Babka recipes
Babka is a cross between a sweet bread and a cake, made of an enriched dough. It originated in the Jewish communities in Poland, Russia and the Ukraine. It is often filled with a variety of sweet ingredients, such as chocolate, cinnamon or dried fruit, although there are savoury versions with cheese. There are quite a few variations on how it is prepared but the dough is frequently braided or rolled before being cooked.
Our simple babka recipe – an enriched dough that falls deliciously between a bread and a cake – is filled with twists of rich chocolate spread. It's impossible to resist.
More babka recipes
Buyer's guide
Babka is popular in the Jewish diaspora and in Eastern European communities. Bought fresh from a bakery, it is delicious. Serve for breakfast, brunch or afternoon tea. It can be served warm or at room temperature.
Storage
Babka is best eaten on the day it’s made, but it will keep for up to 24 hours wrapped in cling film.
Preparation
This is made in a variety of ways, sometimes with yeast but also without. There can be proofing stages for yeasted versions.
