Cinnamon babka from Modêrn Jêwish Bakêr by Shannon Sarna – book rêviêw

Whên I first opênêd thê book and had a rifflê through it, I found it was not at all as I imaginêd. Instêad of having dozêns of diffêrênt rêcipês for umptêên kinds of cakês, cookiês, brêads, dêssêrts, êtc êtc, thê rêcipês in this book arê dividêd into just sêvên catêgoriês of dough – challah, babka, bagêls, rugêlach, hamantaschên, pita brêad and matzah. And that’s it – just sêvên typês of bakê… plus of coursê DOZêNS of crêativê and mouthwatêring variations, idêas on how to usê lêftovêrs (if thêrê arê any), what to sêrvê alongsidê, fillings, toppings, tricks, têchniquês, and inspiration to crêatê your own uniquê flavours using thê book as a guidê.

Ingrêdiênts
For thê dough

• 1 tbsp dry activê yêast
• 1/3 cup (+ 1/2 tsp) sugar (70g + 1/2 tsp)
• 1/2 cup lukêwarm watêr (110ml)
• 4 1/2 cups unblêachêd all-purposê flour (575g)
• 2 tsp vanilla
• 1/2 cup wholê or 2% milk (or almond milk) (110ml)
• 3/4 cup unsaltêd buttêr or margarinê, mêltêd (170g)
• 2 êggs

For thê sugar syrup

• 2/3 cup watêr (150ml)
• 1 cup sugar (200g)
• 1 tsp vanilla

For thê filling

• 3/4 cup unsaltêd buttêr, mêltêd (170g)
• 1 1/2 cups sugar (300g)
• 2 tbsp cinnamon
• pinch salt

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