Honey babka

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there are many pieces of cake on the plate

Ukrainian Old-Fashioned Honey Babka: sweet, fluffy, moist; topped with a creamy frosting for that extra incredible taste. | www.olgainthekitchen.com #olgainthekitchen #desserts #honeycake #honey #sweets #recipes #cheesefrosting

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several pieces of chocolate swirled bread stacked on top of each other with one slice cut out

This rich, tender, yeasted bread with swirls of chocolate is an impressive holiday treat. For a rich, chocolaty babka loaf, we started with a yeasted dough that we flavored with orange zest and vanilla. Then we made a luscious chocolate filling by microwaving butter and chocolate together and stirring in confectioners’ sugar, cocoa, and salt until the filling was smooth. To combine them, we rolled the dough out to an 18 by 12-inch rectangle, spread the filling over it, and rolled it into a…

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a wooden cutting board topped with slices of pecan and raisins dessert bread

I've been thinking: when is it a good to get your hands covered in sticky sweet caramel and indulge in a scrumptious pecan babka cake? A rainy day, perhaps? A cold one? After a breakup? After a row? Definitely this cake can be classified as comfort food and, if you allow yourself to eat without

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a loaf of nutella bake on top of a wooden cutting board with the title super easy nutella bakes

This comforting homemade babka is made of a soft and airy brioche dough, is loaded with a gooey Nutella filling, and has a crunchy chocolatey topping. The perfect sweet loaf for breakfast or brunch #brunch #Breakfast #easyrecipes #nutella

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a loaf of chocolate swirl bread sitting on top of a wooden cutting board

Babka is a Jewish braided cake or sweet dough that can have a variety of fillings, creating a delicious effect of ribbons running throughout the folds of the dough. Black tahini adds a striking colour and nutty sesame flavour that is balanced with the sweetness of honey, and hint of chocolate from the cocoa powder. A slice of this babka goes very well with a cup of tea. This recipe was first written and published by Belazu.

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