How to Make An Easy and Absolutely Stunning Chocolate Babka Bread
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- Опубликовано: 18 окт 2024
- An absolutely stunning recipe for a chocolate babka. A light airy enriched bread layered with chocolate and pistachio.
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•••••••• Equipment used in video ••••••••
Baking tins (Dimension: 21.3 x 12.2 x 11.5cm):
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Bench scraper / dough cutter:
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US store: amzn.to/36wMzzF
Long off set spatula:
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Scales UK store: amzn.to/3aWeaLX
This bread has it’s routes in Poland and was a popular treat within the Jewish community. The two main fillings are chocolate and cinnamon. But I am guessing that today the amount of fillings are only as endless as our imagination.
You can bake this in high sided baking tins or platted and laid on a baking tray. You can complete this bake in one day by proofing the dough at room temperature. However the taste really develops over time so if you can proof the dough in the fridge overnight it works really well.
Oven temp: 180c on the bake function - bake for 30 mins
Recipe:
500g All purpose white flour (13.2% protein)
10g Dried yeast
220g Full fat milk
100g White sugar
100g Unsalted butter
2 Eggs
Chocolate mix:
250g Roughly chopped 70% Cocoa chocolate
180g Unsalted butter
100g White caster sugar
2 Tbsp of Cocoa powder
Sugar syrup glaze
160g sugar
120 grams water
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Thanks for making this by hand. We don't have a stand mixer and your video was the only one to show what it would be like to work it by hand. You gave us a clear picture of what the dough looks like and the steps that you go through. Very helpful, thank you!
I’m really pleased you enjoyed the recipe! Thanks for the feedback!
En is kezzel dagasztok.😊
I watched several babka recipe videos and finally got to yours - I’ll be trying your recipe. 😊
I hope it turns out good as I have a love-hate relationship with baking. 😅
Thank you for describing the texture of the bread; I’ve never tried a babka before and don’t know how it is.
I made this for Christmas last year. It was my first attempt and didn't turn out as pretty as I'd hoped. It tasted magnificent though and was the first Christmas treat to disappear from my table. Thanks for a great recipe.
Once you've made a cope you'll get the presentation. But either way, they taste great!
I made this a year ago and we LOVED IT. Highly recommended recipe! Pretty straightforward to follow
It makes 2 loaves.
Pleased you enjoyed the recipe and thanks for the feedback!
Voy beautifully done! I am going to make it ASAP! ❤❤❤❤❤
Keep us posted!
@@CulinaryExploration will do!
Thank you for making this by hand, making the chocolate from scratch and using metrics! ♥️ This is how it should be.
Hey, thanks again for the video!
Since you posted the video it became something my family really enjoys!
I made lots of experiments with this and discovered something for myself, that maybe some will find useful:
Putting the butter makes the dough a lot harder to manage because it coats the flour and prevents it from hydrating well. That leads to slower gluten development and makes the dough sticky. My solution to this is to simply not the put the butter, let the four hydrate and then add it in. It works fine for sourdough, but if you prefer using yeast - also remove a small amount of liquid and the yeast, hydrate the dough and add the butter and yeast after you form some good strength. That makes the dough a lot easier to manage and reduces kneading times dramatically.
All the best from Bulgaria!
Hi Tomanski, do you mean mix the flour and liquids first, leaving the yeast or butter til last?
@@Kokeshiflower I did, yes.
@@tomanski3767 Thank you! I will try this.
How do you not have more subscribers?! Your videos are so informative and useful; I've learned a lot from them. Thank you!
made this last night and baked it today. OMG sooooooo good, the bread itself is so fluffy and honestly for a babka there isnt much hassle or mess. i sub the choc with nutella instead. leave the dough bfore shaping for exactly 24hrs, while spreading the nutella, i run out and had to leave it on the countertop for about 15mins. the dough does puff up ( room temp 28’c ) but nothing much of a hassle, roll it back and try to flatten it as much. slice it right after rolling and twist it up. i didnt had a pretty twist but it still look super super Gooood. and most importantly taste good!!!
Thanks for the clear directions, easy to understand. Will definitely follow your method 😉 👍
Perfect!!! Just made it and I have no words..Amazing!Thank you so so much!!!
