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26 December 2012,20:34 by
J.Sujatha

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COFFEE BABKA

Serves :
6

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Prepare the dough: Combine the yeast, water, egg, sugar, and flour in the bowl of an electric mixer. Knead with a kneading hook on low for 3 minutes.
  • Add the salt and butter increase the mixing speed to medium, and knead for 5 minutes.
  • Remove the dough from the mixing bowl and transfer to a floured bowl. Cover with plastic wrap and refrigerate for 1 hour.
  • Prepare the filling: Combine all the ingredients for the filling in a bowl and mix until smooth. Set aside.
  • Remove the dough from the refrigerator and transfer to a floured work surface. Divide into two equal portions. With a floured rolling pin, roll out each portion to a 5 X 12-inch rectangle, 1/8 inch thick. Spread half the filling on each portion and roll into a cylinder. Twist two cylinders to form a braid pinch the ends to seal them.
  • Transfer the braids to a greased baking tray. Brush with beaten egg and set aside to rise for 30 minutes, or until tripled in size.
  • Preheat the oven to 350°F. Bake for 35 minutes.
  • Remove from the oven and let cool for 2-3 hours before serving Store the cake for up to 24 hours at room temperature in an airtight container.

INGREDIENTS

Dough

  • 2 tablespoons fresh yeast 
  • 100 ml water
  • 1 egg
  • 3 tablespoons sugar 
  • 500 grams flour
  • 1 teaspoon salt
  • 150 grams butter, softened

Filling

  • 150 grams butter, softened
  • 100 grams packed brown sugar
  • 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
  • 1 tablespoon coffee-flavored liqueur
  • 1 egg, beaten

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