March 31, 2021 - 3:22am
Cardamom knots and babka
For a colleague's birthday made cardamom knots, but increased the amount of dough and filling to also give babka a go. Adapted the recipe from https://myloveofbaking.com/sourdough-cardamom-knots/ (except used all milk and no water in the dough). Here is the actual formula I used: https://fgbc.dk/1fvt
I think I didn't ferment the dough quite enough (difficult with enriched dough), but the result is good nevertheless.
Babka is not as rich as, I guess, it typically is.
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Ruined my diet! I think I gained more than an eye full pics only. OK, after Easter........ :)
Ha - Mini, you are too funny, as always! After Easter is very soon :)
Those are fabulous Ilya, your babka looks perfectly baked, no wet spots like my last babka, well done. I bet they taste amazing and that your friend was duly impressed, I certainly would be if someone baked that for my birthday.
Benny
Thanks Benny! I think they could have benefitted from longer fermentation, but otherwise quite pleased with them. Also maybe next time I would use plain flour instead of bread flour, I guess it would make them softer... Maybe wouldn't work so well for the babka though? It probably needs stronger structure.
I remembered you had issues with underbaked babka, so when I thought it was done I checked with a thermometer, and it came out with a bit of sticky dough on the tip - so left for a few more minutes with only bottom heat. But also this one has way less filling than more typical babkas like yours - and I am sure that helps. Oven spring, particularly obviously for the babka, was huge, by the way! I think it must have at least doubled during baking (while I would have preferred if it had doubled before going in the oven...)
Those look awesome Ilya! The knots and babka both look delicious. I've never seen babka before, but I think I'm a fan after looking at that loaf! Is that something you eat toasted?
Thank you! Just look up some pictures of babka online, the typical version is much more decadent and rich than this one! There were a few posts here some time this winter, Benny and Danny both posted some, maybe some others too. Maurizio also has a recipe on theperfectloaf.com, which I want to try at some point.
I don't think you would toast a typical babka - it falls apart too easily and is often filled with chocolate that would melt away :) But actually this one might work OK with a quick toast, the filling shouldn't melt that easily I think... This question got me thinking about making this one into a french toast though! That would be one delicious breakfast, if it survives long enough.
Oh wow, picturing this fabulous bread as french toast.... It sounds amazing!
You are right, this was a brilliant idea, even if I say so myself. Used the last bit of the babka for two slices of french toast - it was absolutely amazing! I made a cardamom syrup to apply on top of the babka and knots, and used some of the leftover on top of the toast... Heavenly!
Oh yeah... Definitely a French Toast!
Indeed, it was totally delicious as french toast! Just had the last bit for breakfast today that way :)