Not only is this a really fun word to repeat over and over, but it's also one of the most delicious yeasted cakes out there. And I've only just begun playing around with recipes, trying to get the perfect one. This has yet to happen...
Babka originates from Central and Eastern Europe. Apparently there are different versions, whether the Jewish one which is filled with chocolate and cinnamon and topped with streusel, or the Polish one traditionally baked at Easter that also has raisins. Whatever you fill it with, babka is a fun and beautiful bread to make as it requires a lot of rolling and twisting and looping in and around of itself. One bite offers a variety of textures: the fluffy dough, gooey interior, crunchy topping...it really is amazing. I've seen babka in all different shapes and sizes as well, whether rolled up like a cinnamon roll, layered, or braided....baked in a loaf pan or in the shape of a wreath. Again-- such a fun bread to work with.
The only thing is that I still need to master the whole "layered" aspect of it... typically babka is characterized by its many gorgeous layers, which I have not been able to achieve yet-- I'm thinking the dough just has to be rolled really thin so that I can get more rolls or layers out of it? Thoughts?
Anyways, these are the different types I've tried....and they have all been hits :)