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.
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 succumbed.....off to the Wells Food Festival!