Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I haven't a clue as to how the filling for this Cinnamon Walnut Babka evolved but it is good. Thanks to Indiegogo contributors and the talents, skills and patience of videographer Gordon Modin, we have a video to illustrate how to make this classic treat. Check it out here! Master the Yeasted Sweet Dough and the rest is downhill. Everyone loves a babka and there are very few homemade ones in the neighborhood.
Rabbi Kornfeld always used to say "You should sell these nationally!" Whoa, the last time someone said I should sell something I did, gazillions of challots. I don't think I have it in me to manage coast-to-coast babka. But, it would sell tons!
|Number of servings:||Makes 2 x 8 1/2" loaves|
|Main Ingredient(s):||Flour - Unbleached All Purpose|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Make the Yeasted Sweet Dough as directed.
Please note that the following photos are industrial strength!
Mix the filling ingredients until well blended. Set aside until ready to use.
Preheat the oven to 325'.
Divide the dough in half. Roll each half into a long strip about 8" x 20". Spread filling over each half and roll up tightly.
Twist the 2 strands together to form a long coil. Cut in half.
Place each piece into sprayed 8" loaf pans. Let rest for 10 minutes and then bake until golden brown, about 30 - 35 minutes. An insta-read thermometer will read about 175' - 180'. The bottom of the loaf will sound hollow when tapped.
Cool completely before slicing.
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Cinnamon Walnut Babka