Babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. Typically made with a filling of cinnamon or chocolate, this variation is made using fruit preserves. Making any babka can be very messy, to help in the splitting and braiding, I suggest placing the un-cut, rolled logs, wrapped in plastic wrap, in the freezer prior to cutting.
Prep: 30 minutes
Rest: 5 hours
Bake: 40 minutes
Yield: 2 standard loaves
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