3/4 cup melted margarine or butter, cooled, plus more for brushing
2 large eggs
1 teaspoon salt
4 cups all purpose flour plus more for dusting
1 teaspoon vegetable oil
1/2 dark brown sugar. 1/2 golden raisins. 1/2 cup chopped walnuts
2 tablespoons ground cinnamon
1 tablespoon grated orange zest
1/4 cup melted margarine or butter, cooled
1/4 cup water
2 cups confectioners' sugar, sifted
1 orange, zest finely grated
1 large egg white
Instructions
To prepare the dough- In the bowl of a standing
electric mixer fitted with a dough hook, dissolve
the yeast in 1/4 cup of the warm water. Sprinkle
in 1/4 teaspoon of the sugar and let stand until
foamy, about 10 minutes.
Turn the mixer on low speed and add the remaining
water, sugar, melted margarine, eggs, and salt.
Add 2 cups of the flour and turn the speed up to
medium; continue to mix until incorporated.
Gradually add the remaining flour, and continue to
mix until the dough holds together and pulls away
from the sides of the bowl; the dough will be very
soft.
Knead the dough on a lightly floured surface,
until smooth and elastic. Rub the inside of a
mixing bowl with the oil and put the dough in it,
turning to coat. Cover with a towel or plastic
wrap and let rise at room temperature for about 1
1/2 hours, until doubled in size.
To prepare the filling- Combine the brown sugar
and cinnamon in a mixing bowl. Add the orange
zest, raisins, walnuts, and melted margarine. Fold
the ingredients together to combine.
Preheat the oven to 325 degrees F.
Line a sheet pan with parchment paper and brush
with melted margarine.
Roll the dough out on a lightly floured surface
into a large rectangle, about 10 by 18-inches.
Brush the surface of the dough with melted
margarine and spread the filling evenly across.
Roll the dough up, jelly roll-style, into a long
cylinder, and twist it a few times like your
wringing out a towel. Put the dough on the sheet
pan and coil it around like a pinwheel, tuck the
loose end of the dough under so it doesn't
unravel. Brush the top of the dough with more
melted margarine. Bake for 45 minutes to 1 hour
until your kitchen smells like cinnamon, and the
babka is golden brown. Cool in the pan for 5
minutes, and then transfer to a wire rack.
To prepare the orange glaze- Mix the all the
ingredients together in a bowl, until the sugar
dissolves. Whisk the glaze to smooth out any lumps;
drizzle it over the top of the babka while it is
still warm.
Serving
Suggestions
1 babka
Originally Submitted
5/28/2013
0 Out of 5 from
0 reviews
You can add this Cinnamon Bun Babka recipe to your own private DesktopCookbook.