Step By Step
ACTIVATING THE YEAST MIXTURE
Place lukewarm milk (that is, milk you could
comfortably hold your finger in) with yeast
and sugar in a small bowl. Stand the mix for
10 minutes or until frothy. This step tells you
if the yeast is active. If no bubbles appear, it
is inactive and it could be that the yeast is out
of date, in which case you will need to start
again with fresh yeast.
CUTTING THE DOUGH
Cut the dough using an oiled knife, trying not
to apply pressure to the dough itself – instead,
use a fast sawing action. An easy way to cut the
dough into 12 equal pieces is to cut it in half
first, then each half in half again, and finally
each quarter into three, filling the pan.
MAKING THE DOUGH
Make sure the butter that is added to the
dough is neither too soft, nor too cold. If it
is too cold it will be hard to incorporate; if it’s
too soft, the dough will become greasy. To
gauge if the butter is just right, push it gently
with your finger; it should leave an impression
on the surface.FILLING THE PAN
Place dough pieces in the order instructed
in the recipe on page 125 so that they fit
evenly into the pan. This will give the babka
dough a swirled effect when it is sliced.FILLING THE DOUGH
If the dough feels too soft to roll, which
might happen on a hot day, place it in the
fridge until firmer. To help roll the dough
to the measurements given, use a ruler or
other straight−sided object to ensure the
edges are straight.SERVING
The babka is best served warm. Cut with
a serrated knife. It also freezes well. Thaw
overnight in the fridge. To reheat, wrap the
babka in foil and place in a 180°C/10°C fan
oven for 15 minutes or until warmed through.
Drizzle with sauce.126 AWW FOOD • ISSUE TWENTY-ONE