Tuesday, November 15, 2011
Sourdough Cinnamon Babkka
Why do I get involved? Why when there is something cooking related and someone says "hey lets all do this" I do it. I am so not a follower. Shut up! I am not. I am a rebel. I live on the edge. I cook with no fear. Ok, in this case I followed. It all started when Linda (better known as Salty Seattle)started #Doughvember. I can do that! I have a four year old starter and the will to bake.
I took my starter "Snot" out of the refrig to wake him up with a feeding. To my dismay I had neglected him for too long. There was no mold and he smelled fine, but I am afraid he was in a coma. He is 3 years old and I thought that maybe this time he was a goner.
I fed and waited fed and waited and it paid off. Bubbles appeared and all was right with the world (wait, that may be a little overly dramatic...all was good? My day got better?...whatever)
I had an idea that I wanted to make a Babbka. I wanted a sourdough Babbka. I would invent a Jewish Cinnamon Sourdough Babbka. I would sell them to all the deli's in New York, and L.A. There are not many deli's in New England so I would ship. I would name my company Sourpuss Babbka! I would get Jerry Seinfeld to endorse them.
I could do Chocolate too but I hate chocolate so I did the cinnamon. When I become famous I will offer Chocolate and maybe even other flavors. It will be the new Whoopie Pie, the new Cupcake, the new Macaron! The Babbka Craze. I will be the "Babbka Queen"
Yeah. There it is all rolled up. Um, there may have been a small problem. There may have been no more butter for the center. Someone (cough) like the "Babbka Queen" may have used Ghee instead. Ok ok, it wasn't bad but I recommend using butter.
The recipe is great!
The pans are put into plastic bags to rise.
I was very proud because I used all of my sourdough starter and no yeast.
It was a thing of beauty. So when you see "Sourpuss Babbka Brand" you know it is good. I won't use Ghee next time. I promise.
Babbka Queen Sourdough Cinnamon Delight
1/2 C. water
2C Sourdough starter (I used this srecipe 3 years ago to start)
2 egg yolks
2 tsp. vanilla
2 drops almond extract
1 tsp. lemon juice
3/4 C. sugar
1 tsp. salt
1/3 C. Milk
1 C. unsalted butter or margarine - softened and cut into small pieces
5 C. unbleached all-purpose flour or half bread flour/half all-purpose
3/4 C. unsalted butter or margarine
1 C. dark brown sugar
2 T. maple syrup
4 tsp. cinnamon
1 C. chopped walnuts (optional)
1 egg, beaten
Sugar for sprinkling
1. Measure out sourdough starter and put in bowl.
2. Add eggs, egg yolks, vanilla, almond extract, lemon juice, sugar, salt, and milk.
3. Add the softened butter and flour to the mixture by folding it into the batter. Knead with a dough hook or by hand for about 8-10 minutes, until smooth and elastic.
4. Place dough in a well greased bowl and cover with plastic wrap or cover the entire bowl with a plastic bag to ensure that it's thoroughly sealed. Allow to rise for about 45-90 minutes. (You can refrigerate this dough overnight, but you must allow it to return to room temperature before continuing.)
5. Divide dough into two equal parts. Cover with a towel and allow it to rest for 10 minutes.
6. Butter two 9-inch springform cake pans or two loaf pans, or, if making only one large babka, butter a 10-inch bundt pan.
7. Roll dough into a 16x16 inch square on a lightly floured board.
8. Spread the filling over the entire surface.
9. Roll lengthwise into a large roll, then cut in half.
10. Place both halves in the prepared pan, beside each other (it doesn't matter if they are pressing against each other).
11. Brush with egg wash and sprinkle with sugar.
12. Place the pan(s) in a plastic bag and let rise until babbka has come up to the top of the pan.
13. Repeat with other half of the dough.
14. Preheat over to 350 F.
15. Bake babka for 35-40 minutes (50-70 minutes for the one large babka) until medium brown.
16. Cool for 15 minutes in the pan before putting on a cooling rack.