In a famous “Seinfeld” episodeElaine refers to the Babka cinnamon as “minor Babka” and I disagree with all my heart. Babka cinnamon is not as popular as Babka chocolate, but deserves awards for its thinner sweetness and a warm charm for spices. It is not humid and sweet like Babka chocolate because you don’t bathe it in a simple syrup in the way you do the chocolate version. But the Shabka cinnamon Topping tanoping melts the sides of the loaf, making the end of the end that are almost bandmish with caramel. The Babka cinnamon can also be eaten hot from the oven without making a mess and combined with a hot cup of tea or coffee; It’s really fantastic. In addition, it lends itself to a fantastic French toast!
This recipe works with flour in all respects, whole wheat flour and any sifted flour in the middle, because the liquid quantity is given as an interval. In an initial test lot, I used flour in all respects, a larger and less filling dough. The biggest dough was more difficult to try and avoid burning and there was not enough filling in my opinion, so for the final version of the recipe, the dough is smaller than 10% and there is about 20% in more filling. You can see these changes of the ingredients in the photos below but note that a version for the whole purpose or bread flour of the new quantities of ingredients will seem a little more soft than the version of wholemeal flour in the same quantities that are represented below. For further process photos, consult the galleries after the recipe.
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Batch test with too much pasta (all purposes)
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Not enough filling
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Less dough, whole wheat
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More filling
Cinnamon notes
I used Ceylon cinnamon in this recipe. It is a little milder and more fruity than the most common Cassia cinnamon. If your cinnamon does not specify that it is Ceylon, it is probably Cassia. You can still follow the recipe as it is or if you want a milder flavor, you could reduce cinnamon in the 1-2 teaspoon filling.
Cinnamon was in the news last year because some brands had high lead levels. This is not a problem of organic vs. Conventional or Ceylon vs. Cassia; The lead is mainly from contamination on the ground. (Before this makes you agree with Elaine that cinnamon is the minor babka, note that lead and cadmium were found in chocolate at levels concerning also.) Back to cinnamon, here is a List of consumers reports of lead levels in 36 different cinnamon brands, divided into the categories to avoid completely, safely in limited quantities and safe in large quantities. This babka has a total of 15.6 grams of cinnamon (6 teaspoons). If you cut the bread in 8 thick pieces, it is 3/4 teaspoon per slice, which is well under the amount of cinnamon per day of the safe brands. For example, you should consume 16 teaspoons (the entire Babka!) Of the brand of the brand of the WHOLE FOODS 365 market to reach the daily limit of acceptable lead consumption.
To make this recipe with Natural leavening starter Instead of the yeast, see the Recipe notes.
Babka cinnamon is a sweet and twisted aromatic bread with layers of cinnamon and brown sugar and a Struusel condiment. Serve hot and save some slices for the French toast. This recipe has instructions for different flours, yeast and natural yeast.
Total time
1 hour, 45 minutes
Ingredients
Dough
- 285 grams of Foreign Flour Yecora Rojo or flour of all purposes (2 cups + 3 tablespoons)
- 36 grams of sugar (3 tablespoons)
- 1/2 teaspoon of cinnamon on the ground (1.3 grams)
- 1/2 teaspoon of salt (2.2 grams)
- 84-140 grams of milk, heated at 110 ° F or not, divided to flourish the yeast (6-10 spoons)
- 2 teaspoons of instant yeast (6.2 grams)
- 1 egg
- 36 grams of light taste oil (scarce 3 tablespoons)
- 1 teaspoon of vanilla extract (4.2 grams)
Filling
- 125 grams of brown sugar (1/2 cup + 2 tablespoons)
- 5 teaspoons of cinnamon on the ground (13 grams)
- 1 tablespoon of flour (8 grams)
- 4 tablespoons of non -salted melted butter (57 grams)
- 1 tablespoon of light taste oil (13 grams)
- Option to sprinkle on the filling after it spreads on the dough, 50 grams toasted crushed walnuts (before crushing the 1/2 cup volume)
Enamel
- 1 beaten egg with a teaspoon of water
Streusel Topping
- 2 tablespoons of flour (16 grams)
- 1 tablespoon of brown sugar (13 grams)
- 1/2 teaspoon of cinnamon on the ground (1.3 grams)
- pinch of salt
- 1 tablespoon of non -salted butter (14 grams)
Instructions
- The recipe is reduced to a Medium USA POLAFE PAN 9x5x2.75 inches.
