Five sticks of butter? Oh my god I didn’t sign up for this!įor real, people, this nearly ties with those pecan bars as the most fattening thing I have ever made. Almost all the recipes I looked at involved no streusel.īut just like that, Martha Stewart* saved the day.
Rejecting all the recipes that didn’t play on this combination, the stack of possibilities further thinned.įinally, the chocolate babka we grew up eating had an extra little something-something–streusel topping with a few chunks that always fell into the twists and folds–something I remember clearly from all the times we’d pick the pieces out, or fight over those with the biggest pebbles. Second, the quintessential taste is not just chocolate, no siree: it’s chocolate-cinnamon. I rejected all of the recipes that didn’t suggest a mind-boggling amount of chocolate. It often seemed impossible that they could construct something with even more filling than structure. The chocolate to bread-like dough ratio is unseemly. I waded through dozens and dozens, convinced that something was off in each of them, continually closing my eyes and trying to remember exactly what makes it what it is.įirst, it’s completely over-the-top. Sometimes, even when you get the flavor right, it doesn’t feel right, but you hold out for those rare times that everything falls into place.Īfter realizing that both Alex and my families loved the same decadent grocery store chocolate babka growing up, I set out to find a recipe to recreate it at home. If you’ve ever tried to recreate something you loved when you were growing up in your own kitchen, you know how difficult it can to match your taste memory to the reality of ingredients and step-by-step directions.
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