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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