- From the mixing to the oven, this Babka took 3 and a half hours with the dough at 78-80 ° F. The first increase and the final test were approximately 1 1/2 hours each. If the temperature of the dough/environment is fresher, waiting for longer increase times.
Dough (see the notes for hand mixing instructions)
- In the bowl of a stand mixer, beat flour, sugar, cinnamon and salt together.
- Hot 6 tablespoons/84 grams of milk at 110 ° F or less. The rest of the milk can be cold or hot and will be added later if necessary depending on the flour you have chosen.
- Add the instant yeast to heated milk, beat and let it bloom for a few minutes.
- Pour this yeast cutting mixture into the mixer bowl with dry ingredients. Add the egg extract, oil and vanilla.
- Mix at low speed for a few minutes, scraping the sides of the mixer at least once. I use the attachment of the dough hook from the beginning, but you can start with the shovel attack if you prefer.
- Until there are fragments of dried pasta, add more milk one spoon at a time, mixing for one minute or two in the middle.
- Turn off the mixer and let the dough rest for about 5 minutes.
- Take back the mixing for 1 minute, then stop the mixer and hear the dough with the fingers. If it is very rigid, add more milk and if it is Gloppy and attacks the fingers Add more flour.
- Mix for 2-3 minutes more until the dough is elastic.
- Transfer the dough to a lightly oiled bowl or in a straight wall container, cover it and let it rise until it is doubled in size.
Filling of the preparation
- Add all the filling ingredients in a small bowl and mix carefully.
Babka assembly
- Lightly grease a pan or align it with parchment paper.
- When the dough doubled in size, transfer it to a clean work surface and spread it in a square of about 14×14 inches. Use a slight sprinkling of flour if necessary to make sure that it may be peeled and rolled up later.
- Distribute the filling on the dough, leaving about 1/2 inch discovered around the perimeter.
- Sprinkle the toasted and crushed walnuts if you wish.
- Roll the dough in a tube.
- With the seam facing upwards and centered, cut the dough along the seam (the goal with this is not to have a thin melted strip of cut dough). I use a chef knife for this.
- Place on the two half of the dough in an X shape with the stratification facing upwards.
- Take the wires above and under the intersection of the X until you have a long turn.
- Compress the length of the dough with your hand and a bench knife on both ends and lift and transfer the dough to the pan.
- Cover and leave the dough on the rise until filling the pan (see photo gallery), about 1 1/2 hours at 78 ° F.
Streusel prep
- Beat flour, brown sugar, ground cinnamon and salt together. Using the fingers, break the spoonful of butter, rub it in the dry ingredients until you have many butter flakes covered with butter.
Topping and cooking
- Preheat the oven at 350 ° F
- When the Babka has finished trying, brush it with the washing of the eggs and sprinkle the crumble at the top.
- Cook for 45 minutes, try the babka with a sheet halfway. The internal temperature of the babka should be greater than 190 ° F when it is made.
- Leave to cool about 15 minutes, then remove the babka from the pan. Slice carefully if you need hot or let it cool completely and heat the slices in the toaster or microwave.
- Wrap plastic, beeze wax winding or aluminum sheet to keep at room temperature for several days. Babka freezes even if enveloped strictly.
Notes
Hand mixing: You can mix the dough in a bowl with a whisk or a Danish dough spatula or hand. Follow the instructions on top to slowly add the milk, rest the dough and check the dough after the rest. You should aim at a flexible mixture that in the end you can knead by hand on the work surface.
Natural yeast: Build a dessert led to the evening before mixing the dough. The quantity ingredients in the levano are therefore subtracted by the ingredients of the dough. In the following example, the Levain is quite large compared to the amount of flour, but the dough will still take more time both for the first increase and for the final test of what the yeast recipe suggests. You should ignore the clock and watch the dough.
Sweet rigid lever
- 100 gram flour
- 47 grams of milk
- 26 grams of startup
- 18 grams of sugar
Final dough
- All the dessert led to rigid, enlarged at least doubled (191 grams)
- 172 grams of flour
- 18 grams of sugar
- 1/2 teaspoon of cinnamon on the ground
- 1/2 teaspoon of salt
- 24-70 grams of milk
- 1 egg
- 36 grams of oil
- 1 teaspoon of vanilla extract
