The Making of the Babka // The “N”

The “N”

Using an offset spatula, spread dough with wet filling (layer 1), then sprinkle with crumb or crunch (layer 2) and dry filling (layer 3).

Roll into a tight log, pulling back and tucking in as you go to ensure that the log holds its shape and the fillings stay inside. If your log is a little short, you can stretch it out by squeezing it slightly from the middle to the ends.

Shape into an “N” as pictured or cut the log in half and twist the two pieces together.

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