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

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