Cinnamon-raisin-walnut babka from Breaking Breads: A New World of Israeli Baking (page 82) by Uri Scheft and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

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 26, 2020

    I made 1 babka using 1/2 batch basic dough. The babka was difficult to shape because the exposed layers did not want to stick together at all, making it very hard to twist them. So my babka did not have nearly as many swirls as the photo shows. Still, it baked up nicely and tasted delicious. This babka was a little drier than the apple babka from the same book, probably because the filling wasn't moist. There was a lot more syrup than needed.

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