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Confession: when it comes to bread dough, I’m a total hack.
It has nothing to do with a fear of yeast, which has never really bothered me. It’s pretty easy to use, unless the yeast is dead. And that doesn’t happen very often. No, it’s more about the ultimate convenience and endless wonder of a bread machine. Why work on the dough myself when there’s a lovely machine sitting on my counter that can do all the heavy lifting for me?
Now, now, bread enthusiasts. Back off. I’m sure that my machine can’t do the wonderful things you can do, but it sure can make some cinnamon rolls lickety-split. I made these (and they’re dairy-free, too!) the night of our big snowstorm, and they made a perfect breakfast to wake up to.
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Whenever I’m in my local grocery store, I always accidentally-on-purpose wind my way toward the bakery section. Because you know, it’s really fun to stare at treats and wonder why you aren’t buying them all.
As someone who bakes regularly, I don’t often buy dessert. But that doesn’t mean that I don’t reallyreally want to. There are very few desserts that I have a physically hard time turning away from at the store, but babka is one of them. I love babka. Deeply. Passionately. How could I not? If you’ve ever had babka, you know what I mean.
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It’s Friday, y’all! In my house, the weekend means babka for breakfast. Allow me to explain.
When I was a little girl, my grandmother used to send a big box of baked goods to us a few times a year. The box was full of her goodies: cookies and cakes, most of them traditional Eastern European specialties. Nestled in the box were always two babkas. For those of you who aren’t familiar, a babka is cake that is actually made from a yeast dough and then swirled with various fillings. The traditional filling is cinnamon sugar, but more modern babkas have chocolate as well