BABKA ROLL RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHEESE BABKA RECIPE | ALLRECIPES



Cheese Babka Recipe | Allrecipes image

Polish cheese babka like my grandmother served every Easter.

Provided by KRISTINALANGER

Categories     Bread    Yeast Bread Recipes    Egg

Total Time 6 hours 40 minutes

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 1 Bundt-shaped loaf

Number Of Ingredients 17

1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup warm water (110 degrees F/45 degrees C)
½ cup butter, melted
¼ cup white sugar
1?½ teaspoons salt
2 teaspoons vanilla extract
¾ cup lukewarm milk
3 eggs
4 cups all-purpose flour, divided
1?½ cups farmers cheese
? cup white sugar
1?½ tablespoons sour cream
1 egg
1 teaspoon vanilla extract
½ teaspoon dried lemon peel
2 tablespoons butter, melted

Steps:

  • Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.
  • Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.
  • Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®).
  • Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.

Nutrition Facts : Calories 512.7 calories, CarbohydrateContent 44 g, CholesterolContent 133.9 mg, FatContent 28.2 g, FiberContent 1.3 g, ProteinContent 19.1 g, SaturatedFatContent 19 g, SodiumContent 768.6 mg, SugarContent 10.9 g

BASIC BABKA | ALLRECIPES



Basic Babka | Allrecipes image

This Jewish treat is a hybrid of sweet roll, swirl bread, and coffee cake. It's a sweet yeast dough that you roll out, fill, and roll up like a jelly roll, then cut, twist, and bake in a loaf pan. Don't worry: It looks fancy (and it IS a little messy), but it's seriously easy to do. And once you get the dough down, you can try it with other fillings.

Provided by Nicholio

Categories     Bread    Yeast Bread Recipes    Egg

Total Time 4 hours 25 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 3 loaves

Number Of Ingredients 15

½ cup white sugar
¼ cup butter
1 teaspoon salt
1 cup hot milk (185 degrees F (85 degrees C))
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
2 eggs
4?½ cups all-purpose flour
3 eggs
1 cup packed light brown sugar
? cup butter, melted
1?½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4 cups walnuts, chopped
2 tablespoons butter, melted

Steps:

  • Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
  • Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
  • Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
  • Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
  • Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
  • Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
  • With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
  • Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
  • Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
  • Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
  • Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

Nutrition Facts : Calories 337.7 calories, CarbohydrateContent 34.7 g, CholesterolContent 54 mg, FatContent 20 g, FiberContent 2.2 g, ProteinContent 7.4 g, SaturatedFatContent 5.2 g, SodiumContent 158.1 mg, SugarContent 14.2 g

More about "babka roll recipes"

CHOCOLATE BABKA RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
I love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Desserts
Calories 181 calories per serving
  • In a large bowl, mix 2 cups flour, sugar, yeast and salt. Cut in butter until crumbly. In a small saucepan, heat water to 120°-130°; stir into dry ingredients. Stir in eggs and yolk, orange zest and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate 8 hours or overnight., Turn out dough onto a lightly floured surface; divide in half. Roll each half into a 12x10-in. rectangle. For filling, in a microwave, melt butter and chocolate chips; stir until smooth. Stir in confectioners' sugar, cocoa and salt. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Place in 2 greased 9x5-in. loaf pans, cut side up. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 35-45 minutes, tenting with foil halfway through baking. Meanwhile, in a saucepan, combine sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Brush over warm babka. Cool 10 minutes before removing from pans to wire racks.
See details


