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Aranygaluska looks something like a bundt cake without the donut hole and the splash of powdered sugar. That's because the goodness lies within, where the warm, gooey jam awaits between doughy dumplings covered in butter, cinnamon, and brown sugar.
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Pour the Babka Nyagre batter into a parchment-lined and greased cast iron pot, filling it no higher than 3/4 full. Cover with a lid, or foil. Bake at 350F for 1.5 hours, then another 1.5 hours at 200F, or bake for 1.5 hours at 350F, then turn the oven and allow to cool overnight without opening the lid or oven.
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Step 2. Cream the butter and sugar together until smooth. If using a mixer, use the paddle attachment and mix on medium speed for 1 to 2 minutes. If mixing by hand, use a large wooden spoon and.
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In the bowl of a stand mixer fitted with a whisk attachment, add the yeast, warmed milk and sugar. Whisk to combine and let stand for about 5 minutes until foamy. 2. Add the eggs, vanilla and sour.
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Directions. To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, 1/2 teaspoon cane sugar, and warm water. Stir to combine and let sit for 5 minutes, until bubbly.
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Step 1: Make the dough. In a large bowl, combine the melted butter, warm water, sugar, salt, and yeast. Whisk to combine, then add the eggs and egg yolk. Whisk again to combine. Add the flour all at once. Stir with a wooden spoon until uniform and all of the flour is absorbed.
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Mix the butter, brown sugar, granulated sugar, and cinnamon together in a small mixing bowl for the filling. Spread half the filling evenly all over the rolled out rectangle of dough. Roll the dough up tightly along the longest edge like you would cinnamon rolls.
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To make the topping: Combine the flour, sugar, cinnamon, and salt until evenly incorporated. Work in the butter until coarse crumbs form. Set aside. Shape the dough into a 9" x 18", 1/4"-thick rectangle. If the dough "fights back," cover the dough and let it rest for 10 minutes to relax the gluten, then stretch it some more.
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Make the dough: Place flour, sugar, yeast, and salt in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add butter, adding a few cubes at a time, mixing on low-medium speed, until incorporated.
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Very carefully transfer dough to the prepared, parchment lined loaf pan. Cover loosely and let rise, about 1 - 1 1/2 hours, or until the dough has risen above the loaf pan. Preheat oven to 350°F. Uncover Babka dough, bake for 45 - 55 minutes. Loosely cover Babka during the last 20 minutes with foil, to prevent over browning.
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Melt 12 ounces semisweet chocolate chips with ½ cup butter in a large metal bowl set over a saucepan of simmering water, stirring until smooth. Stir in 1 cup finely crushed graham crackers and 2 teaspoons cinnamon. Spread and pat filling over rolled dough squares while filling is still warm, then proceed as directed. 2.
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This Cinnamon Pecan Babka Coffee Cake is a cross between a babka and coffee cake. This yeast dough has layers filled with brown sugar, cinnamon, and pecans, and it's topped with a sweet glaze. This nostalgic holiday breakfast was something we had every holiday season, and it makes the best brunch for Christmas day.
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Adjust oven rack to middle position and preheat oven to 375°F (190°C). Spray a 10-inch tube pan with non-stick cooking spray. In a small bowl, combine chocolate, cocoa, and cinnamon. On a well-floured surface, roll babka dough into a 12- by 16-inch rectangle. Spread softened butter evenly over dough.
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Add the sugar and beat on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 1 minute between each addition, scraping down sides of bowl after each addition. Beat in the vanilla extract. Reduce speed to low and add dry ingredients in 2 additions, alternating with sour cream.
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In the bowl of your stand mixer, combine the yolks, egg, salt, brown sugar, and cinnamon. Dump all the flour on top followed by the yeast. Pour the buttermilk on top and mix on low with the dough hook for 5 minutes. With the mixer on low speed, add the softened butter, a bit at a time, until completely incorporated.
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Let it sit in a warm spot until it's doubled in size, 1 to 2 hours. Step 2. Meanwhile, prepare the pans and make the cinnamon mixture: Brush the bottoms and sides of 2 loaf pans with a thin layer of olive oil, then line the bottom and 2 longer sides with pieces of parchment paper, leaving an overhang on the sides.
