Tagged Apricot Pistachio Babka

Apricot Pistachio Babka — and it’s pareve, too

Miri Rotkovitz. (Courtesy of Sonoma Press)

(The Nosher via JTA) — Babka is having a major moment, and why not? There’s lots to love about the loaves of twisted dough, generously interspersed with a filling that usually involves lots of chocolate. Many professional bakers behind babka’s renaissance are working with laminated doughs — yeasted dairy… Read more »