The dough was a bit hard to manage due to the soft and stickiness as the other readers but just added some extra flour while kneading, worked out just fine. Use plastic wrap to cover it and put it somewhere warm for an hour so that the dough can rise. Spiced blueberry rolls + some comedy after the drama. Thanks for posting this awesome recipe. 1 ¾ cups + 2 tablespoons (265g) all purpose flour Can’t wait to give this a try. Let the yeast proof for at least 5 minutes, until the yeast becomes foamy on top and activates. Your email address will not be published. Made this for Christmas morning and it is seriously tasty.

Feel free to substitute any kind of fruit preserves.

If I do the cinnamon version again, I will try to remember. But opting out of some of these cookies may have an effect on your browsing experience. by Leah Schapira | May 15, 2018 | 27 comment(s).

It was worth the effort and time. I used my bread machine the first time, and mine will do the shimmy-shimmy shake if the dough doesn’t have enough liquid in it. I have made several times and people always enjoy it. It should still be stuck to the bottom of the mixing bowl. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish.

And the answer is no-one, no sane person can resist a crumb topping. I will make it again with the necessary adjustments and recommentd that you do the same and republish it after it is corrected. If it does not, return the mixer to low speed and add the remaining ¼ cup (30 g) of flour 1 tablespoon (8 g) at a time until the dough pulls away from the sides. Brush with melted butter and sprinkle with streusel. But I’ve never had a babka with fruit in it! The bread turned out just as fabulous as I hoped it would, perhaps even better. Spread the cream cheese filling over the apricot filling. Remove from heat; cool. it has been SO MUCH FUN, and EASY. I’m not sure I am brave enough to attempt this recipe. Serves 6-8. Can you freeze these types of bread? Want to keep your counters perfectly clean while you roll your babkas? If you are unable to do that, cover the bowl and allow the dough to rise for at least 1 hour on your countertop.

Only this was more intensely flavored (= better). She’s constantly reading and gets excited about learning and discovering, in between taking care of her large family. 1 ½ cups dried apricots

Set aside at … The extra loaves are great gifts; wrap in plastic and cinch with a bow. Who can resist a crumb topping? My babka turned out amazing and it was very easy to make overall.

Apricots are one of my favorite things to eat but I have a very difficult time finding them!

A sweet yeast bread with swirls of apricot and cream cheese, topped with a crunchy streusel. Hi Jane, I think fresh apricots would make the filling a bit too “wet”. A couple of days ago I could finally watch “Bullhead” – I spent months looking for the DVD with no success but luckily for me it was on cable last Saturday.

I will swing by the bulk bins and pick up a small bagful each day, or else I would eat pounds of them in one sitting! The kids head back to school next week though, so I won’t have an excuse anymore! Stir to combine.

Oct 14, 2013 - A recipe for Apricot Cream Cheese Babka - a sweet yeast bread that tastes like a breakfast Danish. 2 tablespoons granulated sugar Place the braided loaf into the pan. While the babka is baking, make a simple syrup by combining the sugar and water in a saucepan and bringing it to a boil. Go to Community recipes! Crumb topping on yeast bread?

2 tablespoons + 1 teaspoon granulated sugar Figs and cream cheese, yum! That recipe with its walnut filling, which I can’t have, is now online at Allrecipes, but the other fillings in the article are not. I want to make this for my grandma and her friends, but she can’t have apricots. Spread the cream cheese filling over the apricot filling. I have to! I like cheese babka with way more filling, so I doubled the filling (even though I don’t use all of it). This bread looks just beautiful – I love the color of that apricot in that golden bread.

I dont have a milchig mixer. Using both hands, roll the long edge of the dough tightly around to create a log. I bet it tastes just as good!

The first step is to make sure the yeast is alive before adding it to the other ingredients. These cheese buns are absolutely delicious! If you’re new to bread or are just looking to try something new, I can’t say enough fantastic things about this bread. Working on a lightly floured surface, roll the dough out onto a 25x60cm (10x24in) rectangle, with the long edge facing you. In a medium bowl, combine butter, sugar, vanilla, and flour. Practice makes perfect and once you get this right you’ll be extremely happy. Pinch the seams of the dough closed. This looks like the perfect bread to serve around the holidays. Using a fork, gently flake the almond paste over the top of the apricot jam. Dear Michelle: I have made your recipe twice, sort of. These cookies do not store any personal information. For the apricot filling, combine the orange juice, lemon juice, apricots and sugar in a small saucepan and simmer over medium-low heat for 10-15 minutes, stirring occasionally, until the apricots soften and the liquid is reduced by half. I actually used my regular challa dough recipe for the dough portion (kill two birds with one stone), but used the filling and crumble and instructions from this recipe and they are delicious . Fold the left third over onto the middle third. Your email address will not be published. Egg wash: I definitely want this on my to-bake list! I haven’t cut it yet because it is cooling off. Required fields are marked *. To make the filling, mix the sugar and cream cheese and beat with an electric mixer until well combined. It’s a basic human right. Six years ago: Red Pepper Hummus. I don’t have a milchig mixer. Wow! Cream cheese. ive also got my first batch of Apple butter in the slow cooker, 3 hours in. If you start preparing the dough in the evening, you can enjoy this edible piece of art in the morning.

Just one of those things I’ve wanted to try but something else always comes along. This recipe sounds delicious, but you neglected to include one egg yolk in your list of ingredients for the Cream Cheese filling, even though one egg yolk is included in the instructions for making the filling! You can contact me here.

I’m sorry I couldn’t be more helpful!

You just need some time. I used an apricot jam, buzzed in the food processor with some extra OJ to thin it out some. I split the dough into two instead of three to save some time and mess Lightly cover the pan with plastic wrap and place it in a draft-free area until it is doubled in size, 1½ to 2 hours.

Then, throw on a crumb topping. It isn’t as easy as 1,2,3 to make. Lesser babka?? Think I’ll try the original first and then play a bit. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times.

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