The Jewish coffee cake.

making babka

Reprinted with permission from Sephardic Israeli Cuisine: A Mediterranean Mosaic (Hippocrene Books).


  1. 1/2 cup chopped walnuts
  2. 1 teaspoon cinnamon
  3. 3 large eggs, slightly beaten
  4. 1 cup milk
  5. 3/4 cup butter or margarine, melted
  6. 1/4 cup water
  7. 1 teaspoon salt
  8. 5-6 cups flour
  9. 1/2 oz dried yeast (2 packets)
  10. 1 1/2 cups plus 2 Tablespoons sugar
  11. 1/2 cup chocolate chips (optional)
  12. 1/2 cup golden raisins
  13. 1/4 cup canola oil
  14. 1 large egg yolk mixed with 1 Tablespoon water (egg wash)*


Place 3 cups of the flour in a large mixing bowl, making a well in the middle.

Dissolve the yeast mixed with the 2 tablespoons of the sugar in the warm water.

Pour yeast mixture into the well and add 1 cup of the sugar and the salt. Mix together thoroughly.

Melt 1/2 cup of the butter in the milk, remove it from the heat, and stir in the oil. Add the butter mixture to the flour, a little at a time, alternating with the eggs.

Beat in another 2 or 3 cups of flour (or more if needed) until mixture is not sticky.

On a lightly floured surface, knead the dough for about 10 min­utes, or until smooth.

Lightly oil a large bowl, and roll the ball of dough around until all sides are covered with a little oil. Place a kitchen towel over the bowl and let the dough rise in a warm place until it has doubled in size, about 1 hour. Punch the dough down and place on the counter or a pastry board. Cover the dough and let it rest for 10 minutes.

Divide the dough into 4 parts and roll each part out into a rec­tangle about 12 inches long by 8 inches wide and 1/8-inch thick. Melt the remaining 1/4 cup butter. Brush rectangles with melted butter and sprinkle them with the 1/2 cup sugar mixed with the cinnamon, nuts, raisins, and chocolate chips, if desired.

Roll each rectangle up the long way (like a jelly roll) and place in a greased Bundt or 10 or 12-inch angel food cake pan. Cover with a towel and let dough rise again until doubled in size, 30 to 60 minutes.

Preheat oven to 325°F.

Brush the top of the babka with the egg wash and bake for 1 hour. Remove from the oven and cool on a wire rack.

Did you like this article? MyJewishLearning is a not-for-profit organization.

Please consider making a donation today.

Sheilah Kaufman is the food editor of Jewish Women International's (JWI) website and a contributing food editor for The Town Courier, and contributing food writer to Vegetarian Times Magazine and The Washington Post.

Note: The opinions expressed here are the personal views of the author. All comments on are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy