A marbled chocolate brioche from Eastern Europe, its softness and visual appeal have made it a star on social networks. Traditionally made for Easter, it is now eaten all year round, especially in Paris, in a dedicated bakery.
The Babka looks like a mix between a rolled cake, a brioche and a marbled cake. Its shape evokes the round pleated skirt of a dancing woman (the undulations of the dough can remind us of the pleats) and, in Polish, its name means "grandmother's cake". Yes, this sweet comes from Poland where it was, like rum baba, imported by King Stanislas Leszczynski.
Still eaten there, it is also eaten in the whole Polish diaspora (especially in the North of France) and it is not rare to find it in the former Russian territories, the kingdom of Poland extending at one time to Kiev.
If it looks a bit like the Alsatian kouglof, the Babka is only available in a sweet version and, depending on the recipe, raisins, vanilla, chocolate or lemon are added.
Usually sprinkled with powdered sugar or covered with a glaze, it has traditionally been served on Easter Sunday and has for centuries been a symbol of prosperity and wealth, the original recipe including no less than 40 egg yolks for a single mold. Today it is much lighter and can be eaten on other religious holidays (Christmas, Pentecost) and even throughout the year.
This leavened brioche is a base that can be filled according to your inspiration: Nutella, jam, crushed hazelnuts, cocoa butter... The most common version is filled with chocolate or cinnamon, but many variations are possible, as demonstrated by the bakery Babka Zana in Paris where you can find, for example, halva/lemon, pistachio orange blossom or frangipane hazelnut babkas. At this dedicated address, you can also vary the pleasures with a choice of 3 shapes: mini roll, cake or large size for 8 people.
All the ingredients are thus gathered to bring to the Babka the same success as the cinammon rolls (coming from Scandinavian countries) and to become a must-have for brunches. This very aesthetic pastry has a major advantage over chocolate breads or croissants: all its portions are provided with fillings. Ideal for all gourmands.
Valérie from Comme des Français
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