*  Exported from  MasterCook  *
 
                        Babka with Various Fillings
 
 Recipe By     : Ultimate Bread Machine Cookbook/ Tom Lacalamita  p. 156
 Serving Size  : 12   Preparation Time :0:00
 Categories    : All About Breads- Machine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           milk
    2      tablespoons   milk -- additional
    2                    large eggs
      1/2  teaspoon      vanilla extract
    3 1/2  cups          flour -- (all purpose)
      1/2  teaspoon      salt
    2      tablespoons   sugar
    2      tablespoons   unsalted butter -- or margarine
    2 1/2  teaspoons     yeast
 					
                         (PICK A FILLING:)
 					
                         CINNAMON SUGAR BABKA FILLING:
    2      tablespoons   unsalted butter -- softened
      1/4  cup           sugar
    1      teaspoon      cinnamon
 					
                         CHOCOLATE BABKA FILLING:
      1/4  cup           cocoa
      1/2  cup           sugar
      1/4  cup           melted unsalted butter
      1/3  cup           coarsely chopped pecans
 					
                         CHEESE BABKA FILLING:
    8      ounces        farmer’s cheese
    2      tablespoons   sugar
    1      tablespoon    flour
    1                    large egg yolk
    2      teaspoons     grated orange zest
      1/4  cup           dark raisins
 					
                         CRUMB TOPPING:
    1      tablespoon    unsalted butter -- softened
    2      tablespoons   sugar
    2      tablespoons   flour
    2      pinches       cinnamon
 					
                         EGG WASH:
    1                    large egg white -- beaten with:
    1      teaspoon      water
 
 All ingredients must be at room temperature.
 
 Add ingredients except for filling, crumb topping, and egg wash in the order 
 specified in your machine’s manual.
 
  Use DOUGH setting.
 
 At the end of the program, press CLEAR/ STOP. To punch dough down,
  press START and let knead for 60 seconds. Press CLEAR/ STOP again.
  Remove dough and let rest 5 minutes before hand-shaping.
 
 HAND- SHAPING TECHNIQUE:
 While the dough is rising, prepare your filling of choice by blending
ingredients 
 together with a fork til crumbly. To make crumb topping, blend all ingredients
  with a fork til crumbly. Chill both til ready to use.
 
 Lightly grease a 4 -1/2 x 8 -1/2- inch loaf pan. On a lightly floured surface, 
 roll the dough into a 10 x 20-inch rectangle. Cover with filling up to 1 -inch
from edges.
 Roll up lengthwise, jelly roll fashion. Pinch seam and ends together securely
together
  so that they do not open during baking. 
 
 Carefully place babka in prepared pan. Fold ends under and shape into an “ S ” 
 so that it fits into the pan. Cover with a clean kitchen cloth and let rise til
doubled in size.
 
 OVEN: 350
 
 Form a crease in the top of the risen babka with the side of your hand. 
 Brush with egg wash and cover with crumb topping.
 
 Bake approximately 30 to 35 minutes, or til golden brown.
  (If babka begins to brown too quickly, cover top with foil.. 
 
 Remove from pan and cool on a wire rack.
 
 VARIATIONS:
 
 CHOCOLATE FILLING:
 Blend together cocoa and sugar. Brush surface of babka with melted butter.
  Sprinkle with cocoa-sugar mixture and pecans.
 
 CHEESE FILLING:
 Blend all ingredients together except the raisins. 
 After spreading the cheese filling on the babka, sprinkle with raisins.
 
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 NOTES : This sounds outrageous!...