Go to the Recipe: Cinnamon Babka
Would the inclusion of maple in the syrup be possible?
You could either rock maple sugar in place of brown sugar in the filling or make half the amount of syrup and replace that with maple syrup to pour over.
Hi Matthew. How would shaping this for a 1.5 lb. loaf pan need to be modified? Would I roll it to a shorter length (i.e. the length of the loaf pan, roughly), then cut in 1/2 lengthwise and proceed with dusting and twisting? Thank you.
Hello Chuck, You can either roll it into a shorter log that is twice the length of the pan, since you will be twisting the two together. Or proceed as written and Bunch it up after it is twisted. Rolling it in opposite directions from the ends will shorten the twist with some finesse.
What the heck happened to the Recipes gallery? I can't explore/look for interesting recipes to make anymore. I have to either look at whatever is featured or know what I want to make to search for it? Come on guys.
if you scroll down to the bottom of the website, there is a link to the original gallery style page
agreed!
If you scroll to the bottom and click on recipes you can still access it but it’s annoying
The gallery is accessible by clicking the magnifying glass in the top right by the profile and save tab.
I could have sworn I read something about how you can laminate the dough for the babka as per the coffee cake recipe here. I can't seem to find it anywhere on the site. Can someone please point me in the right direction?
Hello Elie, it was in a newsletter e-mail that talked about lamination of the babka.
Thank you!
The filling is good, the brioche is trash..
