Day: October 16, 2015

Franken-pastries have been the rage of the baking world for a while. The most famous mashup, Dominique Ansel’s Cronut, launched a craze that has inspired imitators and innovators alike. Now, we are throwing down the gauntlet with an entirely new creation: the babkallah, a babka/challah fusion that may just be the only thing you need to bake for the holidays.

Ingredients

Dough
1.2 cup whole milk
1 1/4-oz. envelope active dry yeast
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted, cooled, plus more
1/3 cup granulated sugar
1 teaspoon kosher salt
3 cups all-purpose flour, plus more

Filling And Assembly
6 ounces bittersweet chocolate, finely chopped
1/3 cup (packed) light brown sugar
1 1/2 teaspoons ground cinnamon
All-purpose flour (for surface)
1/4 cup unsalted butter, room temperature
1 large egg yolk
Granulated sugar (for sprinkling)

Dough
Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5–10 minutes.
Whisk in egg yolks, vanilla, and 1/2 cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5–10 minutes.
Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1.5-2.5 hours.

Filling And Assembly
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12”-long rope. Roll out each rope to a 12×6” rectangle about 1/8” thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1.5 times larger, 1–2 hours.

Preheat oven to 350°. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and “Babkallah” sounds hollow when bottom is tapped, 35–45 minutes. Let cool on a wire rack.

Ingredients

1 cup apple cider
1 3/4 cups all-purpose flour, plus more for work surface
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/8 teaspoon ground nutmeg
1/4 stick (2 tablespoons) unsalted butter, room temperature
1/2 cup plus 2 tablespoons granulated sugar
1 large egg
1/4 cup buttermilk
1/2 cup confectioners’ sugar
Vegetable oil, for frying
Directions

In a small saucepan over medium heat, gently reduce apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, combine the flour, baking powder, baking soda, 1/4 teaspoon cinnamon, salt, and nutmeg in a bowl; set aside.

Using an electric mixer fitted with a paddle attachment, beat butter and 1/2 cup granulated sugar until smooth. Add the egg and continue to beat until the egg is completely incorporated. Use a spatula to occasionally scrape down sides of bowl. Reduce speed to low and gradually add 2 tablespoons reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until dough comes together.

Sprinkle a piece of parchment generously with flour. Turn dough onto sheet and sprinkle the top with flour. Flatten dough with your hands until it is about 1/2 inch thick. (Use more flour if the dough is still wet.) Place on a baking sheet and wrap tightly in plastic. Refrigerate overnight.

Roll dough to 1/4 inch thick. Using a 1 1/2-inch round cutter, cut out doughnuts. Using the 1/2-inch round end of a pastry tip, cut out centers. Place on a parchment-lined and flour-dusted baking sheet. Refrigerate doughnuts for 20 to 30 minutes.

While doughnuts are resting, whisk together the remaining reduced cider and the confectioners’ sugar in a small bowl to make the glaze. Stir together 2 tablespoons granulated sugar and 1/4 teaspoon cinnamon in a small bowl for dusting.

Fill a deep-sided pan with 3 inches of oil. Heat over medium heat until oil reaches 360 degrees on a candy thermometer.

Line a baking sheet with several layers of paper towels. Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels. Dip the tops of the warm doughnuts into the glaze, or coat entire doughnuts with cinnamon-sugar mixture. Serve immediately.