I really have to apologize.  I’m really, truly, sorry.  So sorry, it’s embarrassing.  You see, I’ve let you down.  I heralded this Babka recipe as the best, the ultimate, the be-all and end-all of the best babushka-made Jewish food product.  But I was wrong, so very, very wrong.

Don’t worry though, this Babka recipe, right here, is the best.  I promise, I really do.

Why, you might wonder, is this recipe any better?  It looks similar, it’s pretty much the same. And it is.  But it’s really not.  It’s the Babka, new and improved.  This Babka Redux is the real deal, the kind of loaf that should make Jewish grandmas and children weep with delight.  Real tears of absolute joy.  It’s the kind of loaf that deserves to be weighed by the pounds, heightened to the status of the most unholy and delicious of foods.  (Bacon, off the top of my head.)  It’s the kind of loaf so marbled and striped with the creamiest, silkiest chocolate filling that each slice is absolute-zebra beauty.  It’s the kind of loaf that brings out the defensive loaf-hide in a sorority girl.  The kind of loaf that is hidden, because you do not want to share.

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