Eventually, I knew, I would have to bake a Babka. Simple enough: an enriched dough, then a buttery layer on top, then roll it up … and then it gets difficult. The dough is sliced longways and platted, like a brioche crown, then placed into a loaf tin to rise and bake. So the dough has to fill out enough to form the loaf shape, with a consistent swirl of filling with each slice.
I tried a loaf with my Taster, Bailey, who couldn’t fault it, so I made two loaves for the Great Dixter Spring Plant Fair Cake Stall.
And two very charming women were kind enough to let me photograph the proof that they were edible!