CINNAMON BABAKA IN THE BREAD MACHINE
Soft and airy, and full of cinnamon goodness! Our Cinnamon Babka recipe for the bread machine simplifies the process of making this beautiful, twisted sweet bread.
What Is Babka?
Babka is a sugary yeast bread, resembling a blend of challah and brioche, but slightly sweeter and more decadent, akin to Italian panettone. The distinctive feature of this sweet bread is the creative swirl of filling nestled within the soft layers.
What Is The Source Of Babka?
Although images of beautifully contrasted, layered loaves come to mind when we envision babka in the States, it hasn't always appeared like this.
Tracing the origins of babka leads us to Central Europe. Poland, to be precise; where the term “babcia” (BAHB-cha) signifies “grandmother”.
In Poland, a cake known as “babka” is made, but it appears quite different from the twisted Jewish bread we recognize in the U.S. Polish Babka, though still a rich, yeasted bread filled with sweet ingredients, generally resembles a bundt cake since it is baked in distinctive fluted bundt-shaped pans. This bread got its name due to the round, fluted shape resembling a Polish grandmother’s pleated skirt! Filled Twisted Babka Bread.
Jewish mothers (and grandmothers) embraced this concept and began rolling up leftover challah bread with jam or cinnamon filling, baking it alongside their Shabbat challah (the challah served during Sabbath meals).
This type of babka arrived in America with Jewish immigrants.
For these families, babka turned into a delicacy that evoked memories of the mothers and grandmothers who made it in their homeland.
The small leftover loaves transformed into bigger, intentional loaves, even produced by Jewish bakeries. These rolled delicacies started to show up on Jewish holiday tables and at various celebrations throughout the year.
Babka Now
A few years back, babka was primarily available in Jewish or Eastern European bakeries, where it tended to be dense and dry, usually made parve (without dairy) to adhere to Jewish dietary laws. However, with the surge in babka's popularity, bakers began incorporating butter and milk into the dough for the softness those ingredients provide to the loaf.
To cater to the American taste, additional sugar and butter were added, since what isn’t enhanced by extra butter and more sugar? To cater to the "trendy" American cravings, the rolls started being filled with chocolate spreads (such as Nutella), in addition to the more classic cinnamon filling.
Our Recipe for Cinnamon Babka
We’re opting for the classic version of babka today. Even though it’s not parve, we’re reducing the sugar and butter to a more manageable amount. Sufficient to ensure they fulfill their role in producing a soft, creamy loaf. Additionally, we have chosen to maintain the cinnamon filling instead of chocolate. (However, we provide you with the choice of a chocolate variation in the recipe that follows.)
Elaine from Seinfeld may consider cinnamon babka the “inferior babka,” but we must respectfully disagree.
Certainly, you can't miss with a chocolate-filled loaf, yet this cinnamon babka resembles a cinnamon roll shaped as a loaf.
Moreover, we are truly hooked.
How to make Babka in the bread machine.
Babka's dough is a luxurious yeast mixture, infused with butter and eggs. Richer doughs are generally very soft, which makes hand kneading challenging and makes them ideal for extended kneading with a dough hook in a stand mixer. Instead of utilizing our stand mixer, we opted to prepare the dough for our babka in our bread machine, using its dough setting.
What we appreciate about the bread machine is that once you prepare your ingredients, you can leave the dough alone for a bit. Furthermore, there's no need to use two bowls for mixing and letting rise.
You simply release it.
Once the dough kneading is set to auto-pilot, preparing babka shifts from a lengthy, labor-intensive task to a much simpler one that requires significantly less hands-on involvement.
When preparing babka is this simple, it’s almost risky!
How to twist babka dough
What distinguishes babka from other cinnamon breads or pain au chocolat is the stunning layered appearance that spirals throughout the loaf, turning each slice into a fresh visual experience.
There are several methods to create this sophisticated appearance, but all are variations of the same idea. First, you begin by stretching your dough into a sizable rectangle and topping the rectangle with filling. The filling is then rolled up with the dough, forming a long roll (which would be cut into 1-inch pieces, if preparing cinnamon rolls).
This is where it becomes elaborate (and chaotic).
After you have a long, filled roll, you cut it in half lengthwise, revealing all of the layers of filling inside.
You now have two strands that you can intertwine, with the cut/filling sides facing upwards as much as possible.
You can place this twisted delight into your greased loaf pan. Alternatively, you can enhance the process by shaping this rope into a figure 8 form prior to putting it into your loaf pan.
It’s a chaotic task, yet it’s really enjoyable to manipulate the dough, bending and forming, curious about how it will turn out!
How To Present Babka
Then, comes the moment of truth. The initial cut into your creatively spiraled bread.
Regardless of how the layers unfolded, you are certain of one thing. A tasty, warm piece of babka is beckoning you!
It's clear that babka is most enjoyable when it's fresh. The top of the oven is crisp, the insides are warm and fluffy, and the filling is gooey and caramelized—nothing can surpass it.
