Ukrainian Babbka Recipe
Yield: 1 BabbkaRecipe 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 each: Eggs,
4 cup: Unbleached all-purpose flour,
2 tbsp: Unsalted butter, for brushing dough
3 tbsp: Vanilla powdered sugar or powdered sugar,
FILLING
1 1/2 cup: Dry cottage cheese,
1/3 cup: Sugar,
1 1/2 tbsp: Sour cream,
1 1/2 tbsp: Flour,
1 each: Egg,
1 tsp: Lemon zest,
1/2 tsp: Vanilla extract,
3 tbsp: Currants,
2 tbsp: Cognac for 1/2 hour,
Directions:
Sprinkle yeast and sugar over warm water in a small bowl and stir to
dissolve. Let stand until foamy, about 10 mintes. 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. 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. 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. 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. Dust with
powdered sugar or drizzle powdered sugar glaze. Origin: Mrya Loshov,
Kyiv-Ukraine, circa 1996
Source from luhu.jp
dissolve. Let stand until foamy, about 10 mintes. 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. 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. 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. 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. Dust with
powdered sugar or drizzle powdered sugar glaze. Origin: Mrya Loshov,
Kyiv-Ukraine, circa 1996
Source from luhu.jp