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Betty Bossi Koch-Center
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
Mix the flour, cane sugar, salt and yeast in a bowl. Add the buttermilk, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
In a bowl, mix the carrots with all the other ingredients up to and including the cane sugar.
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 25 cm), spread the filling on top, roll up from the long edge. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared cake tin. Sprinkle with sugar.
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
|Serve:||Mix 40 g icing sugar with ½ tbsp lemon juice, drizzle over the babka.|
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