This! Is what Easter weekend is all about. Sweet breakfast breads (waffles! crêpes! cinnamon buns! babka!) and trying to outsmart the nephews (who are smaller, bendier and wilier than I) for Mini Eggs. I gave cinnamon babka a go early – I’ve wanted to try it for awhile, and figured chocolate babka on top of the Easter hunt may be a bit over the top. Truth: cinnamon is not a lesser babka.
Also! I had a jar of Rosen’s Cinnamon Bun Spread on my shelf, and it suddenly seemed as if it was made for babka. It was – if you can get your hands on a jar, a small one was perfect for two babkas, and I warmed it for no more than 10 seconds in the microwave first just to give it added spreadability. Otherwise, mix brown sugar, butter and cinnamon, and a bit of honey or maple syrup for added stickiness.
Really, I just wanted to make another babka so I could take pictures of it. They’re so ridiculously satisfying to make – all the twistiness makes it look finicky, but it’s really not – it’s forgiving, and once you cut and twist and tuck the dough into the pan, no matter how wonky it is, it will look fabulous coming out of the oven. Which is what I love about the chemistry of baking.
I posted more how to twist visuals here – this time I was just baking, and only decided to share when I found the finished product visually irresistible. And perfect for Easter brunch, partly because the recipe makes two.