We see babka bread everywhere these days as it has become quite the baking trend. Filled with anything from chocolate, jams, and even pesto, the babka has come a long way from its origins in some ways. Originating in Eastern European Jewish cultures, the babka was created as a way for people to use up leftover challah dough. When you make a babka for yourself, it certainly doesn’t feel like you are using up any old dough scraps as you build the bread from the ground up and it truly becomes a pride and joy. I can only assume that back in the day, challah was made so often in a house that once it was divided and braided, there would be some left over bits. Here is where I understand that babka comes into play. Traditionally it was filled with nuts, dried fruit, or cinnamon. I think I can stand by all of fillings still. In the last 50 years, the babka has transformed into a much sweeter dessert, often filled with chocolate, nutella, or fruit preserves. It is such an appealing bread and recipe to do as it allows for so much creativity and because of the unique way it is braided, it is absolutely gorgeous to look at.
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