Place of origin: Poland.
A sweet, spongy, brioche-like yeast cake. Traditionally it does not have any filling, and is glazed with a vanilla- or chocolate-flavored icing and decorated with almonds or candied fruit, sometimes with rum added.
Another version of babka is associated with the Eastern European Jewish tradition. This babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling the dough contains cinnamon and/or chocolate. The babka is usually topped with streusel.
And here we have a food for bread lover like me. Both version are equally good. I don't know why but bread and chocolate goes along together really well. This dish is hard to make, or at least hard to make it looks good. If you have a chance you should try it.
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