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Bubka is pure heaven - because it strikes just the right note of sweetness, being neither pastry nor bread. It is relatively easy to make - not as complicated as true Danish with its rolled in blocks of butter but certainly richer and more moist than an average sweet dough. With so few bakeries outside of big cities making real bubka anymore, making your own is a noble thing. Freeze the extra one and bake on another day or make one huge one. This cinnamon bubka is a lovely bread for easter but moreover, simply something nice for a week or weekend of casual friends and drop-by guests, all remarking that finally, spring IS here. Use your mixer or bread machine to make the dough.  A cinnamon schmear, by the way, which is it filling, is a sweet goo of cinnamon, corn syrup and ground nuts.

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If you want to purchase this one recipe Best Cinnamon Bubka With Crumb Topping, click here to purchase at $2.49 per recipe.

Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  


Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  


All our recipes have a unique, descriptive headnote describing what that recipe is about. You find recipes by searching buy category by putting a search word in the search box on the Complete Recipe Archive page.  


These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your recipes as you purchase them.


Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


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