Babka Dough:

• Warm your milk and sprinkle yeast and a generous pinch of sugar into the milk.

  Let sit 8-10 minutes. It should be foamy and thick.

  If you don't see that foam and thickness your yeast may be out of date. You will have to start over. Always be sure to check your temperature with a food thermometer.
• In the bowl of a stand-up mixer, fitted with a dough hook, whisk together Sugar, 4 cups flour and sea salt.

  On low, add in the yeast mixture, vanilla and then eggs, one at a time.

  Let this mix until a soft dough ball starts to form.

  Weather is a big factor, if dough is too wet, add 1 tbs. of flour at a time to get a soft not sticky dough. Do not add too much flour here.
• While still mixing, on low, add 5 Tbs. of butter, one at a time. Continue beating, about 5 minutes until smooth.

  Add in 1/4 cup of flour. You are building your gluten and want it to look stretchy.

  Add remainng 5 tbs. butter, one at a time. Then add last 1/4 cup of flour.
• Rub a clean bowl, lightly, with oil and put the dough in. Lightly coat the ball with a smidge of oil. Cover with plastic wrap and let rise in a warm place.

  I like to heat my oven to 100° then turn it off and rise in there.

  Let rise for 1-2 hours until doubled. It may not double but should be spongy.
• You can make your filling while the dough is rising.Let everything sit at room temperature unti ready to use. Melt your chocolate and coconut oil a few minutes before use. you want it to be warm but not hot.

Filling:

• Melt chocolate squares over a double boiler. A microwave is not great with these chocolates, becasue of the caramel. It can seize and become hard.

  If not aleady done, crush your graham crackers.

Streusel:

• In a small bowl, blend togethe, I like fingers for this, the brown sugar, graham crakers and cold butter.

  Put back in fridge until ready to use.

Assembly:

• Butter or oil 2 loaf pans and line them with parchment paper. Be sure to leave an ample overhang. You will need the "handles".
• Divide dough in half and set one aside.

  Turn half the dough out on to a lightly floured board or floured parchment paper.

  Roll dough into a 9x17 rectangle, or close to it.
• Spread the chocolate, edge to edge.

  Dust the chocolate with the graham crackers then the mini marshmallows.

  Starting on the long side of the rectangle, tightly roll into a jellyroll (log). The tighter the better, for more layers.

  Wrap roll in parchemnt paper and put in refrigerator while repeating the process on the second roll.

  Let both rolls chill in fridge fro 30-45 minutes.
• Remove one piece of dough from fridge and place on a lightly floured board, seam side down and cut in half lengthwise, exposing inside layers.

  Twist halves together keeping the layers facing up. Tuck ends under and place in prepared loaf pan. Repeat with other loaf.

  Cover with plastic and let rise again for another hour.

  Preheat oven to 350°
• Once loaves are done rising and oven is preheated, sprinkle streusel over the top of both loaves.

  Bake loaves fro 30-40 minutes. Tester should come out with just a few crumbs. If streusel gets too dark, cover with foil.

  Let cool in pan for 10 minutes then cool on rack until completely cooled.
• For service sprinkle additional minimarshmallows over top. If you have a kitchen torch you can lightly toast the marshmallows.

Apples:

• Preheat oven to 350°

  Coat a 9x13 baking dish with 2 Tbs. butter.
• Whisk together sugar, cornstarch and cinnamon.

  Add apples and lemon juice and toss to coat.

  Spoon evenly into baking dish.

Oat Topping:

• Stir together oats, flour, sugar and salt.

  In a small bowl whisk together butter and vanilla.

  Pour butter/vanilla over oats and stir to blend.
• Using your hands sorinkle topping over apples.

  I like to drizzle a little more butter, if you have it over the crumble.
• Bake in 350° for 45-55 minutes. Apples should be bubbly and topping should be crisp and golden brown.

  Let cool for 10-15 minutes before serving
• Scoop into a shallow bowl and serve with vanilla ice ceam of whipped ceam!

• Butter and flour a baking sheet.
• Sift 2 cups of flour, 1/3 cup sugar, baking powder, baking soda, and salt into a large bowl.
• Add butter, rub in with fingertips until it is reduced to the size of rice grains. Mix in chocolate chips.
• Whisk buttermilk, egg yolk, and vanilla in a small bowl to blend. Add mixture to dry ingredients; mix until dough comes together in moist clumps, and gather wet dough into a ball.
• Press dough out on lightly floured surface to 8-inch round. Cut round into 6 wedges.
• Transfer wedges to prepared baking sheet, spaced 1 inch apart.
• Preheat oven to 400°.
• Brush scones lightly with milk, sprinkle with remaining 2 tbsp sugar.
• Bake until scones are crusty on top and tester inserted into center comes out clean, about 15-20 minutes. These are a soft scone. If you like a firmer scone, cover with foil at 10-15 minutes to keep from getting too brown and cook an additonal 5-10 minutes.
• Serve warm with whipped or clotted cream.