It's not all in the mind Babka

To my undying shame I have only just discovered a means of keeping abreast of current trends – listening to podcasts.  And one of my favourites du jour, is the ABC’s ‘All in the mind’ which features illuminating discussions on subjects related to the brain and social behaviour. 

A recent episode which was of much intrigue to moi, was the subject of curiosity.  According to clinical psychologist, Todd Kashdan, one of the benefits of retaining a sense of curiosity and pursuing what impassions us is it can prevent cognitive and mental decline.  Our brains are‘exercised’ when we learn a new skill or language, when embracing novel experiences; when we actively seek uncertainty in our lives.  Not only is this invigorating to us as human beings, but also leads to less likelihood of developing dementia. 

Well in the spirit of embracing a novel experience I opened up Tess Kiros’ intoxicatingly magical ‘Falling Cloudberries’ and stumbled upon her recipe for Babka.  This is a Jewish sweet bread characterised by swirls of cinnamon. Since I have never eaten babka myself  I didn’t know what to expect.  My variation is the use of melted butter instead of vegetable oil, because it just tastes better.  When eaten warm from the oven, it is divine! I’m glad one  part of my body benefitted from the babka experience (wasn’t my waistline that’s for sure!!) 

Serves 6 …..

 

625g plain flour

1tsp salt

80g caster sugar

15g dried instant yeast

250ml milk

100g butter

2 large eggs, lightly beaten

Cinnamon filling

1 tbs ground cinnamon

100g dark brown sugar

60g butter, softened

Glaze

1 egg yolk

2tsp milk

30g sugar, to sprinkle

Mix together the dried ingredients till well combined in a large bowl using a whisk.  Melt butter in a saucepan with the milk over medium heat.  Once melted take off heat and incorporate into the bowl of dried ingredients using your hands. 

Add the eggs and mix a little to combine.  The dough will be thick and sticky.  Turn it out onto a floured work surface, incorporating more flour if necessary so that it is sticky but not so sticky that it sticks to your hands.  Knead it for about 10 mins. Grease a large clean bowl with melted butter.

Place the dough in the bowl turning it greased side up.  Cover with plastic wrap and then a tea towel and leave to rise in a warm location until it is light and doubled in size, about 1^1/2 hours.  Halve the dough and roll out one half on a lightly floured surface .  it will still feel quite sticky.  Roll it out to make a 25 x 45 cm rectangle about ½ cm thick. 

Mix the cinnamon with the brown sugar. Spread half the butter over the rolled out dough (if butter is quite hard grate it instead) and scatter half of the cinnamon sugar over the surface.  Roll up the dough into a long cord along its longest edge.  Set aside and do the same with the other half.  Braid the two dough ropes together, pressing hard to seal the edges together.  Twist the dough braid to tighten the loaf. 

Place onto a baking tray lined with baking parchment.  Cover with plastic and leave in a warm place for another hour or so, until it puffs up again.  Preheat the oven to 180^oC.  Mix the egg yolk with the milk and brush over the top of the babka, then sprinkle with sugar.  Put the baking tray on the bottom third of the oven with no shelves above it and bake for 30 – 40 mins.  It will have risen into a beautifully golden loaf.  A skewer inserted into the highest part should come out clean without any dough sticky to it.  If the ends look too brown but the dough doesn’t seem cooked enough,  then cover them with aluminium foil and cook for a little longer.  Cool for a few mins before cutting up and eating as is.  Oh,…so good for the brain!