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“As the latest rediscovered tea time treat, babka is having a bit of a moment. Its roots lie in Eastern European and Jewish baking and it straddles the line between a yeasted bread and a cake, with beautiful swirly layers of cinnamon-laced chocolate. It’s not the quickest thing to make and the dough can be tricky to handle, but one’s thing’s for sure: no one will be able to stop at just one slice. For baking fans, this is one challenge that’s worth rising to.” ELLA TARN, COOKERY ASSISTANT

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About Delicious Magazine

Banish the January blues with delicious. magazine’s new issue. It’s packed with cheer-up food for wintry days, whether you crave dishes oozing melted cheese, the fresh zing and zest of clementines, Nina Olsson’s healthy bowlfuls or a traditional roast lamb from Mary Berry. Looking for more exotic delights? Try the quick Peking duck, sattu parathas or step-by-step sticky babka. plus we have hearty food Le Gavroche-style.
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