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Babka, how do I get it to swirl?



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batya_d




 
 
    
 

Post Wed, Dec 13 2006, 11:00 pm
I have some pre-made babka dough. The instructions say to roll it up (w/filling inside) like a jelly roll, then crease in center, fold in half, and "twist to make babka"

What is this twisting maneuver? I've eaten beautifully swirled babka a million times, but this is my first time making it.

On the other hand, if I don't twist it at all and leave as jelly roll, this is a kokosh cake, no?
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Marion




 
 
    
 

Post Thu, Dec 14 2006, 2:15 am
Twist, like you're wringing out wet laundry.
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queen




 
 
    
 

Post Thu, Dec 14 2006, 3:31 am
after twisting....... (if you can figure out how to do it!!!!) place in a round tube pan. Will help give it a shape (structure) while baking.
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chocolate moose




 
 
    
 

Post Thu, Dec 14 2006, 10:16 am
BATYA, YOU READ MY MIND !!!

We were just discussing kokosh cake v. babka at home last week !!!!!

Are you making a crumb topping?
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batya_d




 
 
    
 

Post Thu, Dec 14 2006, 12:33 pm
queen wrote:
after twisting....... (if you can figure out how to do it!!!!) place in a round tube pan. Will help give it a shape (structure) while baking.


I read this elsewhere, but I don't get it-- wouln't you get a tube shaped babka?
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batya_d




 
 
    
 

Post Thu, Dec 14 2006, 12:34 pm
chocolate moose wrote:
BATYA, YOU READ MY MIND !!!

We were just discussing kokosh cake v. babka at home last week !!!!!

Are you making a crumb topping?


Im thinking about putting some extra chocolate filling on top for color (instead of an egg wash) and making a simple crumb topping, yes.
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chocolate moose




 
 
    
 

Post Thu, Dec 14 2006, 12:42 pm
ok
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batya_d




 
 
    
 

Post Thu, Dec 14 2006, 2:43 pm
babka's done! It didn't rise too high, but I'm sure it will taste amazing-- you can't really go wrong with dough, chocolate and crumb topping Smile
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sarahd




 
 
    
 

Post Thu, Dec 14 2006, 4:41 pm
So did you figure out how to twist it?
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batya_d




 
 
    
 

Post Thu, Dec 14 2006, 6:31 pm
sarahd wrote:
So did you figure out how to twist it?


After I'd folded it in half, I twisted it around a bit, like Marion said-- like wringing out laundry. Then the seamnin the dough started to come undone a bit, so I just stuck it in the loaf pan a bit twisted.

Won't know how it really worked until I cut it open Shabbos-- I'll report back!
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yedidya's mom




 
 
    
 

Post Thu, Dec 14 2006, 9:09 pm
my mom used to make babka all the time. the way we twisted it was to make 2 smaller jelly-rolls and then twist those two together, sort if like a challah but only with 2 strands. then we put it in a small loaf pan.
I guess it's too kate cause you made it already but I figured someone might want to know.
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batya_d




 
 
    
 

Post Fri, Dec 15 2006, 12:49 am
yedidya's mom wrote:
my mom used to make babka all the time. the way we twisted it was to make 2 smaller jelly-rolls and then twist those two together, sort if like a challah but only with 2 strands. then we put it in a small loaf pan.
I guess it's too kate cause you made it already but I figured someone might want to know.


Thanks for the tip anyway-- good to know for next time!
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faigie




 
 
    
 

Post Fri, Dec 15 2006, 11:43 am
oh id love to make an oey goey center. one from choc and one from cinnamon.
does anyone have a filling recipe(s) that are gooey and rich?
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chocolate moose




 
 
    
 

Post Fri, Dec 15 2006, 11:49 am
I made something last week but didn't roll it thin enough....
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