Ingredients
160 g (2/3 cup) whole milk, warmed to about 110 - 114 degrees Fahrenheit (F)
8 grams (2 teaspoons) instant yeast
50 grams (1/4 cup) granulated sugar
8 grams (1-1/4 teaspoons) table salt
1 large egg
71 grams (5 tablespoons) unsalted butter at room temperature
1/4 teaspoon cinnamon
1-1/2 teaspoons vanilla extract
360 grams (3 cups) all-purpose flour
Filling
106 grams (1/2 cup) light brown sugar or dark brown sugar, packed
7 grams (4 teaspoons) cinnamon
1 tablespoon all-purpose flour
57 grams (4 tablespoons) unsalted butter, melted
2 teaspoons water
57 grams (1/2 cup) diced pecans or walnuts, toasted if desired
57 grams (1/2 cup) golden raisins
Sugar Syrup
1/4 cup (60 ml) water
1/4 cup (50 g) granulated sugar
Prepare the Dough
Whisk the warm milk, yeast, and 1 tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
Add the remaining sugar, butter, eggs, salt, and some flour and mix on low-medium speed. Gradually incorporate the rest of the flour and knead scraping the sides of the bowl with a spatula as needed. The dough should be very soft and smooth. Don’t add more flour than you need. Then mix and knead it until it's soft and smooth.
First Rise
Place the dough in a lightly greased bowl, cover, and allow the dough to rise for about 1-1/2 to 2 hours in a humid environment (see notes) at around 80 degrees Fahrenheit, until it's quite puffy.
Make the Filling
To toast the nuts, place them in a single layer on a baking train lined with parchment paper. Bake at 325 degrees F for 9 minutes. Set aside.
Just before shaping the dough, combine the sugar, cinnamon, and flour. Stir in the melted butter and water until evenly incorporated. Set aside.
Shape the Dough
Grease a 9×5-inch loaf pan.
Shape the dough into a 9" x 18" rectangle. If the dough "fights back," cover the dough and let it rest for 10 minutes to relax the gluten, then stretch it some more.
Smear the dough with the filling, coming to within an inch of the edges.
Scatter the nuts and raisins atop the filling.
Starting with a short end, roll the dough gently into a log, sealing the seam and ends.
Using a pair of scissors or a sharp knife, cut the log in half lengthwise (not crosswise) to make two pieces of dough each about 10" long; cut carefully, to prevent too much filling from spilling out.
With the exposed filling side up, twist the two pieces into a braid, tucking the ends underneath. Place the twisted loaf into a lightly greased 9” x 5” loaf pan.
Cover the loaf, and let it rise until it’s very puffy and crowned a good inch over the rim of the pan, 1-1/2 to 2-1/2 hours.
Preheat the oven to 350 degrees F.
Bake the bread for 40 to 50 minutes, tenting with aluminum foil during the final 15 to 20 minutes of baking. The loaf should be a deep golden brown, and have an internal temperature of 195 degrees.
Syrup
While the loaf is in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside. Once the cakes are out of the oven, brush the syrup gently over them. Use all of the syrup even if it looks a lot.
Let cakes cool until they are warm, then remove from pans and allow to cool completely on a wire rack before serving. Serve warm or at room temperature.
Babka will stay fresh for 24 hours in an airtight container at room temperature. Do not place it in the fridge. It also freezes well for up to 2 months. To thaw, leave at room temperature for 2 hours, or overnight in the fridge.
Notes
- Proofing: Oven with light on and medium pot with boiling water. Or Proofing set in the oven at 81 degrees with a small container of boiling water.
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