Cinnamon babka from Modern Jewish Baker by Shannon Sarna – book review

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Each chapter has an introduction and guidance about ‘how the dough should feel’, notes on rising, storage, the best kinds of flour for each bake, and the essential tools that will be required for success. There are clear photographic illustrations showing how to roll, fold, braid, cut, fill and shape the various breads, cakes and cookies, and all-in-all it feels like Shannon is almost there in the kitchen holding your hand and guiding you towards perfect results. 

Overall though, this is a gorgeous book. Every photograph in it is either informative, mouthwatering, or usually, both. The recipes are clear and accessible, and the layout of the book makes it easy to use. Shannon’s fun and interesting introductions give a real flavour of her personality and background, and her journey to becoming an obsessive Jewish baker. 

Ingredients

For the dough

• 1 tbsp dry active yeast
• 1/3 cup (+ 1/2 tsp) sugar (70g + 1/2 tsp)
• 1/2 cup lukewarm water (110ml)
• 4 1/2 cups unbleached all-purpose flour (575g)
• 2 tsp vanilla
• 1/2 cup whole or 2% milk (or almond milk) (110ml)
• 3/4 cup unsalted butter or margarine, melted (170g)
• 2 eggs

For the sugar syrup

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

For the filling

• 3/4 cup unsalted butter, melted (170g)
• 1 1/2 cups sugar (300g)
• 2 tbsp cinnamon
• pinch salt

Instructions

1. Place the yeast and 1/2 tsp sugar in a small bowl. Add the lukewarm water and stir gently to mix. Set aside until foamy, 5 to 10 minutes.
2. In a stand mixer fitted with a dough hook, mix together the flour, 1/3 cup sugar, and 2 teaspoons vanilla.
3. .............................................................................................................................
4. ......................................................................................................................................

full recipe : family-friends-food.com

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