August 25, 2015
Babka 13 Ways
Have you ever tried babka? There are a few versions, but the one I most often see and prefer is the Jewish variety. This babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. The dough usually contains cinnamon and/or chocolate and is topped with streusel. All good things.
Click on each image to go to the recipe.
All photos copyright of their respective sites unless otherwise noted.
molly yehAugust 25, 2015 at 11:31 am
OHEMJAZZLE GIVE ME ALL OF THEM. also: have you been to breads bakery in ny?? they’re making a za’atar labne babka!!!!!
KellyAugust 25, 2015 at 11:32 am
that’s sounds AMAZING.
IlanaAugust 25, 2015 at 11:58 am
Love the color/photo pairings.
Yael (Nosherium)January 8, 2016 at 1:17 pm
I featured your beautiful round-up of Babka’s in one of my blog’s round-ups: http://nosherium.com/2016/01/round-up-january-7th-brain-food/
I love your blog, so inspiring and excellent!
AMay 31, 2022 at 2:18 pm
These recipes are great! My nana used to make one that I’ve yet to find a recipe to online. She would make hers twisted but in a round bundt pan and the filling and topping were made of merengue, walnuts, cinnamon and sugar and I’m not sure what else. If anyone has heard of babka like this, made with merengue, please let me know! I am allergic to nuts so I never got to have it but it was a favorite among family and friends and I’ve always wanted to try my hand at a nut free version.