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[rottiedogs]

Babka
Submitted by 4paws2go on December 30, 2012 at 10:47 am

DESCRIPTION
Lithuanian Yeasted Coffee Cake/Rivka Denis/Maggie Glezer's 'A Blessing of Bread'

SUMMARY
Yield 2 loaves Source 'A Blessing of Bread', Maggie Glezer, 2004 File under babka, chocolate, coffee cakes

INGREDIENTS
Dough

140g/5 oz unsalted butter, or dairy-free margarine (10TBS 1 1/4 sticks)
360g/12.7 oz milk (any type) or 350g/11.5oz warm water(1 1/2 cup)
2TBS/17g/0.6oz instant yeast
About 750g/26.5 oz unbleached ap flour (about 5 1/2 cups)
1 fat cinnamon stick, or 1 tsp cinnamon
200g/7.1 oz gran sugar (1 cup)
6g/0.2oz salt
1 TBS vanilla
3 large egg yolks
1 egg, for glazing

Filling

220g/7.1 oz gran sugar (1 cup)
1 TBS cinnamon sugar (reserved from above)
30g/1 oz any type unsweetened cocoa powder (1/3 cup)
113g/4 oz unsalted butter, melted/cooled (8 TBS 1 stick)
150g/5.3 oz raisins (1 cup)
170g/6 oz chocolate morsels (1 cup)
and or 120g/4/2 oz chopped walnuts (optional)(1 cup)

INSTRUCTIONS
If you're using the cinnamon stick, grind/pulverize, and mix with the sugar called for...use one TBS of this mix, in any of the filling mixtures. The remainder gets mixed into the dough.

comments
Submitted by sbdombro on Mon, 2013-01-14 10:12.
I don't see any instructions here.
Ingredients look good, though!
Sandra
Submitted by 4paws2go on Sun, 2013-01-27 13:47.
Sandra, I'm so sorry! I rarely check my personal page, and didn't see your comment...
I posted the ingredients, only, as the poster asking for the info was familiar with making up babka dough. I am attaching a link, which includes the recipe, in it's entirety...:
http://www.npr.org/templates/story/story.php?storyId=9333938
Happy baking!
Laura
*edit*...forgot! Ms. Glezer uses the 'scoop/sweep' method for her flour measurements, she notes approx 4.8 oz, per cup. If you have a scale, go by the weights given, much more accurate!

Babka (Lithuanian Yeasted Coffee Cake)
Babkai
T. Susan Chang
This recipe is from A Blessing of Bread by Maggie Glezer (Artisan, 2004).

Makes two 10-inch round babkas

For the dough:

1 1/2 cups milk (any type)

2 tablespoons dry yeast

About 5 1/2 cups unbleached all-purpose flour

1 fat cinnamon stick, or 1 teaspoon ground cinnamon

1 cup granulated sugar

1 1/4 teaspoons table salt

1 tablespoon vanilla extract

3 large egg yolks

10 tablespoons unsalted butter, softened

1 egg for glazing

For the filling:

1 cup granulated sugar

1 tablespoon cinnamon sugar (reserved from above)

1/3 cup unsweetened cocoa powder

8 tablespoons (1 stick) unsalted butter, melted and cooled

1 cup raisins, 1 cup chocolate morsels, and/or 1 cup chopped walnuts

Heat the milk in the microwave or in a small heavy pot on the stove just until bubbles form around the edges and the milk steams. Pour the milk into a pitcher or other container and let it cool to 105 degrees to 110 degrees, about the temperature of a comfortable bath. (This can be done in advance and the milk just warmed before making the yeast mixture. This step denatures a component in the milk that attacks the flour's gluten and causes a coarse, depressed texture.)

As soon as the milk is cool enough, whisk together the yeast and 1 1/2 cups of the flour in a large bowl. Whisk in the warm milk until smooth. Let stand uncovered for 10 to 20 minutes, or until it starts to ferment and puff up.

In the meantime, if using the cinnamon stick, pulverize it in a heavy mortar and pestle or a coffee grinder until finely powdered (it will have some tiny chips, which is fine). Mix it or the 1 teaspoon ground cinnamon with the sugar, and put 1 tablespoon of this cinnamon sugar aside to use in the filling.

When the yeast has puffed up, whisk in the cinnamon sugar (minus the 1 tablespoon), the salt, vanilla, and egg yolks until smooth. With your hands or a spoon, stir in the remaining 4 cups flour all at once, along with the softened butter, and mix the dough until it is rough and lumpy but holds together. Scrape the dough out onto the work surface and knead until it is a soft dough. (Soak your mixing bowl in hot water now to clean it and warm it for fermenting the dough.) This dough will be very soft and sticky, but with enough kneading, it will become smooth and shiny.

Place the dough in the warmed clean bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough rise for 2 to 2 and 1/2 hours, or until doubled in volume and very soft. (If the dough has been refrigerated, fermenting may take up to 1 hour more.)

While the dough is rising, generously butter or oil two 8-inch or 10-inch round cake pans.

Make the filling just before shaping the breads; it firms up very quickly as it cools and will spread best when still warm.

Combine the sugar, the reserved cinnamon sugar and the cocoa in a medium bowl, and stir well to press out any cocoa lumps. Add the melted butter and whisk the filling until smooth.

When the dough is fully risen, turn it out onto a lightly floured work surface and cut it into two equal pieces. If you have enough room to spread out (such as a large kitchen table), you can work more quickly if you follow the steps successively with both halves; otherwise, shape one half at a time to completion, keeping the second one covered.

With a rolling pin, roll one dough piece out 1/2-inch thick. Cut the circle in half. Smear each half of dough up to just 1/2 inch from its edges with one-quarter of the filling mixture. This is easiest to do with your clean hands. Warm the filling gently in the microwave or over a saucepan of boiling water if it is too firm.

Scatter one quarter of the raisins, chocolate chips and/or walnuts over the filling on each piece. Roll up one piece of dough very loosely like a carpet, starting with the rounded edge and ending up at the long straight cut. Seal the seam by pinching the long edge into the roll; use a little water if you need it to help the dough stick to itself.

Starting from the center of the roll, lightly press out the roll to the open ends to force out any air bubbles that may have formed during rolling. Seal the ends of the roll by pinching them together. Check the seals again, then roll the strand under your hands to create a tapered strand with a thicker middle and slender pointed ends. Repeat with the second piece.

To create a twisted teardrop shape, ask a volunteer to hold both ends of a chopstick or other thin stick vertically. Pull the strand around it, using it to anchor the thick center of the strand. Now cross the ends over each other, pulling them tight against the chopstick to create as many twists as possible. When finished, just slide the chopstick out of the top. Repeat with the other strand.

Curve one twist into a C shape and set it in the prepared cake pan. Loosely fit the fat end of the second twist into the concave curve of the first and wind its end around, so the ends of both twists are wrapping in the same direction, like a pinwheel. Repeat with the remaining dough and filling.

Cover the shaped babkas with plastic wrap. (At this point, you can refrigerate the loaves for up to 24 hours.) Let the loaves proof until very soft and expanded — they should be nicely domed over the pans — about 2 1/2 hours (or up to 3 1/2 hours if the loaves have been refrigerated). It is better to slightly overproof at this point.

Meanwhile, 30 minutes before baking, arrange an oven rack in the lower third position and preheat the oven to 300 degrees. Beat the remaining egg with a pinch of salt for glazing the breads.

When the babkas are ready to bake, brush with the egg glaze. Poke them with a toothpick to pop any large air bubbles.

Bake the babkas for 50 to 60 minutes, until they are a dark mahogany color and their tops are firm and bounce back when pressed. After the first 40 minutes of baking, turn the loaves around so that they brown more evenly.

If the babkas are coloring too quickly, cover them with foil. If after 40 minutes they seem too pale, increase the heat to 350 degrees, but do not overbake them or they will be dry.

When the babkas are done, remove them from the oven and let them cool for about 10 minutes in the pans, then tap them out of the pans and let them finish cooling on a rack.

[BakerAunt]

Here is a link to a KAF recipe for "Welsh Cakes." I thought of it when I read your post because it is on my list of one to try some day. (Thanks, Luvpyrpom for saying they are good. I'd probably get out my several flat griddles, put them on the burners--as I do when I make English Muffins--so I can do a lot at once.)

http://www.kingarthurflour.com/recipes/welsh-cakes-recipe

Of course these are cakes and not cookies.

Back before I found my perfect Pfefferneusse recipe, and was trying various ones, my grandmother sent me one that she had never baked that had been given to her by a lady who had gotten it from her mother-in-law but had never baked it. Well it was the goopiest mess, and I had to keep throwing more and more flour into it (way too much liquid). It made me wonder how well those in-laws got along!

