Sunday, Dec 3rd, 2:15-4:45 PM | Canoe Landing CRC, Kitchen A (3rd fl) | 45 Fort York Blvd
Babka is a sweet, twisted, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine, savoury or sweet.
In this class, participants will learn to make the yeasted dough essential to babka recipe, and then the shaping, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class, and each participant goes home with their own whole unbaked babka to bake at home.
Alissa Kondogiannis loved eating challahs and babkas her whole life, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill, where she runs a small catering business, Barnstar Kitchen.