Babka is a traditional cake that combines the texture of a yeast cake with that of a sponge cake. The cake, which is quite popular around the Easter holiday, is readily available in most bakeries, but can also be made at home. If you'd like to learn more about this sweet treat, read on to find out how to make babka.

The cake is often prepared in two varieties, an Eastern European or Polish style that uses a tube cake pan and is often filled with fruit, chocolate or cheese, or a Jewish version which is twisted together, filled with fruit, chocolate or cinnamon and topped with a streusel.

Regardless of which variation you choose to create, making the babka at home allows the cake to be customized with the flavorings and fillings of your choice. As noted in an episode of Seinfeld, chocolate babka is the most popular, with cinnamon another popular choice.http://www.seinfeldscripts.com/TheDinnerParty.html

The light and airy dough combined with the buttery morsels and gooey filling makes the cake extremely tender and a nice choice for serving as dessert, with coffee or as a light breakfast.

Making babka at home is not extremely difficult, but does take several hours to allow the dough to rise. This step-by-step guide explains the ingredients and preparation method for making both Eastern European or Polish and Jewish versions of babka, as well as common variations to the recipes.

Ingredients

• 1 cup milk
• 5 tbsp. butter
• 1/4 cup warm water
• 1 package active dry yeast
• 1 tsp. salt
• 6 tbsp. sugar
• 5 1/2 cups flour
• 1 1/2 cups chocolate chips
• 1/4 cup unsweetened cocoa powder
• 1/2 cup nuts; walnuts or pecans work well

Prepare Jewish Babka

1. Heat the milk in a small saucepan, removing from heat just before it would boil.
2. Stir in the butter, then allow the mixture to cool.
3. Combine the warm water and yeast in a large bowl. Allow to sit for about five minutes.
4. Add in the cooled milk mixture, salt and sugar.
5. Stir in the flour, one cup at a time, until a sticky dough forms.
6. Turn the dough onto a lightly floured surface and knead by hand for 5-10 minutes. Add additional flour if necessary to reduce the sticking.
7. Place the dough in a greased bowl, cover with butter or cooking oil and allow to rise for about two hours or until doubled in size.
8. Finely chop the chocolate chips either by hand or using a blender or food processor. Combine the chopped chips with the cocoa and nuts in a medium bowl.
9. Remove the dough from the bowl and knead for another 5-10 minutes.
10. Place the dough on a lightly floured surface and using a rolling pin, roll the dough into a large oval about 16-18 inches long by 9-10 inches wide.
11. Sprinkle 1/3 of the chocolate mixture into the bottom of a greased loaf pan and set aside.
12. Sprinkle the remainder of the chocolate mixture over the rolled dough, leaving 1/2 gap on the edges.
13. Roll the dough into a long log shape, with the filling inside, and pinch the seam shut.
14. Twist the dough twice to form a double figure eight. Place into a greased loaf pan.
15. Allow to rise for about one or two hours, until the dough reaches the top of the pan.
16. Preheat year oven to 350 degrees F.
17. Bake for 40-60 minutes of until the top is lightly browned and an inserted toothpick comes out clean.
18. Allow to cool for about 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
19. Slice, serve and enjoy!

Ingredients

• 3 1/2 cups flour
• 1 cup milk, scalded
• 1/4 cup warm water
• 2 packages active dry yeast
• 2/3 cup sugar
• 15 eggs
• 2 tsp. salt
• 1/4 tsp. vanilla extract
• 1/2 cup melted butter
• 1/2 cup almonds, chopped
• 1 cup dried fruit; candied citrus and raisins work well

Prepare Polish Babka

1. Combine 3/4 cup of the flour and the milk in a large bowl. Mix well and allow to cool.
2. Mix the warm water and yeast in a small bowl and allow to sit for about five minutes or until frothy.
3. Add the yeast mixture to the milk mixture, stirring until well combined. Allow to sit, covered, until doubled in size.
4. Separate the eggs, placing the egg yolks in a large bowl.
5. Beat the egg yolks and salt until thickened.
6. Add in the vanilla extract and remaining sugar.
7. Mix together the egg mixture with the milk mixture, stirring until well combined.
8. Add in the flour, mixing the dough for 8-10 minutes.
9. Knead in the butter, almonds and dried fruit, working the dough for about 10 minutes.
10. Place the dough in a lightly greased large bowl, cover and allow to rise until doubled.
11. Punch down the dough and allow to double in size again.
12. Grease a 12-inch tube pan or bundt cake pan.
13. Punch the dough down and place in the greased pan.
14. Cover and allow to rise for about an hour.
15. Preheat your oven to 350 degrees F.
16. Bake for about 50 minutes or until an inserted toothpick comes out clean.
17. Allow the cake to cool briefly in the pan, then invert and place on a wire rack to cool completely.
18. Slice, serve and enjoy!

• Instead of a chocolate filling, use dried fruits like candied citrus or raisins, spices like cinnamon or a cream cheese filling.

• Rather than using chocolate chips for the filling, use purchased canned chocolate pie filling.

• The prepared dough can be refrigerated for up to two days before baking if desired.

• Top your baked cake with a simple streusel or dust with powdered sugar.

• Brush the unbaked dough with a simple egg wash before baking if desired.