Indulge in the delightful symphony of flavors with this collection of apple, almond, and raisin sourdough babka recipes. Experience the perfect harmony of sweet and tart as juicy apples, crunchy almonds, and plump raisins dance together in a symphony of textures and flavors. These babkas are not only a treat for your taste buds but also a feast for the eyes, with their intricate braids and golden-brown crust. From the classic sourdough babka to variations with streusel topping, cream cheese filling, and even a gluten-free option, this article has something for everyone. Whether you're a seasoned baker or just starting, these recipes provide clear instructions and helpful tips to guide you through the process. Prepare to embark on a culinary journey that will leave you with a memorable and delectable babka experience.
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SOURDOUGH APPLE ALMOND RAISIN BREAD
This sourdough bread is inspired by a Moroccan Baked Apple dessert. It fills your kitchen with the fragrances of apples, raisins, almonds and oranges, and makes an excellent breakfast toast or accompaniment to afternoon tea or coffee.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Addition Prep
- You can use pre-made apple sauce, or you can peel and core two apples, and then cook and mash the pieces. If using the microwave to cook the apples, simply put small pieces in a glass bowl, cover, and cook until they're soft enough to mash. If using a saucepan, you can cook the apple pieces in the 50g of water listed under Additions, rather than adding that water in later when mixing up the Addition.
- Combine all of the ingredients in the Additions list in a small bowl, and set it aside to cool. The raisins and nuts will soak up some of the liquid.
- Dough Mixing and Bulk Fermentation
- In a large bowl, mix together the flour, water, and starter. Note the time and temperature as this is the start of bulk fermentation. Don't add the additions yet.
- Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development.
- Cover and let the dough rest another 20-30 minutes, then add the Additions to the dough by folding or laminating them in (see the previous link for a lamination video as well).
- Let the dough ferment until it's puffy and close to doubled. For my dough, this was about 10.5 hours at 71F room temperature.
- Pre-shape, Bench Rest, and Shaping
- Scrape the dough out onto a floured countertop. Sprinkle flour on the top of the dough and press it into a rectangular shape about 3/4 inch thick. Fold the dough in thirds and then in half. (See the gallery below for photos.)
- Cover the dough with an inverted bowl and let it rest about 20 minutes.
- Prepare a tea towel with flour and a layer of bran flakes in a circle or oval, depending on the shape of your baking vessel and final loaf. You can also spray your banneton with oil and coat it with bran flakes, or simply flour your banneton/liner and skip the bran flake coating on the bread crust.
- Flip over your dough and shape it into a boule, batard, or oblong loaf. Shaping videos can be found here.
- Using a bench scraper, flip the shaped dough onto the tea towel (or into your prepped banneton). Then lift the towel and place it into your banneton. The base of the bread should be facing up.
- Final Proof and Baking
- Cover and proof the dough at room temperature for 1-2 hours, or in your refrigerator overnight (8-14 hours).
- Preheat your oven and baking vessel to 500F for 30 minutes.
- Gently flip the dough out of the banneton and into the bottom of your baking vessel or onto parchment paper first for an easier transfer.
- Score the top of the dough, then cover the vessel and return it to the oven.
- Bake at:
- 500F for 20 minutes lid on
- 450F for 10 minutes lid on
- 450F for 10 minutes lid off
- The internal temperature of the bread should be at least 205F when it's done.
- Remove the bread from the oven and let it cool a minimum of 2 hours before cutting.
SOURDOUGH, APPLE AND ALMOND DRESSING
Categories Herb Onion Side Bake Thanksgiving Stuffing/Dressing Apple Bacon Almond Fall Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl.
- Butter 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sauté until golden, about 8 minutes. Add onions and celery; sauté until crisp-tender, about 5 minutes. Add apples; sauté 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)
- Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.
Tips:
- The recipe relies on a sourdough starter, so ensure yours is active and well-fed before starting.
- If you don't have time to make your own sourdough starter, you can use commercial dry yeast. Just follow the instructions on the package.
- The dough should be smooth and elastic after kneading. If it's too sticky, add more flour a little at a time until it reaches the right consistency.
- When you're rolling out the dough, don't be afraid to use a little flour to prevent it from sticking to the surface.
- Make sure the butter is cold when you spread it on the dough. This will help to prevent it from melting and making the dough greasy.
- When you're braiding the dough, be gentle so you don't tear it.
- Before baking, brush the babka with an egg wash to give it a golden brown color.
- Serve the babka warm or at room temperature with your favorite toppings, such as powdered sugar, cream cheese frosting, or fresh fruit.
Conclusion:
The apple almond raisin sourdough babka is a delicious and festive bread that is perfect for any occasion. With its rich sourdough flavor, sweet apples, crunchy almonds, and plump raisins, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to bake, give this apple almond raisin sourdough babka a try. You won't be disappointed!
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