[cwcdesign]

My first thought is the flour. A quart would be 4 cups and if you weigh your flour (I do) that would equal 1 pound 1 ounce according to KAF's weight chart. I might start with that amount and see if it helps. Then you could add in a little more, if necessary

[Italiancook]

My recipe for Welsh Fried Cookies came from my grandmother via my dad. I never enjoyed them as a child. I thought they were too dry. Maybe that's the way they're supposed to taste. The adults in my life liked them a lot. I'm thinking about making them, because I bought a box of currants that I haven't opened yet. Below is the recipe. Any ideas on how I might make them more moist?

The grandmother this recipe came from didn't like to share her recipes. She'd never refused to give a recipe if asked. She would just alter the recipe she passed along so no one knew the true way she made it. I wonder if she left something out of this recipe -- yet, my dad and mom both liked these, and this is the recipe my dad gave me. All the other recipes he gave me are great.

Welsh Fried Cookies

1 quart flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 cup shortening
1 cup sugar
1 cup currants
3 eggs, beaten

Sift together the flour, baking powder, salt & nutmeg.

Mix in (as for pie crust) the shortening. Add sugar & currants & beaten eggs.

Roll out on floured board. Cut with biscuit cutter. Fry in skillet about 4 minutes on each side. Do NOT grease skillet.

• This topic was modified 9 years, 7 months ago by Italiancook.
• This topic was modified 9 years, 7 months ago by Italiancook.

[Mike Nolan]

I doubt there are many things that SOMEONE isn't allergic to. I wonder if it's the sucralose or the maltodextrin that is used as a filler? (Especially since maltodextrin is often made from corn.)

[Mike Nolan]

Some cookie recipes have both baking soda and baking powder. (For example, my mother's Oatmeal Crisps chocolate chip cookies.)

Perhaps the baking soda serves to balance the pH of those recipes and the baking powder does most of the leavening work?

[Italiancook]

When we discussed my semi-flopped yellow cake a few weeks ago, it was said that baking soda loses its potency quicker than baking powder if batter is left to rest on counter. When I made Chocolate Chip Oatmeal Cookies (KAF) today, I felt concerned that my butter was too warm for the oven. I didn't want the cookies to spread more than they should and not rise enough. After much guess work, I finally threw caution to the wind and put the bowl of dough into the refrig for 30 minutes. The butter tightened up in that time, and the cookies seemed to turn out okay. I had never made the recipe before, so I have no frame of reference. Recipe calls for 1 teaspoon baking soda.

Did I "kill" the baking soda by refrigerating it for 30 minutes? Or does the act of cooling the dough render the soda dormant? Keep in mind that it took me a while to scoop out the cookies after I took them from the refrigerator. The recipe also had a teaspoon of baking powder.

• This topic was modified 9 years, 7 months ago by Italiancook.

[BakerAunt]

On Tuesday, I tried a new recipe, the Mocha Chocolate Chip Cake that Cwcdesign called to our attention. I discussed it in a separate thread. On Saturday, I baked a 1 1/2 recipe of my favorite banana bread from The Mother Daughter Cookbook (a gift from my aunt to my sister when we were teenagers). I was able to fit it into an 8-cup Nordic Ware 4-loaf pan (with the scalloped sides and ribbon design on the bottom. After dinner, I'll bake Barley Flake Butterscotch Cookies (KAF recipe). Most of the cookies and the banana bread are for after service socializing at church tomorrow.

[BakerAunt]

On Sunday, I made another beef roast in the crockpot with carrots, potatoes, and mushrooms. Seasonings were the same as in a previous week, except that I added 1/4 tsp. Penzey's smoked paprika. We ate it most of the week, usually pairing it with a nice spinach salad. On Friday I again made the Dilled Salmon and Couscous. (I know--that's three weeks running.) On Saturday, I improvised dinner with noodles, the remaining beef cut into cubes, the leftover broth, some mushrooms, and frozen peas.

[Italiancook]

I learned something important and valuable today. I baked 10 dozen cookies (2 varieties). Except for Sugar Cookies, I always use one-half sugar and one-half Splenda in everything I bake. When I'm baking to deliver the product, I always tell the recipient about the ratio of Splenda. That gives the person the opportunity to refuse or throw away the gift if they object to artificial sweeteners.

