Comments on: Black Sesame Babka

By: Maggie Zhu

Maggie Zhu — Sun, 10 Nov 2024 15:00:36 +0000

In reply to Tori S. It's OK to freeze the rolled up halves before slicing it lengthwise. You will need to chill the dough before slicing anyway, otherwise it makes a huge mess. If you freeze the roll, you can simply thaw it in the fridge overnight and slice it when you're ready to bake. I think it's better than halve the recipe because you basically need the same amount of time to prepare everything.

By: Tori S

Tori S — Sat, 09 Nov 2024 17:59:07 +0000

I love everything about this and can’t wait to make it, but it’s just me and the hubby and this makes two loaves. I know I could halve the recipe, but it’s easier to make two at once than one two times. Do you think it would be possible to freeze one of the rolled up halves before you slice it lengthwise for another day, or would it just be better to halve the recipe?

By: Maggie Zhu

Maggie Zhu — Fri, 01 Mar 2024 15:14:55 +0000

In reply to JD. You can omit the milk powder (it increases the shelf life of the babka and you can store it at room tempratrue for longer), and don't need to replace it with milk.

By: JD

JD — Fri, 01 Mar 2024 12:45:08 +0000

I’d love to make this but I do not have milk powder. Can I omit it entirely or should I sub with more milk (resulting in more liquid)? Also, what do you think about some chopped almonds or halzelnuts to be spread on top of the black sesame paste for a bit of crunch? Would it go well together? Thank you!

By: Candice

Candice — Tue, 02 Jan 2024 08:42:47 +0000

What an underrated recipe!! Absolutely delicious! Could not be more happy with how this turned out and the filling was just divine. Thanks so much for sharing this Maggie and Emily.