• Top 10 Famous Deserts 10b

    From Dave Drum@1:2320/105 to All on Sat Jul 27 16:35:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cinnamon Babka - Part Two
    Categories: Breads, Desserts, Dairy, Citrus, Spices
    Yield: 12 servings

    DIRECTIONS CONTINUE

    For the filling, pour the 9 tablespoons of melted butter
    into a small bowl. Add the brown sugar, cinnamon, flour,
    cardamom, lemon juice and salt. Use a whisk or a hand
    mixer to blend everything into a smooth filling.

    Lightly flour a work surface and rolling pin. Divide the
    chilled dough in half; keep one half in the fridge. Roll
    out the other half into a rectangle 9 inches wide and
    about 16 inches long. Spread half of the cinnamon-sugar
    filling over the rectangle. Starting at a short side,
    roll up the dough tightly into a cylinder; pinch the
    seam shut.

    Repeat these steps with the second half of the dough
    waiting in the fridge and the rest of the filling. Drape
    plastic wrap over both dough cylinders, then chill them
    in the fridge for 15 minutes.

    Take one dough cylinder from the fridge and place it on
    a cutting board. Use a sharp knife or serrated knife to
    slice the cylinder in half lengthwise. Turn each half so
    that the lines of cinnamon filling are facing up.

    Braid the two pieces: Firmly press the tops of both
    pieces together, then carefully weave them over and
    under each other. Be careful to keep the filling face-up
    as you do this. Pinch and seal the bottoms together.
    Pick up the braid and fit it into one of the prepared
    bread pans, tucking the ends underneath and keeping the
    filling face up.

    Repeat these steps with the second dough cylinder to
    create the second loaf. Cover both pans with a kitchen
    towel. Let them rise at room temperature for 45 minutes
    to one hour; they may not double in size but should have
    risen some.

    Set the oven @ 350oF/175oC and move the center oven rack
    down a notch. Whisk the egg white in a small bowl, then
    use a pastry brush to spread egg white over the tops of
    both babka loaves. Place the bread pans side-by-side on
    a large baking sheet (to catch drips) and place them in
    the oven. Bake the babkas for 45-55 minutes. The loaves
    will turn a deep brown because of all the sugar in the
    dough, but if you think they're getting too dark you can
    drape a piece of foil over the top for the last several
    minutes of baking.

    The babkas are done when the centers register 185oF/85oC
    on a thermometer.

    Move the bread pans to a cooling rack set over a baking
    sheet. After 15 minutes, use the parchment paper ends to
    lift the loaves from the pans; place them directly on
    the rack. If you want, you can brush both loaves with
    simple syrup. Let the breads cool completely before
    slicing and serving. Cinnamon babka can be kept tightly
    sealed in a plastic bag at room temperature for 4-5
    days.

    Nancy Mock, Horse Apple, Vermont

    Makes: 1 loaf; 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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