Bake 52: Babka (Rolls)

I really didn't know what Babka was before this!  It's normally a loaf but I had this great idea.  I thought if I halved the recipe this week and made rolls instead of a loaf, we could eat a few and then give some away.  (I didn't want to cut a few slices off the bread to try it and then give someone a partial loaf of bread.  I really don't know anyone well enough for that kind of thing.)  See what I mean?  It was the perfect plan.  

The only problem (and a major one at that) was that this was so ridiculously good that there weren't enough to give away.  I think I had 2 rolls left that we, somehow, saved for the next morning and those were gone before 10 am.  (They were also delicious the next day, by the way.  And did I mention the half batch made 16 rolls?)

We all loved them, I am pretty sure my kids ate almost as many as I did.  {Gee, I wonder why I am not doing so well in that Biggest Loser Group.  Weird, right?}  Basically this is some delicious dough, with some delicious stuff inside.  And basically, it's hard to just eat one.  And basically, in hindsight, I should have just made the loaf, but who knew we would all love it so much?  And I probably would have eaten just as many slices of bread as I did the rolls (basically).  

The recipe stated that this dough shouldn't be attempted in a food processor or by hand that you need a stand mixer.   It also said that the dough would be incredibly sticky and I was expecting it to be really sticky.  So I was a little worried when it didn't seem to be sticky at all.

 It was sticky-looking for a bit when I added the butter.

 and then it came back together, as it should

 It took 15 minutes of kneading with the mixer, but I think it was worth it, isn't she beautiful?

 Before rising

After the rise. (Which was 10-24 hours in the fridge.  24 for me)  It looked about the same, but the book said that was the norm.  It felt more like cookie dough to me and it rolled out really easily.

 I divided it into 2 pieces and rolled each out into about a 9 inch circle, split the filling between the two and rolled them up, crescent-style.  I ran the filling though the food processor so my nuts were pretty finely chopped and I didn't add the raisins.  I think I liked it like that.

 Before rising

 After rising.  Okay, so the book said 2-2 1/2 hours.  I couldn't remember a time before these started rising.  This was probably after about 6 hours.  I am losing faith in Rapid Rise yeast (if I ever had any faith).  I don't know if it was the yeast or the temperature of my house or what, but it took forever for them to raise over here.

 After brushing with egg wash and sprinkling cinnamon-sugar mixture

 After baking

 I just want to sit and look at it for a minute.  Um, no I don't, I want to eat it.  If I weren't in that stupid competition, I would be making another batch right now!  I need to get serious!  Did I mention there is sour cream in the dough.  Oh goodness.

Thanks for hosting this week, Michelle.  If you would like the recipe (and I highly recommend it) you can visit her blog HERE.