While still in highschool, I had a part time job at a bakery. (Heaven!) The bakers daily produced bubkas of every variety. Your recipe results in a perfectly delicious bubka!
Just made this. Wonderful recipe! They turned out beautifully!Prefer your technique to the method which requires the dough to be refrigerated for at least six hours. Thank you so much for posting this! Subscribed!
I can't believe you made me a believer!!! I even got my yeast to rise. You're the best!! Thanks I can't wait until this is done!!! Surprise for my daughter! 💞
Thanks for this recipe! I needed to be convinced that cinnamon is king. My previous chocolate babka was amazing but WoW… I’m convinced. Two beautiful cinnamon Babkas and we are trying not to make ourselves sick devouring those babkas calling to us from the kitchen counter.
omg you definitely would! I wonder if you can find some around you or maybe you have to come to NYC to have the best of the best! Next time I'm home I'll make you one 💕
@@SavaSnacks This was awesome! Recipe is easy to follow, and your video makes the twisting EASY! Turned out amazing, for my first ever babka. Thanks Sava!
Wow amazing and perfect recipe.its looking so delicious i like it very much thnx for sharing dear.allah pak ap ko dunia aur akhrat ki kamyabiaan ata frmy ameen.be happy dear.🙏🙏🙏🙏
Hello Saba! Great video, all the way from New York... Beautiful bread here, love the cinnamon! I’ve now joined for more content, thanks so much! 🥘😍😋👌🏻😎
@@SavaSnacks that’s the size I used! Oh my what a great recipe, thank you so much! I will be making it again, plus the chocolate version to! BTW, your Videos are super concise, very easy for a noob to be successful 💕
I usually use salted just because I usually like things a little saltier (no one has ever said that this tasted salty) but if you're extra sensitive to salt, use unsalted. Hope that helps and let me know if you try the recipe! 😊
My babka came out GREAT! Amazing tender dough, buttery and caramelized. I did think the dough remained pretty sticky and next time I will definitely chill after rolling cinnamon sugar mix into dough to make cutting and shaping easier. My only taste of babka prior to this was prepackaged from the grocery store. Will make this a lot! Thanks
Hi Mary! Thanks for watching 😊 ! The recipe is in the video description box but if you cant find it, here you go! Let me know if you make it!! Cinnamon Sugar Babka Makes 2 loaves Bread: 3/4 cup warm milk (NOT hot) 2 1/4 tsp (1 packet) active dry yeast 4 Tbsp granulated sugar, divided 2 ¾ c all purpose flour, plus extra for kneading 2 large eggs, room temp 5 T melted butter 1/2 tsp salt 1 tsp vanilla extract ½ tsp nutmeg 1 t vegetable oil Streusel topping: ½ c powdered sugar ¼ c flour 4 T butter Pinch of salt Cinnamon Sugar Filling: 8 T (1 stick) butter, room temperature 1.5 c brown sugar 1.5 T cinnamon 1 t nutmeg 2 T flour Big pinch of salt Syrup: ⅔ c sugar ⅓ c water In the bowl of a stand mixer, add warm milk, yeast and 2 T sugar. Whisk it together and let sit 5-7 minutes until foamy. Add in ½ c flour and whisk to incorporate. Let sit another 15-20 minutes until mixture looks fluffy and domed. Add remaining 2 T sugar, eggs, butter, salt, vanilla, and nutmeg and attach to stand mixer fitted with dough hook attachment. Turn on mixer and mix to incorporate. Start adding flour in about ½ c additions, waiting until previous addition is incorporated before adding in another. Make sure to scrape down sides of bowl and make sure dough is mixing evenly. Once all the flour is incorporated, leave the stand mixer on a medium-low speed and let it knead the dough for 5 minutes. Then turn dough out onto a lightly floured work surface. Knead the dough by hand for a few minutes until a nice, smooth ball has been formed thats no longer sticky. Lightly oil the dough with vegetable oil and put it back into a bowl. Cover it with plastic wrap and let the dough rise in a warm place for 1-2 hours or until doubled in size. While dough is rising, prepare the filling and the streusel topping. For the streusel, add all the ingredients into a medium bowl. Using a fork or your fingers, work the butter into the dry ingredients until clumps start to form. Set streusel to the side. For the cinnamon sugar filling, add all the ingredients into a medium bowl and again, using a fork or your fingers, mix until combined. Once dough has risen, punch it down and divide it into 2 pieces. Using a rolling pin, roll the dough out into a large rectangle, approximately 18” x 12”. Thinly and evenly spread ½ of the cinnamon sugar filling over the surface of the dough, all the way to the top and to the left and right edges. Leave the ½ inch of dough on the edge closest to you free of filling. Starting at the edge nearest you, very tightly roll up the dough. The more tightly it’s rolled, the more stripes you’ll have in your bread and the better it will look! Once rolled, pinch the free edge of the roll closed onto the dough. Once the dough has chilled, use a serrated knife to cut the roll down the middle lengthwise, revealing all the layers of