Grandma's Cherry Babka
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Grandma's Cherry Babka
Last updated 6/12/2012 12:59:10 AM. Recipe ID 22085. Report a problem with this recipe.
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      Title: Grandma's cherry babka
 Categories: Live
      Yield: 4 Servings
    1/2 c  Unsalted butter, room
      4    To 5 cups unbleached all
           Purpose flour
    1/2 c  Sugar
      1 ts Fine sea salt
  1 1/2 ts Instant yeast
      1 c  Milk
      4    Eggs
      1    Egg yolk
    1/2 c  Dried cherries
           For the topping:
    1/4 c  Fine bread crumbs
    1/4 c  Sugar
      1 ts Ground cinnamon
      4 tb Unsalted butter
      1 lg Egg white, lightly beaten
           Confectioners' sugar
  Grease a 9-inch springform pan with a tablespoon of the butter. Cut a
  strip of parchment paper or aluminum foil measuring about 4 inches
  wide and long enough to fit as a collar around the pan. Set aside.
  Place the flour, sugar, salt, and remaining butter in the bowl of a
  food processor fitted with the metal blade. Dissolve the yeast in 1/4
  cup of the milk. Add to the mixture in the processor and process for
       10    seconds.
  Combine the remaining milk, eggs, and egg yolk in a small metal bowl.
  Using an instant read thermometer, adjust the temperature of the milk
  and egg mixture so that the combined temperature of the liquid and
  the flour blend gives a base temperature of 130 degrees if using a
  Cuisinart or KitchenAid, or 150 degrees if using a Braun. To warm the
  milk and eggs, place the bowl in another bowl with hot tap water.
  With a wire whisk, stir the mixture until it reaches the desired
  temperature. If the milk and eggs are too warm, cool them by placing
  the metal bowl over ice water. Stir for 2 to 3 minutes or until the
  liquid reaches the desired temperature. With the machine running,
  pour all the liquid through the feed tube. Process for 45 seconds.
  Stop the machine and take the temperature of the dough with an
  instant read thermometer, which should read between 75 and 80
  degrees. If the temperature is lower than 75 degrees, process the
  dough for an additional 5 seconds, up to twice more, until the dough
  reaches the desired temperature. If the temperature is higher than 80
  degrees, remove the thermometer, scrape the dough from the food
  processor into an ungreased bowl, and refrigerate for 5 to 10
  minutes. Check the temperature of the dough after 5 minutes; the
  dough should be 80 degrees or cooler by that time. Return the dough
  to the processor, add the dried cherries and pulse for 5 seconds to
  blend them into the dough.
  Using a rubber spatula, scrape the dough directly into the prepared
  pan. Wrap the strip of parchment of foil collar around the top of the
  pan, letting it extend at least 3 inches above the rim. Tie the
  collar securely to the pan using a piece of butcher's twine. Cover
  the babka loosely with plastic wrap, then a cloth towel. Let rise for
  1 to 1 1/2 hours in a draft free place at room temperature.
  While the babka is rising, prepare the topping. Place the bread
  crumbs, sugar, cinnamon, and butter in the bowl of a food processor
  fitted with the metal blade. Process for 1 minute until all
  ingredients are completely blended. With a spatula, scrape the
  topping into a small bowl and set aside.
  Thirty minutes before baking, put the oven rack on the middle shelf
  of the oven. Preheat to 350 degrees. To bake the babka, remove the
  towel and plastic wrap. The babka should have risen and crested the
  top of the pan. If it has not, cover it with plastic wrap and let it
  proof for up to 1 hour longer. Brush the top of the babka with the
  egg white, then sprinkle with the topping mixture.
  Using a spray bottle, mist the inside of the oven with water 2 or 3
  times. Place the babka in the oven directly on the center rack. Bake
  for 5 minutes, then spray the oven with water again. Bake the babka
  for about 50 to 55 minutes longer until the cake is golden brown and
  a toothpick inserted in the center comes out clean. Or, it will be
  finished when it reaches an internal temperature of 205 to 210
  degrees on an instant read thermometer.
  Remove the babka from the oven and place it on a wire rack to cool
  and rest for 20 minutes. Use a paring knife to loosen it, then remove
  it from the pan. Cut into 2-inch wedges and serve immediately, dusted
  with confectioners' sugar.

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Recipe ID 22085 (Apr 03, 2005)

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