nick

Peanut Butter & Jelly Babka

Since this is the year of the babka, I have taken it upon myself to discover new ways of enjoying this wonderful treat. Last time, the cinnamon bun babka was so good it didn’t last more than a day. This one didn’t last too much longer before it was all gone! This recipe makes 2 babkas, one for you and ~~another one for you~~ one to share.

Most of the time for me, it’s all about the process. The babka making process is fairly therapeutic. The dough is easy to work, it’s easy to shape, it’s just a stress-free pleasure trip. This babka is the epitome of a comfort food. It has the PB&J flavor while not being overly sweet. If, for some reason, the babka ends up at room temp put it in the toaster for a reheat and enjoy!

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This recipe yields two 9 inch Babka’s and is best done in a two step process. The first step is to make the dough, then it goes in the fridge for a few hours so that it is easier to roll and cut once it’s filled.

Dough

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Filling

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Glaze

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Process
In a stand mixer fitted with a dough hook, add all the dry ingredients. Heat milk to 100˚F and add to the mixer and stir gently. Add the yeast and stir until it’s incorporated as much as possible. Add the melted butter and the two eggs and mix gently until it’s a nice smooth ball, maybe 5 minutes tops.

Cover the mixing bowl with plastic and let it proof, undisturbed, for about an hour to 90 minutes.

Quickly turn the dough in to a ball and cover with plastic wrap that’s been sprayed with non-stick cooking spray.

Place in the fridge for up to 48 hours.

When you are ready to cook, get your baking pans ready and spray with non-stick cooking spray and pre-heat oven to 400˚F.

Make your glaze:
Put jelly and water in a small saucepan and bring to a low boil. Mix the water and the jelly and add the sugar. Boil until sugar is fully dissolved. Let it simmer for 5 minutes. Remove from heat and transfer to another container where it can cool for about 20 minutes.

Remove the dough from the fridge. On a lightly floured surface divide your dough in two. Roll our the dough in to a large rectangle that’s just slightly longer than your baking pan. Spread the peanut butter all over the dough, leaving a small margin. Tightly roll your dough and cut the babka down the middle. Twist and braid the babka and transfer to your baking pan. See the video to see how I do it.

Once both babkas are ready to bake, use a pastry brush and generously spread the jelly glaze all over the tops of your babkas.

Place in the oven in the middle rack and cook for 40-50 minutes, rotating the babkas every 15 minutes to promote even cooking.

12.01.16 By nick Leave a Comment

Cinnamon Bun Babka

cinnabon babka

On Instagram, I have declared that 2016 will be the year of the Babka. Yes, the babka aka Bobka or Kulich or Krantz cakes. Generally speaking, it’s a sweet dough that’s rolled and twisted and made in to oddly shaped delicious baked goods that are a perfect match for a cup of coffee on lazy sunny days. Or make these to take to parties and knock people’s socks off. They are that good, I can assure you, and like me I hope to get you hooked on these things. Join me on Instagram and tag your creations with the #yearofthebabka hashtag and start your year off on the right foot!

babka dough

babka dough ball

babka dough

cinnamon babka

It turns out that making a babka is a slippery slope. First you want to do it because it looks great, then you taste it and it is amazing, and then you want to make it again and change things up a bit. So when I made this one, I thought “hmmm…babka, good. Cinnamon rolls, good. Cinnamon roll glaze, good. Should I try this?! OK! I’m all in!” And I’m glad I did. This hits the spot between breakfast pastry, nails the sweet sugary/cinnamon gap right down the middle, and the light glaze on top makes it ooey gooey and just a little bit more decadent.

Cinnamon Roll “Cinnabun” Babka

Adapted from Food & Wine’s Babka recipe

This recipe yields two 9 inch Babka’s and is best done in a two step process. The first step is to make the dough and roll it out, then put it in the fridge for a few hours so that it is easier to cut once it’s filled. You can do it all at once but it might be a little messier, not that there’s anything wrong with that.

Dough

4 cups AP Flour
1/2 cup sugar
2 teaspoon salt1 cup milk @ 100˚F
1 tablespoon yeast
2 whole eggs
1 stick unsalted butter, melted

Filling

3/4 cup brown sugar
2 tablespoons cinnamon

Glaze

1 cup powdered sugar
2 tablespoons whole milk

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cinnabun babka

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Process

In a stand mixer fitted with a dough hook, add all the dry ingredients. Heat milk to 100˚F and add to the mixer and stir gently. Add the yeast and stir until it’s incorporated as much as possible. Add the melted butter and the two eggs and mix gently until it’s a nice smooth ball, maybe 5 minutes tops.

