Cinnamon Bun Babka (pics)

[BettyR]

I made it for Easter with my KA mixer, I don't have a bread machine. My family was very impressed they all loved it.

Good recipe, it was very easy to follow. It turned out very well for me and I'm just learning to make bread.


Cinnamon Bun Babka

***Dough***
2 cups hot tap water
1/4-cup shortening
1 teaspoons salt
2 tablespoons sugar
1/3-cup powdered milk
1/4-cup instant potato flakes
4 cups all-purpose flour
2 heaping tablespoons vital wheat gluten**(You can buy this in most large grocery stores-it will be on the shelf with the specialty flours. I get mine at Kroger, once it is opened the remainder needs to be stored in the freezer to keep it fresh)**
2 teaspoons or 1 packet of yeast

***Put the first 6 ingredients into the bread machine in the order listed. Stir with a rubber spatula to combine. ***(I have a very old bread machine that makes a two pound loaf, most bread machines will kneed the dough very well regardless of size.)
***Add the rest of the ingredients in the order listed and select the dough cycle. When the machine first starts you will need to use the rubber spatula to help mix the flour and the liquid or it won't mix well. Just stir with the rubber spatula until all the flour is moistened.
***While you wait for the dough cycle to finish, make your filling and preheat the oven to 325°. Spray a sheet pan with spray-oil, cover with wax paper or parchment paper and spray again.

***Filling***
3/4 cup packed brown sugar
1/2 cup flour
1 tablespoon cinnamon
1/2 cup butter (I use real butter here-I've never tried margarine)
***Mix dry ingredients together, cut in butter. Place in refrigerator until needed.

***Once the dough has risen to the top of the bread pan, turn it out onto a floured surface. Coat with flour so it doesn't stick to your hands or the counter. Roll the dough into a large rectangle, 24x12 inches. Spread the filling evenly over the dough and roll up jelly roll style so that you end up with a 24 inch roll. Pinch the edges to seal.
***Starting at one end and working your way down the dough a little at a time, twist the dough as though you were wringing out a dishtowel; the roll will get longer as you twist it. Do this gently as not to tear the dough but well enough that it is well twisted and almost doubled in length. DO NOT LEAVE OUT THIS STEP!!!!
***Then coil the dough around like a pinwheel creating a super large cinnamon roll, tucking the loose end of the dough under so it doesn't unravel. Brush dough very well with melted butter to prevent a skin from forming and let dough rest for 10 minutes, then bake at 325° for 45 minutes to 1 hour or until the Babka is golden brown.
***Make a glaze out of powdered sugar, water and a little vanilla. Drizzle this over the Babka and let it cool.

[munchers]

I made something similar(i made individual ones) to this last night and i seemed to have missed something i felt when eating it. Now i know the brown sugar in the filling.
thanks

[qahtan]

I loved the look of your Babka and figured I would have a go......
then read down the recipe and I don't have/use vital wheat gluten.

qahtan

[BettyR]

Originally Posted by qahtan

I don't have/use vital wheat gluten.

qahtan

Why not? Can you not get it where you are? I live pretty much out in the middle of nowhere and I found it no problem at WalMart.

I suppose you could try it without the VWG. It might work if you use bread flour; it's a harder flour. I got my book “The Bread Baker's Apprentice” and I’ve been reading about flours.

I live in a farming community and about the fanciest flour your going to find is WW, if your lucky. I was very surprised to find the VWG; but then the AP flour that they sell here is mostly for making biscuits. That’s pretty much the bread of choice here in the South. If you want to make bread you have to add the gluten yourself.
Betty

[Joyfull]

Your Babka looks wonderful Betty! Thanks for posting your recipe too.. I've already got it printed out!

Just out of curiosity, how did you get your photo's to show up in your post?
Each time I've tried to do this I end up with a link instead.

[BettyR]

Originally Posted by Joyfull

Your Babka looks wonderful Betty! Thanks for posting your recipe too.. I've already got it printed out!

Thank you and your welcome.

Originally Posted by Joyfull

Just out of curiosity, how did you get your photo's to show up in your post?
Each time I've tried to do this I end up with a link instead.

You post the IMG Code for your photo instead of the URL Link.

[qahtan]

I did get some, at the bulk food store $6.60 a Kg, so I got half a pound,.
But I have never used it in any of my baked goods, thanks, qahtan....

[BettyR]

Originally Posted by qahtan

I did get some, at the bulk food store $6.60 a Kg, so I got half a pound,.
But I have never used it in any of my baked goods, thanks, qahtan....

OK; but just out of curiosity what do you use it in?
Betty

[qahtan]

Well I shall be using some in your babka, no idea what else as I have never used it before..... ;-)))) qahtan

[BettyR]

Originally Posted by qahtan

Well I shall be using some in your babka, no idea what else as I have never used it before..... ;-)))) qahtan

OH!
I misunderstood, I thought you meant you already had it but didn’t use it in baked goods.

I’ve heard of people using it in homemade protein bars to up the amount of protein. Body builders use it in protein shakes along with soy and other stuff. Don’t you know that must taste good! My brother went through his body building stage not too long ago; they eat some weird stuff.

Well good luck with it, let me know how it turns out.
Betty

[RRCos]

It looks very good..