Babka Spring Rolls

Babka might be your Shabbos breakfast… but it can work on the dessert table in the evening too. Here’s how.

Back in 2011, I hired Victoria Dwek to edit my cookbook “Fresh and Easy Kosher Cooking.” While she was editing, she cooked her way through the book. Every day I would receive an update on what she made along with her feedback (I hired an editor and got a free recipe tester!)

One Friday she told me she made the babka recipe and was planning on serving it for dessert Friday night. “Dessert??” I asked her. “Who serves babka for dessert? We eat babka for breakfast Shabbos morning with a cup of coffee.” And she thought that was funny.

So you want to serve babka for dessert? Make it into babka spring rolls! Need a babka recipe first? A while back, Rachel Solomon shared her recipe for babka buns with us; you can use the leftover babka from that recipe.

Babka Spring Rolls

What’s better than hot fresh Babka? Hot fresh fried babka. Slice a slice of babka into 3 strips (or cut a bun into two strips, trimming the edges so that it has straight lines. Place a strip of babka into a spring roll wrapper. Wrap, closing edges with water or cornstarch slurry (water mixed with a little cornstarch.) Deep fry for 3-4 minutes. Serve with vanilla ice cream and hot chocolate sauce. You can also make mini spring rolls using small squares or rectangles of babka.

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