Babka!

[Becky]

I've been wanting to make Babka ever since it came up here on the forum last month. The reason I haven't got round to it is because my husband has problems with dairy which seem to have been getting worse recently, so I've held off until now because I'll be able to give some away to friends (I'm worried that if I ate it all myself I'd get diabetes!).

So I made a start today. Here is the recipe: Babka by Melissa Clark, helpfully translated into metric by @Norcalbaker59

I'm just making one loaf. The dough went well, and doubled in size in the briefly warmed oven. I love punching it down! It's now in the fridge, so I'll keep you posted how it goes tomorrow...

^ my fist woz 'ere

 

[Norcalbaker59]

Let’s us know how it goes!

 

[Becky]

The dough is looking good, it has risen nicely in the fridge! Had quite a tiring day today, so I'm just resting up now in advance of making the babka. I'll keep you posted

 

[Becky]

Day 2...

I don't know how some people are able to roll out dough with straight edges, it's a skill that has always eluded me. Anyhoo here's the dough covered in chocolate fudge

Rolled up:

Cut in half:

Twisted:

and finally coiled in the tin, ready for another night in the fridge:

 

[Becky]

Day 3!

Made the streusel topping and scattered it over the top:

The baked babka!

And here's the money shot:

This went down sooo well with my friends, and I don't think it was just because of the wine they'd drunk

I think my oven temperature was too high, the crust was a little overdone for my taste but the inside was perfect. I need to calibrate my oven, the temperature knob is loose and I think it may be incorrect. Other than that I was thrilled with it!

Big thanks to @Norcalbaker59 for the inspiration

 

[Norcalbaker59]

Day 2...

I don't know how some people are able to roll out dough with straight edges, it's a skill that has always eluded me. Anyhoo here's the dough covered in chocolate fudge
View attachment 1472

Rolled up:
View attachment 1473

Cut in half:
View attachment 1474

Twisted:
View attachment 1475

and finally coiled in the tin, ready for another night in the fridge:
View attachment 1476

Becky that looks amazing! Your dough shaping is fine. I’ve seen a lot of photos of the babka twist. Yours is WAAAAAY better than the average baker. It really looks amazing.

 

[Norcalbaker59]

The finished loaf is beautiful. I mean beautiful! Woo Hoo. You Go Girl!

 

[Becky]

Ah thank you for the kind words! I have to admit, this has given me the bread-making-bug again, I can't wait to make something else. I'd be interested to see if I can make a dairy-free enriched dough - I've just been reading through this blog post and it has made me quite hopeful that it will be possible:

https://blog.kingarthurflour.com/2018/02/23/dairy-free-bread/

 

[Teeth Brusher]

Day 3!

Made the streusel topping and scattered it over the top:
View attachment 1477

The baked babka!
View attachment 1478

And here's the money shot:
View attachment 1479

View attachment 1480

This went down sooo well with my friends, and I don't think it was just because of the wine they'd drunk

I think my oven temperature was too high, the crust was a little overdone for my taste but the inside was perfect. I need to calibrate my oven, the temperature knob is loose and I think it may be incorrect. Other than that I was thrilled with it!

Big thanks to @Norcalbaker59 for the inspiration

This looks freaking AMAZING!!!! Gaaaaahhh I want to eat it so bad!!!

 

[Becky]

This looks freaking AMAZING!!!! Gaaaaahhh I want to eat it so bad!!!

Haha, unfortunately it disappeared pretty quickly! I'm planning on making another for my father-in-law, because he's a chocolate-addict

 

[Teeth Brusher]

Haha, unfortunately it disappeared pretty quickly! I'm planning on making another for my father-in-law, because he's a chocolate-addict

Him and me both!!

Seriously though, I am blown away by your babka. It looks professional!!

 

[Becky]

Aw thank you, that's very kind We'll see how the next one turns out...

 

[Jean S.]

For what it is worth.

I have a recipe for Easter Babka from a Polish Heirloom recipe book I just found in my Aunt's stuff. It is a lot different than what you made. It is a tiny almost roleadex type book, close to home made I think. Copyright is 1953, and revised 1971 by Polish Publications in Minn.

These are old recipes. The first one is for a soup that calls for duck or goose blood! omg.

There seems to be other baking things in it, if you or anyone wants to know.

Your Babka looks super!