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Sunday, May 13, 2012

Bourbon and Orange Babka


Babka for your Babka!  It's Mother's Day and all over the world folks are eating and laughing and thanking their mother's for all sorts of things.  Birth, learning to cook, love of reading, surfing, sewing, mountain biking, making a good cocktail, fashion, laughter, you get the idea.  Moms, it's your day. 

Babka is the Polish word for Grandmother.  Babka is a polish sweet yeast bread that is SUPER EASY to make...If I can make it, you certainly can.  This recipe is easy and full proof as it comes from King Arthur Flour.  If you've never checked out their website, go there and fast!   I highly recommend the catalogue, too.  It's almost like reading a baking magazine and has lots and lots of great tools and ingredients. 

So, for all those moms I know out there and Babkas all over the world: Happy Mother's Day!!
A truly American version of a Polish Babka with
Mildly Sweet and Very Smooth...Yeah.

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Step-by-Step

Buy yourself a fancy and very expensive Bundt pan, just cuz'...Well, you all remember what happened to my limoncello lemon upside down cake, right?  Nuf said.
When I picked up this pan, the story goes that I also broke a lid to a super cute sugar bowl...Needless-to-say, I came away with much, much more than just this pan...Thank you, Sur la Table, once again!

Heat the liquids and butter to lukewarm.  Add to the dry ingredients in a bowl, as directed.  Beat in the eggs. 
Beat at medium speed then increase mixer speed to high and beat for 2 minutes.
Add the orange peel and zest and mix gently just to combine. 
 Cover the bowl, and let the it rest for 60 minutes.  It won't do too much.  Don't worry! 
Scoop the batter into your Bundt pan.  Cover the pan and let the it rise for 30 minutes.  Bake the babka as directed. 
Make the bourbon syrup while the babka is baking. Combine the ingredients, except the bourbon, in the saucepan over medium heat. Bring to a gentle boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat and add the bourbon. Let cool slightly. 
Remove the babka from the oven. Immediately poke it all over with a wooden skewer.  Slowly pour (with a large spoon) the bourbon syrup over the warm babka.  REALLY SLOWLY! 
Let the babka cool and absorb the syrup for at least 20 minutes.  Carefully remove it from the pan to a wire reck and let cool completely, about an hour. 
A Wonderful Bundt Pan!  Truly a site of beauty to behold...I almost had KITTENS when this baby came out of the pan...Thank you, Susan!  :) 
Make the glaze and drizzle over the completely cool babka. 

Beautiful Babka...Ah...

Bourbon and Orange Babka 
Adapted from King Arthur Flour for Polish Babka

Ingredients
1/4 cup milk
1/4 cup bourbon
1/4 cup softened butter
2 1/2 cups flour
2 1/4 teaspoons instant yeast
1/2 teaspoon salt, heaping
1/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup diced orange peel
Zest of one orange

Bourbon syrup
1/4 cup butter
1/2 cup granulated sugar
2 tbsp water
1/4 cup bourbon

Glaze
1 cup confectioners' sugar
pinch of salt
1 tablespoons bourbon
1 tbsp orange juice

Directions
1.Heat the liquids and butter in a sauce pan.  Heat to 110-116 degrees.  Lukewarm.
2.Place the dry ingredients in a bowl of a stand mixer with the dough hook attachment.  Add the lukewarm liquids and eggs.  Beat at medium speed until well incorporated. Increase mixer speed to high and beat for 2 minutes.
3. Add the orange peel and zest and beat gently just to combine. Cover the bowl, and let the dough/thick batter rest for 60 minutes.  It won't do too much.
4. Scoop the batter into a well-greased 10-cup Bundt pan.  Cover the pan and let the dough rest/rise for 30 minutes.
5. Preheat oven to 350°F. Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F.
6. Make the bourbon syrup while the babka is baking. Combine the butter, sugar and water in a small saucepan over medium heat. Bring the mixture to a boil, and boil gently, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat and add the bourbon. Let cool slightly.
7. Remove the babka from the oven. Immediately poke it all over with a wooden skewer.  Slowly pour the bourbon syrup over the warm babka.
8.  Let the babka cool and soak up the syrup for at least 20 minutes.  Carefully remove it from the pan to a wire rack and let cool completely, about an hour.  
9. To make the glaze, mix all of the ingredients together, stirring until smooth. Drizzle over completely cool babka. 

Ellen 
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7 comments:

  1. Ellen, I'm so happy to see a new bundt pan!! This babka looks amazing and I think I still have some Kentucky bourbon (tee hee) to make it. XOXO

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    Replies
    1. Happy Mother's Day, Susan! So glad I had a chance to tell you that today! :) Yes, I'm happy, over the moon, with my new pan. No more worries...I was afraid of yeast cake before this babka, but no more. And, the bourbon makes a great manhattan. Well, at least that's what I'm told. ;) Lv, me

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  2. I loove my bundt pan :) glad you got one! This looks really good. Never had babka before but since I have a bundt pan and judging by how tasty this looks, I will try it! Happy Mother's Day, Ellen!

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  3. I always wondered what babka was?

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  4. I never quite knew what babka was, but now that I know, I MUST try it! Thank you for sharing on Thursdays Treasures :)

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  5. Love this! I am thinking I really need to make this. Really!! Thank you for sharing on Thursday's Treasures Week 34. I hope to see you again next week. <3 and hugs! http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-34.html open all week

    ReplyDelete

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