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. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .