Babka bread machine recipe

A sweet bread filled with hazelnuts, chocolate, and chocolate chips.

This recipe is a combination of two: Holly's Challah with the addition of vanilla and orange zest to the dough and the chocolate filling from the Chocolate Krantz Cakes in Jerusalem. A few notes: If you want more guidance making the dough, check out the Holly's Challah post first. You can use at least one cup of whole wheat flour or white whole wheat flour in the dough. (Holly always does.) To create lukewarm water: use ¼ cup boiling water and ¾ cup cold water, which will give you perfect…

Easy Cinnamon Babka - a surprisingly simple recipe for an exquisite outcome.

This Chocolate Babka Recipe is perfect to make and serve as a holiday specialty. Sweet braided bread with chocolate layered throughout.

This cinnamon babka is swirled with cinnamon spice inside a rich and tender dough. It's everything you love about babka!

Chocolate Babka Recipe - This yeast bread dough is swirled with dark chocolate. It's easy to make with these step by step photos! via @pinterest.com/bostongirlbakes

Homemade bread is one of my favorite things to make. There is just something about the feel of the dough when you knead it and the smel...

Tender and fluffy, and bursting with cinnamon flavor! Our Bread Machine Cinnamon Babka recipe makes this impressive, twisted sweet bread super easy to put together. | www.CuriousCuisiniere.com

It all started a few months back when Faith connected me with Jerry James Stone and his Three Loaves project. Jerry’s simple idea, an easy intro to giving, is that we all make three loaves: one to keep, one for a friend, and one to give to someone in need. A great project with a solid goal, so when Jerry asked if The Kitchn wanted to contribute a recipe, we jumped at the chance. But what to make? A sandwich loaf felt practical, but … yawn. I wanted to make something really special.

Learn how to make the most amazing cinnamon babka! Buttery and soft bread loaf with swirls of sweet cinnamon and a streusel topping.