Big, Bad Babka!

By kylew, Mar 19, 2016 | |
  1. A shaping twist on the babka from Maggie Glezer    


    This is the same babka formula we have visited before, in 2 new shapes.


    The first is babka as pan loaf.


    The dough gets rolled out to about 1/4" thick. THe trick is to make sure the sough is not too thin. Lest the filling poke through.


    Schmeared with a butter, cocoa and sugar mix. The a layer of raisins, chocolate chunks and walnuts.


    Rolled and read for the pan.


    In the second part of out adventure, the dough is rolled into a round this time, about 1/4" thick.


    Cut in half, it gets the same schmear as the pan loaf.


    Starting at the round edge, it gets rolled up. With any luck, the strands are tapered.


    The tapered strands get twisted into "tear drops".


    Here's where the wheels came off. This is supposed to look like the Yin/Yang symbol. Not Even Close!


    They both bake for about 50 minutes and get nice and deeply brown.


    In both cases...


    ...while they may not have earned shaping awards, they taste pretty damned good!

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