Today, I offered 5 dozen of the cookies to a friend who was here working all day. I baked them for his children, but of course, expected him to eat some.

He informed me that he is allergic to Splenda!

He gracefully refused the cookies.

I never before had heard of a Splenda allergy, but I certainly didn't want to give him anything that would lead to a medical emergency.

I will continue to bake with half Splenda and half sugar, but I may change how I gift the finished product. I think I'll tell people in advance that I'm planning a treat for them. I'll list the ingredients and ask if they have any allergies to those. It really won't spoil the surprise. I won't tell them in advance what I'm baking, just that I am baking something.

I do this with dinner guests. I always ask in advance if they have any food allergies.

Don't worry -- I found a home for the 5 dozen cookies. The rest I froze or gave to my husband.

[aaronatthedoublef]

Ahhh. I misunderstood. I looked up SFBI and found it in San Francisco. I was looking for classes by them in Chicago. I'll look for Chocolate. Thanks. I grew up in Chicago and much of my family is still there.

Frontera used to be great. But the last time I was there it was a little disappointing. But that was one lunch five or so years ago so it might have been a fluke.

My favorite barbeque is still there but it's down in Hyde Park so a bit out of your way. And Giordano's is still my favorite pizza but that may just be out of nostalgia.

I don't remember the name (I'll get it for you if you're interested) but there is a great bakery up in Evanston run by a member of a team that won the International Pastry Cup. And if you're up that way and are a John Hughes fan and have the time, Molly Ringwald's house from "16 Candles" was for sale so you could call a realtor and go on a showing.

[Mike Nolan]

We bought a standalone induction cooktop at Sams Club a few months ago, and like it a lot. It does take a little getting used to, it gets warm VERY fast, you can brown butter in under a minute. It cuts a good 5 minutes off the time it takes to do hard boiled eggs compared to either an electric or gas cooktop.

If we ever have to replace our ceramic cooktop (on the island), I'd think seriously about replacing it with an induction cooktop.

The only downside is that you have to use induction-capable cookware. If a magnet will stick to the bottom of the pan, you can use it, though they recommend against using cast iron cookware, because the sides can get really hot.

Induction cooktops come in a variety of sizes and loads, the one we have won't handle a really big pot (like my 12 quart stockpot.)

They're said to be more energy efficient than either gas or electric cooktops, and they definitely don't heat the kitchen up as much.

Some have continuously variable temperature controls, the one we have has fixed settings, the lowest will not get water all the way to boiling, it seems to top out at about 150-160 degrees, which means it could almost be used for sous vide cooking.

You're right about most modern pans being pretty flat on the bottom, the main exception being a wok. They do make an induction wok pan/coooktop, you can't use a wok on a standard induction cooktop.

[Mike Nolan]

SFBI is in San Francisco, Chicago has the Chocolate Academy, which is where I'm going next month. They specialize in teaching chocolate and sugar work.

Having grown up in NW Illinois and having lived in the Chicago area from 1967 (to attend Northwestern) and until 1977, returning there is kind of an old-home week for me, there are a number of old favorites I plan to return to, if they're still there, and a few new places I'd like to check out (especially for pizza.) But I'm also hoping to make a visit or two to Rick Bayless's Frontera Grill, which is just a few blocks from my hotel.

[Italiancook]

I checked the Penzey's (spelling?) website. I noticed they offer double vanilla extract with twice the amount of beans. Has anyone tried this? Is it worth the extra money?

Mike, do you think the Sam's McCormick vanilla is the same strength as at a regular grocery store?

In all my decades of shopping at Sam's, I've never noticed vanilla on the shelves. When I read that you buy yours there, Mike, I called Sam's to see if they sell it in my area. They do. Now I'll have to go on an adventure and search it out.

I have always used McCormick's for the simple reason that I didn't know any other supplier. I know KAF has it, but I was never sure I wanted the type of alcohol theirs uses.

[BakerAunt]

I found a 9 oz. bottle of Rose & Ivy Madagascar bourbon Pure Vanilla Extract (9 oz.) at TJ Maxx for $9.99. It has water, 35% alcohol, and vanilla extractives. No sugar. It comes in a stopper bottle, so that might be nice if I ever decide to try making my own from scratch. I'll report on smell and taste in baked goods.