Babka Drozdzowa For The Bread Machine Recipes

BASIC BABKA

Steps:

• Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
• Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
• Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
• Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
• Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
• Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
• With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
• Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
• Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
• Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
• Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

BREADMAKER SPRING BABKA

Steps:

• 1. To the pan of the breadmaker, add the first 8 ingredients IN ORDER GIVEN. Make a little well in the flour and pour in the yeast as the last ingredient. Set the breadmaker to DOUGH CYCLE. Listen for the beep on the dough cycle to add in your raisins or currents. Check your breadmaker manual.
• 2. Grease a souffle dish with high sides. I use a 2 1/2 quart sized round souffle pan. Sprinkle the bottom of the greased pan with breadcrumbs. The dough should be finished in about 1 1/2 hours.
• 3. Form the finished dough into a ball and place into prepared pan. Cover with a damp towel and place into a warm place to rise. This takes about an hour to an hour and 1/2.
• 4. When the dough is doubled in size, brush the entire top with 1 egg yolk beaten with 1 TBSP of water. Place into preheated 350 degree oven in the oven. Bake for 35-45 minutes until nicely browned and the babka makes a hollow sound when thumped. Watch the babka during the last 15 minutes of baking for overbrowning. You can cover the top with foil if it seems to be browning too quickly.
• 5. Cool in pan on a wire rack for one hour. Gently loosen the edges of bread with a knife or spatula. Turn the bread out onto the rack and let cool completely. Store at room temp or refrigerator tightly wrapped.

BABKA DROZDZOWA FOR THE BREAD MACHINE

Steps:

• Add ingredients to bread machine in order specified by instruction manual.

CHOCOLATE BABKA (BREAD MACHINE)

Steps:

• Place biga ingredients in bread machine according to your manufacturers directions. Start on dough cycle. Let mix for 2 minutes (It doesn`t need to go for the full time of the dough cycle) then unplug and leave closed till the next morning.
• Dough:.
• The next morning add butter to biga which at this point should have collapsed. Whisk well eggs, sugar, vanilla and salt then add to bread machine. Top with flour.
• Set machine for dough cycle. At beep add raisins and zest.
• Meanwhile mix filling ingredients together in a food processor and chill till ready.
• Grease tube pan well and coat with cookie crumbs.
• Preheat oven to 350 degrees.
• When dough is done turn out on to a lightly floured work surface, and punch it down to release the built up gases.
• Roll out into a rectangle 8 by 14 inches.
• Spread the filling then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in a greased tube pans. Cover pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.
• Bake the cakes for 45 minutes; then let cool in the pan.

CHEESE BABKA MADE EASY IN THE BREAD MACHINE

Steps:

• Dough:.
• Add all wet ingredients to bread machine.
• Top with flour and place yeast, sugar and salt in separate corners.
• Or add the ingredients according to your bread machine.
• Set machine to large loaf, dough cycle and press start.
• At the beep add the zest, cinnamon, cardamom, raisins, and or cranberries.
• Cheese filling:.
• Mix cheese filling ingredients together.
• Prepare pan:.
• Generously butter a fluted tube pan. Sprinkle with fine bread crumbs.
• When cycle has finished remove dough to a floured surface.
• Punch down dough and shape and roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan covering with plastic wrap and let rise 60 minutes or till risen to top of pan.
• Brush with eggwash and sprinkle with almonds.
• Bake 350 for 45-60 minutes.