As a baker, I love the magic I can create in the kitchen, and one of my favorites is babka. Those finished loaves are destined to impress with their layers, swirls, and twists. And although babka looks complicated, it’s actually fairly easy to make. Here’s a peek behind the curtain.

Technically, babka isn’t braided—it’s just twisted. First, you roll the dough out to a rectangle, then cover it with a delicious filling. Then, you roll it up (as if you were making a roulade-style cake) and cut the roll in half, lengthwise, revealing all the layers of filling and dough. Last, you wrap the two pieces of dough together, to add a twist of complexity to the loaf.

While a cinnamon sugar filling is traditional, I like toadd a little chocolatebecause, well, chocolate. I also combinechocolate with halva and tahinifor a babka filling I love. Another favorite involveslemon and orange zests with an almond streusel toppingfor knockout flavor.

Keep in mind that babka isn’t a rush project. The dough needs to chill overnight in the refrigerator before you roll it out, so make sure you plan for that.

Babka is delicious for breakfast or brunch, but if you’re looking at one with a chocolate component, you’d be totally right to have a slice for dessert. And if you serve it to guests, bask in the compliments. You don’t have to let anyone know about the sleight of hand in your display of baking magic.