Cover the mixing bowl with plastic and let it proof, undisturbed, for about an hour to 90 minutes.

Once proofed, line a baking sheet with parchment paper and set aside.

On a floured surface, get the dough out and divide in half. Roll out each half to be just as big as your baking sheet that you previously lined. Once rolled, put first dough on the paper, then place another piece of parchment on top, then put the other dough on top. Cover the whole thing with plastic and put in the fridge for anywhere from 1-12 hours. You could probably do more but the yeast may not give you as much spring once it goes in the oven if you go longer than 12 hours.

Preheat your oven to 400˚F.

Prepare your filling – mix sugar and cinnamon. That was easy.

Take your cold dough out of the fridge. Brush just enough water on your dough to make the filling stick and spread about half of your filling on each dough.

Roll the dough as tighly as possible. It is probably easier to start with the end farthest away from you and roll towards you, making sure to keep a tight roll as you go along.

Once you have your log, use a knife and cut it down the middle.

With one half facing up and the other one facing down, tuck or cut off the ends and then ‘braid’ your babka.

Place in to an oiled 9 inch bread pan and put in the oven for about 40 minutes.

As an option, brush your babka prior to putting it in the oven with some simple syrup.

7.12.15 By nick Leave a Comment

Toasted Seed Sourdough

Whenever I have a little time to focus on baking, I’m usually happy with the creative process and the resulting loaves that come out of the oven. This toasted seed sourdough is no different.

Adapted from Chad Robertson’s Tartine Bread book, this loaf provides a slightly nutty flavor and aroma, adds a little sweetness, all the while maintaining its rustic “country bread” characteristics. I think it’s definitely a nice change to my normal routine and I believe you will be happy for trying it.

The adaptations I made were to add sunflower seeds, in addition to sesame seeds, to the mix and to lower the total amount of seeds from 1 cup to about 3/4 of a cup. I also did not fully toast the seeds before incorporating them as I was a little skeptical and thought they would burn if I’d let them bake any longer. I was right and really don’t know how Mr. Robertson roasts his sesame seeds for half an hour at 400F without scorching them and making his space smell of burnt seeds.

This bread is pretty fun to make I found it a rewarding experience. Give yourself time to let your dough work, have a cup of coffee, and enjoy the process.

It’s really a good loaf and sure to be a nice addition to any meal. I look forward to having it tomorrow morning with eggs and little spice!

Seeds:

1/2 cup sesame seeds
1/4 cup sunflower seeds

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Loaf:

200g levain (100% hydration)
100g whole wheat flour
800g AP flour
650Ml water
22g salt

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Note: Before beginning, your levain should be ready to go and at approximately 100% hydration.

Process:

Preheat oven to 350F
Build the bread sans-seeds and mix it all together until all ingredients except the salt is incorporated.
Line a baking sheet with aluminum and spread seeds evenly. Place in oven and roast. Check every 3 minutes and shake/re spread the seeds until oils start to release it before sesame seeds start to burn. This happens quickly so pay attention! Once seeds are done (7 minutes more or less) remove from oven and cool completely.
Add seeds and salt to bread and combine until fully incorporated.
Stretch and fold another two times every half hour and then let bulk ferment for 2 hours.
Divide your dough in two and pre shape. Then shape and place in proofing baskets for another 2 hours.

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Preheat oven to 450F and make sure your le cloche is in there.
Score your loaf and load on to pre heated oven. Leave covered for 15 minutes and bake for another 20-25 minutes without a lid.

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4.12.15 By nick Leave a Comment

Pretzel Rolls

Last week was a busy week for our family. Since it was Thanksgiving and my wife’s sister had a baby we decided to spend the holiday with them in Boston. So we packed up the van and made the trek. We had a lovely time visiting and spending quality time with the baby and the other family members who were there, but certainly one of the highlights of the trip was Thanksgiving day and the feast that accompanied it. Especially kaiser rolls and these pretzel rolls.

As with any meal on a day deserving of capital letters, Thanksgiving is a treat. Probably my favorite holiday since the food is outstanding, the weather is usually at least pleasant (this year it was outstanding for us!), the Christmas stress is not yet palpable, and everyone is generally in good spirits for the special day. In order to not be a completely lazy husband and party guest, I like to bring or make some kind of doughy goodie for these kinds of meals, so since my sister in law and I both love pretzels, I decided to make some pretzel rolls.

