Ukrainian babbka
1 Babbka
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| pinch | Sugar | |
| ¼ | cup | Warm water |
| ½ | cup | Unsalted butter, melted |
| ¼ | cup | Sugar |
| 1½ | teaspoon | Salt |
| 2 | teaspoons | Vanilla extract |
| ½ | teaspoon | Almond extract |
| ¾ | cup | Warm milk |
| 3 | eaches | Eggs |
| 4 | cups | Unbleached all-purpose flour |
| 2 | tablespoons | Unsalted butter, for brushing dough |
| 3 | tablespoons | Vanilla powdered sugar or powdered sugar |
| 1½ | cup | Dry cottage cheese |
| ⅓ | cup | Sugar |
| 1½ | tablespoon | Sour cream |
| 1½ | tablespoon | Flour |
| 1 | each | Egg |
| 1 | teaspoon | Lemon zest |
| ½ | teaspoon | Vanilla extract |
| 3 | tablespoons | Currants |
| 2 | tablespoons | Cognac for 1/2 hour |
Directions
FILLING
Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 mintes. In a large bowl, combine butter, sugar, salt, vanilla, almond, milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add yeast mixture. Beat 3 minutes or until smooth. Add flour, ½ cup at a time with a wooden spoon until a soft dough has formed. Turn dough out onto a lighly floured surface and knead until smooth and silky, about 5 minutes. Be sure dough remains soft. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm area until until doubled, about 1½ hours. Meanwhile combine filling ingredients in a bowl, beat until creamy. Gently deflate dough, turn out onto a lightly floured board and roll or pat into a 10 x 12 inch rectangle.
Brush with melted butter. Spread with filling, leaving a ½ inch border all around the dough. Roll up jelly roll fashion and pinch seams. Holding one end, twist dough about 6 to 8 times to make a rope. Form into a flat coil and place in a well-greased 10 to 12 cup Kugelhupf mold or tube pan. Pinch ends together and adjust dough to lie evenly in the pan, no more than ⅔ full. Cover loosely with plastic wrap and let rise till even with the top of the pan, about 45 minutes. Bake in a preheated 350 degree F. oven for 40 to 45 minutes, or until golden brown and a cake tester comes out clean. There will be a hollow sound when tapped. Let stand for 5 minutes in the pan, then transfer from baking pan to a rack to cool completely. Let stand 4 hours or overnight, wrapped in plastic before slicing. Dust with powdered sugar or drizzle powdered sugar glaze. Origin: Mrya Loshov, Kyiv-Ukraine, circa 1996