Central Florida's Independent Jewish Voice
Central Florida's Independent Jewish Voice
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(The Nosher via JTA)—Babka is having a major moment, and why not? There’s lots to love about the loaves of twisted dough, generously interspersed with a filling that usually involves lots of chocolate. Many professional bakers behind babka’s renaissance are working with laminated doughs—yeasted dairy doughs turned with lots of butter. I thought about doing the same, but the challenge of creating a delicious pareve babka made without margarine won out. I couldn’t shake thoughts of my grandmother’s love of apricots, so I built the filling around... Full story
