BABKA

 

March 10, 2015

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Almond paste isn't my favourite, but mixed with muscovado and cinnamon—-I can be persuaded. The sweetness of this babka rings my bell and shows why I love to bake. It hits the bullseye with me. I ate it while I took the photo. I served it to my overnight guests, and I brought what was left to a friend's for dinner, where they melted for more. We made the funniest puns: I'll be right "babka." "You're my "Babka" baby! Oh gosh. We had fun.

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Instructions

DOUGH STARTER

  • I don't like the smell of dried milk. I won't truly articulate what it smells like for me. The only think I can say is that my mother bottle fed me, and if I know anything about myself to I probably disliked that milk too. Just saying.

Babka dough starter ingredients.
Babka dough starter ingredients.

Babka dough starter.
Babka dough starter.

  • The dough starter was alive, alive, alive. Overnight in the fridge, it almost BURIED flour, and beautifully fermented.

Babka dough starter eating through the flour blanket.
Babka dough starter eating through the flour blanket.

BABKA DOUGH

  • The dough came together well. It wasn't super tender like brioche, but it had a nice texture and was easy to handle.

Babka dough ingredients.
Babka dough ingredients.

Babka dough ready for the first rise
Babka dough ready for the first rise

Babka dough doubled.
Babka dough doubled.

Babka dough after the first rise
Babka dough after the first rise

Dimpled Babka dough.
Dimpled Babka dough.

The dough shaped in a ball and ready for the refrigerator.
The dough shaped in a ball and ready for the refrigerator.

The cold babka dough.
The cold babka dough.

Rolling and shaping the babka dough.
Rolling and shaping the babka dough.

ALMOND FILLING

  • Yum

Making the almond filling.
Making the almond filling.

Spreading the almond filling on the rolled dough.
Spreading the almond filling on the rolled dough.

Rolling the dough and the almond filling.
Rolling the dough and the almond filling.

Pinch the seam closed.
Pinch the seam closed.

BAKING THE BABKA

  • I didn't have the Bundt pan that Rose spec'd so I used what I had. It would have been fine except that I didn't seal the seam well enough. So the babka burst, but it didn't matter.

Bake the Babka.
Bake the Babka.

The baked Babka.
The baked Babka.

Unmolding the Babka.
Unmolding the Babka.

Doesn’t this Babka look like a face?
Doesn’t this Babka look like a face?

Buttering the Babka.
Buttering the Babka.

Babka, The Finer Cookie.
Babka, The Finer Cookie.

  • WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published The Baking Bible.. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone will be baking the same recipe at the same time. Unfortunately, no recipes can be shared in my Alpha Bakers posts due to publishing restrictions, but if you love to bake, The Baking Bible. is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.
TAGS:  BABKA   THE BAKING BIBLE   cinnamon       LABELS: Alpha Bakers 

Comments

1 Comments

Rose Levy Beranbaum   2017-01-07

i love the unique design of the interior! i also am not a lover of almond paste but babka is one exception. also, the top quality almond pastes don't have the syntheticy after-taste of almond flavoring.

Kimberlie 2017-01-07

The filling looks like a musical clef, I thought. About the almond paste, I happen to buy one from Germany. It was very lovely, not sharp, nor did it have a synthetic after-taste, like you say. Thanks for the comment.

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BABKA

Ingredients
Instructions

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