first time babka knots. any advice on keeping them neat during shaping?
I halved the nyt babka recipe (minus streusel) and shaped them into 4 strand knots. I had a difficult time keeping them neat and defined during shaping. The filling kind of spilled out after baking. Was the filling too soft? I fridged the dough before shaping but maybe I should’ve left it longer.
I halved the nyt babka recipe (minus streusel) and shaped them into 4 strand knots. I had a difficult time keeping them neat and defined during shaping. The filling kind of spilled out after baking. Was the filling too soft? I fridged the dough before shaping but maybe I should’ve left it longer.