Cheese Babka For Pat+ Recipe
Yield: 1 BabkaRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast,
pn Sugar,
1/4 cup: Warm water,
1/2 cup: Unsalted butter, melted
1/4 cup: Sugar,
1 1/2 tsp: Salt,
2 tsp: Vanilla extract,
1/2 tsp: Almond extract,
3/4 cup: Warm milk,
3: Eggs,
4 cup: Unbleached all-purpose flour or thereabouts,
2 tbsp: Unsalted butter, for brushing dough
3 tbsp: Vanilla powdered sugar or powdered sugar,
FILLING
1 1/2 cup: Dry cottage cheese or ricotta,
1/3 cup: Sugar,
1 1/2 tbsp: Sour cream or creme fraiche,
1 1/2 tbsp: Flour,
1: Egg,
1: Lemon, zest only
1/2 tsp: Vanilla extract,
3 tbsp: Currants, plunged in
2 tbsp: Rum or Cognac for 1/2 hour,
Directions:
1. Sprinkle yeast and sugar over warm water in a small bowl and stir
to dissolve. Let stand until foamy, about 10 mintes.
2. In a large bowl, combine butter, sugar, salt, vanilla, almond,
milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add
yeast mixture. Beat 3 minutes or until smooth. Add flour, 1/2 cup at
a time with a wooden spoon until a soft dough has formed.
3. Turn dough out onto a lighly floured surface and knead until
smooth and silky, about 5 minutes. Be sure dough remains soft. Place
in a greased bowl, turn once to grease top, and cover with plastic
wrap. Let rise in a warm area until until doubled, about 1 1/2 hours.
Meanwhile combine filling ingredients in a bowl, beat until creamy.
4. Gently deflate dough, turn out onto a lightly floured board and
roll or pat into a 10 x 12 inch rectangle. Brush with melted butter.
Spread with filling, leaving a 1/2 inch border all around the dough.
Roll up jelly roll fashion and pinch seams. Holding one end, twist
dough about 6 to 8 times to make a rope. Form into a flat coil and
place in a well-greased 10 to 12 cup Kugelhupf mold or tube pan.
Pinch ends together and adjust dough to lie evenly in the pan, no
more than 2/3 full. Cover loosely with plastic wrap and let rise till
even with the top of the pan, about 45 minutes.
5. Bake in a preheated 350 degree F. oven for 40 to 45 minutes, or
until golden brown and a cake tester comes out clean. There will be a
hollow sound when tapped. Let stand for 5 minutes in the pan, then
transfer from baking pan to a rack to cool completely. Let stand 4
hours or overnight, wrapped in plastic before slicing.
6. Dust with powdered sugar or drizzle powdered sugar glaze.
I found this recipe in a book simply entitled "Bread" by Beth
Hensperger She gives the original credit to Lou Pappas, the food
editor of the Palo Alto Times Tribune
Note: She also says that this can also be made into 2 9 x 5 inch
loaves. typed by Mary Riemerman
Source from luhu.jp
to dissolve. Let stand until foamy, about 10 mintes.
2. In a large bowl, combine butter, sugar, salt, vanilla, almond,
milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add
yeast mixture. Beat 3 minutes or until smooth. Add flour, 1/2 cup at
a time with a wooden spoon until a soft dough has formed.
3. Turn dough out onto a lighly floured surface and knead until
smooth and silky, about 5 minutes. Be sure dough remains soft. Place
in a greased bowl, turn once to grease top, and cover with plastic
wrap. Let rise in a warm area until until doubled, about 1 1/2 hours.
Meanwhile combine filling ingredients in a bowl, beat until creamy.
4. Gently deflate dough, turn out onto a lightly floured board and
roll or pat into a 10 x 12 inch rectangle. Brush with melted butter.
Spread with filling, leaving a 1/2 inch border all around the dough.
Roll up jelly roll fashion and pinch seams. Holding one end, twist
dough about 6 to 8 times to make a rope. Form into a flat coil and
place in a well-greased 10 to 12 cup Kugelhupf mold or tube pan.
Pinch ends together and adjust dough to lie evenly in the pan, no
more than 2/3 full. Cover loosely with plastic wrap and let rise till
even with the top of the pan, about 45 minutes.
5. Bake in a preheated 350 degree F. oven for 40 to 45 minutes, or
until golden brown and a cake tester comes out clean. There will be a
hollow sound when tapped. Let stand for 5 minutes in the pan, then
transfer from baking pan to a rack to cool completely. Let stand 4
hours or overnight, wrapped in plastic before slicing.
6. Dust with powdered sugar or drizzle powdered sugar glaze.
I found this recipe in a book simply entitled "Bread" by Beth
Hensperger She gives the original credit to Lou Pappas, the food
editor of the Palo Alto Times Tribune
Note: She also says that this can also be made into 2 9 x 5 inch
loaves. typed by Mary Riemerman
Source from luhu.jp