In our latest March/April 2018 Issue, we introduce one of three new columns to the magazine. Starting with this issue, on the final page of the issue you’ll find a new babka recipe with our “Back Page Babka” column. Our favorite filled and braided bread recipe, the babka has quickly become a go-to for many home bakers. And now, you have the perfect resource right at your fingertips. Subscribe today to get a brand new exclusive babka recipe with every issue!
We kick off this new column with a Strawberry Coconut Babka recipe. Slathered with strawberry jam and drizzled with a Confectioners’ Sugar Glaze, this version is perfect for spring!
You can’t go wrong with a warm babka fresh out of the oven, so grab your loaf pan, a copy of our March/April 2018 Issue (or order online), and get ready for an epic babka baking experience. Be on the lookout for our favorite twists all year long!
I am in the process of making one of your Babka recipes. Unfortunately, you do not give the full dimensions of the dough that is rolled out. You just say a “12 inch rectangle”. I believe a rectangle has two dimensions. What is the second dimension?
Hi Peg,
The other dimension should be about 10 inches. Happy baking!