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    Cinnamon Babka: Ingredients

    Uploaded by

    Grace
    This recipe is for cinnamon babka, a Jewish bread. The recipe includes instructions for making the yeast dough, cinnamon sugar filling, and simple syrup. To assemble, the dough is rolled out, filled with cinnamon sugar, rolled up and placed in a loaf pan. It bakes for 20 minutes with periodic brushing of simple syrup, then cools before serving.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Cinnamon Babka: Ingredients

    Uploaded by

    Grace
    30 views3 pages
    This recipe is for cinnamon babka, a Jewish bread. The recipe includes instructions for making the yeast dough, cinnamon sugar filling, and simple syrup. To assemble, the dough is rolled out, filled with cinnamon sugar, rolled up and placed in a loaf pan. It bakes for 20 minutes with periodic brushing of simple syrup, then cools before serving.

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    Cinnamon Babka

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    This recipe is for cinnamon babka, a Jewish bread. The recipe includes instructions for making the yeast dough, cinnamon sugar filling, and simple syrup. To assemble, the dough is rolled out, filled with cinnamon sugar, rolled up and placed in a loaf pan. It bakes for 20 minutes with periodic brushing of simple syrup, then cools before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    30 views3 pages

    Cinnamon Babka: Ingredients

    Uploaded by

    Grace
    This recipe is for cinnamon babka, a Jewish bread. The recipe includes instructions for making the yeast dough, cinnamon sugar filling, and simple syrup. To assemble, the dough is rolled out, filled with cinnamon sugar, rolled up and placed in a loaf pan. It bakes for 20 minutes with periodic brushing of simple syrup, then cools before serving.

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    © All Rights Reserved
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    You are on page 1of 3

    Cinnamon Babka

    Recipe reproduced with permission from Modern Jewish Baker by Shannon


    Sarna, published by Countryman Press.
    CourseCake
    Cuisinejewish

    Ingredients

    For the dough


     1 tbsp dry active yeast
     1/3 cup (+ 1/2 tsp) sugar (70g + 1/2 tsp)
     1/2 cup lukewarm water (110ml)
     4 1/2 cups unbleached all-purpose flour (575g)
     2 tsp vanilla
     1/2 cup whole or 2% milk (or almond milk) (110ml)
     3/4 cup unsalted butter or margarine, melted (170g)
     2 eggs

    For the sugar syrup


     2/3 cup water (150ml)
     1 cup sugar (200g)
     1 tsp vanilla

    For the filling


     3/4 cup unsalted butter, melted (170g)
     1 1/2 cups sugar (300g)
     2 tbsp cinnamon
     pinch salt

    Instructions
    1. Place the yeast and 1/2 tsp sugar in a small bowl. Add the lukewarm
    water and stir gently to mix. Set aside until foamy, 5 to 10 minutes.
    2. In a stand mixer fitted with a dough hook, mix together the flour, 1/3
    cup sugar, and 2 teaspoons vanilla.
    3. In a medium saucepan, scald the milk (bring almost to a boil, until
    milk is just simmering.) Allow to sit for 1 minute to cool just slightly.
    4. With mixer on low, add the water-yeast mixture, milk, and melted
    butter. Add eggs one at a time. 
    5. When the dough begins to come together, after 2 to 3 minutes, turn
    off the mixer and scrape down the sides. Raise the speed to high and
    mix for another 5 to 10 minutes until the dough is shiny, elastic, and
    smooth. It may seem like a long time to mix, but the result is worth
    the wait.
    6. Place dough in a greased bowl with a damp towel on top. Allow to
    rise 1 to 2 hours.
    7. Make sugar syrup while the dough is rising: Combine water, sugar,
    and vanilla in a small saucepan. Bring to a low boil until the sugar
    has dissolved. Set aside and cool. This syrup can be kept in the
    fridge for 2 to 3 months and makes enough for at least 2 batches of
    babka (6 medium babkas).
    8. To make the filling, combine all the filling ingredients in a bowl. 

    9. Prepare three 8 1/2-by-4 1/2-inch greased loaf pans. Note: you can
    also make two larger round babkas that can be baked on baking
    sheets.
    10. Cut the dough into three equal parts (use a food scale for precision).
    Roll out one part into a rectangle. Spread with one-third of the filling
    and roll up along the shorter side (to create more swirls inside). 
    11. Once the dough is formed into a swirled log, cut it straight down the
    middle so the filling is exposed. Cut 1/2 inch off each end. Layer
    each cut piece on top of on another and twist. Place in a greased
    loaf pan.
    12. Repeat with the other two pieces of babka dough. Lightly drape a
    kitchen towel over the top of pans. Allow to rise another 30 minutes.
    Preheat oven to 350F while the dough rises. 
    13. Bake for 20 minutes. Brush each babka with two layers of sugar
    syrup. Place back in the oven for approximately 15 minutes. The
    edges should be slightly brown and the middle should be slightly
    doughy.
    14. When the babkas come out of the oven, immediately brush each with
    another 3 light layers of sugar syrup.
    15. Allow to cool for 5 to 10 minutes. Using a butter knife, loosen sides
    of the babka from the pan and place on wire rack to cool.
    Notes
    I made the dairy-free version of the recipe and it came out beautifully. (I
    also substituted margarine in the filling). 
    Rather than grease the tins, I lined them with greaseproof paper (see
    photos). This seemed to work well.

    From https://family-friends-food.com

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