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Savory Latke Babka: Merging Hanukkah Latkes with Jewish Babka

  //food-wine.news-articles.net/content/2025/12/08 .. a-merging-hanukkah-latkes-with-jewish-babka.html
  Published in Food and Wine on Monday, December 8th 2025 at 20:14 GMT by Food & Wine

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Savory Latke Babka: A Jewish‑American Twist on a Classic Holiday Treat

Food & Wine’s “Savory Latke Babka” article (available at https://www.foodandwine.com/savory-latke-babka-11863973) takes readers on a culinary journey that marries two beloved Jewish traditions—latkes and babka—into a single, savory loaf. The piece is part recipe, part story, and part cultural reflection that invites home bakers and holiday enthusiasts alike to try something new for the next Passover seder, Hanukkah dinner, or even a weekend brunch.

The Inspiration Behind the Blend

The article opens with an anecdote that explains why the recipe exists in the first place. The creator, Maya Levine, grew up in a Brooklyn household where latkes were a staple during Hanukkah. “I always loved the crisp exterior and the soft potato center,” Levine says, “but I also loved how a babka loaf—think yeasted sweet bread—could be the centerpiece of a meal. I thought, why not merge the two?”

Levine’s family would bake a traditional babka for Shabbat lunch, but the idea of a “savory latke babka” was still a novelty. “The result is a loaf that has that classic potato flavor you get from latkes, but in a form that’s easier to serve to a crowd or to slice for sandwiches,” she explains.

The article notes that while latke babka is not an established family recipe, it is a creative “off‑the‑shelf” idea that showcases the culinary flexibility of Jewish-American kitchens.

What Makes a Latke Babka Unique?

Unlike a plain latke, which is typically pan‑fried, or a conventional babka that uses a sweet yeast dough, the latke babka uses a single batter that combines the potato filling with a yeast-based dough. The resulting loaf has a flaky, golden crust on the outside, while the interior remains potato‑y, moist, and slightly crispy where it contacts the baking surface.

The article provides a detailed ingredient list:

• Potatoes – 3–4 medium russet potatoes, peeled and grated
• Onion – 1 small white onion, finely minced
• Eggs – 2 large eggs (one beaten and one used as a wash)
• Flour – 1 ½ cups all‑purpose flour (plus extra for dusting)
• Yeast – 1 packet (about 2 ¼ teaspoons) of instant dry yeast
• Baking soda – 1 teaspoon (helps achieve crispness)
• Milk – ¾ cup whole milk (warm)
• Olive oil – 2 tablespoons plus a little extra for greasing
• Seasoning – 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon smoked paprika
• Optional – 2 tablespoons chopped fresh dill or parsley for a herby twist

The key to the recipe is the careful balance of moisture and dough. The grated potatoes contain almost as much water as the flour can hold, so the yeast batter is slightly thinner than a regular babka dough. When baked, the potato’s natural starches caramelize along the loaf’s surface, producing that signature “latke‑like” crunch.

Step‑by‑Step: From Grated Potatoes to Baked Goodness

1. Prepare the Batter
   In a large bowl, whisk together the warm milk, yeast, and a splash of sugar (optional) to activate the yeast. Let it sit for 5 minutes until frothy.

2. Mix the Potatoes
   Place grated potatoes in a bowl, sprinkle with baking soda, and let them sit for 10 minutes to draw out excess moisture. Drain well and pat dry with a clean towel.

3. Combine Ingredients
   Add the drained potatoes, onion, beaten egg, olive oil, salt, pepper, and smoked paprika to the yeast mixture. Stir until the mixture is uniform. Fold in the flour, gradually, until a soft dough forms.

4. First Rise
   Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm spot for about 45 minutes, or until it has roughly doubled in volume.

5. Shape and Second Rise
   Grease a standard 9‑by‑5‑inch loaf pan with olive oil. Transfer the dough to the pan, smoothing the top. Cover again and let it rise for another 20–30 minutes.

6. Bake
   Preheat the oven to 375°F (190°C). Brush the top of the loaf with the beaten egg to promote a golden crust. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The crust should be a deep, golden brown.

7. Cool and Slice
   Allow the loaf to rest in the pan for 10 minutes before transferring to a wire rack. Let it cool completely before slicing.

The article shares an image of the finished loaf: a golden, slightly uneven crust that hints at a crispy “latke” exterior, while the interior displays a moist, potato‑laden crumb. A forkful of the loaf reveals a faint pop when pressed against the pan, signaling the caramelized edges.

How to Serve It

Maya Levine suggests that a latke babka is versatile. The article offers a few serving ideas:

• Holiday Sides – Slice into thick rounds and serve alongside sautéed greens or a creamy dill sauce.
• Sandwich Base – Use it as the bread for smoked salmon or roast beef sandwiches, letting the potato flavor carry the filling.
• Appetizer – Cut into bite‑size squares and serve with a dipping sauce of sour cream and chives.
• Leftover Ideas – Turn it into croutons or toast it with garlic butter for a savory snack.

Levine adds that the loaf can be stored at room temperature for up to two days, and it can be frozen for longer preservation. She recommends reheating in a 350°F oven for 10 minutes before serving to restore the crust’s crispness.

The Cultural Resonance

Beyond the recipe itself, the article highlights how the latke babka embodies a broader theme in Jewish cuisine: the blending of tradition with innovation. Food & Wine emphasizes that the recipe honors the heritage of latkes—staples at Hanukkah—while also celebrating the communal joy of sharing a loaf of babka at family gatherings. The article links to a Food & Wine video tutorial that walks viewers through the process, providing visual cues for those who find the text recipe intimidating.

The piece also includes a brief interview with Chef Alex Rosenberg, who comments that “this recipe is a perfect example of how Jewish culinary traditions are not static. They evolve, adapt, and incorporate new techniques to stay relevant to modern palates.”

Final Thoughts

Maya Levine’s “Savory Latke Babka” is more than just a recipe; it’s a creative exploration of Jewish culinary identity. Food & Wine’s article distills the essential steps and ingredients while placing them in a cultural context that feels both nostalgic and forward‑looking. Whether you’re an experienced baker or a curious home cook, this latke‑babka offers a new way to celebrate holiday flavors, share a hearty loaf with friends, or simply enjoy a comforting slice of potato‑filled goodness. For those ready to experiment, the recipe’s approachable method and robust flavor profile make it a must‑try addition to any kitchen’s repertoire.