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Kat Thompson serves as the associate editor of Eater at Home, focusing on home cooking, baking, cookbooks, and kitchen gadgets. She has a noteworthy affinity for babka, having once consumed an entire loaf in a single day.
In an informal survey among my colleagues about their preferred babka recipes, I was pleasantly surprised by the enthusiastic responses. It turns out that my coworkers, who are all passionate about food and cooking—after all, we do work at Eater—have plenty to say on the matter. What emerged were a variety of beloved recipes, ranging from chocolate to black sesame and even a fusion with challah.
Melissa Clark, NYT Cooking
A recurring question from my wife is why anyone would opt for any babka other than Melissa Clark’s recipe from NYT. Unless you lean towards cinnamon babka, one cannot help but agree. The filling boasts a generous amount of rich chocolate, seamlessly swirled with the dough to ensure every bite is delightful. Melissa elevates this treat further with an indulgent chocolate streusel on top, reminiscent of a dessert fit for Charlie and the Chocolate Factory’s Augustus Gloop. Additionally, a glossy syrup is brushed over the loaf, ensuring it remains moist and far from dry. Its dense texture nearly qualifies it as a cake, making it a popular choice for birthday celebrations, often garnished with candles amongst the luscious braids. The recipe yields two loaves, presumably for sharing, though in our home, we find it hard to resist devouring the second one right away. — Nick Mancall-Bitel, senior editor
Claire Saffitz, Dessert Person
Despite my love for baking, yeast has always intimidated me. However, Saffitz’s babka-challah recipe from her book Dessert Person intrigued me. The combination of babka and challah is irresistible. Her clear instructions guided me through the process, emphasizing patience as the yeast activates and the dough rises. Kneading and braiding the strands engaged my mind in a refreshing way, distinct from my usual work routine. Although my first attempt was not visually appealing, the taste was exceptional. I replicated the recipe at my parents’ home, and once again, it turned out to be an absolute treat. — Nadia Chaudhury, Eater Northeast editor
Erika Drake, Serious Eats
Baking babka can feel daunting, even when using a pre-made chocolate spread. The dough has its quirks, and a stand mixer is nearly essential for achieving the ideal pre-bake consistency. However, many homemade babkas lose their freshness within a couple of days, which can lead to a feeling of wastefulness when faced with leftover, stale bread. Although day-old babka can be repurposed into delightful French toast or bread pudding, starting with a recipe that maintains its freshness is advantageous. Erika Drake’s recipe ingeniously incorporates tangzhong, a method involving pre-cooking a mixture of water and flour before mixing it into the dough. This technique yields a babka that boasts a tender texture, balancing richness without becoming too crumbly. While a homemade chocolate filling takes it to another level, a straightforward cinnamon filling or even dollops of Nutella would work beautifully as well. — Rebecca Roland, associate editor
Deb Perelman, Smitten Kitchen
When I first attempted to bake babka, I followed a recipe from Jerusalem, Yotam Ottolenghi’s acclaimed cookbook, titled “chocolate krantz cake.” The outcome was satisfying, yet the process felt considerably laborious—essentially matching the perception of the intricacy typical of babka. Upon trying it again, I turned to Smitten Kitchen, where Deb Perelman has streamlined Ottolenghi’s original recipe, making the experience much more approachable. Since then, I’ve successfully baked it multiple times, consistently delivering perfectly chocolatey results. The recipe yields two loaves, providing the opportunity to share with friends or neighbors—assuming they haven’t yet discovered how simple making babka can actually be. — Monica Burton, deputy editor
Molly Yeh, Sweet Farm
Initially, I felt daunted by the prospect of making babka, but Molly Yeh demystifies the process in her black sesame babka recipe from Sweet Farm. The final product is a delightfully moist loaf filled with exquisite swirls of black sesame and Oreo, culminating in a unique flavor profile that is both nutty and chocolaty. What sets this recipe apart is Yeh’s addition of a black sesame crumble that adorns the bread, offering a delightful crunch and extra sweetness. While this recipe is a project worthy of a full day (or two if you choose to refrigerate the dough overnight), one bite of the warm, fluffy loaf combined with the buttery black sesame filling definitely justifies the time invested. — Kat Thompson, associate editor of Eater at Home
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