Ingredients
Babka Dough
2 packets dry yeast
1/2 cup warm water
2/3 cup plus 2 tablespoons sugar
5 cups all purpose flour
1 whole egg
3 egg yolks
2 1/2 sticks of butter, softened at room temperature
1/4 cup warm milk
1 tablespoon salt
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Proof the yeast with 1/2 cup of warm water and 2 tablespoons of sugar in a small bowl. While the yeast proofs, measure the 5 cups of flour into the bowl of a standing mixer. Add the remaining sugar and stir it around to combine. This is also a good time to separate the three eggs and save the whites for the meringue filling. After the yeast is foamy and dissolved with the water and sugar, add it to the bowl of the standing mixer. Mix on a low speed to start combining. Add the three egg yolks and whole egg and continue mixing. Add the butter, and mix for 2 to 3 minutes. Stop the mixer. Scrape down the bowl. Add the milk and salt and continue to mix, for another few minutes until the dough is combined thoroughly. Let the dough rise, covered in a warm corner of your kitchen, for 2 hours. (Could be 3 hours if your kitchen is cold.) To make the meringue, start whipping the egg whites (hopefully with something electric!!) until foamy. Gradually add the sugar and whip until glossy, with stiff peaks. Set aside. Combine the rest of the ingredients, except for the brown sugar, in the food processor. To assemble: Punch down the dough and divide into two equal portions. Roll the dough out on a lightly floured surface with a rolling pin, into two large rectangles (roughly 11" x 18"). Spread a about a 1/3 cup of pumpkin mixture on the dough, followed by about 1/3 cup of meringue. Sprinkle with brown sugar. Roll the dough starting from the shorter side, as you would a jelly roll. Split the roll down its length with a sharp knife, leaving one end intact, and twist it, laying one side over the other. (This will be messy, but no worries, it bakes up beautifully.) Transfer to loaf pan. Repeat this process with the other half of the dough. Sprinkle the tops of the loaves with any leftover brown sugar. Let the loaves rise for a second time now until roughly doubled in bulk, approximately 1 to 2 hours, depending on how warm the kitchen is. Bake the loaves in a 350° F oven for 50 to 60 mi
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Italian pasta organized by shape — which sauce belongs with which pasta