That's great, It's delicious , please you enjoyed the recipe, video and the result!
I made this recipe 5x and they churned sooooooooooo good!!!! They are amazing did use different type of spread and they’re 🤤 thank you for the recipe. You’re genius!!!
Can i request sourdough babka please if you get your hand in this type of babka. Thank you 🙏
Pleased you enjoyed the recipe, sourdough babka noted! :)
I am going to echo the thank you SO MUCH for doing this by hand i made some babka other day and it felt like i fluked into a good result because the dough was so freaking wet and sticky i thought i messed up somewhere. it's really good to see that A: no i hadn't, and how to do this properly.
Pleased you enjoyed the recipe, have you tried again?
@@CulinaryExploration not yet but i will. i am kind of addicted to this kind of bread now lol
@@CulinaryExploration hellooo!! i am pleased to report. i have made babka several times since this last post and they came out LOVELY :)
Thank you for sharing this video how to make babka. 😊👍
My pleasure 😊
لقد قمت بعمل البابكا راااائعة حقاً من حيث الطعم والقوام والطراوة . لقد أحببت انا وعائلتي الحشوة الشكولاتة طعمها متناسق مع العجين وأحببت أنني صنعتها بنفسي ولم استخدم الشكولاتة الجاهزة الخاصة بالدهن كالنوتيلا . شكراً لك أيها المعلم الفاضل 💐
Fabulous! Going to try it!
Thank you!
It looks spectacular ! I will definitely try this one later. Thanks for the recipe ! ☺️
Yummy
I made this and the whole family loved it! Its fluffy and not too sweet thank you so much!
I've tried your recipe, turned out amazing, thanks 😊
My pleasure 😊
This guy can bake!
That looks so good
Yes..thank you.
This is absolutely delicious 😊
Thank you 😋
Looks fantastic! Would this work with slightly less flour? As I have seen recipes that only use around 350 flour not 500. I was looking to scale it down. Would I need to scale down the remaining ingredients too?
Another great recipe! Could the dough recipe be used to make Chelsea or Cinnamon buns?
Love seeing your reaction in the end 😂 this looks absolutely decadent!
It was pretty good Crystal 🤣
Wow! Wonderful output. That reaction on ur face is priceless while tasting it finally. I have a doubt, I don't use apf, shall I replace it with wheat flour? If so, what's the measurement ?
Hey! Wheat flour is perfect to use :)
Looks fantastic. I'll definitely be making this and will let you know how it come out 👍
Thank you🎉
Flippin hhhheck, that looks bloody gorgeous. I'm about to make my first babka; i hope mine comes out as good as this! Thanks for the demo.
Hope you enjoy! Let me know how it goes!
@@CulinaryExploration Well, you did ask, so... (¬.¬) the tin i used was too small, so it toppled over in the oven and the choclate fell out, so i changed it to a bigger tin but it was all wonky so the top burnt. It tasted fantastic though! so i'll deffo make again, and use an appropriate tin =D I might try a different filling next time, maybe something with date and walnut and cinnamon.
Love your techniques !
Thank you so much!
Egy tipp a fonáshoz:
A feléig bevagod osszefonod,
Majd a masik felevel ugyanigy jarsz el.😊 Megkonnyíti a tekerést. 😊
Oh wow this turned out beautifully. Looks really delicious.
Thank you very much!
Wow 🤩
This will be my first attempt at baking. I’m about to roll it out and melt down by filling since I put it in the fridge last night and it hardened lol
Your videos are inspirational, so many thanks for the invaluable tutorials and look forward to many more. I just wondered if you could use bread flour instead of ‘all-purpose’ flour, or a combination of flours? In the UK we have plain white flour that is often used for cakes and scones, but it doesn’t have a protein percentage anywhere near your 13%.
