Quote:
This recipe came from the cooking channel sometime back in the 80's. It has evolved over the years as family members have passed it around. It's a favorite during the holidays because it's very tasty, easy to make and feeds a large group of people.
I live in a very small town of around 600 people and the grocery store doesn’t carry bread flour so I order Vital Wheat Gluten online and add it to my all-purpose flour to make my own bread flour. If you have a store near you that carries bread flour you don’t need to mess with the Gluten.
I hope your family enjoys this recipe as much as mine has.
Cinnamon Bun Babka
***Dough***
2 heaping tablespoons white sugar
1/3-cup honey
1/2 stick butter (chopped)
1-teaspoon salt
1-1/4 cups scalded milk
2/3-cup cool water
2 large eggs beaten
5-1/2 cups all-purpose flour (If you can find bread flour you can use that and skip the gluten)
3 heaping tablespoons vital wheat gluten
2-1/2 teaspoons or 1 packet of instant yeast
(You can use regular yeast but you will need to proof it first; just dissolve it in the cool water with a pinch of white sugar and add it to the recipe when it has gotten all foamy.)
***Put the first 5 ingredients into the bread machine in the order listed. Stir with a rubber spatula until the butter is melted. ***(I have a very old bread machine that makes a two pound loaf, most bread machines will kneed the dough very well regardless of size but you will need to remove the dough to a larger container to allow for a proper rise.)
***Add the rest of the ingredients in the order listed and select the dough cycle. When the machine first starts you will need to use the rubber spatula to help mix the flour and the liquid or it won't mix well. Just stir with the rubber spatula until all the flour is moistened.
***While you wait for the dough cycle to finish, make your filling and preheat the oven to 325°. Spray a sheet pan with spray-oil, cover with wax paper or parchment paper and spray again.
***Filling***
3/4 cup packed brown sugar
1/2-cup flour
1-tablespoon cinnamon
1/2-cup butter (I use real butter here-I've never tried margarine)
***Mix dry ingredients together, cut in butter. Place in refrigerator until needed.
***Once the dough has doubled in size, turn it out onto a floured surface. Coat with flour so it doesn't stick to your hands or the counter. Roll the dough into a large rectangle, 12x24 inches. Spread the filling evenly over the dough and roll up jelly roll style so that you end up with a 24-inch long roll. Pinch the edges to seal.
***Starting at one end and working your way down the dough a little at a time, twist the dough as though you were wringing out a dishtowel; the roll will get longer as you twist it. Do this gently as not to tear the dough but well enough that it is well twisted and almost doubled in length.
***Then coil the dough around like a pinwheel creating a super large cinnamon roll, tucking the loose end of the dough under so it doesn't unravel. Brush dough very well with melted butter to prevent a skin from forming and let dough rest for 10 minutes, then bake at 325° for 45 minutes to 1 hour or until the Babka is golden brown.
***Make a glaze out of powdered sugar, water and a little vanilla. Drizzle this over the Babka and let it cool.
Enjoy
