HAPPY MOTHER’S DAY!
Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 42 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us and I always will.
It is also with very loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.
Babka ….. an old world beauty with roots in both the Jewish and Eastern European communities. A cake like, sweet yeast bread, richer than that of a cinnamon bun but not as rich as a Danish pastry. The name Babka means ‘little grandmother’ in many European languages.
Traditionally, babka was filled with seeds, nuts and sometimes even honey or filled with layers of cinnamon sugar or chocolate. This classic baked good has been making its way into every corner of the food world. A great babka dough is a blank canvas for almost any filling. Many other flavors have been developed and have become equally popular.
Fruit lovers can now indulge in apple-cinnamon or raspberry and apricot cream cheese babkas. There is also a Middle Eastern favorite using halva (sesame candy) or a completely savory version with sun-dried tomatoes.
This bread seems very fitting on our Mother’s Day blog.
Blueberry Babka Rolls
In a small bowl, place water & sprinkle with the yeast & a pinch of sugar; stir to combine. Allow to stand until frothy, about 5-10 minutes.
In a large bowl, whisk together 4 cups of the flour, sugar & salt. Make a well in the center of the flour & add eggs, yolk & oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.
Pour the yeast mixture over the egg slurry. Mix the yeast, eggs & flour with a wooden spoon until a shaggy dough that is difficult to mix forms. Turn dough out onto a floured work surface & knead for about 10 minutes. If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky. The dough has finished kneading when it is soft, smooth & holds a ball-shape.
Place the dough in an oiled bowl, cover with plastic wrap & place in a draft-free area. Allow to rise until doubled in bulk, about 1 1/2 - 2 hours.
In a small saucepan, combine cornstarch, sugars & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat & add lemon juice; cool completely.
In a bowl, whisk together flour, powdered sugar, salt & baking powdered. Cut butter into small chunks & add the flour mixture. Using your fingertips, work the butter into the flour mixture until it forms LARGE, coarse crumbs. Place in refrigerator until ready to use.
Line a large baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out dough into a rectangle, roughly 40 X 60 cm (15" X 24"). Spread half of the filling on center third of the dough. Fold one of the sides over the center & spread the remaining filling on top. Next, put opposite side of the dough over all & gently press together.
Using a sharp knife or a pizza cutter, cut 15 strips, between 2 - 2.5 cm (3/4"-1") thick. Twist each strand of dough a few times then, holding one end between you thumb & forefinger, coil the dough to form a circle. Finish by pinching the outer end to the ring, so it holds the circular shape when baking. Repeat with remaining strips. Place rolls on lined baking sheet as you make them. Cover baking sheet with plastic wrap & set in a draft-free place until rolls have doubled in size.
Preheat oven to 350 F. Brush rolls with egg wash. Sprinkle streusel & chopped nuts evenly over the tops, pressing lightly so the crumbs adhere to the rolls. Bake for about 20 minutes or until golden brown. Remove from oven & place on a cooling rack.