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This is a great company dish for brunch. You can prepare it the night before and reheat. But either way, it is great big buttery slabs of fresh toast, stuffed to the gills with a cheesecake filling and covered in a mellow, apple topping. Outstanding.
amazing rolls . M. The whole thing is
This is not Cheskie’s recipe. This is mine. It is inspired by Cheskie’s Bakery in Montreal, who makes this incredible specialty to rave reviews like this one, by Jane and Michael Stern of Road Food. The bubka comes in chocolate (and I assume cinnamon but there was none the day I went down) and is a heavyweight loaf (sold by the pound) of micro thin layers of bubka dough, yielding a dense, chewy, old-fashioned bubka. This is not a puffy, bready bubka, this is more pastry-like. Check out: http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=3637&RefID=3751
I use milk and butter in my bubka replication but I believe Cheskies makes a pareve (no dairy) version. If you prefer yours to be non-dairy, use oil or shortening and all water (no milk).
You can also make the bubka in my cookbook A Treasury of Jewish Holiday Baking which is as good as Cheskies but different. You can never have too many great LBD (Little Black Dresses) or GBR (Great Bubka Recipes).
This is made in a huge loaf pan and then cut in two and sold in halves. If you count the layers of a Cheskie’s bubka, there are some 24 thin layers, all coiled up! If you want a Chocolate Bubka, omit the cinnamon and replace it with double the cocoa.
No two Chicagoans will tell you exactly the same thing about deep-dish pizza, but these are the basics – three layers of dough, spicy sausage filling, topped with sauce and cheese. Great hot or cold. If you want to speed this up, omit the spinach (and/or if you aren't keen on spinach) and used doctored-up jarred marinara sauce. This is a very hunky pizza - making it perfect for the beach picnic (cold) or on the deck at night, or brown-bagging.
Chocolate cinnamon ‘schmear’, chocolate chips in the filling, and slicked up with a chocolate fondant glaze. Yum. Maple your preference? See the variation.
A dessert bread or a breakfast treat. This is the easy approach of a cinnamon bread with but the French factor: tons of chocolate, butter and the creativity of la boulangere. It is like pain au chocolate in a loaf. This recipe gives you a dough hook or bread machine approach.
A bread machine will save your buns here but this is a simple sweet dough anyone can whip up. Schnecken is usually filled with cinnamon and sugar but these are extra special, made with Swiss chocolate and a gorgeous buttery dough.
This unique presentation of a buttery and rich bread pudding will have you thinking you are tasting cheesecake - it is that rich and good.The use of a spring-form mold (or 9-inch tart or quiche pan) dramatically changes the presentation to a dense lovely torte. The use of heavy cream makes for a thick and smooth interior. A great way to turn leftover egg bread, brioche or challah into a deluxe affair.
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Yum, and then some. A lofty, pretty yeasted bread with treats tucked into the center.For those who resist new things, don’t tell them it's pumpkin bread. Just say it is a special cinnamon bread. This is not a tea loaf or typical pumpkin quick bread - this is heavenly. This remains one of the most downloaded recipes on BB.