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    You are in: Home / Community Forums / Desserts / Help: Polish Babka in a Bundt Pan #163041
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    Help: Polish Babka in a Bundt Pan #163041

    Tue Mar 26, 2013 9:12 am
    Newbie "Fry Cook" Poster
    I'm going to try to make Polish Babka With Optional Cheese Filling:

    The recipe calls for baking in a fluted pan but when the ingredients are layered into the fluted pan, the recipe starts with the bottom crumbs and ends with the almond topping. However, when you are done baking a bundt pan you flip it and the bottom becomes the top. Is it as simple as layering it backwards: 1st egg yolk & almonds, 1/2 dough, cheese filling, other 1/2 of dough, lastly bottom crumb layer, after baked & cooled, flip and its correct? I'm afraid I will burn the almonds if they are baked on the bottom.

    Thank you in advance for any help.
    Tue Mar 26, 2013 2:29 pm
    Forum Host
    It helps to read the reviews! Seems you make it as stated. There are rave reviews, so the recipe seems to be correct. icon_wink.gif

    Perhaps you should read those. I've never made this, so cannot really judge.
    Tue Mar 26, 2013 8:49 pm
    Forum Host
    Look at Rita's second photo of the recipe. You can see the fluted part of the finished bread sitting on the plate.
    This is a babka, not a bundt cake, you do not invert it on to the serving plate like you do with a bundt cake. After you remove the babka from the pan, it will be inverted....invert it again so that the part that rose out of the pan during baking is the top of the bread, fluted part/bottom is on the serving plate.

    Layer it as stated in the recipe.
    Tue Mar 26, 2013 8:59 pm
    Newbie "Fry Cook" Poster
    Thank you Dee514. Not sure why that didn't "click" for me from the beginning. Makes sense to me now. Don't use it for the fancy bundt fluting just use it for the pan itself! I'm so excited to try this...thank you a million!!
    Wed Mar 27, 2013 12:45 am
    Forum Host
    You're welcome. Enjoy your babka! icon_smile.gif
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