Wednesday, April 7, 2010
For Easter I decided to try a new Babka bread in addition to the one I always do (can find that here). It is done a little differently than my usual. You make the dough and then roll the raisins in the dough. So it's almost like a swirled raisin bread. Okay, 'like'? It is a swirled raisin bread. It is delicious. It is almost like a cake but it is a lot like bread as well. I highly recommend it.
Cinnamon Raisin Swirled Babka
1 pkg. dry yeast or 2 1/4 teaspoons
4 cup flour
1/4 cup sugar
1/4 cup water
1/2 lb. butter
1 cup warm milk
1 teaspoon salt
1/2 cup sugar
1 cup raisins
3 teaspoon cinnamon
1/2 stick melted butter
Dissolve yeast in warm water and allow to stand for 10 minutes. Mix flour, sugar and salt in a bowl. Cut in butter until the size of small peas. Add warm milk and beaten eggs to dry ingredients and mix well. Cover bowl with plastic wrap and refrigerate overnight.
Next day, knead dough on a floured surface until smooth. Roll out into oblong shape on floured board about 12 x 15 inches. Wet dough with melted butter (1/2 stick). Sprinkle most of the filling mixture over the dough, reserving a little for the top.
Roll tightly, as for a jelly roll and cut into 8 parts. Place cut side up in a greased 1 inch tube pan. Sprinkle rest of cinnamon mixture on top. Let rise about 1 hour in warm place. Bake at 350°F for 45 minutes. Loosen bottom of pan with spatula-remove when cool.
When it comes to baking this, I highly recommend placing it in a tube pan or an angel food cake pan. If you have neither I think the next best thing would be to shape it in a round and place it on a baking sheet. The trick is to make sure it cooks on the inside. It is quite thick so having the center open allows the heat to go up through the middle. It really would be best to take the temperature of this bread before removing it from the oven (about 190°F to 200°F). If you find that your internal temperature is below what it should be and the top is browning way too fast then I would definitely tent it.