Cinnamon Bun Babka Recipe - Cooking Index
Cinnamon Bun Babka Recipe - Cooking Index
| Dough | ||
| 1 | Active dry yeast | |
| 1 cup | 237ml | Warm water |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 3/4 cup | 148g / 5.2oz | Margarine or butter - (1 1/2 sticks) - melted, cooled, |
| Plus more for brushing | ||
| 2 | Eggs (large) | |
| 1 teaspoon | 5ml | Salt |
| 4 cups | 250g / 8.8oz | All-purpose flour - plus |
| More for dusting | ||
| 1 tablespoon | 15ml | Vegetable oil |
| Filling | ||
| 1/2 cup | 80g / 2.8oz | Dark brown sugar |
| 2 tablespoons | 30ml | Ground cinnamon |
| 1 tablespoon | 15ml | Grated orange zest |
| 1/2 cup | 80g / 2.8oz | Golden raisins |
| 1/2 cup | 73g / 2.6oz | Chopped walnuts |
| 1/4 cup | 49g / 1.7oz | Melted margarine or butter - cooled |
| Glaze | ||
| 1/4 cup | 59ml | Water |
| 2 cups | 396g / 13oz | Confectioners' sugar - sifted |
| 1 | Orange - zest finely grated | |
| 1 | Egg white (large) |
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.
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.
This recipe yields 1 babka.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D16) - from the TV FOOD NETWORK
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