Sourdough Babka

I’m continuing to try different breads and pastries leveraging my base croissant dough recipe.

It made awesome cinnamon rolls…why not try a Babka (or at least my version of it)?

I followed the same process I usually do for making my dough. Once it had risen yesterday I degassed it and put it in my fridge overnight.

Today I rolled it out using my Kneader Official Dough Sheeter.

Dough rolled out

I then smeared Nutella all over it and rolled it up like I do for cinnamon rolls. Afterwards I put it back in the fridge to chill fo a bit to make cutting easier.

After about 45 mins or so I cut the chilled roll lengthwise, twisted it and placed into a buttered and lightly floured baking pan. Into my proving box it went to double in size.

After final proving the dough has risen to the top of the bread pan. After a quick egg-wash the loaf is going into bake at 350°F for 30 minutes.

Proved and adding egg-wash

Well… I’d actually intended to to it at 325°F for 30 minutes. Oops. I discovered it at the 20 minute point so I popped the oven open (dump temp a bit) and set it to 320°F. No harm, no foul!

I pulled it out of the oven, glazed with a (small) amount of apricot jam and added chocolate shavings.

Finished Babka cooling

It came out really well. I’m pleased with the results. I think I might try with other fillings as well.

Babka crumb shot

What I learned is that I can use my base croissant dough to make Babka as well! Yay!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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