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Babka newbie

post #1 of 2
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I made my first babkas today. I used a dough from Arthur Schwartz's Jewish Home Cooking cookbook, although I didn't do an overnight refrigerator rise as the recipe was written. It didn't seem to matter; the dough looked ready after a 2-1/2 hour rise on the kitchen counter. 

 

I used a commercial cinnamon "schmear" I had from King Arthur Flour on one and added some semi-sweet chocolate chips to the other loaf. I just tasted the cinnamon-only loaf (a thin slice off the heel). It wasn't overly-sweet but was very buttery and tender and the flavor was right, so the rise didn't hurt it. I think I'd use my own cinnamon filling next time, but the prepared one was interesting. I'm taking them to my temple to serve tonight, so I'll get to sample both and get some feedback. There are some veteran bakers there so I'll pick their brains. I don't expect leftovers.

 

Here are the finished products:

Babkas cooling on my counter

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post #2 of 2

I have never had a babka, so I'm no expert, but they look really tasty to me.  The rise looks good, as well.  I think you'll be getting some very positive feedback!

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