Christmas spice mochi bread babka

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg white, large

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1 3/4 cup Bread flour
  • 1/2 cup Brown sugar, dark
  • 1/2 tsp Cardamon, ground
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Clove, Ground
  • 2 tbsp Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 3/4 tsp Salt
  • 5/8 cup Sticky rice flour
  • 1 tsp Yeast, Instant dry

• Dairy

  • 5 tbsp Butter, unsalted

• Liquids

  • 2/3 cup Water

Found on ladyandpups.com

Description

Ingredients

• 1/2 cup + 2 tbsp (75 grams) sticky rice flour
• 2/3 cup (157 grams) water
• 1 tsp (4 grams) instant dry yeast
• 1 3/4 cup (245 grams) bread flour (14% protein)
• 1 large egg white
• 2 tbsp (28 grams) granulated sugar
• 3/4 tsp salt
• 2 tbsp (26 grams) unsalted butter, soften
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamon
• 1/4 tsp ground clove
• 1/4 tsp ground nutmeg
• 1/2 cup (110 grams) dark brown sugar
• 3 tbsp unsalted butter, room-temp

Directions

• PREPARE DOUGH: Inside a microwave-safe bowl, whisk sticky rice flour and water together into an even liquid batter. Pour 1/2 of the batter into the stand-mixer bowl, then microwave the remaining on a 20-seconds interval, stirring once in between, until the it comes into an opaque and sticky dough (will take about 60 seconds in total). Scrape the cooked dough into the stand-mixer bowl with the rest of the liquid batter, and let cool for 5 min. Then sprinkle the dry yeast over the liquid, and let sit for another 5 min to dissolve.
• Add bread flour, egg white, granulated sugar and salt, then mix on medium-low speed until the dough comes together, then add the unsalted butter and knead on high speed for 7~8 min until it becomes a smooth, shiny, and very sticky dough. The dough should stick to the sides of the bowl, but still able to stay in a ball-form when scraped together. If the dough is too wet to stay in form, add a couple tbsp more flour and knead again. Cover with plastic-wrap and let proof in a warm place for 2~3 hours until fully doubled.
• MAKE THE BABKA: Mix cinnamon, allspice, ginger, cardamon, clove and nutmeg together. In a separate bowl, add dark brown sugar and 2 tsp of the spice-mixture, and stir until even. Once the dough has doubled, scrape it onto a well-floured surface. Dust with enough flour to prevent sticking as you go, and roll it into a 1/4 (0.5 cm) thick, large rectangle with the shorter edge matching the length of your loaf-pan. Spread the room-tempturature butter over the surface, then gently press the sugar-mixture evenly on top. Roll it together starting with the shorter edge. Once its formed into a roll, split it open down the middle, then twist the two sides together to form the final, twisted loaf.
• Preheat the oven on 340 F/170 C. Transfer the loaf into your loaf-pan, cover with plastic-wrap, and let proof again for about 40~60 min in a warm place until it expands about 80% more. Keep in mind that because of the cut-open nature of the twist, the sugar will ooze out of the opening and look like an alarming puddle at the bottom of the pan. Worry not. The sugar will bake with the bread and turn it into a delicious, semi-sticky bun situation. But if you want to keep the filling stable inside the dough, you can cut the rectangle dough in half, and do two separate rolls and twist them together to form the final loaf.
• Brush the surface of the dough with egg-wash, then bake in the oven for 40~45 min until browned on top, and an inserted wooden skewer comes out clean from the middle. Transfer onto a cooling rack and best served warm.