Probably original to Russia, Poland, or another location in Eastern Europe, in the United States babka is primarily associated with the Jewish baking tradition. A store-bought babka has usually been baked in a loaf pan, whereas homemade versions are baked in a tube or Bundt pan-there are instructions for both shapes here. Thanks to Mildred Shapiro for sharing her family babka recipe.
Slide a loaf onto a cutting board and slice it at the table. Serve babkas for breakfast, brunch, or any time with tea or coffee.
Keep the babkas loosely covered with plastic wrap on the day they are baked. Wrap and freeze for longer storage. Defrost, reheat at 350°F (180°C) for 10 minutes, and cool before serving.
Bake the babka in a buttered
Whip 3 egg whites with an electric mixer until they hold a soft peak. Add
© 2008 Nick Malgieri. All rights reserved.