CHOCOLATE BABKA - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE AND STYLE, ENTERTAINMENT
The first time I heard about babka was in the 90s while watching Seinfeld.
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 10 minutes
Category Christmas, baking, main dish
  • For the dough, stir flour, sugar, yeast, and salt together in the bowl of an electric mixer. Add eggs, yolk, milk, and vanilla using the dough hook. Mix on low speed until mixture comes together, scraping down the bowl and hook as needed. On low speed, add butter, 1 tablespoon at a time, until incorporated. Increase speed to medium and knead with the dough hook for about 10 minutes. The dough should have pulled away from the sides of the bowl. Place the dough in an oiled bowl, turning the dough, so it is evenly coated. Cover with plastic wrap and refrigerate overnight. The next day, remove dough from refrigerator while preparing for the filling and baking. Butter two 8 1/2 to 9-inch loaf pans. Line pans with parchment paper, cutting to fit with some overhang on both the long and short sides. Butter the bottom piece of parchment so that the top piece sticks. Line a cookie sheet with waxed paper. Place butter, sugar, cocoa, and cinnamon in a mixing bowl and beat until combined. Divide dough in half. On a floured surface, roll one dough half into a rectangle about 10 x 12-14 inches. The 10-inch side should be the closest to you. Spread half of the filling over the rolled dough. Sprinkle with half of the chopped chocolate. Starting with the end closest to you, roll the dough fairly tightly. Place seam side down on the cookie sheet. Repeat with reaming dough and filling. Place the cookie sheet with the two rolls in the freezer for 15 minutes. Remove the rolled dough from the freezer; trim the ends if they are uneven. Working one roll at a time, use kitchen shears to cut lengthwise down the center. Twist each roll, then braid the two pieces together, pinching the ends and place in one of the prepared pans. Repeat with the second roll. Don’t worry if the dough looks uneven in the pan. Cover the pans with buttered plastic wrap and let rise at room temperature for 1 1/2 hours. During the last 20 minutes of rising, preheat the oven to 350ºF. Make the sugar syrup by combining the sugar and water in a pan. Bring to a boil over medium heat, stirring frequently. Let the mixture boil for a minute or two, then remove from heat to cool. Once the rising time is finished, bake the breads in the oven for 40–50 minutes, or until 190ºF. Place on a wire rack and poke the breads several times with a long skewer. (Use the thermometer in a pinch.) Pour the cooled syrup over the babkas 1/4 cup at a time, dividing the syrup evenly. Let the babkas cool in the pans for about 40 minutes, then using the parchment to lift out of the pans. Let cool completely on a wire rack. Wrap cooled loaves in foil and store on the counter. Babkas may be wrapped well and frozen.
See details


CHOCOLATE BABKA RECIPE - NYT COOKING
Baking a chocolate babka is no casual undertaking The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a dark
From cooking.nytimes.com
See details


CHOCOLATE BABKA | KING ARTHUR BAKING
Starting with a short end, roll each piece gently into a log, sealing the seam and ends. Working with one log at a time, use a pair of scissors or a sharp knife to cut the log in half lengthwise (not crosswise) to make two pieces of dough about 10" long each; cut carefully, to prevent too much filling from spilling out.
From kingarthurbaking.com
See details


CRANBERRY-ORANGE BABKA | KING ARTHUR BAKING
Remove the pan from the heat and stir in the melted butter, orange oil or grated rind, and spice. Transfer the cranberry mixture to a heat-safe bowl and allow it to cool to room temperature. To shape the loaf: Transfer the dough to a lightly greased work surface, and roll it into a 12" x 14" rectangle. ...
From kingarthurbaking.com
See details


PAUL HOLLYWOOD'S CHOCOLATE BABKA - THE GREAT BRITISH BAKE OFF
While the babka is baking, make the syrup. Tip the sugar and 100ml water into a small pan, bring to the boil over a medium heat, stirring until the sugar dissolves. Reduce the heat and simmer, without stirring, for 5 minutes, until syrupy. Leave to cool. Step 17
From thegreatbritishbakeoff.co.uk
See details


REUBEN BABKA RECIPE | LEITE'S CULINARIA
27/11/2021 · Starting with the edge closest to you, roll up the dough tightly into a log. Using a serrated knife, carefully cut the roll lengthwise in half. Twist the strands together and pinch the ends to seal. Carefully place the babka in one of the prepared loaf pans.
From leitesculinaria.com
See details


SOURDOUGH BABKA | THE PERFECT LOAF
30/3/2020 · Rolling up babka dough with brown sugar cinnamon filling In the morning, take the dough out of the refrigerator and scrape the dough out to a floured work surface. Flour the top of the dough and using a rolling pin (or dowel), roll the dough out to a rectangle approximately 10? x 12? in size with a short edge closest to your body.
From theperfectloaf.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »