Here are two I found on websites....I make Babka every Easter.....have several recipes I have collected over the year....will try to dig them out and send you them...these are a couple I found by doing a search...know there are many out there....ones I have are tried and true. Are you looking for bread machine recipes or ? Some are Polish in origin...not sure if they call them Babka...but the ones I have are called
Cherry Babka 1/2 cup unsalted butter -- room temperature 4 cups unbleached all purpose flour -- (up to 5) 1/2 cup sugar 1 teaspoon fine sea salt 1 1/2 teaspoons instant yeast 1 cup milk 4 eggs 1 egg yolk 1/2 cup dried cherries FOR THE TOPPING 1/4 cup fine bread crumbs 1/4 cup sugar 1 teaspoon ground cinnamon 4 tablespoons unsalted butter 1 large egg white -- lightly beaten GARNISH confectioners' sugar Grease a 9-inch springform pan with a tablespoon of the butter. Cut a strip of parchment paper or aluminum foil measuring about 4 inches wide and long enough to fit as a collar around the pan. Set aside. Place the flour, sugar, salt, and remaining butter in the bowl of a food processor fitted with the metal blade. Dissolve the yeast in 1/4 cup of the milk. Add to the mixture in the processor and process for 10 seconds. Combine the remaining milk, eggs, and egg yolk in a small metal bowl. Using an instant read thermometer, adjust the temperature of the milk and egg mixture so that the combined temperature of the liquid and the flour blend gives a base temperature of 130 degrees if using a Cuisinart or KitchenAid, or 150 degrees if using a Braun. To warm the milk and eggs, place the bowl in another bowl with hot tap water. With a wire whisk, stir the mixture until it reaches the desired temperature. If the milk and eggs are too warm, cool them by placing the metal bowl over ice water. Stir for 2 to 3 minutes or until the liquid reaches the desired temperature. With the machine running, pour all the liquid through the feed tube. Process for 45 seconds. Stop the machine and take the temperature of the dough with an instant read thermometer, which should read between 75 and 80 degrees. If the temperature is lower than 75 degrees, process the dough for an additional 5 seconds, up to twice more, until the dough reaches the desired temperature. If the temperature is higher than 80 degrees, remove the thermometer, scrape the dough from the food processor into an ungreased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; the dough should be 80 degrees or cooler by that time. Return the dough to the processor, add the dried cherries and pulse for 5 seconds to blend them into the dough. Using a rubber spatula, scrape the dough directly into the prepared pan. Wrap the strip of parchment of foil collar around the top of the pan, letting it extend at least 3 inches above the rim. Tie the collar securely to the pan using a piece of butcher's twine. Cover the babka loosely with plastic wrap, then a cloth towel. Let rise for 1 to 1 1/2 hours in a draft free place at room temperature. While the babka is rising, prepare the topping. Place the bread crumbs, sugar, cinnamon, and butter in the bowl of a food processor fitted with the metal blade. Process for 1 minute until all ingredients are completely blended. With a spatula, scrape the topping into a small bowl and set aside. Thirty minutes before baking, put the oven rack on the middle shelf of the oven. Preheat to 350 degrees. To bake the babka, remove the towel and plastic wrap. The babka should have risen and crested the top of the pan. If it has not, cover it with plastic wrap and let it proof for up to 1 hour longer. Brush the top of the babka with the egg white, then sprinkle with the topping mixture. Using a spray bottle, mist the inside of the oven with water 2 or 3 times. Place the babka in the oven directly on the center rack. Bake for 5 minutes, then spray the oven with water again. Bake the babka for about 50 to 55 minutes longer until the cake is golden brown and a toothpick inserted in the center comes out clean. Or, it will be finished when it reaches an internal temperature of 205 to 210 degrees on an instant read thermometer. Remove the babka from the oven and place it on a wire rack to cool and rest for 20 minutes. Use a paring knife to loosen it, then remove it from the pan Cut into 2-inch wedges and serve immediately, dusted with confectioners' sugar. BABKA Printed from COOKS.COM 1 c. milk 1/4 c. warm water (105 to 115 F.) 2 pkgs. active dry yeast 1/2 c. sugar 1 tsp. salt 1/2 c. butter 4 eggs 1 egg yolk 4 1/2 c. unsifted all-purpose flour 1/2 c. seedless raisins TOPPING: 1 egg white 2 tbsp. flour 2 tbsp. sugar 1/4 tsp. cinnamon 2 tbsp. butter 1. In small saucepan, heat milk until bubbles form around edge. Remove from heat; cool to lukewarm (a drop on wrist will not feel warm). Pour warm water into large bowl, first rinsed in hot water. If possible, check temperature of warm with thermometer. 2. The temperature should be no less than 105F and no more than 115F. Water that is too hot will kill yeast; water that is too cold will slow down yeast action and bread will not be as light. Sprinkle yeast evenly over the surface of warm water, stirring until dissolved. 3. Add lukewarm milk, 1/2 cup sugar, salt, 1/2 cup butter, eggs, egg yolk and 3 cups flour. With mixer at medium speed, beat until smooth and blended. With wooden spoon, stir in 1 1/2 cups flour; beat vigorously 2 minutes, or until dough leaves side of bowl. 4. Mix in raisins. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk-about 1 hour. Grease and flour 9 inch springform pan. Fold 30-inch strip of foil lengthwise around top, extending over rim 2 inches. Turn dough into pan. 5. Cover loosely with towel; let rise in warm place (85F), free from drafts, until dough is 3/4 inch from top of foil-about 1 hour. Meanwhile, preheat oven to 350F. Make topping: Using a fork, beat egg white with 1 tablespoon water,; use to brush top of the babka. 6. Mix flour, sugar, cinnamon and butter; sprinkle on babka. Bake 1 hour, or until cake tester inserted in center comes out clean. Cool in pan on wire rack 15 minutes. To serve: Remove side and bottom of the pan. Cut in wedges. Serve warm. Makes 16 servings. [Non-text portions of this message have been removed] ------------------------ Yahoo! Groups Sponsor --------------------~--> See what's inside the new Yahoo! Groups email. http://us.click.yahoo.com/0It09A/bOaOAA/yQLSAA/mvhylB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/BREAD-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
