Babkas

Supersoft milk bread (made with a tangzhong) swirled and filled with a brown butter chocolate sauce and crumbled halva. 

Challah-like bread made with ripe bananas to yield a soft, flavorful bread. This yeasted banana bread is swirled with a brown sugar cinnamon filling: A cross between babka, french toast and banana bread is this a sure winner at any breakfast, tea or dessert table. 

The softest challah flavored with orange and olive oil, and swirled with a fig and orange paste.

Leftover babka slices are soaked in a vanilla cinnamon custard mixture and sit overnight. The most decadent make ahead breakfast!

Soft fluffy challah, made milk bread style, swirled with a salted caramel chocolate ganache and chopped pecans make up this salted caramel pecan babka.

Milk bread style chocolate babka made with the japanese tangzhong method to yield the softest, most tender bread swirled with a deep dark chocolate filling. 

A tender, vanilla flavored challah dough laced with hazelnut and white chocolate. The filling is gently colored to create a gorgeous rainbow colored babka.

Double dose of chocolate: soft fluffy challah made with dutch process cocoa surrounds a dark chocolate sauce.

Super fluffy poppyseed challah rolls with lemon and white chocolate, covered in a cream cheese icing. Can also be made as a babka or a pull-apart bread.

Two textures of cookie come from this: the crunchy top which bakes fully tastes just like a cookie alongside the crusty bread. This gives a way to a tender interior with goops of soft cookie dough spread through the swirls.