filling. Make an “X” with the dough (filling side up) and then twist together one half of the “X”, then the other, pinching the ends and keeping the filling side up while twisting. (If you’re confused about this, watch the video!) Transfer into a parchment-lined loaf pan and top with streusel. Repeat with second roll. Cover the babka with plastic wrap and let rise 30-45 minutes or until risen but not completely doubled in size. While dough is rising, preheat over to 350. Once dough has risen, transfer it to a baking tray and bake in preheated oven for 45-55 minutes or until dark golden brown on top While babka is baking, make the sugar syrup by adding sugar and water to a pan over medium heat. Mix together until sugar is completely dissolved, then set to the side. When babkas come out of the oven, immediately brush with sugar syrup. The syrup provides a beautiful shine and will help keep your babkas fresher for longer. Let breads cool completely before digging in (i know, it’s hard!). Breads will keep at room temperature for 48 hours if tightly wrapped or can be frozen for up to 3 months. Serve warm or at room temp.
Hi Jack, Thanks for watching! The recipe is in the video description box but if you cant find it, here ya go! Let me know how it turns for you! Cinnamon Sugar Babka Makes 2 loaves Bread: 3/4 cup warm milk (NOT hot) 2 1/4 tsp (1 packet) active dry yeast 4 Tbsp granulated sugar, divided 2 ¾ c all purpose flour, plus extra for kneading 2 large eggs, room temp 5 T melted butter 1/2 tsp salt 1 tsp vanilla extract ½ tsp nutmeg 1 t vegetable oil Streusel topping: ½ c powdered sugar ¼ c flour 4 T butter Pinch of salt Cinnamon Sugar Filling: 8 T (1 stick) butter, room temperature 1.5 c brown sugar 1.5 T cinnamon 1 t nutmeg 2 T flour Big pinch of salt Syrup: ⅔ c sugar ⅓ c water In the bowl of a stand mixer, add warm milk, yeast and 2 T sugar. Whisk it together and let sit 5-7 minutes until foamy. Add in ½ c flour and whisk to incorporate. Let sit another 15-20 minutes until mixture looks fluffy and domed. Add remaining 2 T sugar, eggs, butter, salt, vanilla, and nutmeg and attach to stand mixer fitted with dough hook attachment. Turn on mixer and mix to incorporate. Start adding flour in about ½ c additions, waiting until previous addition is incorporated before adding in another. Make sure to scrape down sides of bowl and make sure dough is mixing evenly. Once all the flour is incorporated, leave the stand mixer on a medium-low speed and let it knead the dough for 5 minutes. Then turn dough out onto a lightly floured work surface. Knead the dough by hand for a few minutes until a nice, smooth ball has been formed thats no longer sticky. Lightly oil the dough with vegetable oil and put it back into a bowl. Cover it with plastic wrap and let the dough rise in a warm place for 1-2 hours or until doubled in size. While dough is rising, prepare the filling and the streusel topping. For the streusel, add all the ingredients into a medium bowl. Using a fork or your fingers, work the butter into the dry ingredients until clumps start to form. Set streusel to the side. For the cinnamon sugar filling, add all the ingredients into a medium bowl and again, using a fork or your fingers, mix until combined. Once dough has risen, punch it down and divide it into 2 pieces. Using a rolling pin, roll the dough out into a large rectangle, approximately 18” x 12”. Thinly and evenly spread ½ of the cinnamon sugar filling over the surface of the dough, all the way to the top and to the left and right edges. Leave the ½ inch of dough on the edge closest to you free of filling. Starting at the edge nearest you, very tightly roll up the dough. The more tightly it’s rolled, the more stripes you’ll have in your bread and the better it will look! Once rolled, pinch the free edge of the roll closed onto the dough. Once the dough has chilled, use a serrated knife to cut the roll down the middle lengthwise, revealing all the layers of filling. Make an “X” with the dough (filling side up) and then twist together one half of the “X”, then the other, pinching the ends and keeping the filling side up while twisting. (If you’re confused about this, watch the video!) Transfer into a parchment-lined loaf pan and top with streusel. Repeat with second roll. Cover the babka with plastic wrap and let rise 30-45 minutes or until risen but not completely doubled in size. While dough is rising, preheat over to 350. Once dough has risen, transfer it to a baking tray and bake in preheated oven for 45-55 minutes or until dark golden brown on top While babka is baking, make the sugar syrup by adding sugar and water to a pan over medium heat. Mix together until sugar is completely dissolved, then set to the side. When babkas come out of the oven, immediately brush with sugar syrup. The syrup provides a beautiful shine and will help keep your babkas fresher for longer. Let breads cool completely before digging in (i know, it’s hard!). Breads will keep at room temperature for 48 hours if tightly wrapped or can be frozen for up to 3 months. Serve warm or at room temp.
