2 Reviews of Babka

From: Vino Girl

On Mar 26, 2005

This was so much fun to make, and very very very delicious. I only made half a recipe and I baked it in a 1.5 Liter Pyrex bowl for 30 minutes. I am sure a traditional loaf pan would also be fine, I just thought a round loaf would be more attractive. I did also make your Lucre. The Polish bakery in town here covers its babka with a liberal coating of powdered sugar, so I dusted a little of that on as well. We loved the citrus flavor, the almonds... Everything. I would not change a thing. I am not Polish but I live in a tiny town that was settled by Polish immigrants. Even today it is so steeped in heritage that I have become very interested in Polish tradition, including cooking. Thank you for posting this so I could learn a little more. I will make this again soon!

From: Chef #798171

On Mar 22, 2008