Liquorice and Beetroot Babka / Babka alla barbabietola e liquirizia

For those who know me well this recipe does not come as a surprise… you know ho much I love beetroot and licorice don’t you? I tried this babka for breakfast and it is simply delicious, pillowy soft and just slightly sweet, want a slice? Well, roll up your sleeves and get started baking!

Maroggia’s Mill Cookbook: Cinnamon and Hazelnut Rye Flour Babka / Il Ricettario del Mulino di Maroggia: Babka speziata alla cannella e noci con farina di segale

Catch a Babka in the Rye! I haven’t been baking this soft and pillowy treat for a while and when Alessandro gave me the first few packets of Maroggia’s Mill rye flour I knew immediately I had to try and develop a recipe for Maroggia’s Mill Cookbook which had nothing to do with the idea we usually have of rye bread. Nothing better than a Babka. Would I be able to obtain a soft and pillowy crumb with such a flour, which as you know is not as rich in gluten as wheat flour? Well, I am proud to say that I made it! And my guinea pigs loved it. Of course it’s not as light and pillowy as it would be using wheat flour, but i can assure you its surprisingly soft and melts in the mouth beautifully.

Twelve Loaves: Licorice, Strawberries and White Chocolate Babka / Twelve Loaves: Babka alla liquirizia, fragole e cioccolato bianco

Here we are, as every month I participate to Twelve Loaves bread collection. I must admit this month’s theme has been a bit hard on me since strawberries, the chosen ingredients, are anything but in season at my latitude.

Brioche obsession and Chocolate Babka / L’ossessione per la brioche e la Babka al cioccolato

Lately brioche has been the queen of my kitchen. It all started with italian facebook baking groups raving about this russian flower and the endless posting of pictures, videos and blog posts. I’m not usually inclined to follow trends, but admit the shape was so gorgeous I couldn’t help myself. And having friends around for dinner is always a great excuse, isn’t it?