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Babka is a rich yeast bread from Eastern Europe. There are two types of babka: the Polish make a soft yeast bread, similar to kugelhopf, sometimes adding raisins and grated citrus peel; the Jewish version is made from a dough that is rolled out, spread with a filling, usually cheese, chocolate, raspberry or almond paste, then rolled up and baked in a loaf tin. Babka is traditionally baked at Easter time in Poland and Russia.
Recipe by Silvena Rowe