Babka with Various Fillings

Main Ingredient: Cheese Eggs Raisins Pecans
Preparation: Baked Goods
Course: Various Breads Chocolate
Yield:

Babka with Various Fillings ingredients

1 c Milk
2 T milk -- additional
2 large eggs
1⁄2 t vanilla extract
3 1⁄2 c flour -- (all purpose)
1⁄2 t Salt
2 T Sugar
2 T unsalted butter, or margarine
2 1⁄2 t yeast
(PICK A FILLING:)
CINNAMON SUGAR BABKA FILLING:
2 T unsalted butter -- softened
1⁄4 c Sugar
1 t Cinnamon
chocolate BABKA FILLING:
1⁄4 c Cocoa
1⁄2 c Sugar
1⁄4 c Melted unsalted butter
1⁄3 c Coarsely chopped pecans
CHEESE BABKA FILLING:
8 oz Farmer's cheese
2 T Sugar
1 T flour
1 large egg yolk
2 t Grated orange zest
1⁄4 c Dark raisins
Crumb Topping
1 T unsalted butter -- softened
2 T Sugar
2 T flour
2 pn Cinnamon
EGG WASH:
1 large egg white -- beaten with:
1 t water

Cooking Babka with Various Fillings

1. All ingredients must be at room temperature.
2. Add ingredients except for filling, crumb topping, and egg wash in the order specified in your machine's manual.
3. Use DOUGH setting.
4. At the end of the program, press CLEAR/ STOP.
5. To punch dough down, press START and let knead for 60 seconds.
6. Press CLEAR/ STOP again.
7. Remove dough and let rest 5 minutes before hand-shaping.
8. HAND- SHAPING TECHNIQUE: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork til crumbly.
9. To make crumb topping, blend all ingredients with a fork til crumbly.
10. Chill both til ready to use. Lightly grease a 4 -1/2 x 8 -1/2- inch loaf pan. On a lightly floured surface, roll the dough into a 10 x 20-inch rectangle.
11. Cover with filling up to 1 -inch from edges.
12. Roll up lengthwise, jelly roll fashion.
13. Pinchi seam and ends together securely together so that they do not open during baking.
14. Carefully place babka in prepared pan. Foldi ends under and shape into an S so that it fits into the pan. Cover with a clean kitchen cloth and let rise til doubled in size.
15. OVEN: 350 Form a crease in the top of the risen babka with the side of your hand.
16. Brush with egg wash and cover with crumb topping.
17. Bakei approximately 30 to 35 minutes, or til golden brown.
18. (If babka begins to brown too quickly, cover top with foil.
19. Remove from pan and cool on a wire rack.
20. VARIATIONS: chocolate FILLING: Blend together cocoa and sugar.
21. Brush surface of babka with melted butter.
22. Sprinkle with cocoa-sugar mixture and pecans.
23. CHEESE FILLING: Blend all ingredients together except the raisins.
24. After spreading the cheese filling on the babka, sprinkle with raisins.