As in many cases, the origins of Ugat Shmarim are somewhat unclear, though this exquisite pastry may have roots in Ashkenazi culture (European Central or Eastern Jewish communities). Babka, its other name, might relate to the Russian word Baba (grandmother), or perhaps refer to the cylindrical, wavy presentation of the bread. Ugat Shmarim has names depending on its different forms and recipes, as well as the country or region from which it comes. Primarily, there are at least two varieties of this sweet: one found in Western Christian countries, quite similar to bread pudding, a delicious English or American dessert; the other, more familiar to us, settled in Eastern Europe and is strictly traditional Jewish. From Poland to New York, and up to Montreal, Jewish communities adapted Ugat Shmarim into a dessert staple that has become a classic in Israeli cuisine, especially enjoyed during weekends, after preparation or purchase on Friday before the Sabbath. Ugat Shmarim is found in pastry shops, bakeries, and restaurants across the Middle East and nearby regions. Someone described it as the 'new bagel', an appealing Western bread roll.
Following this, one could also talk about the popular baklava or jam-fried treats enjoyed with sufganiyah, all with different origins. The truth is, choosing the best among the vast, diverse array of iconic Israeli pastries isn't easy. Many options cater to a wide range of tastes, influenced by various cultural and culinary backgrounds, all blending eventually with the touch of Jewish cuisine. But selecting Ugat Shmarim, the Israeli representation of the European-origin babka, is quite straightforward.
It is usually made with laminated or braided puff pastry, sweet and reminiscent of Danish pastries. Chocolate is added to produce a traditional Jewish sweet bread, although it's not exclusive to kosher cuisine. That would be enough... but many creatively go further. The dough should be prepared to be soft, with yeast, butter (like brioche), and carefully rolled a couple of times before baking. The spiral, covered with a syrup during baking and capable of absorbing into the dough, will be visually pleasing, and the inside of the bread… well, the filling speaks volumes—traditionally, butter, sugar, walnuts, and cinnamon—but here, chocolate takes prominence; however, cinnamon should not be absent. Halva, almond paste, nuts, poppy seeds, Nutella, and a variety of jams are also used. Some use tahini, honey, and seeds. Whatever the case, a soft, sweet, fluffy, and delicious bread resembling cinnamon rolls comes out of the oven. During preparation, some replace cinnamon with a richer, creamier chocolate or braid the dough into pan molds before making small rolls.
Ugat Shmarim with a chocolate filling might be its best representation; yet, it also exists filled with farmer’s cheese and is very much rooted in Ashkenazi Jewish culinary tradition. If you try fillings with dulce de leche, walnuts, almonds, cinnamon dates, or poppy seeds... what an incredible flavor!
Here, we talk about the most popular bread in Western Jerusalem, and surely throughout Israel. With warm temperatures and incredible flavor, it’s a true delight that should be tasted straight out of the oven. Don’t freeze it… treat yourself!
