breads

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!

Super soft and fluffy milk bread challah shaped into personal sized rainbows and decorated with a variety of seeds for color. A fun project to do with the kids, plus these make a delicious and beautiful dinner side dish! 

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

Cinnamon rolls elevated in all the ways: a buttermilk dough that uses the tangzhong method to make it soft and fluffy, a cinnamon filling made more flavorful with nutty brown butter and covered with a brown butter cream cheese icing to round out for the perfect roll.

An intense strawberry filling made from roasting the berries and mixing them with white chocolate is surrounded by a super soft milk-bread challah roll and covered in a cream cheese strawberry icing.

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.

A twist on my double chocolate babka: a chocolate dough and filling, but shaped like a traditional cinnamon roll. While cream cheese would be a wonderful topping here, I went for something a bit more fancy: caramelized white chocolate ganache. The sweetness of the ganache …

A tender, yeasted and enriched but not-so-sweet cocoa dough is fried into mini donut shapes. It’s topped with a silky chocolate glaze and finished with flaked sea salt. Don’t skip the glaze, it’s what brings these donuts to a definite chocolate home run.     …