A Stir The Pots Post

Kranz Or Babka

by | Feb 8, 2013 | Baking

I have yet to actually purchase Jerusalem, by Ottolenghi cook book authors Yotam Ottolenghi and Sammi Tamimi but, but I did skim it at a book store. What immediately stood out was their "kranz" or "babka." One it's an enriched bread. Second, it inspires Eastern European nostalgia for yeasted dough, nuts, and chocolate – all this in a moist buttery rich sweet bread. 

Below is an adapted recipe I made, first trying it at work before evolving it at home for my micro bakery customers! Here are some of their comments, addressed to "The Lazy Baker," my "nomme du geurre" for the weekend business I run out of my apartment kitchen.

"Nothing lazy about the babka. Delicious."

Outstanding Babka, very moist, My wife says she won't be able to buy store bought again. Sourdough is excellent also!

"The babka was amazing!""Everything is good!"


1 Comment

  1. Janet

    Looks great! I just purchased the book. Did you use fresh yeast if so how much? Did you let it sit overnight?


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