Being at an ‘away kitchen’ is usually a test in and of itself and to make something without being too much in the way during a busy day is an added hurdle. So with a little planning and cautious timing I was able to pull these off in no time by making sure I knew where things were ahead of time and getting things out and ready while people were away from the kitchen (a rare timing feat on Thanksgiving!).

Make something special for your friends

These rolls turned out to be delicious and were gone in no time. I certainly didn’t make enough and next time I will be making 2 or 3 times as many since people will eat these, even if they’re trying to watch the holiday weight gain. They are fluffy on the inside, nice and pretty on the outside, and the balance between sweet roll and salted pretzel make them an interesting companion to breakfast, lunch, or afternoon snack.

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Since I was away and didn’t have my food grade lye or scale with me, I eyeballed most of the recipe and it turned out just fine. Don’t be afraid to experiment, you’ll be amazed at what you can pull off in a pinch!

For the dough, you’ll need the following:

500g flour
300g milk
1 tbs sugar
1 tbs salt
1 packet yeast

For the ‘pretzeling’, you’ll need:

1 egg
2 tbs baking soda
1-2 cups water
Pretzel salt

The basic steps are as follows:

To make the dough, combine milk, yeast, and sugar and let them get to know one another for a few minutes. Then in a separate medium sized bowl, pour in the flour and then add the wet mixture. Let it sit for about 10 minutes then add the salt and give it a good kneading for 5-10 minutes.
Cover and let sit at room temperature for about an hour.
Take the dough to a floured surface and pat the dough out in to a disc, roughly an inch thick.
Using a pizza cutter or a knife, cut out in to 16 wedges (I only had enough for 12) and roll in to balls.
In either a rectangular or circular pan, spray it down and place your dough balls near one another.
Preheat oven to 375.
Boil a cup or two of water and add 2 tbs of baking soda.
Brush baking soda mixture on the rolls, let dry for 10-20 seconds and do a second brushing.
Beat an egg and brush the rolls with the egg mixture, repeat if desired.
Sprinkle pretzel salt.
Bake for 20-30 minutes or until ready & consume when cooled!

At home I normally use lye for my pretzel needs. I feel that it creates a superior crust makes the final product that much more authentic. Baking soda does a nice job but I don’t think it’s as good as lye. You can get good food grade lye on Amazon. I purchased 2 pounds and think that it’ll last me 5 years! Since lye is caustic, I am probably more cautious that I need to be but I always use long rubber gloves and make sure nobody is around me when I mix or move the batch of lye that I made.

6.11.15 By nick Leave a Comment

Black Pepper Yeasted Loaf

Everyone bakes for a reason. For some people it’s to literally put bread on the table. For some it’s a fun way to spend a few hours. For me, however, it’s about expressing my creativity in a form that is hopefully enjoyable and sometimes unexpected. Take this week’s bake, for example. I started out with just a few spare hours and ended up with something I had never baked or seen before.

Most of the time, before baking, I like to research a loaf and learn what others have done to achieve a successful bake. Be it extended fermentation in the refrigerator or spritzing the loaf with water before baking, there’s always something to be learned from others. That’s why I surprised even myself when I decided to just “wing it” with this bake.

Since my starter hadn’t been refreshed yet, I decided to make a nice loaf with a tad of black pepper for a little extra ‘oomph’. After baking and tasting it, I thought “wow, that’s not too bad! I bet others have tried this too.” After going online and looking it up, I did see a few variations (which look amazing, and even better!) of a sourdough loaf with thyme and black pepper. I might have to try those next time but for now, this is how this loaf came together.

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This is a loaf that can be put together and ready to serve in less than 4 hours – I call this a ‘relatively quick’ bread and will file it under ‘easy’.

Ingredients:

500g ap flour
300g water
50g apple juice
1 tbs black pepper
1.5 tsp sugar
1 tsp active dry yeast
t tsp salt

Procedure:

Combine the flour, water, juice, sugar and the yeast and mix until incorporated. Let sit for 5 minutes and mix in the salt & pepper.
Place the dough in a bowl and cover until the dough roughly doubles in size, about an hour-ish.
Remove the dough and place it on a lightly floured surface and pre-shape the dough. Let it rest for 5 minutes to allow the dough to relax a bit.
Turn on your oven and pre-heat to 425˚F
Shape you dough and place it in your proofing basked and let the dough proof for another 45 minutes or so.
When your dough and the oven are ready, turn the dough on to a floured peel, score, and load the bread in the oven.
Turn the bread after about 20 minutes and let it finish baking, another 15-20 minutes.
Let cool and enjoy!