Ahhh, research, this job is so tough sometimes…or not. Here’s what I learned about babka.

Babka originated in Poland as a special bread for Easter. It was brough to the U.S. by immigrants who settled in Brooklyn. The first (and most traditional) babkas were serious labors of coffee cake love.

The real deal was made in the form of a high cylinder, solid or with a hole, and often glazed with raspberry-flavored coating or rum. The word babka is derived form the Polish diminutive of “baba” - old woman.”

Babka is with a rich yeast dough that is left to rise once or twice, depending on the cook. Its typically laced with raisins and flavored with anything from cheese, to fruit, chocolate, cinnamon and more.

Want to try a Brooklyn original? Check out www.ebabka.com

Filed Under: Food Finds