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Cajun Garlic Bake

Cajun Garlic Bake

Transform sourdough discard into a stunning babka. Our easy Cajun Garlic Bake recipe yields a tender, flavorful loaf with perfect swirls. No waste, just delicious results.
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Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 7 hours
Total Time 8 hours 15 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 330 g bread flour
  • 35 g sugar
  • 7 g kosher salt
  • 100 g whole milk at room temperature
  • 1 large egg
  • 120 g sourdough discard starter unfed, straight from the fridge
  • 55 g unsalted butter softened
  • filling of choice chocolate hazelnut spread, cinnamon sugar, or fruit jam

Equipment

  • Stand Mixer with Dough Hook
  • Kitchen Scale
  • Rolling Pin
  • Parchment Paper
  • 9x5 inch Loaf Pan
  • Sharp Knife or Bench Scraper
  • Pastry Brush

Method
 

  1. In a stand mixer, combine the bread flour, sugar, and salt; whisk together.
  2. Pour in the room-temperature milk, crack in the egg, and add sourdough discard.
  3. Mix on low until a shaggy dough forms, then add softened butter gradually.
  4. Continue mixing for 8-10 minutes until dough is smooth and elastic, passing the 'windowpane test.'
  5. Shape dough into a ball and place in a lightly greased bowl; cover and let rise until nearly doubled in size (4 to 8 hours).
  6. Deflate the risen dough and turn it out onto a floured surface; roll into a 10x15 inch rectangle.
  7. Spread chosen filling evenly, leaving a 1-inch border.
  8. Roll the dough tightly from a long side and seal the seam by pinching.
  9. Chill the rolled log in the freezer for 20 minutes for easier slicing.
  10. Slice the log in half lengthwise and twist the halves over and under each other.
  11. Place the twisted dough into a parchment-lined loaf pan; cover and let it rise for 2-3 hours until puffy.
  12. Preheat the oven to 350°F (175°C) and brush the top with egg wash if desired.
  13. Bake for 40-45 minutes until golden brown and internal temperature reaches 190°F (88°C).
  14. Brush with sugar syrup while hot and let cool completely in the pan for at least 2 hours before slicing.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 4IUCalcium: 6mgIron: 10mg

Notes

To keep the babka fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It will stay moist for 3-4 days. For longer storage, freeze the babka wrapped tightly; it keeps for up to 3 months. Experiment with different fillings like Nutella, almond paste, or savory options like pesto and cheese for variety.
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