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babka
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(52)
Recipes
This breakfast-for-a-crowd crams everything good about babka into a hearty casserole: sweet custard, cinnamon, chocolate, and tender slices of bread.
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Recipes
Babka is a rich, yeasted cross between bread and coffee cake with an equally rich Russian and Polish culinary heritage. The name is derived from the Russian baba, which means grandmother, an appropriate name for this wonderful comfort food. While it is mostly known as a popular Jewish bread filled with some combination of chocolate, cinnamon, almonds, even poppy seeds and sometimes topped with streusel, it can also be filled with raisins or soaked with rum, as in baba au rhum. The dough is rich enough that it can also be used for brioche and kugelhopf. In American bakeries, babka is most often formed as a twisted loaf with veins of the sweet filling running throughout, baked either in a loaf pan or freestanding. However, the Israeli version, known as kranz cake, uses a dramatic shaping technique that many of my recipe testers found appealing. This recipe is my favorite version, with both cinnamon and chocolate in the filling. Of course, you can leave out the chocolate and make a cinnamon sugar version, or leave out the cinnamon and make just a chocolate version, but I say, why leave out either? It’s easier to grind the chocolate chips or chunks if they’re frozen. After you grind them, you can add the cinnamon and butter and continue to process them all together. The streusel topping is also optional, but I highly recommend using it on the freestanding versions.
Recipes
Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.
Recipes
Laden with chocolate, butter, and old-world charm, this babka is luscious served as dessert, with coffee, or as breakfast. While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces that melt in your mouth.
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This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.
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The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).
4.0
(3.82)
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June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.
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Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.
3.6
(3.58)
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Also called pineapple buns, this recipe for bolo bao makes a delectable version of the Hong Kong pastry, with a crispy cookie topping and fluffy interior.
5.0
(5)
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Jalebis are small, bright yellow, web-shaped cakes similar to funnel cakes. They are popular celebration and street cakes in Bangladesh, Nepal, Pakistan, and India. Soaking them in saffron syrup and then drying them gives the cakes a crispy outer shell. They are made with maida flour (a finely milled wheat flour) and Bengal gram flour (a flour milled from chickpeas), both of which can be found at Indian groceries. If you can't find them, use cake or pastry flour. If you can find fresh yeast, use it instead of the dry yeast; that is the traditional method and it adds to the flavor.
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Recipes
Every café in Sweden has a version of kladdkaka, a luscious, under-baked chocolate cake.
Articles
(38)
Culture
The Jewish baked good hits the big time.
Julia Kramer and Julia Bainbridge
Cooking
The BA Test Kitchen has created the cronut's successor: the babkallah, a mashup of chocolate babka and fluffy challah bread, perfect for the holidays.
Claire Saffitz
Cooking
Let no crumb of babka go to waste.
Nina Moskowitz
Cooking
We have Jake Cohen's great-aunt-in-law to thank for this fast, easy Iraqi Passover dessert.
Jake Cohen
Cooking
Jesse and Shilpa chat with star baker Ruby Bhogal, talk about the building blocks of baking.
Emily Elias
Cooking
Like shawarma-spiced carrots and pantry pasta.
Bon Appétit Staff & Contributors
Videos
(306)
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Bon Appétit joins Chef Meherwan Irani in the heart of Old Delhi to try one of India’s most legendary dishes: the seekh kebab. At Bismillah Kebab Point, ground goat meat is seasoned with fresh spices, hand-skewered, and cooked over a blazing charcoal sigri in minutes. Sold nonstop late into the night, these mutton and chicken kebabs are smoky, delicate, and have become a holy grail of Indian street food.
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Bon Appétit’s Shilpa Uskokovic shows how to make our most popular recipe of all time: a shockingly easy no-knead focaccia. Learn essential bread-baking techniques, from proofing dough to achieving that signature bubbly texture, all without kneading. Plus, discover how to turn your homemade focaccia into an incredible Italian-inspired sandwich.
Feeling inspired? You can follow the recipe yourself here
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Chef Ayesha Nurdjaja shows how to make five flavor-packed grilled skewers with steak, chicken, shrimp, halloumi, and zucchini. From juicy marinated chicken and perfectly cooked steak to smoky shrimp and golden halloumi, Ayesha shares her essential techniques for prepping, seasoning, skewering, and grilling each ingredient. The result is a showstopping Mediterranean-inspired kebab feast that’s sure to impress friends and family.
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The secret ingredient? Barbecue baked beans.
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We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Maangchi's Budae Jjigae, sometimes also known as Army Base Stew or Korean Army Stew. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize and reproduce this Korean-American fusion of flavors?
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.