As a baker, I love the magic I can create in the kitchen, and one of my favorites is babka. Those finished loaves are destined to impress with their layers, swirls, and twists. And although babka looks complicated, it’s actually fairly easy to make. Here’s a peek behind the curtain.

Technically, babka isn’t braided—it’s just twisted. First, you roll the dough out to a rectangle, then cover it with a delicious filling. Then, you roll it up (as if you were making a roulade-style cake) and cut the roll in half, lengthwise, revealing all the layers of filling and dough. Last, you wrap the two pieces of dough together, to add a twist of complexity to the loaf.

While a cinnamon sugar filling is traditional, I like toadd a little chocolate因为，巧克力。我也结合了chocolate with halva and tahinifor a babka filling I love. Another favorite involveslemon and orange zests with an almond streusel topping用于淘汰味。

请记住，Babka不是一个匆忙项目。面团需要在冰箱推出之前在冰箱中冷却过夜，因此请确保您计划。

Babka is delicious for breakfast or brunch, but if you’re looking at one with a chocolate component, you’d be totally right to have a slice for dessert. And if you serve it to guests, bask in the compliments. You don’t have to let anyone know about the sleight of hand in your display of baking magic.