Babka Monkey Bread

If you mashed babka and monkey bread together, you’re going to get an intensely buttery, chocolatey situation. Turns out that a little shortcut was in order so you can really focus on the technique and chocolatey filling. Full disclosure: This isn't “authentic” babka. Babka is typically made with challah bread; however, to make your lives easier—so you can get to eating faster—I used Pillsbury grand biscuits! It's well worth the shortcut, as these nodules of chocolate-filled biscuits are incredible.

Creating the babka shape is so much fun and can be done a couple ways:
- Press and roll all the pieces together, spread chocolate on the dough, then roll into a log. Cut the dough into 10 to 24 pieces and cut each down the center. Twist each dough into a sphere.
- Roll each piece of dough 9" long by 5" wide. Spread chocolate on the dough, then roll lengthwise into a log. Cut down the center, then in half so there are two pairs. Twist each pair of dough into a sphere.

There's no need to brush the top of the babka monkey bread prior to baking. Once it comes out of the oven, it will be brushed with a sugar syrup that will glaze and seal the bread with a crunchy coating.

Also, Pillsbury has a few biscuit varieties you can use. Original, buttermilk, or butter tastin’... any of these will work here.

You can store the babka wrapped in plastic or foil for up to 2 days at room temperature. Just keep in mind that it’s best eaten slightly warm the day it’s baked.

Did you try making this bread? Let us know how it went in the comments!