Babka - Cinnamon

By mariannefeldman

http://www.cookscountry.com/recipes/Cinnamon-Babka/32681/?extcode=n00pin000



By its very definition, babka is a rich, tender dough. But go too far in that direction and the dough will collapse under the weight of the cinnamon-sugar filling, leaving large holes in the bread. To add richness yet preserve the loaf’s structural integrity, we cut back on the butter and substituted two egg yolks for one whole egg.

By its very definition, babka is a rich, tender dough. But go too far in that direction and the dough will collapse under the weight of the cinnamon-sugar filling, leaving large holes in the bread. To add richness yet preserve the loaf’s structural integrity, we cut back on the butter and substituted two egg yolks for one whole egg.

Serves 8
Once you’ve added the butter in step 3, if the dough is still sticking to the sides of the bowl after five minutes of mixing, add 2 to 4 tablespoons of extra flour. The test kitchen’s favorite loaf pan measures 8½ by 4½ inches; if you use a standard 9 by 5-inch loaf pan, start checking the babka for doneness after 40 minutes.

TO MAKE AHEAD: Instead of letting dough rise in step 4, cover shaped loaf with plastic wrap and refrigerate for up to 24 hours. Let dough sit at room temperature for 1 hour before baking.

Ingredients

• 1 cup packed (7 ounces) light brown sugar
• 1/4 cup (1 3/4 ounces) all-purpose flour
• 2 tablespoons unsalted butter, melted and cooled
• 1 large egg white
• 2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup whole milk, heated to 110 degrees
• 2 large egg yolks plus 1 large egg
• 1 teaspoon vanilla extract
• 2 cups (10 ounces) all-purpose flour
• 1/4 cup (1 3/4 ounces) sugar
• 1 1/2 teaspoons instant or rapid-rise yeast
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cut into 8 pieces and softened

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1. Roll out the chilled dough into a 20 by 14-inch rectangle and spread all but 1 tablespoon of filling over the dough, leaving a 1/2-inch border around the edges.

2. Starting at a short edge, roll the filled dough into a tight cylinder and pinch to seal the seam. Stretch log to 18 inches by gently rolling it back and forth with seam side up.

3. Spread the remaining 1 tablespoon of filling over the top of the cylinder and fold the cylinder on top of itself, pinching the ends together to seal.

4. Gently twist the folded cylinder twice to form a double figure eight and place it seam side down in a parchment-lined loaf pan.

BAD BABKA

If it's too rich, babka will resemble Swiss cheese.

SHAPING CINNAMON BABKA

1. Roll out the chilled dough into a 20 by 14-inch rectangle and spread all but 1 tablespoon of filling over the dough, leaving a 1/2-inch border around the edges.


2. Starting at a short edge, roll the filled dough into a tight cylinder and pinch to seal the seam. Stretch log to 18 inches by gently rolling it back and forth with seam side up.


3. Spread the remaining 1 tablespoon of filling over the top of the cylinder and fold the cylinder on top of itself, pinching the ends together to seal.


4. Gently twist the folded cylinder twice to form a double figure eight and place it seam side down in a parchment-lined loaf pan.

Place shaped dough seam side down in prepared pan, cover loosely with plastic, and let rise in turned-off oven until doubled in size, about 1 hour.
5. Lightly beat whole egg in bowl. Remove loaf from oven and discard plastic. Heat oven to 350 degrees. Brush loaf with beaten egg. Bake until deep golden brown and loaf registers 190 degrees, about 45 minutes. Let cool in pan on wire rack for 20 minutes. Remove loaf from pan and cool completely, about 2 hours. Serve.

THE BABKA GAP
By its very definition, babka is a rich, tender dough. But go too far in that direction and the dough will collapse under the weight of the cinnamon-sugar filling, leaving large holes in the bread. To add richness yet preserve the loaf's structural integrity, we cut back on butter and substituted 2 egg yolks for a whole egg.