Babka

Poland and Ukraine — the word babka means 'grandmother' in Slavic languages; the Jewish version of the Polish babka yeast cake was simplified for kosher kitchens and evolved distinctly in American-Jewish communities

A rich, laminated yeasted cake of Eastern European Jewish origin — a sweet enriched dough layered with a thick filling of dark chocolate (or cinnamon) and butter, twisted or rolled and baked in a Pullman tin to produce a dramatic spiral cross-section. The babka experienced a global revival beginning in the 2010s through New York Jewish bakeries that elevated it from home comfort food to artisanal centrepiece. The technique involves spreading the filling on a rolled-out dough sheet, rolling it into a log, slicing it lengthwise, and twisting the two halves together before placing in the tin — the resulting marbled interior is the visual payoff. A sugar syrup is brushed on immediately from the oven, which both sweetens the crust and prevents drying.

Eaten as a morning pastry or afternoon dessert with coffee; sliced thin to show the spiral; the richness means a small piece satisfies; pairs with black coffee or tea; makes exceptional French toast when slightly stale