While still in highschool, I had a part time job at a bakery. (Heaven!) The bakers daily produced bubkas of every variety. Your recipe results in a perfectly delicious bubka!
What a compliment! I'm so glad you enjoyed ☺
Today I made your recipe for second time, the first time was AMAZING!! It turn out so great!
Thanks for every detail
Great video, thanks 😊
Second time making this recipe and it is stellar. Thanks for putting it out there!
So this is how babka is made! I never knew! I love how you showed us how to cut and twist the dough! This would be prefect for gift giving this year.
Yes! I love taking it to any gathering i go too as well because its so beautiful and people love it. Let me know if you make it 😊
@@SavaSnacks Absolutely!
Just made this. Wonderful recipe! They turned out beautifully!Prefer your technique to the method which requires the dough to be refrigerated for at least six hours. Thank you so much for posting this! Subscribed!
Oh man, thanks joleen! I really appreciate you taking the time to even make my recipe 😊 glad you liked it!
I can't believe you made me a believer!!! I even got my yeast to rise. You're the best!! Thanks I can't wait until this is done!!! Surprise for my daughter! 💞
Haha Miya, that is amazing to hear! Let me know how it turned out- hopefully your daughter liked it! Thanks for watching 😊
No way to overdo the filling 😃 that's the best part! Looks great, can't wait to try it
Love your presentation.
Thank you!! Hope you tried it out ☺️
Thanks for this recipe! I needed to be convinced that cinnamon is king. My previous chocolate babka was amazing but WoW… I’m convinced. Two beautiful cinnamon Babkas and we are trying not to make ourselves sick devouring those babkas calling to us from the kitchen counter.
Wow, what a compliment! Thank you, Michael, I'm so glad you tried the recipe and loved it! Enjoy 😊
Never had or heard of Babka but would love it for sure!
omg you definitely would! I wonder if you can find some around you or maybe you have to come to NYC to have the best of the best! Next time I'm home I'll make you one 💕
Your nailed it. I could taste it. I'm adding apples to mine. Out of this world!
wow what a compliment, thank you!! I'm glad you're enjoying and love the idea of adding apples. Thanks for watching and trusting me with your babka 😊
@@SavaSnacks welcome
I’m going to make this right now ❤ Thank you so much for making this video and adding the recipe
Making this today, Sava!! The king of babkas... can't wait
Hahaha im happy to hear that, Blakely! Hope you love it as much as i do!😊
@@SavaSnacks This was awesome! Recipe is easy to follow, and your video makes the twisting EASY! Turned out amazing, for my first ever babka. Thanks Sava!
@@blakelylh yayyy!!! so glad they turned out well!
Yummy, I like the taste of babka, cinnamony, thanks for sharing, it’s my favorites.
sooo good! You should definitely try making it yourself! 😊
Never heard of this. But it looks so good. Keep up the great work. Love watching you!❤️
grammy you have to try it! I'll send you one for your birthday 💕
You did a great job of teaching me. I will try this.
Let me know if you do and thanks for watching!!
I Will try this ... thanks you so much ...it look delicious 👍👍
New friend here 🤝
Thank you so much! Let me know how it turns out if you try it 😊
I couldn't figure out how to twist and get the layers.. perfect video! Thank you!
