Name: Cream Cheese Babka with Dried Apricots
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 225g All-purpose flour; 28g Caster sugar; 3g yeast; 1 piece egg; 114g milk; 26g butter; a little salt; 1/2 tsp Vanilla extract; 250g Dried apricots-dried apricot paste; 228g Orange juice-dried apricot jam; 48g Granulated sugar-dried apricot jam; 229g Cream cheese-cheese filling; 24g Caster sugar-cheese filling; 1 piece Egg yolk-cheese filling; 1 tsp Vanilla extract-cheese filling; a little Salt-cheese filling; 45g All-purpose flour-crispy grains; 24g Caster sugar-crispy grains; 22g Butter-crispy grains; Some Egg liquid (surface decoration); a little Salt-surface decoration

Cream Cheese Babka with Dried Apricots

1. First make the dried apricot jam: Pour the dried apricots, orange juice and caster sugar into a small pot and heat over a medium-low heat

Cream Cheese Babka with Dried Apricots recipe

2. After boiling, continue to cook for 10-15 minutes until the dried apricots soften and the liquid is reduced by half, turn off the heat

3. Place it to cool and use a food processor to process the result into a muddy state, set aside

4. Next, prepare the dough: Put the materials needed for the main dough except the butter into the bread bucket one by one, and fix them

5. Turn on the kneading program to knead the dough until it is smooth, put in the butter that has softened at room temperature, and continue to knead the dough

6. Until the butter is completely integrated into the dough and the dough is smooth and not sticky, cover it with a damp cloth and leave it at room temperature

7. While the dough is fermenting, prepare the cheese filling: beat the cheese that has been softened at room temperature and add fine sugar

8. Mix and stir until smooth

9. Add egg yolk, vanilla extract and salt

10. Continue to stir evenly, the cheese filling is ready, set aside

11. About 40 minutes, the dough is fermented

12. Take out the dough, knead well and exhaust

13. Relax for 15 minutes after spheronization

14. Then use a rolling pin to roll the dough into a rectangular slice

15. Spread a layer of dried apricot paste evenly on the top, paying attention to leave a gap of about 2cm on the edge

16. Then put a layer of cheese sauce on the surface

17. Roll up from the long sides on both sides to the middle, and pinch the seal tightly

18. Then fold it in thirds toward the middle

19. Grasp both ends of the dough and twist it in opposite directions, put it in a 13-inch toast mold, and put it in a warm and moist place for final fermentation

20. Take advantage of the last fermentation time to prepare the crispy biscuits: mix the flour and sugar roughly evenly

21. Add butter softened at room temperature

22. Rub evenly with both hands, the crispy grains are ready, freeze for later use

23. After the dough rises to about 1.5 times the size, brush a layer of egg liquid with a little salt on the surface

24. Then sprinkle crispy grains on the surface

25. Put it into the third floor of the preheated oven and bake for about 40 minutes in the hot air mode of the upper and lower pipes at 175 degrees

26. Demould immediately after being out of the oven, and keep it sealed after cooling

Tips:
1. When making dried apricot jam, the amount of sugar added can be adjusted according to the sweetness and sourness of dried apricots;
2. This bread does not have high requirements on the dough, it can be made directly with all-purpose flour, and the dough does not require kneading to form a film;
3. The crispy grains prepared here can't be used up at one time, and the excess can be frozen and stored;