Subj : Top 10 Famous Deserts 10a
To   : All
From : Dave Drum
Date : Sat Jul 27 2024 16:35:00

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

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

MMMMM---------------------------DOUGH--------------------------------
     1 c  Unsalted butter; extra for
          - the top of the dough and
          - to grease the bowl
 3 1/2 c  A-P flour; extra for rolling
          - out the dough
   1/4 c  Granulated sugar
 1 1/2 ts Fine sea salt
     4 ts Instant yeast
   1/3 c  Milk; room temp
   1/3 c  Water; room temp
     3 lg Eggs; room temp, lightly
          - beaten

MMMMM--------------------------FILLING-------------------------------
     9 tb Melted butter
          +=PLUS=+
 1 1/2 tb Butter to brush the pans
 1 1/2 c  Light brown sugar
     3 tb Cinnamon
     1 tb + 1 ts A-P flour
     1 ts Cardamom
   1/2 ts Lemon juice
   1/4 ts Salt

MMMMM---------------------------FINISH--------------------------------
     1    Egg white
          Simple syrup; opt

 Let the 2 sticks of butter sit out at room temperature
 for 15 minutes. Meanwhile, use a little more butter to
 grease the inside of a large bowl.

 Put the flour, sugar, salt and instant yeast into the
 bowl of a stand mixer, then use a rubber spatula to mix
 them together. Put the dough hook attachment on the
 mixer. Stir together the milk and water in a small bowl.
 With the mixer running on medium-low, slowly pour in the
 milk-water mixture. Let the mixer run for 2-3 minutes,
 scraping down the bowl with the rubber spatula once or
 twice.

 Keep the mixer speed on medium-low and slowly pour in
 the lightly-whisked eggs. Increase the speed to medium
 and let it run for 5 more minutes, scraping the bowl
 once or twice as it mixes.

 Once the mixture has begun to gather around the dough
 hook, begin adding the two sticks of butter, like this:
 With the mixer still running on medium speed, tear off
 one or two small chunks of butter, flatten them between
 your fingers, then drop them into the bowl. Once the
 pieces are incorporated, repeat with a couple more
 pieces of butter. Continue until all of the butter is
 in; this can take as long as 10 minutes.

 Increase the mixer speed a little and knead the dough in
 the bowl for 10 minutes. Keep an eye on the mixer in
 case it starts creeping across the counter! Scrape the
 bowl a couple of times throughout the mixing. When
 ready, the dough will be soft and smooth, and it will
 stretch (not break) when a bit is pulled up from the
 bowl.

 Scrape the dough into the buttered bowl, smooth the top,
 then spread a little softened butter over the top of the
 dough. Cover the bowl with a kitchen towel and let it
 rise at room temperature for 45 minutes to one hour,
 until it's doubled in volume.

 Reach into the bowl to lift up and then release the
 edges of the dough all around. This will let some of the
 volume out of the dough. Smooth the top, cover the bowl
 with plastic wrap and place it in the fridge for 30
 minutes. Repeat this process three more times so that
 the dough becomes firm and cold.

 Press plastic wrap to the surface of the dough in the
 bowl, then cover the bowl with a towel. Refrigerate the
 dough overnight (or for up to two days).

 The next day, use the 1 1/2 tablespoons of melted butter
 and a pastry brush to generously coat the insides of
 both bread pans. Cut two long strips of parchment and
 press one into each pan, so that it goes across the
 width of the pan and hangs over the sides. (This will
 help you lift out the baked bread.) Brush the parchment
 with melted butter.

 CONTINUED IN PART TWO

 Nancy Mock, Horse Apple, Vermont

 Makes: 1 loaf; 12 servings

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

 Uncle Dirty Dave's Archives

MMMMM

... I've had an elegant sufficiency; any more would be a superfluity.
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