Thanks, Tara! Did this help you figure it out? I appreciate you watching 😊
@@SavaSnacks Yes! I read a few recipes but couldn't visualize the twist. Thanks so much!
@@tarac583 Wow that's amazing to hear! Hope it turned out well!
Omg this was easy and delicious! Thank you!
Lisa, Thank you so much for trying it! I'm so glad it turned out well for you! Thanks for the support 💕
I just made these. They're not pretty but, oh my, soooo good. Definitely doing again.
Haha Thank you so much Mariloy!!!
Best recipe on CZcams ❤️ thank you ❤️
Wow what a compliment!! Haha thanks you for watching 🙏🏽
Wow amazing and perfect recipe.its looking so delicious i like it very much thnx for sharing dear.allah pak ap ko dunia aur akhrat ki kamyabiaan ata frmy ameen.be happy dear.🙏🙏🙏🙏
This looks absolutely yummy and mouth watering! 👏😋😍 nice recipe!
Thanks, Katie! I appreciate the support 💕
great job! going to make it for sure
Thank you!! Let me know if you like it and how it turns out 😊👍🏽
Beautiful video😍I want to try to make it😊
Thank you! you should definitely try to make it- it turns out amazing💕
Wow nice cooking idea making a wonderful recipe.. keep it up.. New friend here
Thank you, I appreciate it!
You sold me a hair with a cake around it
Thank you!
Hope it turns out well for you! 😊
Definitely try this
Hello Saba! Great video, all the way from New York... Beautiful bread here, love the cinnamon! I’ve now joined for more content, thanks so much! 🥘😍😋👌🏻😎
Thank you so much! I appreciate the support 😊
Yummy! I love babka! Looks amazing ❤️
Thanks for the support! I appreciate it 💕
Wow, these looks beautiful and tasty🥰
They are! thanks for the support 💕
thanks for sharing your informative vlog content keep vlogging god bless always new friend here tamsak dikit done
Thanks! I appreciate the support 😊
wow babka are legit super delish. thanks so much for sharing. HAPPY HOLIDAYS :)
Thank you and happy holidays to you too!!
Cinnamon takes a back seat to no babka!
It’s hard to compete!
Is chocolate and cinnamon a good combination for babka?
Wow superb it's looking so nice and beautiful dear sis
Thank you so much😊
What size loaf pan did you use in the video 5”x9”? Or smaller? I can’t wait to give this a try!
Sorry for the late reply! It was the standard size- i think 8.5 x 4.5! Let me know if you try it out- I think you'll enjoy 😊
@@SavaSnacks that’s the size I used! Oh my what a great recipe, thank you so much! I will be making it again, plus the chocolate version to! BTW, your Videos are super concise, very easy for a noob to be successful 💕
@@debbieshort7820 What a compliment! I'm so glad you tried it and enjoyed 😊 Thank you so much
Delicious 😋
Thank you, Celia!!
What size loaf pans do you use ?
Thanks
Curt
Ok im making this tomorrow
Haha thanks for watching, Kelly!! I hope you tried it and that it turned out well 💕
@@SavaSnacks I did make it and will make it again and again it was gorgeous and tasted like heaven!
@@kellyfrechette4977 Omg thats so awesome to hear! I'm glad you liked it 😊
Do you have a link to the recipe for your babka’s cinnamon & chocolate?
Wow enak banget
Thank you!
Can i leave the dough overnight?
Yes, put it in the fridge and then let it sit at room temp for an hour before using it the next day. Hope that helps!
Nice 😄
Thank you!
Do you use salted or unsalted butter?
I usually use salted just because I usually like things a little saltier (no one has ever said that this tasted salty) but if you're extra sensitive to salt, use unsalted. Hope that helps and let me know if you try the recipe! 😊
I'm pretty sure Jerry called cinnamon babka, the lesser of the babkas. [Nope, that was Elaine]
Hahahah i love seinfeld! Once you try this babka though, it'll be hard to call it the lesser of the babkas.
Newbie question: is there a way to print the recipe?
Never mind ... found it! 🥴
Let me know how it turns out 😊
My babka came out GREAT! Amazing tender dough, buttery and caramelized. I did think the dough remained pretty sticky and next time I will definitely chill after rolling cinnamon sugar mix into dough to make cutting and shaping easier. My only taste of babka prior to this was prepackaged from the grocery store. Will make this a lot! Thanks
@@robinsanford2577 That is amazing to hear!! I'm glad you enjoyed😊
Where can I get the recipe?
