Rum raisin and cheese babka from Breaking Breads: A New World of Israeli Baking (page 87) by Uri Scheft and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 13, 2024

    Despite using fairly thick ricotta and chilling, the filling was way too runny and I struggled to seal the dough and shape it. As it was, quite a bit of filling oozed out, some of which stuck to the sides of the pan while baking. Still, my (ugly) babka was delicious with a lovely lemon cheesecake-like flavor.

  • Astrid5555 on October 01, 2022

    One of the most delicious babkas I have ever made, high effort to outcome ratio, so so good!

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