Babka in the Bread Machine
Bread machine babka swirled with cinnamon, orange zest, and cream cheese filling in a coffee-cake style.
Ingredients
milk
1/2 cup
water
1/3 cup
eggs
2 large
softened butter
1/2 cup
granulated sugar (for coffeecake)
1/2 cup
salt
1 teaspoon
all-purpose flour
4 cups
active dry yeast
2 packages (4 1/2 teaspoons)
granulated sugar (topping)
3/4 cup
cinnamon (topping)
1 tablespoon
grated orange zest (from 1 large orange)
1
Instructions
1
Prepare the Dough
Ensure all ingredients are at room temperature. Add the coffeecake ingredients to the bread machine in order, select the Dough or Manual setting, and press the start button.
2
Make the Topping
While the dough is mixing in the bread machine, combine the topping ingredients and set aside.
3
Divide the Dough
Once the bread machine finishes its cycle, remove the dough and place it on a lightly floured work surface. Divide the dough into four equal portions, then cut each portion into four small pieces, for a total of 16 pieces.
4
Shape the Dough
Roll each small piece into a ball, then roll it in the cinnamon/orange zest topping to coat completely.
5
Proof in the Pan
Place the balls into a greased and floured 10-inch fluted tube or Bundt pan. Cover and let the dough rise until it reaches the edges of the pan and leaves a slight indentation when gently touched (approximately 1 to 1.5 hours).
6
Bake
Preheat the oven to 350°F (approximately 175°C) and bake for 40 to 45 minutes until the top is golden brown.
7
Cool
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. You can sprinkle with powdered sugar for garnish if desired.
