Babkas on the move..

Some of you who have been following this blog (if any) may have noticed that the raffle has not happened yet. Not to worry...I have been busy baking to raise money for TNT, so my baking time for the drawing has been limited. But it will happen!
Stay tuned.

All quiet

Babka land has been kind of slow lately. I discovered that when double bagged in plastic these have a very long shelf life.. more than 2 weeks. I have not had any large donations lately, so I only have one babka pending to send out (to Minnesota). I also need to update the list of babka lottery participants. I like the last chocolate recipe - the filling clumped together more and made for a richer chocolate experience ( I also increased the amount of chocolate by about 13% ). Yum on.

Dough Boy

Picked up giant bag of unbleached flour today, enough to make 30 babkas. And some other ingredients. I have 1 or 2 to bake at the moment, no big hurry. Haven't had very many donations lately.

Babka Almond Ding

Baked, and delivered! A little dry, but tasty. The filling is a bit boring and could probably take more than the other 2 flavors, as well as some color enhancement. Ground whole almonds, maybe, and some honey would do the trick. (A second research babka was made and consumed at a poker game.) Pictures to come.

Looks tasty

Almond paste has been secured. Got enough for two.

Chocomon

Or is Cinnalate? Anyway, two of these babkas were made, and one was delivered. To make a half chocolate and half cinnamon, I just made a double batch of dough and then cut each one in half and joined the ends. The second one came to work with me where it was enjoyed by many. I have to say it turned out really good. I still can't find the proper knife to cut it with, it tends to smash down a little. Maybe a filet knife..

So much flour, so little time

I have 3 orders to fill! But, trouble. I have requests for two new never before attempted flavors...Almond (ok, I walked into that one) and choconamon (a half chocolate and half cinnamon monstrosity). Gotta find that rare almond paste they have down south, and figure out how to Frankenstein the two basic babka flavors together.