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Anyone with experience baking Kranz Cake (Israeli-style babka)?

rockycat | Jan 19, 201105:56 AM

I'm happy with how my recipe tasted but had a terrible time with the shaping. There aren't too many recipes for Kranz cake out there (I've seen Peter Rheinhardt's and Janna Gur's and their minor variations) so I'm kind of winging the shaping.

I filled the dough, rolled it, and cut it lengthwise down the center. The layers just came apart at that point, making braiding the bread very difficult. I also had a very bad time moving the loaf onto the sheet pan (I baked free-form, not in a loaf pan), so I braided the second loaf on the pan. Still difficult.

Is there anything I could have done to make the halves hold together long enough to braid them? I tried rolling as tightly as I could but my poor loaves just wanted to unroll themselves. They looked nothing like the beautiful pictures on line.


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