Laminated Dough for Babkas
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Servings
servings
Yield: 13 Babkas, 18 oz. each
Ingredients
-
1 qt. Milk
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6 oz. Eggs
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6 oz. Sugar
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4 oz. Yeast
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1 oz. Salt
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1/2 oz. Lemon peel, grated
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72 oz. Bread flour
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24 oz. Butter (to roll in)
Directions
- Dough
- Dissolve the first 6 ingredients, add the flour. Mix just until combined.
- Roll to 18 x 30″ slab 1 1/2 lb. butter on 2/3 of the dough. Lock the butter in.
- Turn 90° and roll to 15” x 40″ give a single turn, let rest in fridge for 20 minutes.
- Give 2 more single turns with 20 minutes rest in between. Wrap, label and freeze.
- Shaping the Babkas
- Roll dough to #3 on the sheeter. Divide into 13, 10.5oz. pieces, then roll to #2, about 10” x 14”.
- Keep rolled pieces in fridge.
- Spread 8 ounces of filling on top. Roll up into a log.
- Almond Babkas Variations
1: Cut with scissors into 1/2-inch slices and spread the slices evenly to the left and to the right, put into loaf pans. Let proof until 50 percent bigger. Bake at 325-350°F Glaze with apricot and fondant.
2: Cut in half length wise then twist and put into narrow loaf pans, proof until 50 percent bigger. Bake at 325-350°F Glaze while still hot.
