Babka is a traditional sweet bread that has been around for hundreds of years but has become really popular in Australia and around the world over the last few years. So, what’s all the fuss and where did it come from? Let’s take a deep-dive into the delicious world of Babka.
Babka originated in the Jewish communities of Eastern Europe in the early 19th century. Part bread, part cake, the name is thought to derive from a popular Easter cake made in Poland called “baba” which means “grandmother” in Polish. The early Eastern European babka looked different to the babka we know today; it was baked in a tall, fluted pan that looked like a grandmother’s skirt. Babka is made with a dough that is similar to the dough used to make croissants. The dough is spread with a variety of sweet fillings like cinnamon, chocolate and fruit. The dough is then plaited and topped with a sugar syrup.
During the late 19th century emigrants from Europe took babka with them to the United States where it became a fixture in Jewish bakeries. It wasn’t until the 20th century though that it became known outside of the traditional Jewish and Eastern European communities where it originated. The original recipe was tweaked to add non-traditional fillings like Nutella and it started to enjoy popularity in European-style bakeries in the United States.
Babka hit the mainstream in 1994 when it featured in an episode of Seinfeld, “The Dinner Party” but it really took off in 2013 when a popular Israeli bakery, Breads Bakery opened in New York selling babka. The bakery took their babka to food influencers in New York and asked them to try it. New York Magazine deemed it the best babka in the city and Breads Bakery went from selling a few dozen babka a day to thousands a day. At the same time Instagram was growing in popularity and provided the perfect medium to showcase the beauty of babka. With luscious layers of chocolate and fruit, babka looked great in photographs and this pleasing aesthetic saw it become a social media favourite around the world.
Today there are an infinite number of variations and recipes available for babka, from sweet fillings to savoury flavours like goat cheese, bacon, caramelised onion and sweet potato. Making your own babka can be a time-consuming process but if you invest the time you will create a special homemade treat that’s guaranteed to be a hit with family and friends.
FAQs
Babka originated in the Jewish communities of Eastern Europe in the early 19th century. Part bread, part cake, the name is thought to derive from a popular Easter cake made in Poland called “baba” which means “grandmother” in Polish.
Why do Jews eat babka? ›
As a way to use extra challah dough, Jews there would roll up the dough with cinnamon or fruit jam and bake it alongside the challah. Babka remained relatively unknown outside of Eastern Europe until the 1950s, when European-style bakeries in Israel and the United States began to offer it.
What's the difference between babka and challah bread? ›
Babka is another braided white bread that is usually served with a cinnamon filling and syrup. But unlike challah, which includes eggs and oil, babka dough contains eggs, butter and milk, making it more airy, shiny and smooth.
What are some fun facts about babka? ›
Babka, which means “l*ttle grandmother” in Ukrainian, Russian, and Eastern European Yiddish is very popular where those languages are spoken. Babka used to be filled with scraps of Challah and seeds or nuts. It wasn't until Eastern European Jews arrived in New York that they decided to put chocolate in the bread.
What is the meaning of the name babka? ›
Etymology. borrowed from Yiddish & Polish; Yiddish babke (in sense a), borrowed from Polish babka (in sense b), literally, "old woman, grandmother," diminutive of baba "grandmother, midwife, old woman"
What is the derivation of babka? ›
The original name was likely "baba," meaning grandmother. One theory says that with the "modern era's" smaller sizes the name shifted to the diminutive, "babka," meaning "little grandmother." Some others say the tall shape they were made in resembles a grandmother's pleated skirts.
Why do Jews use challah? ›
The term “challah” is applied more widely to mean any bread used in Jewish rituals. On the eve of Shabbat, two loaves are placed on the table to reference the Jewish teaching that a double portion of manna fell from heaven on Friday to last through the Saturday Shabbat.
Why is challah not kosher? ›
In halachic terms, challah is a mitzvah in the Torah to separate a portion of dough from the baker's batch. Any dough meeting the requirements for hafrashat challah , taking challah, must have this portion removed, or the bread baked from this dough is not considered kosher.
What makes challah bread special? ›
Challah is almost always pareve (containing neither dairy nor meat—important in the laws of Kashrut), unlike brioche and other enriched European breads, which contain butter or milk as it is typically eaten with a meat meal.
Is babka breakfast or dessert? ›
What time of day do you eat babka? It is with great pleasure that we can say there's no wrong time to eat babka! This chocolate loaf is especially decadent, making it particularly well-suited for dessert, but if you're feeling fancy in the A.M. hours, it goes great with a cup of coffee.
Our babkas are baked daily and, if you can resist eating them, will stay delicious for up to 5 days after purchase. To hold longer than 5 days, wrap the packaged babka in aluminum foil and freeze for up to 1 month. To defrost, remove from the freezer, recycle the aluminum foil and thaw at room temperature.
Is babka served warm or cold? ›
Homemade babka is best when served slightly warmed up, or at room temperature. Is brioche and babka the same? Brioche and babka are very similar. A babka is often filled with chocolate, cinnamon, or other sweet fillings and shaped into a loaf, while brioche is twisted and baked into a knot.
What does babka mean in Yiddish? ›
The word 'babka' means grandmother, referring to the grandmothers on Shabbat who made this out of the leftover challah. Chocolate wasn't added to babka until Jews arrived in New York.
What holiday do you eat babka? ›
In Poland, Albania, Macedonia and Bulgaria, Babke Cake is usually baked to be eaten on Easter Sunday, although it's also enjoyed during other celebrations too. Old forms of Babka are said to have been similar to an Italian pannetone, and were much larger and higher than their modern equivalent.
Is babka a Passover dessert? ›
Matza Babka is a great Passover treat. It's made with matza, eggs, water, and a dash of salt. Only a few ingredients but such a comforting taste!
Is babka the same as panettone? ›
From there they have diverged. All have a rich, yeast-risen, tender crumb; panettone's texture is more like cotton candy with its long, airy strands that literally melt in your mouth, whereas babka and brioche tend to be a bit denser and somewhat chewier, with a high ratio of butter and eggs to flour.
