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. To make the dough ...

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 ...

My babka recipe is rich, buttery and loaded with eggs, more closely related to brioche, which is what I wanted for these babka-doughnut hybrids. I increased the flour content and the eggs, making for ...

Named after the Hungarian word for cocoa, kakaó, a kokosh cake is flatter and longer than a babka and made with a yeast dough that’s barely left to rise. The dough is rolled thin, spread with a ...

Add the eggs, honey and salt and mix until well combined. 3. Change to the dough hook attachment and add the flour, mixing at a low speed until incorporated, 1–2 minutes. Add the butter, one piece at ...

It saves me time, tastes delicious and since my challah dough is pretty enriched, works just as well as my babka dough. Here I’ve adapted my challah recipe to yield just one round, perfect spiral ...

The kirsch syrup soaks into the babka to help keep it moist and enhance the Black Forest flavor profile that the soda is known for. Note: This recipe makes enough brioche dough for two babkas. You can ...

Preheat the oven to 180°C. Heat the milk and 40 g butter together in a small saucepan until the butter has melted. Do not allow it to boil. 2. In a mixer, combine the dry ingredients for the dough.

Babka can also be an undertaking, but when you break it down into a formula (dough, filling, glaze/syrup) and master the technique (confidence ... keeping it moist and in the Black Forest flavor ...

Loaves upon loaves of an iconic New York treat, a bread-cake hybrid called babka. Jerry Seinfeld: That's the last babka. They got the last babka. Elaine Benes: I know. They're going in first with ...