Just one chocolate-orange babka from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 352) by Adeena Sussman

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

  • Eat Your Books

    Can substitute Nutella for the book's "Olive oil chocolate spread" called for in this recipe.

  • DKennedy on January 08, 2020

    Fanfriggintastic! Made this for our Cook-out-of-the-Book meet up. My first attempt at making a babka. Notes: Making the dough in the food processor was super easy. Let it rest 45 minutes in food processor (unclear) before transferring to plastic wrap. Very sticky dough. Roll it out between 2 pieces of plastic wrap. Modifications: Used Melissa Clarks' (MC) filling recipe, then added the chocolate wafers. After rolling it jelly roll style put it in the freezer for 10 minutes b4 slicing, also as advised by MC. Watch MC's NYT video to learn how to split, double helix and twist the babka into the pan. Rest dough for 2 hours in a warmed (but not on) oven. Top with MC streusel b4 baking. Took 55 minutes. Came out of the pan NP thanks to buttering the parchment. Poked holes in the dough and pour syrup over the babka (MC tip). See photo.

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