Sunday, 13 October 2019

Cinnamon and Mace Babka

With a clear weekend to myself, I had the space and time to concentrate on a new technique in my baking journey.  I had never tried a Babka before.  I started the dough on Saturday, and it seemed to be on a slow rise journey, and baking would be a little too late.  I chose to do all the rolling, spreading of butter and spices etc., late evening, and then a morning bake.  After an overnight cold rise in the fridge, the two loaves still needed more time at room temperature, three hours to be precise.

The recipe was altered and became an amalgamation of Martha Collinson's recipe, but not wanting to use chocolate, baking times syryup and filling from Shannon Sarna's recipe for Cinnamon Babka.  A few tweaks of course, and all along being inspired for the next batches.

I enjoyed making this...and the smell when baking was wonderful.  Brushing it with its sugar glaze was just an excuse to have a close look and smell.

As our neighbours had just come back from the holidays, I thought a little welcome back Sunday bake would be welcome...still warm, and requiring the cooling rack to taken out the cupboard, I am sure their home too would be smelling delicious.

Once back, the paper was removed...and promise, I haven't cup into it, and will wait for Mr S's homecoming this afternoon.

I just had to leave the house before I to the Wells Food Festival!

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