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Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F. While the babka is baking, prepare the rum syrup. Combine all of the syrup ingredients in a small saucepan set over medium heat. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar.
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Preheat oven to 350°F. For syrup, in a medium saucepan combine brown sugar, honey, cream, butter, and lemon zest. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until reduced to 1 cup. Cool slightly. Meanwhile, in a small bowl combine walnuts, pistachios, granulated sugar, and cinnamon. Generously grease a 10-inch cast-iron.
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In a small bowl, mix the warmed milk and yeast. Set this mixture aside for 5-10 minutes, until the yeast begins to foam. While the yeast is starting, cream the butter and sugar together with an electric hand mixer in a medium bowl. Add the egg yolks, one at a time, beating between each addition.
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Add oil, 1/2 cup sugar and salt. Let cool to lukewarm temperature, about 110°F. Add the yeast and stir to dissolve. Beat in eggs and flour until a soft, loose dough forms. On a lightly floured surface, gentle knead until dough is sticky but smooth. Place in a lightly greased bowl and cover loosely with a damp cloth.
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Gather the ingredients for our cinnamon babka recipe. Stir the salt and yeast into the flour, making sure that the salt doesn't touch the yeast. Mix in the sugar, eggs and egg yolk, and softened butter. Gradually add the warm milk and water to form a soft dough, then cover and let the dough rest for 30 minutes. 3.
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Bake: Bake until the top is lightly browned, about 40 minutes. Invert onto serving plate: Allow the monkey bread to cool for 5-10 minutes, then invert it onto a serving plate. Drizzle with vanilla icing: Whisk confectioners' sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm monkey bread.
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Cut into 60 pieces. Roll each ball to about 1" in diameter. Step 2 In a small bowl, combine granulated sugar and cinnamon. In a small heatproof bowl, microwave butter in 15-second increments until.
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1/2 cup sugar. Instructions. Put flour, sugar, salt and yeast in mixing bowl. Briefly stir to mix. Mix milk and eggs together. Melt butter and add to milk mixture. Add wet ingredients to dry ingredients in the bowl. Mix on low speed just until ingredients combine. Let wet dough sit for 15 minutes.
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Instructions. Whisk one cup (128 g) of the flour with the yeast and stir in the lukewarm water until combined. Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly. Directly into the bowl, add the salt, honey (or sugar), oil, eggs, zest and vanilla.
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Preheat oven to 375°. Grease a standard loaf pan (8½"-by-4½") with butter. In a small saucepan over medium heat, bring cream and vanilla to a simmer and cook, stirring occasionally, until warmed through, 4 to 5 minutes. In a medium heatproof bowl, mix chips, cocoa powder, cinnamon, and ½ cup granulated sugar.
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Fold in walnuts. Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides. Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface.
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For the sponge. ¾ ounce (1 cake) fresh yeast or 2 ½ teaspoons (1 envelope) active dry yeast ; ½ cup whole milk, at room temperature ; ¼ cup sugar
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Preheat the oven to 350°F. Lightly spray a 9-inch-by-5-inch metal loaf pan lined with parchment paper. 2. Make the Monkey Bread: Pour the butter into a large resealable plastic bag. Pop the dough.
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1 cup (170 g) semisweet chocolate chips. 1/3 cup (30 g) Dutch process dark cocoa powder. 1/4 tsp ground cinnamon. 2 (16.3-oz) cans Original Pillsbury Grand Biscuits. 1/2 cup heavy cream. 1/2 cup (100 g) plus 2 tbsp granulated sugar, divided. 1 tbsp water. All-purpose flour, for dusting. Unsalted butter, for pan.
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Step 2 In a medium heatproof bowl, mix chips, cocoa powder, cinnamon, and 1/2 cup granulated sugar. Pour cream mixture over chocolate mixture and whisk until smooth. Let cool about 10 minutes.
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To make the topping: Combine the flour, sugar, cinnamon, and salt until evenly incorporated. Work in the butter until coarse crumbs form. Set aside. Shape the dough into a 9" x 18", 1/4"-thick rectangle. If the dough "fights back," cover the dough and let it rest for 10 minutes to relax the gluten, then stretch it some more.
