All ingredients must be at room temperature.
Add ingredients except for filling, crumb topping, and egg wash in the order specified in your machine's manual.
Use DOUGH setting.
At the end of the program, press CLEAR/ STOP. To punch dough down, press START and let knead for 60 seconds. Press CLEAR/ STOP again. Remove dough and let rest 5 minutes before hand-shaping.
HANDSHAPING TECHNIQUE: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork til crumbly. To make crumb topping, blend all ingredients with a fork til crumbly. Chill both til ready to use.
Lightly grease a 4 - half x 8 - 0.5inch loaf pan. On a lightly floured surface, roll the dough into a 10 x 51 cm rectangle. Cover with filling up to 3 cm from edges. Roll up lengthwise, jelly roll fashion. Pinch seam and ends together securely together so that they do not open during baking.
Carefully place babka in prepared pan. Fold ends under and shape into an " S " so that it fits into the pan. Cover with a clean kitchen cloth and let rise til doubled in size.
OVEN: 180ºC orm a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping.
Bake approximately 30 to 35 minutes, or til golden brown. (If babka begins to brown too quickly, cover top with foil..
Remove from pan and cool on a wire rack.
VARIATIONS: CHOCOLATE FILLING: Blend together cocoa and sugar. Brush surface of babka with melted butter. Sprinkle with cocoa-sugar mixture and pecans.
CHEESE FILLING: Blend all ingredients together except the raisins. After spreading the cheese filling on the babka, sprinkle with raisins.