Hi Mary! Thanks for watching 😊 ! The recipe is in the video description box but if you cant find it, here you go! Let me know if you make it!!
Cinnamon Sugar Babka
Makes 2 loaves
Bread:
3/4 cup warm milk (NOT hot)
2 1/4 tsp (1 packet) active dry yeast
4 Tbsp granulated sugar, divided
2 ¾ c all purpose flour, plus extra for kneading
2 large eggs, room temp
5 T melted butter
1/2 tsp salt
1 tsp vanilla extract
½ tsp nutmeg
1 t vegetable oil
Streusel topping:
½ c powdered sugar
¼ c flour
4 T butter
Pinch of salt
Cinnamon Sugar Filling:
8 T (1 stick) butter, room temperature
1.5 c brown sugar
1.5 T cinnamon
1 t nutmeg
2 T flour
Big pinch of salt
Syrup:
⅔ c sugar
⅓ c water
In the bowl of a stand mixer, add warm milk, yeast and 2 T sugar. Whisk it together and let sit 5-7 minutes until foamy. Add in ½ c flour and whisk to incorporate. Let sit another 15-20 minutes until mixture looks fluffy and domed.
Add remaining 2 T sugar, eggs, butter, salt, vanilla, and nutmeg and attach to stand mixer fitted with dough hook attachment. Turn on mixer and mix to incorporate. Start adding flour in about ½ c additions, waiting until previous addition is incorporated before adding in another. Make sure to scrape down sides of bowl and make sure dough is mixing evenly. Once all the flour is incorporated, leave the stand mixer on a medium-low speed and let it knead the dough for 5 minutes. Then turn dough out onto a lightly floured work surface.
Knead the dough by hand for a few minutes until a nice, smooth ball has been formed thats no longer sticky. Lightly oil the dough with vegetable oil and put it back into a bowl. Cover it with plastic wrap and let the dough rise in a warm place for 1-2 hours or until doubled in size.
While dough is rising, prepare the filling and the streusel topping.
For the streusel, add all the ingredients into a medium bowl. Using a fork or your fingers, work the butter into the dry ingredients until clumps start to form. Set streusel to the side.
For the cinnamon sugar filling, add all the ingredients into a medium bowl and again, using a fork or your fingers, mix until combined.
Once dough has risen, punch it down and divide it into 2 pieces. Using a rolling pin, roll the dough out into a large rectangle, approximately 18” x 12”. Thinly and evenly spread ½ of the cinnamon sugar filling over the surface of the dough, all the way to the top and to the left and right edges. Leave the ½ inch of dough on the edge closest to you free of filling.
Starting at the edge nearest you, very tightly roll up the dough. The more tightly it’s rolled, the more stripes you’ll have in your bread and the better it will look! Once rolled, pinch the free edge of the roll closed onto the dough.
Once the dough has chilled, use a serrated knife to cut the roll down the middle lengthwise, revealing all the layers of filling. Make an “X” with the dough (filling side up) and then twist together one half of the “X”, then the other, pinching the ends and keeping the filling side up while twisting. (If you’re confused about this, watch the video!)
Transfer into a parchment-lined loaf pan and top with streusel. Repeat with second roll.
Cover the babka with plastic wrap and let rise 30-45 minutes or until risen but not completely doubled in size.
While dough is rising, preheat over to 350.
Once dough has risen, transfer it to a baking tray and bake in preheated oven for 45-55 minutes or until dark golden brown on top
While babka is baking, make the sugar syrup by adding sugar and water to a pan over medium heat. Mix together until sugar is completely dissolved, then set to the side.
When babkas come out of the oven, immediately brush with sugar syrup. The syrup provides a beautiful shine and will help keep your babkas fresher for longer. Let breads cool completely before digging in (i know, it’s hard!).
Breads will keep at room temperature for 48 hours if tightly wrapped or can be frozen for up to 3 months. Serve warm or at room temp.
👍🏻👍🏻🙏🏽
“Cinnamon roll on crack” 🤣🤣
I'M NOT LYING lmao
@@SavaSnacks - oh, I am baking one right now, and I am not going to need a pipe to inhale it 😆
@@lolam.9291 ahaha hope you enjoy 💕
She got that spoon from The Matrix prop room. Lol
How can I get the recipe? I can only get the video
Hi Jack, Thanks for watching! The recipe is in the video description box but if you cant find it, here ya go! Let me know how it turns for you!
