Fast Breads by Elinor Klivans

Author:Elinor Klivans
Language: eng
Format: epub
ISBN: 9780811865708
Publisher: Chronicle Books LLC

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YIELD

Makes 2 coffee cakes

MIXING TIME

30 minutes for dough, filling, and crumbs

REFRIGERATOR TIME

Overnight or up to 2 days

RISING TIME

About 1 hour after refrigeration

BAKING

350°F for about 45 minutes

Even though Jerry Seinfeld lost out on the chocolate babka and had to settle for the cinnamon babka, you can have both. This recipe makes enough dough for two of these rich yeasted coffee cakes that originated in the Jewish kitchens of eastern Europe. (The term babka is also used for a coffee cake of western Russian and Polish origin, traditionally with a fruit filling.) If you want to use the same filling for both loaves, double the ingredients for the filling. The cake’s many layers are formed by shaping the filled dough into a long roll, curving the roll into a figure eight and then twisting it before putting it into the pan.

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