Cinnamon Chocolate Babka Kranz Cake

From Peter Reinhart's Artisan Breads Every Day

Cookbook

Author(s): Peter Reinhart

Page 153

Cuisine: Russian

Course: Breads

Reviews

1 reviews, average rating 5.0 / 5

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15 years ago

★ ★ ★ ★ ★ 5/5

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This is a terrific recipe which is very attractive and very tasty. It's a medium difficulty bread (with coffee cake characteristics) and is braided. If using a blender for the frozen chocolate chips and cinnamon, I would not include the butter as it cakes the filling inside the blender. I like to brush the melted butter over the dough and then add the filling. I'll also drizzle any remaining butter over the filling.

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