Ricotta streusel babka from Breaking Breads: A New World of Israeli Baking (page 94) 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 September 08, 2019

    I made half the recipe, which was easy to do since all the components are mixed by hand. Baked in a light-colored metal 8"x8" cake pan, the babka was not remotely brown on top after 20 minutes in the oven. I turned up the heat to 400 and baked another 10 minutes, at which point the streusel was just barely golden in places. I feared the babka would be overbaked and dry, but actually it seemed perfect - reminiscent of Entenmann's cheese coffee cake in the best possible way. I baked it the night before serving for breakfast, and it tasted perfectly fresh.

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