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Cinnamon Babka Bundt Cake
Kosher From Jerusalem - Debbie

Cinnamon Babka Bundt Cake

Use half the dough to make cinnamon rolls and half to make a Babka Bundt Cake
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Servings: 24
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

(1 kilo) 8 cups All purpose Flour
(100 grams)1/2 cup Sugar
2 teaspoon cinnamon
2 teaspoons Salt
2 packets (14 grams) or a scant tablespoon Yeast
(100 grams) scant 1/2 a cup margarine, softened
(450 milliliters) 1 3/4 cups water
2 teaspoons vanilla extract
4 eggs
Cinnamon-sugar filling:
(200 grams) 1 cup demerara sugar (raw sugar)
2 rounded tablespoons cinnamon
(100 grams) scant 1/2 cup margarine, melted
Icing for topping
(120 grams) 1 cup sifted powdered or confectioner's sugar
2-3 teaspoons vanilla extract

Equipment

  • bread machine OR
  • mixer

Method
 

  1. Place the yeast, sugar and 1 1/2 cups water (you reserve 1/4 cup water in case dough looks dry) into bread machine. Let sit for about 5 minutes until bubbling. Add the room temperature eggs, vanilla extract and cinnamon. Then add flour and salt on top and turn on dough cycle (about 50 minutes) let mix a minute or two and add softened margarine. Let dough mix until you see it's incorporated properly (Keep an eye on it for about 5 minutes. If you see the machine struggling, stop it and use a spoon to help it till it's able to incorporate the flour as it should and resume the dough cycle).
  2. When dough cycle ends, check that dough has risen properly by pressing your index finger into the dough. If an indentation remains, it's risen properly.
  3. Use some of the melted margarine to coat a bundt pan (use a pastry brush to get it in all the nooks).
  4. Divide dough in half. Roll out into rectangle and using the same melted margarine, brush on rolled out dough (you will use it on both dough halves, for both the bundt cake and the cinnamon rolls).
  5. Sprinkle half the cinnamon sugar on the first rolled out dough and roll up tightly like a jelly roll. Take your coated bundt pan and tuck the rolled dough in a circle in the pan. Cover with towel or plastic wrap and let rise for about 1/2 an hour or till dough has risen about 3/4 of the way in the pan.
  6. Take the second half of the dough, roll out into rectangle and brush with the rest of the margarine and top with cinnamon sugar and also roll up tightly like a jelly roll and using a serrated knife, cut slices (about 1.5 inches, not quite 4 cm) thick. Lay rolls (pinch ends together if necessary) flat on parchment paper lined rimmed baking sheet and let rise till doubled, about 20-30 minutes. Preheat the oven to 175-180 C/350 F while dough is rising.
  7. Bake the cake for about 35 - 45 minutes, until tapped and sounds hollow (if it's getting too dark around 25-30 minutes in the oven, lightly cover with tinfoil for rest of bake) and cinnamon rolls for about 20-30 minutes or until golden brown.
  8. Let cake cool on wire rack before turning right side up and removing to platter.
  9. Mix together the powdered sugar and vanilla to make icing and zigzag with abandon over cake and/or rolls, as you wish.
for mixer: follow instructions for proofing yeast, adding eggs etc. as for bread machine. Add flour a few cups at a time so as not to overload the mixer, using a dough hook and salt add margarine until incorporated. The rest of the instructions are the same.

    Notes

    Both the cake and rolls freeze beautifully.  Wrap well and place in ziplock bags.  To serve,  let defrost at room temperature uncovered, or zap rolls in microwave for 35-40 secs for rolls.