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So today I just wanted to play around and explore.
Made this butternut and veggie puree babka. Even my husband likes it, which is not an easy feat.
So I used the cinnamon bun recipe, but replaced the filling. The dough recipe is pretty similar for babka and cinnabons, but I like the cinnamon bun recipe dough more for this. It is light, fluffy and slightly savoury.
The butternet puree was made from leftover roasted vegetables, so it included butternut and green vegetables.
Baked 15 minutes at 180*C
I did not follow a specific recipe.
Note – I added a very thin layer of the cold puree to keep the bread from becoming a mess.
