babka"

Combine 1 cup all-purpose flour, milk, lukewarm water, yeast, and 2 teaspoons sugar in a large bowl; mix until well blended. Cover and allow to rise in a warm place until sponge is light and bubbly, about 30 minutes.

Beat together eggs, 1 cup sugar, and salt in another large bowl with an electric mixer until light and fluffy. Stir in melted butter and lemon zest until incorporated. Stir in sponge, then gradually mix in 5 1/2 cups bread flour. Knead in the bowl for about 10 minutes, then knead in raisins. Cover and let rise in a warm place until doubled in volume.

Punch down dough and knead for a couple of turns, then cover and let rise again.

Grease 4 small coffee cans with soft butter. Fill the prepared cans about 1/3 full with dough and let rise until dough is even with the rim.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 40 minutes more. If the top begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the cans and cool completely on a wire rack.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

Mix 1/4 cup light brown sugar, dark brown sugar, walnuts, 1 teaspoon cinnamon, and 1/4 teaspoon ginger together in a bowl. Cut in 1 1/2 teaspoon butter with a pastry blender until mixture is crumbly. Divide streusel mixture between two bowls. Mix chocolate chips into one bowl.

Combine 1/2 cup butter, 1/2 cup light brown sugar, and white sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree, sour cream, dark rum, and vanilla extract; mix well.

Combine flour, 1 teaspoon cinnamon, baking soda, and sea salt in a bowl. Beat gradually into the pumpkin mixture until batter is smooth.

Spoon half of the batter into the prepared pan. Sprinkle chocolate chip streusel over batter, keeping it away from the sides of the pan. Spoon remaining batter on top, spreading it to the edges of the pan. Sprinkle remaining streusel on top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack; let cool for 30 minutes. Invert cake onto the wire rack to cool completely.

Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over the top and side of the cake. Chill cake until chocolate is set, about 20 minutes.

Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.

Add remaining sugar, butter, and eggs to the milk mixture. Stir until mostly combined, but it won't be smooth.

Measure flour, cardamom, and salt into the bowl of a stand mixer. Pour in wet ingredients and attach dough hook. Mix until dough comes together in a shaggy mass. Cover the stand mixer with a clean dish towel and let dough rest for 10 minutes.

Uncover the dough and knead on medium speed until smooth, about 5 minutes. Continue to knead on low speed until dough is soft, elastic, and shiny, about 5 minutes more. Transfer to an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 1 1/2 hours.

Meanwhile, make the blueberry filling. Combine blueberries, sugar, and orange juice in a medium saucepan. Bring mixture to a low boil. Smash the blueberries with a potato masher. Continue to simmer until the mixture has thickened enough to spread, 15 to 20 minutes. Remove from heat and stir in extracts. Chill until completely cool.

Turn the dough out onto a lightly floured surface. Punch down and divide into 2 pieces. Roll 1 piece into a 9x18-inch rectangle, squaring off with a bench scraper as you roll to make it is as even as possible. Spread 1/2 of the blueberry filling over the dough, leaving about a 1-inch border. Roll up the dough into a tight roll, starting from the long edge closest to you. Pinch seams to seal. Repeat with the remaining dough and filling.

Place logs side by side on a lined baking sheet, cover with plastic wrap, and chill for 1 hour.

Use a sharp knife or bench scraper to each log in half, lengthwise, so you have 4 filled strips of dough on the baking sheet.

Place 2 strips across each other to form a plus sign. Arrange the remaining 2 strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Repeat 3 more times, moving clockwise. Fold remaining strips over to the left, moving counterclockwise. Repeat folding step until only short ends remain; join ends and tuck them carefully under the braid.

Cover the braid and place in a warm place to rise for 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C) towards the end of the second rise.

Beat egg with a pinch of salt and brush some over the braid. Sprinkle with pearl sugar.

Bake in the preheated oven until golden brown, about 35 minutes. Cool completely before slicing.

Make Dough: Heat and stir milk, sugar, butter, and salt in a small saucepan just until warm (110 degrees F to 115 degrees F/43 degrees C to 46 degrees C) and butter is almost melted. Pour 1/4 cup warm water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle yeast over warm water. Stir to dissolve. Stir remaining milk mixture into yeast mixture.

Add eggs and 2 1/2 cups flour to mixer bowl. Beat at low speed until combined. Beat at high speed for 15 seconds. Switch to dough hook attachment. Add remaining 2 cups flour, 1/2 cup at a time. Mix until dough leaves sides of bowl, about 5 minutes. Transfer dough to a large, lightly greased bowl, turning dough to coat. Cover; let rise in a warm spot until doubled in size, about 1 hour.

Make Filling: Melt 2 tablespoons butter in a large skillet over medium heat. Add apples; cook, stirring frequently, until just beginning to soften, about 4 minutes. Remove from heat. Stir in lemon juice.

Melt 4 tablespoons butter. Transfer to a bowl. Stir in brown sugar, flour, chai spice, and vanilla (mixture will be crumbly). Stir in egg whites.

