Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

3 hours ago, Susanwusan said:

Hi, I followed this recipe allrecipes.co.uk/ recipe/10305/ polish-babka , using a bit less currants and a small amount of chopped dried apricots.  I greased and sprinkled the tins with nibbed nuts but didn't glaze.  It turned out fairly dry - is that how it should be?

Slice and toast and slather with butter.

Link to comment
Share on other sites

  • 3 months later...

A babka should not be dry, it should bee like fresh bread, or rather brioche.

A dry babka is usually the result of staling - it's best fresh, after a day it's indeed best to reheat it a little. Another possible reason is a combination of a dry dough and over baking. Normal baking conditions are 170-180 deg C for 40-70 minutes, depending on size. You can add liquid to your dough if it was stiff, but it should not be sticky after kneading.

~ Shai N.

Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...