I will be the first to admit that I am not a professional baker. I have baked for many, many years, but am in no way at the level of professional. I have just as many bad days in the kitchen as good ones.
This is especially true when it comes to yeast. Yeast is my kryptonite.
Anytime I go into the kitchen with plans to bake yeast risen bread, I am fully prepared to have the bake come out wrong. The silver lining is that you can always learn by messing up.
This past weekend may have been my worst weekend in the kitchen to date. I decided to challenge myself by attempting a Babka. A Babka is a traditional Jewish sweet yeast risen bread that is swirled with chocolate or cinnamon. The bread dough itself is basically a brioche dough. Technically speaking, it is medium of the difficulty of yeast breads.
Three days and four attempts is what it took to get this recipe right. I threw out two doughs and one finished loaf before the fourth and final loaf came out soft and pillow-like. So you do not make the same mistakes, I wanted to share what I learned from my experience. What else is a blog good for?
As for the filling, (per usual) I did not want to take the traditional route. My husband’s grandmother gave me a some homegrown lemons. Her lemon tree yielded for the first time this winter. Lemon is the perfect pick-me-up during the cold months when we lack sun and fresh ingredients. I juiced and zested them, combined them with softened cream cheese, then rolled the mixture up into the dough. My poor husband had to go to the store to get me more cream cheese after I threw out my third attempt.
The finished loaf is delightfully sweet, with a hint of tang. I think a glob of raspberry jelly would adorn a slice of fresh baked lemon cream cheese babka perfectly.
What I learned throwing out three batches of babka dough:
Batch one and two:
- Always check your yeast. Yeast will last in the fridge, but of course not forever. Instead of wasting your time making an entire batch of dough to only realize that it will not rise, take the first 5 minutes and make sure the yeast you are using is alive. It is simple, always bloom your yeast in warm water or milk (depending on the recipe). If it sits for 5-10 minutes and it is not bubbly…your yeast is bad. If it is bubbly…it is living!
- Make sure your ingredients are not cold. If you know you are baking with yeast, set out your eggs, flour (if you store it in the fridge), etc in advance to ensure it is they are room temperature. Cold items will slow down the growth of your yeast. Just like a warm environment will speed up the yeast’s growth.
Batch three:
- Kneed your dough for longer that you think. Let me explain: Written recipes have various times for kneading dough with a stand mixer. Truly you can only tell when a dough is ready by touch or sight. Just because a recipe says knead for 5 minutes, does not mean that dough will be ready to rise after 5 minutes of kneading. It is easiest to tell when a dough is ready by kneading it by hand. If that is not you (me either), then you must look at your dough to see if it has been kneaded enough. If the recipe says the dough should “pull away from the bowl and form a soft smooth dough”, then make sure it does just that. Otherwise your finished bread will be more like cake than bread.
- It often takes longer than the recipe says to let your dough double during a rise. Each home and each region is different. For example, I live in the deep south where it is humid. So during the summer it may take less time for my dough to rise. Right now it is dead of winter, and it took a bit longer for my dough to rise to double. My house was very cold. The moral of the story–watch your dough and only move on to the next step when the dough has actually doubled. Do not simply let it sit for the time designated in the recipe.
- This is babka specific. Some methods call for slicing your rolled up dough down the middle then twisting it. Next, you stuff it into your bread pan to allow it to rise. The finished loaf has exposed filling on the top. The slicing method works great for certain fillings, but not all fillings. Cinnamon sugar or chocolate are ideal, cream cheese is not ideal to cook exposed to the heat of your oven. For my version I used a different method, I did not slice the dough. I rolled it up then twisted it together before placing it in the loaf pan. This way the filling stayed inside of the bread without being directly exposed to the heat of the oven. Consider the method of babka rolling you want to use based upon the type of filling you stick in your babka. Literally you can stuff anything inside a babka, sweet or savory.
Ingredients
- For the dough:
- 3 Cups of All Purpose Flour
- 1/2 Cup of Granulated Sugar
- 1/2 Cup of Warm Milk, between 100-110 degrees Fahrenheit
- 2 Eggs
- 1/2 Tablespoon of Yeast
- Zest from 1 Lemon
- 1 Stick of Butter, softened
- 1/2 Tablespoon of Salt
- For the filling:
- 1 Eight Ounce Block of Cream Cheese, softened
- 1 Lemon
- 1/4 Cup of Powdered Sugar
- 1 Teaspoon of Vanilla Extract
Instructions
- In a small bowl bloom your yeast: Pour in warm milk then sprinkle your yeast over the top. Do not stir. Allow the yeast to bloom for approximately 5 minutes, or until small bubbles form.
- While you yeast blooms, prepare your stand mixer. In the mixing bowl, with a dough hook attached, combine your flour and sugar.
- After you yeast has bloomed, pour it into the flour mixture. Turn you stand mixer on low and allow it to begin mixing.
- Next add in your eggs and vanilla. Mix until it all comes together. If the mixtures looks too dry and crumbly add in more milk.
- Turn you mixer up to medium and add in your butter one tablespoon at a time. Let each piece of butter fully incorporate before adding the next. When you are ready to add in the last piece of butter, pour in your salt as well.
- Knead the dough on medium speed for approximately 10 minutes, or until a smooth elastic dough that pulls away from the side of the bowl forms.
- Place the finished dough in a bowl that is coated in cooking spray, then spray cooking spray over the top of the dough. Tightly cover the bowl with plastic wrap.
- Allow the dough to rise, in a draft free place, for approximately 1 1/2 to 2 1/2 hours, or until doubled in size.
- While you dough rises, create your filling.
- In a small bowl, zest and juice your lemon.
- Next, whisk in the remaining ingredients to the lemon filling until the mixture is smooth and fully combined. Set aside, covered, until ready to use.
- Once the dough has doubled, gently turn it out onto a heavily floured surface.
- With a floured rolling pin, roll the dough out to create a 16x12 inch rectangle.
- Spread your lemon cream cheese filling onto the dough, leaving a 1/2 inch space around the outside of the dough.
- Starting at the short side, roll up your dough like you would a jelly roll. Press the ends into the roll to seal.
- Fold your roll in half, then twist the halves around itself at least four times.
- Place the loaf into a greased bread pan. Loosely cover with plastic wrap and allow it to rise to double. At least 1 1/2 to 2 1/2 hours.
- Once doubled, preheat your oven to 350 degrees Fairenhiet.
- Bake the bread for 30 minutes on the middle rack. After 30 minutes, bake it for an additional 30 minutes covered in aluminum foil to avoid over browning.
- A thermometer in the middle should read 190 degrees. If after an hour of baking the middle is not done, cook the loaf for an additional 10 minutes.
- Let bread cool before slicing.
For more recipes click here.
The recipe makes Jerusalem bagels, which are different from a normal bagel due to the lack of boiling. Even though the bagels are not boiled, the flavor is still amazing. They taste reminiscent of a bagel/pretzel hybrid. By forgoing the step of boiling, you are saving on time and work, hence making the process a lot easier.