Shape Babka: Punch dough down. Turn dough out onto a large, lightly floured surface, cover with a bowl, and let rest 10 minutes. Line 3 (4x8-inch) loaf pans with parchment paper, leaving a 2-inch overhang on long sides.

Divide dough into thirds. Roll out each third into a 12-inch square on a lightly floured surface. Spoon one-third of the brown sugar filling (about 2/3 cup) onto each dough square and spread to 1/2 inch from edges. Evenly sprinkle one-third of the apple filling (about 1 heaping cup) over each dough square. Roll up each square tightly to form a log. Pinch seam closed to seal. With your palms, roll logs back and forth to make uniformly cylindrical.

With a sharp knife or dough scraper, cut one log in half lengthwise, exposing striped interior. Lay one half over the other, striped sides out, in an X. Twist ends below cross together 2 or 3 times. Repeat with ends above cross, twisting in opposite direction to form a spiral. Fit into prepared pan, patting down any loose filling and tucking ends under. (It might look like a mess now, but it comes out beautifully!) Repeat with remaining logs and pans. Cover pans with a kitchen towel and let rise in a warm spot until doubled in size, about 1 hour.

Bake Babka: Preheat the oven to 350 degrees F (175 degrees C). Melt remaining 2 tablespoons butter; brush over loaf tops. Bake loaves until puffed, well-browned, and an instant-read thermometer inserted into centers registers 200 degrees F (93 degrees C), about 45 minutes, tenting with foil if tops get too brown before loaves are done. Cool in the pans for 10 minutes, then use parchment to lift loaves from pans to transfer to wire racks.

Cool completely on wire racks, about 1 hour, before slicing and serving. (To freeze babka, wrap tightly and freeze up to 2 months. Thaw at room temperature.)

In a shallow bowl, whisk together milk, egg, sugar, cinnamon, and salt.

Melt butter in a large skillet over low heat.

Dip each slice of babka into egg mixture, turning to coat each side. Place dipped babka slices into the hot skillet and cook until mixture begins to set and slices begin to brown, 3 to 4 minutes. Turn slices and cook on the other side until brown, 3 to 4 minutes, watching carefully to prevent burning.

Transfer to a serving plate and dust with confectioners' sugar.

Finely grind the poppy seeds for filling using a coffee grinder.

Toast the almonds in a non-greased frying pan over medium-low heat until they are lightly browned, about 5 minutes. Let cool, about 5 minutes. Reserve about 1 dozen for the topping and finely grind the rest in a food processor.

Combine ground poppy seeds, ground almonds, 1/2 cup milk, and 1/4 cup sugar in a saucepan. Slowly bring to a boil, stirring often. Cook until it starts to thicken, about 1 minute, stirring constantly. Remove from the heat. Stir in apricots and cardamom and let cool, then refrigerate until using.

Whisk cream cheese, 2 tablespoons sugar, heavy cream, and vanilla together in a bowl until smooth. Refrigerate until using.

Make the yeast dough: Heat milk and and butter in a saucepan over low heat. Remove from the heat and let cool to lukewarm, 2 to 3 minutes. Stir in yeast and let stand until it becomes frothy, about 5 minutes.

Combine flour and salt in the bowl of a stand mixer. Add egg, sugar, vanilla, and yeast mixture. Knead for 4 to 5 minutes on low speed, until the dough is elastic and detaches from the bowl.

Drizzle with a little vegetable oil and turn the dough over so it is lightly oiled all around. Cover the bowl with a damp tea towel and a large plate and let rise in a warm place for 60 to 90 minutes.

Punch down the dough and roll it out on a silicone baking mat to a square about 1/4 inch thick. Evenly spread with cream cheese mixture and leave 2 inches free at the far end. Spread with an even layer of the poppy seed filling. Roll it up tightly using the baking mat, and fold in the two sides as you go. Pinch the seems together with your fingertips to seal. Place the roll on a large plate and refrigerate for 30 minutes to firm it up.

Place the roll on a large cutting board and cut it in half lengthwise with a sharp, large knife, dipping it in warm water a few times so the filling won't stick.

Gently separate the roll into two strands. With the cut sides inwards, twist the two strands around each other. Seal the ends by pinching with your fingertips. Grease a loaf pan and line with parchment. Place the babka in the pan. Cover and let rise in a warm place until visibly risen, 60 to 75 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Coarsely chop the remaining almonds. Cut apricots into thick strips.

Brush the dough parts with heavy cream. Place the apricot strips along the seams and sprinkle the dough parts with almonds and poppy seeds.

Bake on the center rack of the preheated oven until nicely browned, 40 to 50 minutes. If the top browns before the time is up, cover it with a large sheet of parchment paper. Remove from the oven and let cool in the pan for 10 to 15 minutes. Gently unmold onto a wire rack and let cool completely before cutting.

Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.

Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.

Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.

Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.

Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.

Grease two 9x5-inch loaf pans and line the bottom with parchment paper.

Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.

Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.

Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.

Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.

Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.

Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.