Kiddush Dessert Recipes: Babka

The word "babka" in Eastern European languages generally means "grandmother." This name is believed to have originated because the cake's tall, fluted shape resembled a grandmother's pleated skirt. However, the exact origin of the cake is not definitively known, with various stories and theories existing. Babka became a staple in Polish and Ukrainian Jewish baking. It was traditionally made for major holidays such as Easter and Shabbat. The Jewish version of babka is believed to have originated in the early 19th century or possibly earlier.

As Eastern European Jewish immigrants moved to the United States, particularly New York, they brought the recipe for babka with them. Over time, it became a staple in American Jewish bakeries, particularly in New York City.

Babka remains a beloved pastry in Jewish cuisine, known for its rich, sweet flavor and intricate, twisted layers. It's a symbol of tradition and cultural heritage, having evolved from a simple bread to a celebrated delicacy in Jewish and broader culinary contexts.

Ingredients

• Dough
• 1 tablespoon active dry yeast
• 1 cup warm milk
• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• Filling
• 1 cup brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup chopped nuts (walnuts or pecans), optional
• 1/2 cup raisins or currants, optional
• Syrup
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Dough
2. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
3. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract.
4. Mix the ingredients until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. Filling
7. In a medium bowl, mix together the brown sugar, cocoa powder, and ground cinnamon.
8. Roll out the risen dough on a floured surface into a large rectangle.
9. Spread the softened butter over the dough, leaving a border around the edges. Sprinkle the sugar-cocoa mixture evenly over the butter. Add chopped nuts and raisins if desired.
10. Roll up the dough tightly from the longer side to form a log. Slice the log in half lengthwise, exposing the layers.
11. Twist the two halves together and place the twisted dough in a greased and floured loaf pan.
12. Let the babka rise for an additional 30-60 minutes.
13. Bake
14. Preheat your oven to 350°F (175°C).
15. Bake the babka for 30-40 minutes or until golden brown and cooked through.
16. Syrup
17. While the babka is baking, prepare the syrup. In a small saucepan, combine water, sugar, and vanilla extract. Bring to a boil, stirring until the sugar dissolves. Simmer for a few minutes until slightly thickened.
18. Decorate
19. Once the babka is out of the oven, brush it with the prepared syrup while it's still warm.
20. Allow the babka to cool before slicing and serving.

Prep time: 2 hours

Cook time: 40 minutes

Total time: 2 hours, 40 minutes

Serves: 24 Servings

Category: Dessert

Cuisine: Jewish

Updated: 4 months ago