OK, baking fans, we have a real project for you if you're up for the challenge. Set aside your basic banana bread, because it's time to move on to a recipe for the patient pros. Yes, patient, because ...

Baking something with chocolate or cinnamon always has the alluring effect of filling the house with wonderful aromas. But baking something with chocolate AND cinnamon? Pure magic. That’s what you get ...

Get ready to bake a showstopper Chocolate Hazelnut Babka, a decadent treat for that special occasion. While you might enjoy ...

Note: This recipe offers two shaping techniques: for a free-standing babka in the Israeli Kranz cake style, or the more conventional loaf. The basic dough recipe is from "Artisan Breads Every Day" by ...

Babka, or oogot shmarim, is so popular in Israel that recipes typically make two or three of the yeast-risen loaves. But, this recipe, from Adeena Sussman’s “Sababa: Fresh, Sunny Recipes From My ...

Add Yahoo as a preferred source to see more of our stories on Google. (Catherine Dzilenski/For The Times) This babka recipe has a chocolate-hazelnut filling — plus crushed amaretti for crunch — and is ...

3/4 cup lukewarm water (80 to 90 degrees) Dough: 3 cups sifted unbleached all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1. Combine the leaven ingredients in a medium bowl. Cover ...

Lazy baker that I am, when I want something sweet I usually reach for a recipe that can be thrown together in minutes and doesn’t require particular skill. But every once in a while, especially in the ...

1. In a bowl, combine the brown sugar, flour, and cinnamon. Add the butter and with your fingers, press it into the flour mixture until it forms small clumps. Stir in the walnuts. 2. Transfer a little ...

I love that babka translates to “little grandma” in Yiddish, because the sweet braided bread — with swirls of filling reminiscent of Bubbe’s pleated skirt — is always as comforting as one. My ...

1. Combine the leaven ingredients in a medium bowl. Cover tightly with plastic wrap; let rise at room temperature until the surface is covered in bubbles and the leaven has doubled in bulk, 50 to 55 ...