Chocolate Cinnamon Babka

After years of intending, I've baked my second babka in two weeks!  This is the kind I always meant to make, the kind filled with chocolate.  And like so many things I delay, I wonder why I've waited so long.  It wasn't difficult at all.  The babka is rich and soft, and the chocolate has a nice bittersweet flavor that isn't overly sweet.  The exterior is flaky and breaks off in dozens of shard-like crumbs as you cut it.

The most daunting part might be planning the timing, but you can break it up into stages, even two days, by refrigerating the dough.  I made the babka in one straight shot.  And most of the time is inactive -- I made the dough, went out to an appointment, came back and shaped it, worked out at the gym, and came home and put it in the oven.  Babka is a traditional Easter dessert, so you might want to try it this weekend.  Just don't wait as long as I did!

1. The dough before its first rise.
2. The risen dough.
3. The dough rolls out easily, with no sticking or snapping back. A sheet of parchment underneath dusted with flour is helpful.
4. Scatter the chocolate-cinnamon-butter mixture on top, and get ready to roll!

1. Roll up the dough, then use your hands to elongate it.
2. Give the log a bit of a twist.
3. Coil the log into a snail shape.
4. Stand the coil up on its end, then press down to compact into a loaf shape.
5. Move the dough to a loaf pan, then wrap it up for its second rise.
6. The dough after its second rise. Ready to bake!

Parmesan Thyme Twists

A few years ago I blogged about turning homemade puff pastry dough scraps into cinnamon sugar twists, and included a cheese variation as an afterthought.  This time the cheese version gets the spotlight.  I chose parmesan and thyme here, but try different cheese and herb variations.  Or use multiple cheeses and herbs, or throw in some cayenne for a kick.  The recipe is very adaptable.

Before you possibly panic about the difficulties or fussiness of making puff pastry, I'm going to add that these are made from the storebought variety!  I find making it from scratch time-consuming and messy, but the recipe I used back then is here with step-by-step photos if you want it.

And as a bonus, I'll also throw in the Cinnamon-Sugar Twists recipe, updated with a tad more sugar because in retrospect the original wasn't sweet enough.  According to my stats, the original post has been a sleeper hit, which was a surprise to me.

Parmesan Thyme Twists: The puff pastry is brushed with egg, then sprinkled with cheese and herbs.  The dough is folded over and lightly rolled to seal the edges, then strips are cut with a pastry wheel and twisted before baking.

These are also really easy to throw together for a quick party snack.  Joe loved both varieties, though parmesan isn't my favorite cheese.  But we both enjoyed the cinnamon sugar twists.

Cinnamon Buns

I'll confess -- I used to eat cinnamon buns out of a can. It was so convenient to pop it open, arrange the buns on a baking sheet, and squeeze the sugary glaze out of the plastic packet. But I'm proud to say I've graduated to homemade! Yes, these are every bit as good as you think they are. Light, soft dough filled with cinnamon and sugar, and vanilla-scented icing dripping from the top.  For years I thought they were hard to make. Actually all you need is time, and a lot of it is down time. The recipe is very specific and detailed, and that used to intimidate me.  Now, I see that as very helpful.  They're not so much rules that say something has to be this temperature and that consistency, but a way to let you know that you're on the right track when it is that temperature and that consistency.  So, no more excuses -- they're calling you.

Cinnamon Walnut Monkey Bread

I was not prepared for how good this would be.  The last monkey bread I had was denser with hard, caramelized stuff on top.  This one was gooey on top, crunchy on the sides, soft inside, and cinnamon-y all over.  It seems like everybody is making monkey bread -- a pull-apart bread great for social gatherings -- and I recently saw a guest on Martha Stewart's show make a Banana Brioche Monkey Bread with Moloko Milk Stout Butterscotch and Smoked Toffee Almond Brittle. It sounded so fussy and looked like so much work, I immediately hated the idea. This version from the LA Times is more my speed, and a snap to make as far as breads go.  Walnuts, butter, and brown sugar caramelize into a syrup on the top and bottom, and each ball of bread is rolled in cinnamon sugar.  It doesn't have a 14-word name, but for me less is often more.