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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cinnamon Babka - Part Two   
    Categories: Breads, Desserts, Dairy, Citrus, Spices   
         Yield: 12 servings   
       
              DIRECTIONS CONTINUE   
       
     For the filling, pour the 9 tablespoons of melted butter   
     into a small bowl. Add the brown sugar, cinnamon, flour,   
     cardamom, lemon juice and salt. Use a whisk or a hand   
     mixer to blend everything into a smooth filling.   
        
     Lightly flour a work surface and rolling pin. Divide the   
     chilled dough in half; keep one half in the fridge. Roll   
     out the other half into a rectangle 9 inches wide and   
     about 16 inches long. Spread half of the cinnamon-sugar   
     filling over the rectangle. Starting at a short side,   
     roll up the dough tightly into a cylinder; pinch the   
     seam shut.   
        
     Repeat these steps with the second half of the dough   
     waiting in the fridge and the rest of the filling. Drape   
     plastic wrap over both dough cylinders, then chill them   
     in the fridge for 15 minutes.   
        
     Take one dough cylinder from the fridge and place it on   
     a cutting board. Use a sharp knife or serrated knife to   
     slice the cylinder in half lengthwise. Turn each half so   
     that the lines of cinnamon filling are facing up.   
        
     Braid the two pieces: Firmly press the tops of both   
     pieces together, then carefully weave them over and   
     under each other. Be careful to keep the filling face-up   
     as you do this. Pinch and seal the bottoms together.   
     Pick up the braid and fit it into one of the prepared   
     bread pans, tucking the ends underneath and keeping the   
     filling face up.   
        
     Repeat these steps with the second dough cylinder to   
     create the second loaf. Cover both pans with a kitchen   
     towel. Let them rise at room temperature for 45 minutes   
     to one hour; they may not double in size but should have   
     risen some.   
        
     Set the oven @ 350oF/175oC and move the center oven rack   
     down a notch. Whisk the egg white in a small bowl, then   
     use a pastry brush to spread egg white over the tops of   
     both babka loaves. Place the bread pans side-by-side on   
     a large baking sheet (to catch drips) and place them in   
     the oven. Bake the babkas for 45-55 minutes. The loaves   
     will turn a deep brown because of all the sugar in the   
     dough, but if you think they're getting too dark you can   
     drape a piece of foil over the top for the last several   
     minutes of baking.   
        
     The babkas are done when the centers register 185oF/85oC   
     on a thermometer.   
        
     Move the bread pans to a cooling rack set over a baking   
     sheet. After 15 minutes, use the parchment paper ends to   
     lift the loaves from the pans; place them directly on   
     the rack. If you want, you can brush both loaves with   
     simple syrup. Let the breads cool completely before   
     slicing and serving. Cinnamon babka can be kept tightly   
     sealed in a plastic bag at room temperature for 4-5   
     days.   
        
     Nancy Mock, Horse Apple, Vermont   
        
     Makes: 1 loaf; 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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