Subj : Top 10 Famous Deserts 10b
To   : All
From : Dave Drum
Date : Sat Jul 27 2024 04:30 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cinnamon Babka - Part Two
Categories: Breads, Desserts, Dairy, Citrus, Spices
     Yield: 12 servings

          DIRECTIONS CONTINUE

 For the filling, pour the 9 tablespoons of melted butter
 into a small bowl. Add the brown sugar, cinnamon, flour,
 cardamom, lemon juice and salt. Use a whisk or a hand
 mixer to blend everything into a smooth filling.

 Lightly flour a work surface and rolling pin. Divide the
 chilled dough in half; keep one half in the fridge. Roll
 out the other half into a rectangle 9 inches wide and
 about 16 inches long. Spread half of the cinnamon-sugar
 filling over the rectangle. Starting at a short side,
 roll up the dough tightly into a cylinder; pinch the
 seam shut.

 Repeat these steps with the second half of the dough
 waiting in the fridge and the rest of the filling. Drape
 plastic wrap over both dough cylinders, then chill them
 in the fridge for 15 minutes.

 Take one dough cylinder from the fridge and place it on
 a cutting board. Use a sharp knife or serrated knife to
 slice the cylinder in half lengthwise. Turn each half so
 that the lines of cinnamon filling are facing up.

 Braid the two pieces: Firmly press the tops of both
 pieces together, then carefully weave them over and
 under each other. Be careful to keep the filling face-up
 as you do this. Pinch and seal the bottoms together.
 Pick up the braid and fit it into one of the prepared
 bread pans, tucking the ends underneath and keeping the
 filling face up.

 Repeat these steps with the second dough cylinder to
 create the second loaf. Cover both pans with a kitchen
 towel. Let them rise at room temperature for 45 minutes
 to one hour; they may not double in size but should have
 risen some.

 Set the oven @ 350oF/175oC and move the center oven rack
 down a notch. Whisk the egg white in a small bowl, then
 use a pastry brush to spread egg white over the tops of
 both babka loaves. Place the bread pans side-by-side on
 a large baking sheet (to catch drips) and place them in
 the oven. Bake the babkas for 45-55 minutes. The loaves
 will turn a deep brown because of all the sugar in the
 dough, but if you think they're getting too dark you can
 drape a piece of foil over the top for the last several
 minutes of baking.

 The babkas are done when the centers register 185oF/85oC
 on a thermometer.

 Move the bread pans to a cooling rack set over a baking
 sheet. After 15 minutes, use the parchment paper ends to
 lift the loaves from the pans; place them directly on
 the rack. If you want, you can brush both loaves with
 simple syrup. Let the breads cool completely before
 slicing and serving. Cinnamon babka can be kept tightly
 sealed in a plastic bag at room temperature for 4-5
 days.

 Nancy Mock, Horse Apple, Vermont

 Makes: 1 loaf; 12 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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