I don’t know why I call this old-fashioned but let’s just call it that to distinguish this style of bubka from the other, more bready one that many of us already bake. It is also a fine bubka. But this one is dense, mushy, rich, almost chewy and reminiscent of Russ and Daughters and Cheskie’s in Montreal. This is beyond wonderful and very Danish-tasting. Just make sure you follow the technique closely. It makes all the difference in how it turns out. P.S. It gets better every day after baking. If you like this and prefer Cinnamon Bubka, Chewy, Gooey, Old-Fashioned Cinnamon Bubka


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