Baking Babka

Let me tell you a story about how great my sister is. Last winter, in the depths of a despair-filled Reading Period, my sister sent me a present. She overnighted me a loaf of Green’s Chocolate Babka from Zabar’s in New York. I was over-the-moon ecstatic. I think I even shed a tear of joy. I had been waiting to have a slice of chocolate babka for almost half a year.

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To understand my relationship with babka I have to backtrack a year. Last summer I became obsessed with finding and trying babka. I had about one week left in San Francisco, and I went everywhere looking for it. Babka, apparently, is rare in San Francisco. Or worse, doesn’t even exist. My last hope was Wise Sons Delicatessen, but when I made my excursion out to the Mission the establishment was unfortunately closed. Alas, I left San Francisco unsuccessful and unfulfilled with my quest.

My experiences with babka since then have always been fantastic, delicious, chocolate-y goodness. This summer, I decided to try my own hand at making babka. I used the food network’s recipe online because it seemed to go along best with my favorite parts about babka – rich, chocolate-y, with streusel on top. You can find the recipe here.

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A beautiful, overflowing mess. Mmm.

 

 

 

 

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