In Westmont, NJ there used to be a Village Bakery that made the MOST delicious cheese babka. They went out of business and then the Butcher Bloc mear market took over the job of providing them for sale. They are different than most babkas I have had and we loved them. Is anyone familar with these babkas and where I might get them now? Or have a recipe for them?
As a 1st generation Polish American' I grew up on Poppy seed (MACK) Babka. I still have my Moms grinder and a source to purchase Poppy seed. My problem is as to mix with the Poppy seed.. I bought some already prepared in a can, but it was lousy'''Does anybody have any suggestions on what the secret is. All of my relatives are dead, and the recipe went with them
Can? that's first mistake, buy them loose and grind at least 3 times, it will take a long time all together 3 days and then it will be soft. also, keep wrapped up in paper like wraps that way it willl stasy fresh for long, I'm not a cook but that is how much I remember of the preparation; last time I saw it prepared was some 6 years ago.
