Breadmaker Spring Babka Recipes

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.

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.