babchallah

The last time I made this recipe was when we welcomed Pinot home. Maybe it’s appropriate that I should make it again almost 1.5 years later as we’re approaching his second birthday. This time I made it as directed: three strands of rolled dough with chocolate-cinnamon filling, braided together and baked with an egg wash and demerara sugar sprinkled on top. It was delicious! We ate it at our friends’ house while we watched the new J Lo movie, which was… spectacular.