It's been a while since I'd had a poppyseed babka. Inspired by recently meeting Uri Scheft (guru of babka) I made a batch at home. After laminating the dough, I had enough left over to bake some rugelach, too.
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Hello a few years later 🙂 do you by any chance remember what temperature you baked these at? Currently having trouble with some laminated babkas…
Hi Julian 180 Celsius or 350 degrees.
Hello, your babka looks quite professional and delicious! Is there anyway you could share your recipe? I haven’t found other laminated babka recipes that look quite as tempting as yours does (the Breads recipe online is not laminated, for whatever reason). Here’s to hoping!
Check on the post, I linked it to the recipe as typepad and Breadstorm aren’t working in unison; which will be an upcoming blog story…
Cheers.
I don’t see what “Check on the post, I linked it to the recipe as typepad” refers to. Would you please simply type the link into a reply to this request. Thanks.