Last weekend, I made Babka, and it is very addicting! I had to instantly freeze what wasn’t eaten immediately, as I knew I wouldn’t be able to stop grabbing a slice every time I walked through the kitchen.
Couldn’t find my Bundt pan, so had to rig one:
Worked fine, though since it wasn’t rounded at the bottom, I should have put the dough in seam-side down, as I didn’t flip it over after it was cooked. Purely aesthetics, though, it tasted wonderful! The dough starts with a biga, and I love any recipe that involves multiple days, so I followed all the overnight rising options, for the biga and the dough. It’s a lovely, sweet dough, that baked up very tender. It could be used in so many forms. I loved the almond filling, and would like to try it again with both the Chocolate-Almond and Apricot-Cream Cheese options!