- Cranberry-Orange Babka - Flourish - King Arthur Flour:
recipe with pic!
I did the recipe from #katryababka
140 Madre,
130 milk,
2 eggs,
350 flour
- knead thoroughly until the gluten develops well.
Melt 65 butter and mix it with 20 veggie oil and 80 sugar.
Start to knead the dough and add this butter- sugar mixture in very little portions and dusting it with flour ( + 50 g optional).
It'll take you some time but no rush!
The dough needs to be smooth and silky with gorgeous aroma.
Now put it into the bowl and cover with a lid.
The ferment takes 4 hours or more, 1,5 hour since the beginning you can fold the dough after each hour.
Put the dough in the fridge for 24-36 hours (I had exactly 24 hours standing in the refrigerator at 5 degrees) - and it helps to shape the dough later.
Then make two swirls with this filling ( when the dough is 3 size bigger) and let it in tins for 2 hours or send to further fermentation in the fridge overnight.
Proof for an average of 3 hours at room temperature.
Bake at 180C for about 50. (my at 170C - 50 min).
While baking you need to boil syrup
100 sugar 100 water when it's ready add some cognac and cool it in the fridge.
Right After baking you need to pour this syrup on our swirls/zavyvanets carefully and not to touch it for 2 hours.
The filling can be diverse.
Mine is:
1/2 cup unsweetened cranberry juice
1/4 cup granulated sugar
170G fresh cranberries
1/2 cup dried cranberries
3 tablespoons apricot preserves
1/2 teaspoon finely grated zest and 1 tablespoon fresh juice from 1/2 large orange
1/4 teaspoon ground allspice
8 tablespoons (1 stick - 113 grams) margarine, at room temperature for 30 minutes (I'd use butter and probably milk too)
3/4 cup packed light brown sugar
Combine the cranberry (orange) juice, sugar and the fresh and dried cranberries in a small saucepan over medium heat; cook uncovered, stirring occasionally, until the mixture bubbles and the fresh cranberries start to pop.
All of the sugar might not dissolve; that’s okay.
Reduce the heat to medium-low; cook for 5 minutes, stirring once or twice.
Reduce the heat to low and cook for 5 minutes untill juice start evaporate.
Turn off the heat.
Stir in the apricot preserves, orange zest, fresh orange juice and allspice.
Scoop the filling into a bowl and let it cool, uncovered, until ready to use.
While the cranberries are cooking, combine the butter (100g) and light brown sugar (60g) in a medium bowl and beat until creamy.
Cover with plastic wrap and let it rest at room temperature.
Spread the butter-sugar mixture all the way to the edges.
Scoop up the cranberry filling and dump it onto the dough.
Use a flexible spatula to spread the cranberry filling all over the sugar filling.
Fold the right and left sides 1 inch in toward the center, then roll up tightly from bottom to top.
When you have 2 rolls, twist them around each other, trying to keep the seams on the bottom.
Tuck the ends of the dough underneath, then transfer the twisted dough to the loaf plan.
Combine the reserved egg yolk with the remaining teaspoon of water and brush the top of the dough with the mixture.
recipe with pic!
I did the recipe from #katryababka
140 Madre,
130 milk,
2 eggs,
350 flour
- knead thoroughly until the gluten develops well.
Melt 65 butter and mix it with 20 veggie oil and 80 sugar.
Start to knead the dough and add this butter- sugar mixture in very little portions and dusting it with flour ( + 50 g optional).
It'll take you some time but no rush!
The dough needs to be smooth and silky with gorgeous aroma.
Now put it into the bowl and cover with a lid.
The ferment takes 4 hours or more, 1,5 hour since the beginning you can fold the dough after each hour.
Put the dough in the fridge for 24-36 hours (I had exactly 24 hours standing in the refrigerator at 5 degrees) - and it helps to shape the dough later.
Then make two swirls with this filling ( when the dough is 3 size bigger) and let it in tins for 2 hours or send to further fermentation in the fridge overnight.
Proof for an average of 3 hours at room temperature.
Bake at 180C for about 50. (my at 170C - 50 min).
While baking you need to boil syrup
100 sugar 100 water when it's ready add some cognac and cool it in the fridge.
Right After baking you need to pour this syrup on our swirls/zavyvanets carefully and not to touch it for 2 hours.
The filling can be diverse.
Mine is:
1/2 cup unsweetened cranberry juice
1/4 cup granulated sugar
170G fresh cranberries
1/2 cup dried cranberries
3 tablespoons apricot preserves
1/2 teaspoon finely grated zest and 1 tablespoon fresh juice from 1/2 large orange
1/4 teaspoon ground allspice
8 tablespoons (1 stick - 113 grams) margarine, at room temperature for 30 minutes (I'd use butter and probably milk too)
3/4 cup packed light brown sugar
Combine the cranberry (orange) juice, sugar and the fresh and dried cranberries in a small saucepan over medium heat; cook uncovered, stirring occasionally, until the mixture bubbles and the fresh cranberries start to pop.
All of the sugar might not dissolve; that’s okay.
Reduce the heat to medium-low; cook for 5 minutes, stirring once or twice.
Reduce the heat to low and cook for 5 minutes untill juice start evaporate.
Turn off the heat.
Stir in the apricot preserves, orange zest, fresh orange juice and allspice.
Scoop the filling into a bowl and let it cool, uncovered, until ready to use.
While the cranberries are cooking, combine the butter (100g) and light brown sugar (60g) in a medium bowl and beat until creamy.
Cover with plastic wrap and let it rest at room temperature.
Spread the butter-sugar mixture all the way to the edges.
Scoop up the cranberry filling and dump it onto the dough.
Use a flexible spatula to spread the cranberry filling all over the sugar filling.
Fold the right and left sides 1 inch in toward the center, then roll up tightly from bottom to top.
When you have 2 rolls, twist them around each other, trying to keep the seams on the bottom.
Tuck the ends of the dough underneath, then transfer the twisted dough to the loaf plan.
Combine the reserved egg yolk with the remaining teaspoon of water and brush the top of the dough with the mixture.
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