Tasty - Tasty Over the Top: High Drama, Low Maintenance: A Cookbook

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Rainbows and cereal and sprinkles and icing: The only way this babka could be more over the top is if it were delivered by an actual unicorn. Matcha and pitaya powders (see ) create two color-saturated doughs, while a ton of fruity cereal adds pops of color and crunch. A multicolored icing made from butterfly pea tea creates pools of blue and purple. Then comes a final dusting of glistening sugar sprinkles and, well, breakfast just cant get any more magical.

Makes 1 loaf

For the Babka

6 tablespoons ( stick) unsalted butter

cup whole milk

cup sugar

1 (-ounce) packet active dry yeast (2 teaspoons)

2 large eggs

1 teaspoon kosher salt

3 cups all-purpose flour, plus more as needed

2 tablespoons sweetened matcha powder (see note, )

1 tablespoon pitaya powder (see note, )

Nonstick cooking spray

1 cup fruity crisp rice cereal

For the Icing

2 tablespoons whole milk

1 tablespoon butterfly pea flower tea (see )

1 cup powdered sugar

teaspoon fresh lemon juice

Colored sanding sugar, for serving

Make the babka: In a small skillet, melt 4 tablespoons ( stick) of the butter over low heat, then remove the skillet from the heat. Whisk in the milk and sugar. Sprinkle the yeast over the mixture and set aside for about 10 minutes, until the yeast is cloudy and fragrant.

Set two medium bowls on a work surface. To each bowl, add 1 egg, teaspoon of the salt, and 1 cups of the flour. Add the matcha to one bowl and the pitaya to the other bowl. Pour cup of the yeast mixture into the matcha bowl and the remaining yeast mixture into the pitaya bowl. Use a wooden spoon to stir the matcha mixture, then use clean hands to knead the dough to fully incorporate the flour. Add 1 to 2 tablespoons more flour as needed to form a cohesive, slightly sticky dough. Repeat with the pitaya mixture. Cover each bowl with plastic wrap and let rest for 30 minutes.

Preheat the oven to 350F and set a rack in the center. Coat a 9 by 5-inch loaf pan with nonstick spray. Fold a 12 by 10-inch piece of parchment paper in half, then lay it across the width of the pan to create two overhanging flaps. Coat the parchment with nonstick spray.

On a lightly floured work surface, roll out the matcha dough into a 6 by 12-inch rectangle, about inch thick. Repeat with the pitaya dough. Arrange the rectangles of dough side-by-side and pinch the middle edges together to join them, creating a 12-inch square.

In a small microwave-safe bowl, microwave the remaining 2 tablespoons butter on high for about 30 seconds, until melted. Brush the melted butter all over the dough. Sprinkle the cereal evenly over the dough and press down to set the cereal in the dough.

Starting from the matcha edge of the square, roll the dough tightly into a cylinder. Use a paring knife to slice the cylinder in half lengthwise to expose the layers inside. With the cut sides of the two ropes of dough facing out, twist the ropes around each other. Pinch the top and bottom edges to seal, then carefully transfer the twist of dough to the prepared pan.

Bake for about 45 minutes, until the dough is golden brown on top and a skewer or toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan until cool enough to handle, about 1 hour.

Meanwhile, make the icing: While the babka is cooling, in a small microwave-safe bowl, microwave the milk for about 15 seconds, until hot. Stir in the tea and set aside to steep for about 1 hour.

Set two small bowls on a work surface. Scoop out the tea and discard, then pour 1 tablespoon of the infused milk into each of the bowls. Add cup of the powdered sugar to each bowl. Whisk to thoroughly combine. Add the lemon juice to one of the bowls and whisk; the icing will turn purple. (Dont add lemon juice or return the whisk to the other bowl; you want this icing to stay blue.)

Use the overhanging parchment to lift the loaf out of the pan and set it on a serving tray. Discard the parchment. Spoon the blue icing all over the loaf. Repeat with the purple icing. Top with sprinkles and serve immediately.

How do you take a classic and make it even better? Add an avocado! We took this famous brunch must-order and pushed it over the top by baking the egg until perfectly runny