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 tb 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 9x16" rectangle. 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 @ 350°F/175°C 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 to 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 185°F/85°C 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 to
  5 days.

  Recipe by Nancy Mock, Horse Apple, Vermont
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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