Thursday, July 25, 2013

Summer Babka

 This is one of my favourite cake. Babka is made mainly in Eastern Europe, traditionally baked for Easter.
It's swirly brioche-like with a filling of chocolate or cinnamon. 
Mine it's a variation on the theme, with a summer flavor. I used ricotta and raspberry jam for the filling.


3/4 cup milk
1/2 cup + 2 Tsp sugar
 25 g fresh yeast (3 tsp dried baking yeast)
3 1/4 cup flour
2 egg + 1 yolk
150 g butter

for the filling:
300 g ricotta
3 Tbsp sugar
100 g raspberry jam
80 g chocolate chip

How to

Melt the yeast in the warm milk and 2 tsp sugar and let rest for some minutes. Add 1/2 cup flour, eggs, egg yolk and the remaining sugar. Add the flour, 1/2 cup at a time, alternating with the soften butter. The batter will be very sticky. Let rise for at least 3 hours.
Divide the dough in two and roll it into 2 rectangles of 45x25 cm.
Prepare the filling beating ricotta and sugar. Set jam and chocolate aside.

Spread the dough first with a layer of ricotta, then add scoops of jam and half chocolate chip.

Starting from the short side, roll the rectangle over the filling to create a swirl.

Put the babka in a plumcake tin and bake at 180° for 40 minutes.
Let cool.

Cinnamon Babka

Chocolate Babka


  1. Yum! Thanks so much for the wonderful delicious recipe! I am following you on bloglovin! :)


  2. Thank you for your comment Rebecca! And thanks for following! your style is unique <3