Duff Goldman’s Spinach Artichoke Babka | Food Network
If you're a fan of spinach artichoke dip, this babka recipe is for you! Duff puts a savory twist on this classic bread with beautiful swirls of spinach and artichoke! #DuffGoldman #FoodNetwork #Babka
Catch Duff on #KidsBakingChampionship, premiering Monday, January 6th @ 8|7c or #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3VR6t2Z
Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spinach Artichoke Babka
RECIPE COURTESY OF DUFF GOLDMAN
Level: Intermediate
Total: 4 hr (includes rising and cooling times)
Active: 1 hr
Yield: Two 9-by-5-inch babkas Ingredients Dough:
One 1 1/4-ounce packet active dry yeast
1/2 cup whole milk, at room temperature
4 1/2 cups all-purpose flour, plus more for dusting
1/3 cup sugar
1 1/2 teaspoons kosher salt
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
10 tablespoons unsalted butter, cut into tablespoons, at room temperature
Extra-virgin olive oil, for greasing Filling:
10 artichoke hearts in water, drained
1 cup chopped frozen spinach, thawed and drained
1 cup cream cheese, at room temperature
1/2 cup shredded low-moisture mozzarella
1/2 cup finely grated Parmesan
Kosher salt and freshly ground black pepper Topping:
1/4 cup all-purpose flour
1/4 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, cubed, at room temperature
1/3 cup finely grated Parmesan
2 tablespoons dried parsley Assembly:
All-purpose flour, for dusting
1/2 cup finely grated Parmesan
1/2 cup shredded low-moisture mozzarella
Extra-virgin olive oil, for drizzling
Nonstick cooking spray
2 tablespoons unsalted butter, melted Directions Special equipment: two 9-by-5-inch loaf pans For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside. For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes. Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour. Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes. Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork Duff Goldman's Spinach Artichoke Babka | Food Network
IP:3.141.0.34
