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Babka 02

Babka 02 comes together with Active Dry Yeast, All Purpose Flour, Sugar, Unsalted Butter Or Margarine, and Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/2 tsp
• 3 1/2 cup
• 2 tbsp
• 2 tbsp
• 1 cup
• 1/2 tsp
• 1/2 cup
• 1/4 cup
• 1 tbsp
• 2 tbsp
• 2 tbsp
• 8
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

   All ingredients must be at room temperature.

2. 2

   Add ingredients in the order specified in your owner's manual.

3. 3

   Set machine to dough/manual setting.

4. 4

   At the end of the cycle, press clear/stop.

5. 5

   To punch down dough, press start and let knead for 60 seconds.

6. 6

   Press clear/stop again.

7. 7

   Remove dough and let rest 5 minutes before hand-shaping.

8. 8

   While the dough is rising, prepare the filling by blending ingredients together with a fork until crumbly.

9. 9

   To make crumb topping, blend ingredients together with a fork until crumbly.

10. 10

    Chill both until ready to use.

11. 11

    Lightly grease a 4-1/2x8-1/2 inch loaf pan.

12. 12

    On a lightly floured work surface, roll the dough into a 10x20 inch rectangle.

13. 13

    Cover with filling up to 1 inch from the edges.

14. 14

    Roll up lengthwise, jelly roll fashion.

15. 15

    Carefully place babka in prepared pan.

16. 16

    Fold ends under and shape into an S so that it fits into pan.

17. 17

    Cover with a clean kitchen cloth and let rise until doubled in size.

18. 18

    Preheat oven to 350F.

19. 19

    Form a crease in the top of the risen babka with the side of your hand.

20. 20

    Brush with egg wash and cover with crumb topping.

21. 21

    Bake approximately 30-35 minutes, or until golden brown.

22. 22

    If babka begins to brown too quickly, cover top with foil.

23. 23

    Remove from pan and cool on wire rack.

24. 24

    Blend together all ingredients except the raisins. After spreading the cheese filling on the babka, sprinkle with the raisins.