Halvah and Nutella Babka Recipe on Food52 (2024)

FAQs

What is another name for babka? ›

Babka (sometimes also called “krantz cake”) is a traditional Jewish sweet bread with fillings that can include things such as: Chocolate. Cinnamon.

Simply put, babka is delicious. It of course tastes of the buttery dough, but it also tastes like the filling. The most popular babka filling is chocolate, either in the form of melted chocolate, chocolate chips, or chocolate-hazelnut spread like Nutella.

To be extra sure that your babka loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don't have a long enough toothpick to get to the middle of the loaf. Don't skip the sugar syrup at the end.

Too much flour can create a very DRY yeast bread. Now if you really need a bit of flour go for it, but use as little as possible. The dough is so silky that it rolls out beautifully and I don't get need any flour at all!

Jewish Babka is thought to have first come about during the early 1800s. Housewives making dough for challah bread, braided bread eaten on the Sabbath and Jewish holidays, would have prepared extra dough, to be filled with cinnamon or jam, which was then rolled up and baked as a special treat.

Baka' Definition

NAS Word Usage - Total: 1. Baca = "weeping"

Babka Recipe Variations

Cinnamon, poppy seeds, almond paste and cheese are all traditional companions for the cake with the challah-like crumb. But it doesn't get more popular than chocolate babka nowadays, which adds an element of decadence to the dense loaf.

borrowed from Yiddish & Polish; Yiddish babke (in sense a), borrowed from Polish babka (in sense b), literally, "old woman, grandmother," diminutive of baba "grandmother, midwife, old woman"

Chocolate babka tastes like a sweet, tender brioche bread loaf with swirls of chocolatey goodness inside. A cinnamon babka kind of tastes like a cinnamon roll, but a little less dense. It can be served warm or at room temperature. Either is delicious!

It's always a great time for a slice of some Chocolate Babka. However, you can also add some greatness to your Chocolate Babka with serving it with a decadent hot chocolate, some ice cream or use it as a side to a savory breakfast. There are so many ways to enjoy this treat.

What holiday do you eat babka? ›

Its name (though not necessarily the dish itself) may be related to a type of Easter cake popular in Poland and Ukraine known as baba or the diminutive babka, which means "grandmother", related to the Yiddish bubbe.

Do NOT underbake your loaves. I recommend checking them with a thermometer to make sure they're done. If you pull them out too early, the babka will sink in the middle and be doughy (it's happened to me before and it's a total bummer).

Babka originated in the Jewish communities of Eastern Europe in the early 19^th century. Part bread, part cake, the name is thought to derive from a popular Easter cake made in Poland called “baba” which means “grandmother” in Polish.

Roll it up: starting with the rectangle closest to you, roll it up from the bottom along the longer edge, working evenly side to side and pulling back with your fingertips to make the roulade as tight as possible. Repeat for the second rectangle. The tighter the roulade, the more layers of chocolate you'll have.

Store your babka at room temperature in the provided packaging using the reseal tab on the back if opened; do not refrigerate. Our babkas are baked daily and, if you can resist eating them, will stay delicious for up to 5 days after purchase.

Hailing from Eastern Europe, babka is a yeasted cake typically filled with chocolate, cinnamon, or fruit (though we find it lends itself well to almost any filling, sweet or savory).

Babka is another braided white bread that is usually served with a cinnamon filling and syrup. But unlike challah, which includes eggs and oil, babka dough contains eggs, butter and milk, making it more airy, shiny and smooth.

“Babka”, Yiddish for “little grandmother”, is one of the most iconic Jewish sweets there.

in my bread book i have recipes for brioche and for kugelhopf, both of which are similar to babka but not the same thing. babka is somewhere between a rich coffee cake and a brioche.