Babka — Polish yeast cake
Babka is a sweet Eastern European yeast cake — a tall, fluted, often spiral-cut loaf rolled with sweet filling (chocolate, cinnamon, or poppyseed) before baking. The Polish version is traditionally baked at Easter in a tall fluted tin; the American Jewish version is a soft braided loaf.
i. Origin & history
Babka emerged in 19th-century Poland, particularly in the Jewish communities of Białystok and Lwów. The name means "grandmother" — the tall fluted shape of the traditional tin resembles a grandmother's skirt. The Jewish-American version evolved in immigrant kitchens in New York.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 500 g strong flour
- 60 g sugar
- 7 g instant yeast
- Pinch salt
- 200 ml warm milk
- 3 eggs
- 100 g butter, soft
- 200 g dark chocolate, melted
- 100 g unsalted butter
- 60 g sugar
- 30 g cocoa
- 1 tsp cinnamon
- Egg wash; pearl sugar or chopped almonds to top
iii. Method
- Make dough; prove 90 min.
- Make filling: mix melted chocolate, butter, sugar, cocoa, cinnamon to a spreadable paste.
- Roll dough into a 40 × 30 cm rectangle. Spread with filling; roll up tightly from the long edge.
- For braided babka (Jewish-American): cut the roll lengthwise; twist the two halves together. Transfer to a loaf tin.
- For Polish bundt-babka: shape the roll into a ring and place in a bundt tin.
- Prove 30 min. Brush with egg wash; top with pearl sugar.
- Bake at 180 °C for 35-40 min. Cool.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Chocolate babka is the iconic version. Cinnamon babka uses cinnamon-sugar. Poppyseed babka uses poppyseed filling. Lithuanian babka includes raisins and rum.
vi. Common questions
What is babka?
Babka is polish yeast cake, from eastern european cuisine. The Polish version is traditionally baked at Easter in a tall fluted tin; the American Jewish version is a soft braided loaf
Where is babka from?
Babka is from the eastern european dessert tradition; the recipe and history are detailed above.
How long does babka keep?
See the storage note in the Quick facts panel: 4 days at room temperature.