I am having fun with babka and perfecting my technique as I go! This time I was able to increase the number of twists in the loaves resulting in pretty loaves both inside and out. Luckily I still need more practice on my technique so I have several different variations in mind. By the way, the bread is not only pretty but super DELICIOUS, too!
Cinnamon Crunch Milk Bread Babka Makes 2 loaves
One recipe of Milk Bread Honey Buns dough (risen and cooled in refrigerator) -- note that it can be made and refrigerated overnight if desired
1/4 cup (4 tablespoons) softened butter
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 to 3 tablespoons chopped pecans
- Use parchment to line two 8 ½ x 5-inch loaf pans so that the paper drapes over the sides of the pan (this prevents the sticky filling from adhering to the pan & makes it easier to lift out the loaf ). Spray with pan release Set aside.
- Remove the dough from the refrigerator. Roll it out to a 13x18-inch rectangle.
- Spread 1/4 cut softened butter evenly over dough.
- Combine 3/4 cup brown sugar with 1 tablespoon cinnamon. RESERVE 1/4 cup of mixture for crunchy topping; spread remaining brown sugar and cinnamon evenly over buttered dough.
- Starting from the long side, roll the dough up tightly, as if making a jelly roll, then turn the roll seam-side down on the sheet pan. (I rolled dough on a silicon sheet and then transferred to a sheet pan.) Cover with plastic wrap and refrigerate for 20 minutes to make dough easier to handle.
- Cut the long roll lengthwise down the center, exposing the layers of filling. Press slightly to compact.
- Place one half on top of the other to form an X; start twisting the babka from the middle up and then from the middle down creating as many twists as possible; continue manipulating cut dough so that it stays together as it is twisted..
- Cut the long roll in half carefully tuck each half in the prepared pans, tucking in loose ends and manipulating so the open parts of dough are exposed.
- Cover with plastic wrap and let rise until doubled in size, 45 minutes to an hour.
- About 15 minutes before baking, preheat oven to 350°F and set a rack to the middle position.
- Right before baking, sprinkle remaining 1/4 cup cinnamon sugar over the top of the loaves and then sprinkle with chopped nuts.
- Bake until nicely browned and cooked through, 45 to 50 minutes.
- Transfer the pans to a wire rack to cool, then remove the loaves by lifting the parchment paper.
- To Freeze: Place loaves in freezer bags, squeezing out excess air, and freeze for up to a month. Or, wrap in foil.
One recipe of Milk Bread Honey Buns dough (risen and cooled in refrigerator) -- note that it can be made and refrigerated overnight if desired
1/4 cup (4 tablespoons) softened butter
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 to 3 tablespoons chopped pecans
- Use parchment to line two 8 ½ x 5-inch loaf pans so that the paper drapes over the sides of the pan (this prevents the sticky filling from adhering to the pan & makes it easier to lift out the loaf ). Spray with pan release Set aside.
- Remove the dough from the refrigerator. Roll it out to a 13x18-inch rectangle.
- Spread 1/4 cut softened butter evenly over dough.
- Combine 3/4 cup brown sugar with 1 tablespoon cinnamon. RESERVE 1/4 cup of mixture for crunchy topping; spread remaining brown sugar and cinnamon evenly over buttered dough.
- Starting from the long side, roll the dough up tightly, as if making a jelly roll, then turn the roll seam-side down on the sheet pan. (I rolled dough on a silicon sheet and then transferred to a sheet pan.) Cover with plastic wrap and refrigerate for 20 minutes to make dough easier to handle.
- Cut the long roll lengthwise down the center, exposing the layers of filling. Press slightly to compact.
- Place one half on top of the other to form an X; start twisting the babka from the middle up and then from the middle down creating as many twists as possible; continue manipulating cut dough so that it stays together as it is twisted..
- Cut the long roll in half carefully tuck each half in the prepared pans, tucking in loose ends and manipulating so the open parts of dough are exposed.
- Cover with plastic wrap and let rise until doubled in size, 45 minutes to an hour.
- About 15 minutes before baking, preheat oven to 350°F and set a rack to the middle position.
- Right before baking, sprinkle remaining 1/4 cup cinnamon sugar over the top of the loaves and then sprinkle with chopped nuts.
- Bake until nicely browned and cooked through, 45 to 50 minutes.
- Transfer the pans to a wire rack to cool, then remove the loaves by lifting the parchment paper.
- To Freeze: Place loaves in freezer bags, squeezing out excess air, and freeze for up to a month. Or, wrap in foil.
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