Basic babka dough from Breaking Breads: A New World of Israeli Baking (page 68) by Uri Scheft and Raquel Pelzel

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 12, 2020

    The dough was stiff, but I did not need to add extra liquid. Maybe I misunderstood the stretch and fold instructions, but I did that for about 10 minutes and didn't think the dough would ever stop tearing. Eventually I just kneaded it until it was smooth. After chilling for 24 hours, the dough was easy to roll out.

  • Zosia on March 12, 2017

    I would agree that this is a quick and easy dough to make but it's stiffer and less tender once baked than others I've made. I needed an extra 80g milk to make a workable dough. (Canadian flour plus a dry kitchen?)

  • Astrid5555 on December 11, 2016

    This is a quick and easy babka dough which can be chilled in the fridge for 24 hours before baking it. Great for preparing a day ahead so that you can spread your effort across 2 days.

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