I have made Rose’s Babka Bliss recipe twice. (Actually it’s Marcy Goldman’s.) I have a VERY small oven, the smallest they make, something they put into trailers and RVs.
I put the dough into 2 9-inch loaf pans (I don’t have a 10 inch) and two things have happened twice already:
1. The dough rises so high that it expands around the edge of the loaf pans til it almost reaches the bottom of the pan. That’s ok.
2. But the top has burned both times. The sugar carbonizes and the oven starts smoking. That’s how small the oven is.
I have sliced off the outer crust and the rest of the babka is absolutely delicious. So I want to keep this recipe and make it work.
So the suggestion I’ve received so far is:
1. As soon as the top starts to brown, cover it with alluminun foil.
2. Reduce the heat by 25 degrees.
It seems like the best solution is to make the babkas into little babka rolls. Coil them into little snails and bake them on a parchment lined baking sheet.
If I do that, do any of you have suggestions regarding:
1. The oven temperature. Right now it is set at 350, but once the top begins to blacken, the oven temp zoomed up to 450, and I would move the oven dial to 300 and still the oven would be at 400.
2. Should I still consider tenting the babka-snails with aluminum foil?
3. How long should these—something like breadrolls in size—bake in the oven?
Thank you in advance for your suggestions.