Not exactly a summertime recipe but I couldn’t resist – this will be one that you will keep making and making! In the European Jewish tradition, Jewish Bubbies (grandmothers) have long been making Bubka, a sweet yeast bread/cake which usually has chocolate swirled around inside it. There has been much debate on whether Bubka is a bread or a cake. Whatever your position is or if you have never had it before, now is the time to sample some. Great for brunch or as a dessert, particularly delicious with a cup of coffee. Now you will able to make it in a flash, thanks to some shortcuts. You can bring this as a gift when visiting friends or when invited for dinner. This version is especially fun to share at the table with others, just pull out the pieces and dunk (make sure you have extra chocolate glaze in a bowl for dunking). I put extra glaze in the middle of the plate so you can dunk as you take a piece!
2 cans (12.4 oz. each) refrigerated cinnamon rolls (I used Reduced Fat
Pillsbury Cinnamon Rolls)
Confectioners’ sugar for sprinkling (optional)
½ cup semi-sweet chocolate morsels
5 Tbls. evaporated milk
For Chocolate Glaze:
- Place chocolate morsels in dish with 2 Tbls. evaporated milk and microwave for 30 seconds; remove from microwave and stir until completely combined. Add in an additional 2 Tbls. of milk and mix. It is now ready for spreading. After spreading, add 1 Tbls. evaporated milk to remaining glaze, mix thoroughly, and then place in Ziploc bag, seal. When ready to glaze the Bubka after baking just snip off tip and drizzle.
- Preheat oven to 375 ° F; spray a bundt pan or tube pan with non-stick cooking spray. Open each can and separate buns into pairs; split open each pair of buns, spreading one with chocolate glaze then covering it with second bun. When all pairs of buns are spread with chocolate, place completed pairs in tube pan around the tube, pressing down slightly. Bake 30-32 minutes, until brown on top and volume is about twice the original size.
- Remove from oven, cool for 5 minutes then place plate on tube pan and invert Bubka onto plate. Cool 5 more minutes and sprinkle with confectioner’s sugar; drizzle chocolate glaze over top of Bubka, squeezing remaining glaze into middle of ring for dipping or in a separate small bowl for dipping.