This is not Cheskie’s recipe. This is mine. It is inspired by Cheskie’s Bakery in Montreal, who makes this incredible specialty to rave reviews like this one, by Jane and Michael Stern of Road Food. The bubka comes in chocolate (and I assume cinnamon but there was none the day I went down) and is a heavyweight loaf (sold by the pound) of micro thin layers of bubka dough, yielding a dense, chewy, old-fashioned bubka. This is not a puffy, bready bubka, this is more pastry-like. Check out: http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=3637&RefID=3751
I use milk and butter in my bubka replication but I believe Cheskies makes a pareve (no dairy) version. If you prefer yours to be non-dairy, use oil or shortening and all water (no milk).
You can also make the bubka in my cookbook A Treasury of Jewish Holiday Baking which is as good as Cheskies but different. You can never have too many great LBD (Little Black Dresses) or GBR (Great Bubka Recipes).
This is made in a huge loaf pan and then cut in two and sold in halves. If you count the layers of a Cheskie’s bubka, there are some 24 thin layers, all coiled up! If you want a Chocolate Bubka, omit the cinnamon and replace it with double the cocoa.