This is the ultimate in yeasted coffee cakes. Eastern European in origin, it’s made with a yeasted dough enriched with butter and eggs—the same recipe as for challah, but with double the butter, which makes for a very rich cake.
The dough is left to rise overnight in the refrigerator. The next morning, it’s rolled out, slathered with more butter, and dusted with sugar, chocolate, and nuts. The adorned dough is rolled into a log, cut into spirals, and fitted, free-form, into a tube or Bundt pan, where it is left to rise. After baking, those spirals give the babka its delicious nooks and crannies filled with melting chocolate and crunchy nuts, which make for an amazing breakfast cake.
© 2010 All rights reserved. Published by Abrams Books.