Cinnamon Babka(Cook's Country) Recipe

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Cinnamon Babka(Cook's Country)
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Ingredients
15
Count
Nutrition
413
Calories
Total time
48
Minutes
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Ingredients:

Directions:

  1. FOR THE FILLING: Combine all ingredients in medium bowl. Set aside 1 tablespoon filling.
  2. FOR THE DOUGH: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl. Whisk milk, egg yolks, and vanilla together in 1-cup liquid measuring cup.
  3. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on low speed until combined. Slowly add milk mixture and mix until dough comes together, about 3 minutes. Increase speed to medium-low and add butter, 1 piece at a time, until incorporated, about 1 minute. Continue to mix until dough is smooth and comes away from sides of bowl, 10 to 12 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and place in turned-off oven until dough has risen slightly, about 1 hour. Place in refrigerator until dough is firm and has doubled in size, at least 1 hour.
  4. Line 81/2 by 41/2-inch loaf pan with parchment paper, allowing excess to hang over edges. Punch down dough on lightly floured counter. Roll out dough to 20 by 14-inch rectangle. Spread all but 1 tablespoon reserved filling over dough, leaving 1/2-inch border around edges. Working from short side, roll dough into cylinder and pinch along seam to seal. Position cylinder seam side up and roll back and forth until stretched to 18-inch length. Spread reserved filling over top of cylinder. Fold cylinder on top of itself and pinch ends to seal. Gently twist double cylinder twice to form double figure eight. Place shaped dough seam side down in prepared pan, cover loosely with plastic, and let rise in turned-off oven until doubled in size, about 1 hour.
  5. Lightly beat whole egg in bowl. Remove loaf from oven and discard plastic. Heat oven to 350 degrees. Brush loaf with beaten egg. Bake until deep golden brown and loaf registers 190 degrees, about 45 minutes. Let cool in pan on wire rack for 20 minutes. Remove loaf from pan and cool completely, about 2 hours. Serve.
  6. TO MAKE AHEAD: Instead of letting dough rise in step 4, cover shaped loaf with plastic wrap and refrigerate for up to 24 hours. Let dough sit at room temperature for 1 hour before baking.
  7. **Once you’ve added the butter in step 3, if the dough is still sticking to the sides of the bowl after five minutes of mixing, add 2 to 4 tablespoons of extra flour. The test kitchen’s favorite loaf pan measures 81/2 by 41/2 inches; if you use a standard 9 by 5-inch loaf pan, start checking the babka for doneness after 40 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 412.99 Kcal (1729 kJ)
Calories from fat 149.6 Kcal
% Daily Value*
Total Fat 16.62g 26%
Cholesterol 108.22mg 36%
Sodium 266.2mg 11%
Potassium 158.72mg 3%
Total Carbs 59.04g 20%
Sugars 31.05g 124%
Dietary Fiber 1.48g 6%
Protein 7.34g 15%
Vitamin A 0.2mg 6%
Iron 1.1mg 6%
Calcium 67.1mg 7%
Amount Per 100 g
Calories 330.72 Kcal (1385 kJ)
Calories from fat 119.8 Kcal
% Daily Value*
Total Fat 13.31g 26%
Cholesterol 86.66mg 36%
Sodium 213.17mg 11%
Potassium 127.1mg 3%
Total Carbs 47.28g 20%
Sugars 24.87g 124%
Dietary Fiber 1.18g 6%
Protein 5.88g 15%
Vitamin A 0.1mg 6%
Iron 0.9mg 6%
Calcium 53.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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