Cinnamon strudel babkas
- September 2017
- Makes 12
- Hands-on 50 mins, cook time 30 minutes, plus 2 hours proving
These individual cinnamon-swirled babkas, from Baking School: The Bread Ahead Cookbook, are a tear-into-them-while-warm triumph. Serve them alongside strong coffee for a delightful breakfast treat.
Make your hand into a claw shape, resting above the dough then, with the heel of your hand, push the dough into the work surface and stretch and tear the dough forwards, then grab it and bring it back to where you started the ‘stretch and tear’. Repeat it for the required length of time stated in the recipe. Make sure you scrape your dough to the centre throughout the ‘stretch and tear’ process to make sure it gets developed evenly. After a few minutes you should be able to feel the start of development in the dough.
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