Cinnamon Sugar Babka
Makes 2 loaves
Bread:
3/4 cup warm milk (NOT hot)
2 1/4 tsp (1 packet) active dry yeast
4 Tbsp granulated sugar, divided
2 ¾ c all purpose flour, plus extra for kneading
2 large eggs, room temp
5 T melted butter
1/2 tsp salt
1 tsp vanilla extract
½ tsp nutmeg
1 t vegetable oil
Streusel topping:
½ c powdered sugar
¼ c flour
4 T butter
Pinch of salt
Cinnamon Sugar Filling:
8 T (1 stick) butter, room temperature
1.5 c brown sugar
1.5 T cinnamon
1 t nutmeg
2 T flour
Big pinch of salt
Syrup:
⅔ c sugar
⅓ c water
In the bowl of a stand mixer, add warm milk, yeast and 2 T sugar. Whisk it together and let sit 5-7 minutes until foamy. Add in ½ c flour and whisk to incorporate. Let sit another 15-20 minutes until mixture looks fluffy and domed.
Add remaining 2 T sugar, eggs, butter, salt, vanilla, and nutmeg and attach to stand mixer fitted with dough hook attachment. Turn on mixer and mix to incorporate. Start adding flour in about ½ c additions, waiting until previous addition is incorporated before adding in another. Make sure to scrape down sides of bowl and make sure dough is mixing evenly. Once all the flour is incorporated, leave the stand mixer on a medium-low speed and let it knead the dough for 5 minutes. Then turn dough out onto a lightly floured work surface.
Knead the dough by hand for a few minutes until a nice, smooth ball has been formed thats no longer sticky. Lightly oil the dough with vegetable oil and put it back into a bowl. Cover it with plastic wrap and let the dough rise in a warm place for 1-2 hours or until doubled in size.
While dough is rising, prepare the filling and the streusel topping.
For the streusel, add all the ingredients into a medium bowl. Using a fork or your fingers, work the butter into the dry ingredients until clumps start to form. Set streusel to the side.
For the cinnamon sugar filling, add all the ingredients into a medium bowl and again, using a fork or your fingers, mix until combined.
Once dough has risen, punch it down and divide it into 2 pieces. Using a rolling pin, roll the dough out into a large rectangle, approximately 18” x 12”. Thinly and evenly spread ½ of the cinnamon sugar filling over the surface of the dough, all the way to the top and to the left and right edges. Leave the ½ inch of dough on the edge closest to you free of filling.
Starting at the edge nearest you, very tightly roll up the dough. The more tightly it’s rolled, the more stripes you’ll have in your bread and the better it will look! Once rolled, pinch the free edge of the roll closed onto the dough.
Once the dough has chilled, use a serrated knife to cut the roll down the middle lengthwise, revealing all the layers of filling. Make an “X” with the dough (filling side up) and then twist together one half of the “X”, then the other, pinching the ends and keeping the filling side up while twisting. (If you’re confused about this, watch the video!)
Transfer into a parchment-lined loaf pan and top with streusel. Repeat with second roll.
Cover the babka with plastic wrap and let rise 30-45 minutes or until risen but not completely doubled in size.
While dough is rising, preheat over to 350.
Once dough has risen, transfer it to a baking tray and bake in preheated oven for 45-55 minutes or until dark golden brown on top
While babka is baking, make the sugar syrup by adding sugar and water to a pan over medium heat. Mix together until sugar is completely dissolved, then set to the side.
When babkas come out of the oven, immediately brush with sugar syrup. The syrup provides a beautiful shine and will help keep your babkas fresher for longer. Let breads cool completely before digging in (i know, it’s hard!).
Breads will keep at room temperature for 48 hours if tightly wrapped or can be frozen for up to 3 months. Serve warm or at room temp.
I really like the cinnamon babka better
Haha well thanks for watching! It IS amazing but i love chocolate so it's hard for me to choose. Let me know if you try this recipe!
@@SavaSnacks I'll sure try to keep this exchange on my history. The hubs is partial to chocolate so he'll get that one but I'm love cinnamon rolls.
@@carlamarlene2927 hahaha so i guess the thing to do is to make both!
Another Babka?....
The same but different!