Recipes

This amazing babka cake gets extra flavor in the swirl from cookie crumbs. As a bonus, it's topped with a thick, luscious chocolate glaze.

Diana Sturgis folds dices of a Bartlett pear into the batter before baking a loaf of gingerbread.

This hearty, deeply spiced gingerbread loaf from Mimi Thorisson has a wonderful honey-buckwheat flavor.

Imagine a gooey, buttery cinnamon bun twisted together with the flavors of apple pie — that’s this irresistible apple babka.

Make this rum-scented German Christmas bread up to two weeks before you want to serve and eat it.

Citrus-scented, pillowy buns keep moist thanks to tangzhong, a cooked mixture of flour and water.