Let me say it again, Bubka, Babka, chocolate, cinnamon; I Heart You!I started making some holiday breads today. Bubka or babka was the focus. It is similar to a tea ring or coffee cake. They can be really rich but I prefer one not to sweet and you can create any filling you wish. I made one with an orange marmalade filling as I did’t have almond paste but it is one of my favorites. I will make another one with almond paste soon. Chocolate filling is good too! Of course, chocolate is always good!
(And somehow I continue to lose my formatting! Sorry!)
Babka Roll
This is the one with the orange marmalade filling. As I said I don’t like my babka too sweet so I didn’t put much filling in this one.
Babka with Orange Marmalade Filling
This recipe is based on Marcy Goldman’s
Dough
355 gr warm water
17 yeast (IDY)
150 egg
46 egg yolks
4 vanilla extract
4 almond extract
5 lemon juice
163 sugar
6 salt
26 milk powder
175 butter (unsalted)
412 Flour (AP)
460 Flour (bread)
Filling
6 ounces pound cake crumbs
4 ounces apricot preserves
2 teaspoons cinnamon
* pinch salt
Crumb Topping:
56 butter (unsalted)
47 confectioner’s sugar
50 flour (all-purpose)
* egg for washing (beaten till frothy)
Directions:
Combine warm water and yeast set aside 3-5 minutes. Beat together eggs, egg yolks extracts, lemon juice, sugar and salt. Combine milk powder and all purpose flour creating a shaggy dough. Add in remaining flour and butter and knead 10-12 minutes by hand. This is a tacky to sticky dough. If using a mixer it may take 6-8 minutes. Place in well oiled bowl and cover with plastic. Place in warm place and allow to rise till doubled. Approximately 1.5 hours.
Remove dough from bowl and divide into equal portions. Roll out dough into a 16 inch square. Working with one at time roll out and spread filling on dough and roll dough as if rolling a jelly roll.
Place in greased 8.5 x 5 inch loaf pan; cover with plastic and allow to rise approximately 1.5 hours. Dough will just peak over side of loaf pan. Brush with egg wash and sprinkle Crumb topping over top. Preheat oven to 35o degrees.
Bake 40 minutes till golden brown. Remove and allow to cool in pan 5 minutes. Remove from pan and allow to cool on wire rack. Best to allow it to cool completely before cutting.
This is the Chocolate and Pecan Babka! Smell the Magic!!
Chocolate and Pecan Babka
Mmmm Babka
That looks wonderful. I must try the apricot filling sometime. It looks and sounds delicious.
–FP
I love making bread! It is soothing and sensual and calms me down. And the end result is so much better than store bought – or even what I can buy in my neighborhood bakery.
I have dreamed of making chocolate-pecan bubka and yours looks light, ethereal (is that redundant?) and gorgeous! I will do this! (New Year’s Resolution).
And from one new Food Blogger to another – great blog, welcome to the neighborhood and hop on over and visit mine!