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Cinnamon Bun Babka Recipe - Cooking Index

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Cinnamon Bun Babka

Courses: Dessert

Recipe Ingredients

1   Active dry yeast
1 cup 237mlWarm water
1/2 cup 99g / 3.5ozSugar
3/4 cup 148g / 5.2ozMargarine or butter - (1 1/2 sticks) - melted, cooled,
  Plus more for brushing
2   Eggs (large)
1 teaspoon 5mlSalt
4 cups 250g / 8.8ozAll-purpose flour - plus
  More for dusting
1 tablespoon 15mlVegetable oil
1/2 cup 80g / 2.8ozDark brown sugar
2 tablespoons 30mlGround cinnamon
1 tablespoon 15mlGrated orange zest
1/2 cup 80g / 2.8ozGolden raisins
1/2 cup 73g / 2.6ozChopped walnuts
1/4 cup 49g / 1.7ozMelted margarine or butter - cooled
1/4 cup 59mlWater
2 cups 396g / 13ozConfectioners' sugar - sifted
1   Orange - zest finely grated
1   Egg white (large)

Recipe Instructions

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.

FOOD 911 with Tyler Florence - (Show # FO-1D16) - from the TV FOOD NETWORK


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