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1/2 cup sugar. Instructions. Put flour, sugar, salt and yeast in mixing bowl. Briefly stir to mix. Mix milk and eggs together. Melt butter and add to milk mixture. Add wet ingredients to dry ingredients in the bowl. Mix on low speed just until ingredients combine. Let wet dough sit for 15 minutes.

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For the sponge. ¾ ounce (1 cake) fresh yeast or 2 ½ teaspoons (1 envelope) active dry yeast ; ½ cup whole milk, at room temperature ; ¼ cup sugar

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Gather the ingredients for our cinnamon babka recipe. Stir the salt and yeast into the flour, making sure that the salt doesn't touch the yeast. Mix in the sugar, eggs and egg yolk, and softened butter. Gradually add the warm milk and water to form a soft dough, then cover and let the dough rest for 30 minutes. 3.

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Preheat the oven to 350°F. Lightly spray a 9-inch-by-5-inch metal loaf pan lined with parchment paper. 2. Make the Monkey Bread: Pour the butter into a large resealable plastic bag. Pop the dough.

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In a 1-cup measuring cup, whisk together the milk, egg yolks and vanilla extract. 3. Using a stand mixer fitted with the dough hook, mix the flour, sugar, yeast and salt on low speed until combined, about 30 seconds. Slowly pour in the milk mixture and mix until the dough comes together, about 3 minutes.

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Instructions. Whisk one cup (128 g) of the flour with the yeast and stir in the lukewarm water until combined. Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly. Directly into the bowl, add the salt, honey (or sugar), oil, eggs, zest and vanilla.

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Step 2 In a medium heatproof bowl, mix chips, cocoa powder, cinnamon, and 1/2 cup granulated sugar. Pour cream mixture over chocolate mixture and whisk until smooth. Let cool about 10 minutes.

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1 cup (170 g) semisweet chocolate chips. 1/3 cup (30 g) Dutch process dark cocoa powder. 1/4 tsp ground cinnamon. 2 (16.3-oz) cans Original Pillsbury Grand Biscuits. 1/2 cup heavy cream. 1/2 cup (100 g) plus 2 tbsp granulated sugar, divided. 1 tbsp water. All-purpose flour, for dusting. Unsalted butter, for pan.

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Arrange the coated dough into the bundt pan. Combine the remaining butter with brown sugar and vanilla extract. Drizzle the brown sugar mixture over the dough and let it rise for another 30 minutes. Preheat oven to 180C/350F. Bake the bread in the preheated oven for 35-40 minutes.

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Preheat the oven to 350 then place the bundt pans in the oven on the second from the bottom rack. To prevent the tops from browning too much, place a large oven sheet on a top rack above the bundts, thus preventing the top heat from over cooking the tops of the bundts. Bake for 25-30 minutes.

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Fold in walnuts. Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides. Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface.

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Preheat oven to 375°. Grease a standard loaf pan (8½"-by-4½") with butter. In a small saucepan over medium heat, bring cream and vanilla to a simmer and cook, stirring occasionally, until warmed through, 4 to 5 minutes. In a medium heatproof bowl, mix chips, cocoa powder, cinnamon, and ½ cup granulated sugar.

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Preheat oven to 350°F. For syrup, in a medium saucepan combine brown sugar, honey, cream, butter, and lemon zest. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until reduced to 1 cup. Cool slightly. Meanwhile, in a small bowl combine walnuts, pistachios, granulated sugar, and cinnamon. Generously grease a 10-inch cast-iron.

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Cut into 60 pieces. Roll each ball to about 1" in diameter. Step 2 In a small bowl, combine granulated sugar and cinnamon. In a small heatproof bowl, microwave butter in 15-second increments until.

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1. Preheat the oven to 350°F. Lightly spray a 9-inch-by-5-inch metal loaf pan lined with parchment paper. 2. Make the Monkey Bread: Pour the butter into a large resealable plastic bag. Pop the dough out of the tube and use a pair of kitchen shears to cut each biscuit into six wedges. As you cut, transfer all the cut biscuit dough to the bag.

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In a small bowl, mix the warmed milk and yeast. Set this mixture aside for 5-10 minutes, until the yeast begins to foam. While the yeast is starting, cream the butter and sugar together with an electric hand mixer in a medium bowl. Add the egg yolks, one at a time, beating between each addition.