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babka
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This breakfast-for-a-crowd crams everything good about babka into a hearty casserole: sweet custard, cinnamon, chocolate, and tender slices of bread.
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Babka is a rich, yeasted cross between bread and coffee cake with an equally rich Russian and Polish culinary heritage. The name is derived from the Russian baba, which means grandmother, an appropriate name for this wonderful comfort food. While it is mostly known as a popular Jewish bread filled with some combination of chocolate, cinnamon, almonds, even poppy seeds and sometimes topped with streusel, it can also be filled with raisins or soaked with rum, as in baba au rhum. The dough is rich enough that it can also be used for brioche and kugelhopf. In American bakeries, babka is most often formed as a twisted loaf with veins of the sweet filling running throughout, baked either in a loaf pan or freestanding. However, the Israeli version, known as kranz cake, uses a dramatic shaping technique that many of my recipe testers found appealing. This recipe is my favorite version, with both cinnamon and chocolate in the filling. Of course, you can leave out the chocolate and make a cinnamon sugar version, or leave out the cinnamon and make just a chocolate version, but I say, why leave out either? It’s easier to grind the chocolate chips or chunks if they’re frozen. After you grind them, you can add the cinnamon and butter and continue to process them all together. The streusel topping is also optional, but I highly recommend using it on the freestanding versions.
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Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.
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Laden with chocolate, butter, and old-world charm, this babka is luscious served as dessert, with coffee, or as breakfast. While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces that melt in your mouth.
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Once, I asked two-star Michelin chef Thierry Marx of Cordeillan-Bages in Pauillac, the greatest wine-producing area of France, why he uses beets in so many of his dishes—beets for color, beets for sweetness, beets for texture, and beet borscht purée. He replied that he likes to play with the flavors and shapes of his childhood, reminding him of his Jewish grandmother from Poland, who raised him in Paris. “Cooking is a transmission of love,” he told me. One wouldn’t necessarily think of the food Thierry serves in his stunning restaurant as particularly Jewish—it is so molecular, so Japanese (because of where he studied), and so French (because of where he grew up). The dining room of the château, decked out in sleek blackand-white furniture with hints of red, looks out on a vineyard laden with ripe dark grapes ready for picking. But when the bread basket arrived, it contained what looked like a miniature chocolate or poppy-seed babka. My first bite, though, told me that I had still been fooled. This trompe l’oeil was in fact a savory babka, filled with olives, anchovies, and fennel—a delicious French take on a sweet Polish and Jewish classic.
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The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).
4.0
(3.82)
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This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.
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June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.
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Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.
3.6
(3.58)
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Jalebis are small, bright yellow, web-shaped cakes similar to funnel cakes. They are popular celebration and street cakes in Bangladesh, Nepal, Pakistan, and India. Soaking them in saffron syrup and then drying them gives the cakes a crispy outer shell. They are made with maida flour (a finely milled wheat flour) and Bengal gram flour (a flour milled from chickpeas), both of which can be found at Indian groceries. If you can't find them, use cake or pastry flour. If you can find fresh yeast, use it instead of the dry yeast; that is the traditional method and it adds to the flavor.
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Also called pineapple buns, this recipe for bolo bao makes a delectable version of the Hong Kong pastry, with a crispy cookie topping and fluffy interior.
5.0
(5)
Easy
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Every café in Sweden has a version of kladdkaka, a luscious, under-baked chocolate cake.
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In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.
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Verbiak, who learned how to make charcuterie at L&M's Kitchen and Salumeria, in Oxford, Mississippi, pairs this rich side dish with braised veal cheeks or rabbit. It would also be good with chicken or fish.
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Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, and cavolo nero, has long, narrow, very dark green bumpy leaves; it is available at farmers’ markets and some supermarkets.
4.0
(4)
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This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.
4.7
(4.74)
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It's amazing how a splash of citrus and a handful of pistachios can transform a pair of humble brassicas—kale and kohlrabi both belong to that genus—into a bright, fresh, and lively dish. Although this recipe represents the letter k, it could just as easily have been g, for green. Or great.
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When Huguette Uhry married a local butcher from the town of Ingwiller in Alsace, her sisterin-law lived with her, helping with the cooking. They usually had eighteen people for lunch and dinner, including children, friends, and workers. Today, retired and living in nearby Bollwiller, Madame Uhry is known throughout Alsace as a great cook. Some of her recipes appear on the Web site judaisme.sdv.fr. Here is her brioche, which she starts one day and bakes Rosh Hashanah morning for breakfast, before the family goes to synagogue.
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This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
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Six ways to be a better, calmer, happier host.
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Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
5.0
(4.88)