On the day it's made, you experience true babka excellence.
However, the great aspect of this recipe is that the moisture from the filling and the richness of the dough maintain the bread's freshness for approximately 3 days when stored in an airtight container on the counter.
After 3 days, you should refrigerate any remaining bread (if there is any). After chilling, we like to warm our slices in the toaster before serving.
Cinnamon babka toasts paired with our morning coffee.
Now that’s the ideal way to begin the day!
Fixings
For the Dough
- ¾ c milk, warmed to 80-90F
- 2 ¼ tsp (1 parcel) dynamic dry yeast
- 4 Tbsp unsalted margarine
- 3 Tbsp sugar
- 2 egg yolks (hold the whites, independently, see underneath)
- 1 tsp unadulterated vanilla concentrate
- 2 eggs (entirety)
- 3 ½ - 4 c unbleached generally useful flour
- 1 tsp salt
For the Filling
- 1 c earthy colored sugar
- 1 Tbsp cinnamon
- ¼ tsp salt
- 2 Tbsp unsalted margarine dissolved and cooled
- 1 egg white
For the Egg Wash
- 1 egg white, delicately beaten
Directions
For The Dough Bread Machine
In a little bowl, blend the warmed milk and yeast. Put this combination away for 5-10 minutes, until the yeast starts to froth. Fragrant-beef-curry-with-rice.
While the yeast is beginning, cream the margarine and sugar along with an electric hand blender in a medium bowl. Add the egg yolks, each in turn, beating between every option. Add the vanilla and the entire eggs, each in turn, beating between every option. Put this combination away.
Give the yeast combination a mix, then, at that point, add it to the bowl of your bread machine (fitted with the batter paddles). Pour the egg and margarine blend over the milk.South-african-beef-curry.
Add 3 cups of flour and the salt.
Begin your bread machine on its Dough Cycle. Watch your batter as it massages. When it seems as though the fixings are totally blended, add more flour, a ¼ cup (or less) at a time, letting the machine massage between every option, until the mixture meets up and pulls from the sides of the bowl.
When the batter is pulling away from the sides of the bowl, close your bread machine and let the machine go through its Dough Cycle. Whenever the cycle is done, you are searching for the bread to be about twofold its mass. Beef-masala-curry.
For The Dough (Stand Mixer)
In a little bowl, blend the warmed milk and yeast. Put this combination away for 5-10 minutes, until the yeast starts to froth.
While the yeast is beginning, cream the margarine and sugar together in the bowl of your stand blender, fitted with the oar connection, on medium rapid. Add the egg yolks, each in turn, beating between every option. Add the vanilla and entire eggs, each in turn, beating between every option.
Give the yeast combination a mix, then, at that point, add it to the bowl with your margarine and egg blend.
Blend to join.
Add 3 cups of flour and the salt. Blend in with the oar connection, just until the fixings are joined, then, at that point, change to your mixture snare.
Ply the batter on medium high velocity with the mixture snare. Add flour, a ¼ cup (or less) at a time, until the batter meets up and begins to pull away from the sides of the bowl. Keep on massaging for 5-8 minutes, until the batter is exceptionally smooth.
Move the mixture to a perfect, lubed bowl and cover the bowl freely with cling wrap. Set the batter in a warm, draft free spot to ascend until multiplied, 1 - 2 hours.
For The Filling
While the mixture is rising, make the filling by whisking all of the filling fixings together in a medium bowl, until smooth. Put away.
Assembling It All
Oil a 9x5 portion container and line it with lubed material paper.
Tip the mixture out of its rising bowl onto an all around floured surface.
Punch the mixture down and carry it out into a generally 18x15 inch square shape.
Spread filling uniformly over batter, leaving a 1 inch verge on the long sides.
Roll the batter, beginning from one of the long sides.
Slice the roll down the middle, the long way, transforming it into two strands.
Bend the two strands together, attempting to keep the cut (uncovered filling) side on top, however much as could be expected.
At long last, shape your contorted mixture into a figure 8, again keeping the cut sides up however much as could reasonably be expected. Place this bent consider 8 along with the lubed and lined portion container.
Cover the mixture in the dish freely with cling wrap and let ascend for 30 minutes.
Following 30 minutes, preheat your stove to 350F.
At the point when the batter has risen somewhat and looks puffy, eliminate the cling wrap and brush the highest point of the mixture with the beaten egg white egg wash.
Heat the bread at 350F for 45-55 minutes, until the top hull is profoundly brilliant and the portion sounds empty when tapped. .
When the portion is done, cool the bread in the search for gold minutes, before tenderly eliminating the bread from the container to keep on cooling for 10-20 minutes prior to cutting.
The babka will remain new put away in water/air proof compartment at room temperature for as long as 3 days, then, at that point, move the bread to the fridge. Cool. Appreciate it !!
CINNAMON BABAKA IN THE BREAD MACHINE VIDEO
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