Bialy babka from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 33) by Deb Perelman

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

  • sbrooksh on January 17, 2023

    I found the dough to be quite stiff (though I used KAF which tends to be thirstier so maybe it was that) but needed to add another tsp or so of milk halfway through kneading, which was annoying, so next time I'll put it in to begin with. Also, it took more like 4 hours to rise because it's an enriched dough and stiff but it definitely more than doubled, which I think kept it pretty light inside. Also the onions took forever--make a 2x batch and freeze half! Overall, absolutely excellent

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