You Can't Beat A Babka

Today we eat something very similar to yesterday’s stollen, but with less fruit and more cardamom. Aside from those changes and a change in appearance of course, that just about covers it. The doughs, although similar, do have a different history.

Babka or baba means grandmother in Polish/ Belarusian/ Ukrainian/ Russian.  Some say that the bread got its name because the Polish Easter babka is usually made in a bundt pan with ridges, making the bread take the shape of the pleated skirt of a grandmother. I just think that a lot of Eastern European grandmothers baked A LOT of these breads. One might as well name it in honor of the baker.

Breaking it down, there are basically two versions of a babka. There is the Eastern European spongy, brioche-like cake with fruit (usually raisins) with a fruit flavored icing. Second, there is the Jewish version that has cinnamon or chocolate and is topped with streusel.  What happens if you’re baking for Jewish Eastern Europeans?  I’m not sure, but I made the brioche-like cake with raisins and topped it with streusel. In retrospect, I’m seriously regretting the omission of oodles of chocolate. Serious. Regret.

Because of the mistake I’m now left with raisiny, slightly cinnamony fluffy babka. How I suffer. A small note though. It doesn’t stay fluffy forever. I recommend toasting, adding butter and serving with a side of scrambled eggs. In the words of Elaine Benes, “you can’t beat a babka.”