COFFEE BABKA

Preparation Method :

• Prepare the dough: Combine the yeast, water, egg, sugar, and flour in the bowl of an electric mixer. Knead with a kneading hook on low for 3 minutes.
• Add the salt and butter increase the mixing speed to medium, and knead for 5 minutes.
• Remove the dough from the mixing bowl and transfer to a floured bowl. Cover with plastic wrap and refrigerate for 1 hour.
• Prepare the filling: Combine all the ingredients for the filling in a bowl and mix until smooth. Set aside.
• Remove the dough from the refrigerator and transfer to a floured work surface. Divide into two equal portions. With a floured rolling pin, roll out each portion to a 5 X 12-inch rectangle, 1/8 inch thick. Spread half the filling on each portion and roll into a cylinder. Twist two cylinders to form a braid pinch the ends to seal them.
• Transfer the braids to a greased baking tray. Brush with beaten egg and set aside to rise for 30 minutes, or until tripled in size.
• Preheat the oven to 350°F. Bake for 35 minutes.
• Remove from the oven and let cool for 2-3 hours before serving Store the cake for up to 24 hours at room temperature in an airtight container.