Babka recipe, anyone?

[annmarie]

Does anyone have a babka recipe they’d be willing to share? I’d love to make one to surprise my family with this weekend. I found many recipes online but I’d prefer to work with a BYC tested and approved recipe since I don’t have time to experiment. Cinnamon, chocolate, lemon, raisin, dried fruit and nut, almond paste… I'm not picky (but I'm getting hungry thinking about it)! Thanks!

 

[bwebb7]

Babka! That sounds good too! I hope you get a good recipe so I can use it too.
(but I still think about Seinfeld) hahahaha

 

[Sissy]

is that the Polish babka made with almond seed paste..?
if you find one please send it.
i would love to try it.

 

[addiedunn]

Quote:
Doesn't look like you are having any luck so far. Have you tried Allrecipes.com? I SO trust this site as much as BYC. I have been a member of it since 99. And the thing I love about it is, you can read the reviews and tweek it however you want based on others' reviews. I haven't searched for babka on there, but I guarantee you'll probably find at least 10.
Good Luck!

 

[peeplessinNC]

This is the best babka (bubka) ever! I make the cinnamon filling as the chocolate just doesn't seem right to me for breakfast - lol!

Marcy Goldman's Best Chocolate, Cinnamon or Poppy Bubka

The best approach involves a combination of bread flour and all purpose.
Half and half, or one third bread flour to two thirds all-purpose.

Processor method (8-10 cup capacity):
In a measuring cup, stir together water, yeast, and a pinch of sugar. Allow
to stand a few minutes. In another medium bowl, whisk together the eggs (or
yolks), milk or sour cream, vanilla or other extracts. Bread dough made in
a processor can be dense, but bubkas do quite well using this method.

Place flour, salt, and sugar (and milk powder, if using) in food processor
work bowl. Process, to cut butter into flour, pulsing until mixture is
grainy. Add dissolved yeast and egg mixture into processor work bowl on top
of butter/flour mixture. Pulse, to incorporate liquid and dry ingredients
and form a soft mass of dough - this should take under a minute. Remove
from work bowl and turn out onto a lightly floured board. Knead five
minutes by hand to make dough smooth.

Bread machine:
(For 1 1/2 pound machines or larger. If you have a smaller machine, you
will have to divide the dough in two and knead in two shifts.) Set your
machine on dough cycle. Place water, yeast and pinch of sugar in bread
machine pan. Wait for a few moments (or let let pre-heat begin if your
machine is so equipped).

Add eggs, vanilla, sugar, salt, milk powder (if called for) and any other
additions, and a cup of the flour. On top of flour, place the cut up chunks
of softened butter. Add remaining flour.

Often, doughs which exceed four cups of flour (in volume) need assistance
and the initial part of the cycle. Using a rubber spatula, poke flour from
sides or corners into center and make sure dough is being incorporated.
Once a mass is formed, the dough will begin to clump. Dust in additional
flour as required to make a soft, bouncy ball. Let dough rise in machine,
remove and gently deflate. Then proceed with assembly of recipe.

Best Chocolate, Cinnamon or Poppy Bubka:
A classic bubka that could be made with poppy seed paste or cinnamon glaze
as well (see variations). This bubka calls for dry milk powder - a professional baker's trick. Since yeast does not dissolve that well in milk, the pros use water and add the richness of milk in dry form.

DOUGH
1 1/2 cups water
2 tablespoons yeast
pinch sugar
2 eggs
2 egg yolks
1 teaspoon vanilla
2 drops almond extract
1 teaspoon lemon juice
3/4 cup sugar
1 teaspoon salt
1/3 cup milk powder
1 cup unsalted butter - softened in small pieces
6 cups (approx.) unbleached all-purpose flour or combination (or see notes above).

BUBKA FILLINGS:
Chocolate, Cinnamon (below)

EGG WASH
l beaten egg
Sugar for sprinkling

In a large mixing bowl, whisk together water, yeast, and pinch of sugar.
Let stand about five minutes to allow yeast to swell and dissolve. Stir in
eggs, egg yolks, vanilla, almond extract, lemon juice, sugar, salt and milk
powder. Fold in softened butter and flour. Mix dough, then knead as it
becomes a mass (with a dough hook or by hand) for about 8 to 10 minutes -
until smooth and elastic.

Place dough in a well greased bowl and place entire bowl in a plastic bag
and seal. Allow to rise until puffy, about 45-90 minutes. (Can also be
refrigerated overnight to resume next day, allowing dough to warm up a bit
before proceeding).

Divide dough in two equal parts. Cover with a tea towel and let rest ten
minutes. Line a large baking sheet with parchment paper or generously
grease two 9 inch springform or layer cake pans. If making one large bubka,
generously butter a 10 inch tube pan.

On a lightly floured board, roll dough into a 16 by 16 inch square. Arrange
or spread on filling of choice (below) all over dough surface. Roll up
dough into a large jellyroll. Cut in half. Place both halves in prepared
pan, beside each other - it doesn't matter if they are a little squished.
Brush with egg wash and sprinkle with some sugar. Place loaf pan in a
plastic bag and let rise until bubka is flush or over top of pan.

Repeat with other half of dough, using a different filling, if desired.

To use all of dough in one large bubka, procedure is the same but you will
be using all of dough at once. Roll dough out into a 20 inch square
(instead of 16 by 16) and proceed as above. A large bubka is especially
dramatic but two smaller ones give you two flavor and assembly options.

Preheat oven to 350 F. Bake 35-45 minutes (50-70 minutes for one large
bubka) until bubka is medium brown. Cool pan fifteen minutes before
removing to a rack or serving plate.

CHOCOLATE FILLING (baker's call this a 'smear")
1 1/2 cups semi-sweet chocolate chips
1/2 teaspoon cinnamon
1/4 cup cocoa
1/2 cup sugar
3 tablespoons unsalted butter or margarine

Grind chocolate chips, cinnamon, cocoa, sugar, and butter in a food
processor to make a loose paste. You can also use a chopped up, imported
Swiss chocolate bar, semi-sweet or milk chocolate.

CINNAMON SMEAR:
1/4 cup unsalted butter
1 cup brown sugar
2 tablespoons corn syrup
2-4 teaspoons cinnamon
3/4 cup chopped walnuts - optional

In a food processor, process the butter, sugar, corn syrup, cinnamon and
walnuts to make a loose paste. You can substitute maple syrup for corn syrup.

www.betterbaking.com/baker2/doubleday2bub.html
Copyright Marcy Goldman