Well, I'm delighted to see a Polish babka that doesn't look like the one my Polish grandma made. It's great fun to see and appreciate all of the different ways people (Polish and otherwise) make their Easter bread, and goodness knows there are a lot of different grandmas and ways to do things in Poland. I'd never heard of twisted chocolate babka until last year because my family's version is a lightly enriched white bread dough with a sweet almond or poppyseed spiral filling, baked in a plain loaf pan, sometimes with a brandy-enriched icing on top. (The farmers cheese gets spread on top, but only if you're grandma because no one else is that fond of it). I hope that we can all appreciate the variations in how we make "the same" recipe.

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