I have read many Babka recipes and some say this is more like a cake than a bread dough and some that it is more like a bread than a cake. Some videos also suggest not over-working the gluten and so I’m rather confused. Any helpful advice much appreciated as your Babka looks amazing. Many thanks Tim
Hey Tim, thanks for your feedback 😀. Yes you can use an all purpose flour produced for cakes, it’s not a problem. The type of flour will affect the final texture of the babka (or whatever it is you’re baking) - experiment and see what you like. Different flours will absorb different amounts of liquid so be prepared to make some adjustments. Let me know how you go
@@CulinaryExploration Thanks very much for coming back to me with this. I will experiment with the flour in which case and let you know how I get on. Keep posting the excellent videos. Many thanks. All best Tim
I’m doing two of your recipes tomorrow- this will be made Saturday 👍🏻
Hope you enjoy, let me know how you get on :)
I’m Gunn make this tomorrow 🤩
Let me know how you get on and what you think!
Wow! Just tasted mine and it’s delish!! Mine is dense..I used a bread flour at 12.9% not as fluffy as yours thoughts ? Other then that came out looking just like yours! So tasty keep them comming!
Awesome, pleased you enjoyed that. If you found is was a bit dense then you could use a lighter flour next time, an AP or cake flour, or a blend. Just remember you may need to tweak the water depending on how "thirsty" the flour is. Cheers Phil
How long does the second half of the dough keep? Does it need to be cooked the same day as the first half or can it be kept in the fridge for later?
Omg this looks incredible and not too difficult! I will try it!
Fantastic! Thanks for watching, let me know how you get on :)
I like the idea of not using extra flour on the board. I bet your breads have a better and more moist texture than most.
It's actually easier not to use flour. It's just a case of getting used to it. For years we have been told to "liberally" flour the work surface. In my opinion that doesn't work. It also changes the hydration of the dough that you have just accurately weighed out! Thanks for watching, stay tuned :)
Culinary Exploration ~ speaking of hydration, how do you know what the hydration percentage is?
The percentage of water (or milk for example) in comparison to dry ingredients gives you the hydration. 1 kilo of flour and 700g of water would give you a 70% hydration.
Culinary Exploration I see. So no great mystery like I thought......thank you for replying
Thanks so much for the recipe! I made it for Thanksgiving and it was spectacular! Cheers!
Awesome! You picked the perfect day! I hope everyone enjoyed it :)
"It has an identity crisis, it thinks it's a bread" 😂🤣 I love your recipes and your sense of humour too 👍🏻👌🏻☺️
I'll wait till this is all over and I can properly exercise before I try this recipe! Cheers! :D
It's well worth it!!! Thanks for watching, pleased you enjoyed the vid, stay tuned :)
I have King Arthur High Gluten Flour which is 14.2% protein and King Arthur Bread Flour which has a protein content of 12.7. Which one would you suggest? The all-purpose is 11.7%. I am really excited to try this recipe!
Hey! I'd try the 12.7 or the 11.7. Give them both a whirl and see which one you prefer. Let me know what you think :)
Amazing!!!! Loved it
I love your videos and recipes :)
Thanks you very much for your feedback and watching the videos, I am pleased you love them! :)
Wonderful recipe, just tried it out myself. This is the third recipe of yours I've tried. Problem: when I tried to rollout the dough to spread the chocolate topping / filling on, I had trouble keeping it from springing back and becoming thick again. Did I let it ferment too long? or not enough? If you have any advice, I would appreciate it!
P.S. The family loved this treat on Mother's Day!
Hey Jonathan, here's my tip: When you roll the dough out and it starts to spring back, cover it with a large plastic bag (I like to recycle these for my baking), or a cloth. Leave to rest for about 5-10 minutes, then roll again. The dough will have relaxed and you'll find it easier to work with. Great treat to cook for Mothers days!
Nice recipe! 😊
Thanks for watching, it's a stunning little bread recipe
hi i have heard that there is one hungarian lady who go to America, and started her babka making journay, and this is the best babka in the town,
and they say it doesn't use milk or butter? and it is soft and heavenly as they described, I mean HOW? water and oil?
That is absolutely amazing 🥰🤩🤤🤤
Glad you enjoyed it!
Hi, how much sourdough starter should I use for this recipe? Thanks
thanks for the amazing recipe! i have tried it and it was great. i have a question, how do you know when the bread is done,? and at the end of the time baking in the oven the bread kind of separate the layers, is it normal? or am i doing something wrong? thanks
Hey Juliana, you mean the bread pulled apart? Sorry, I don't quite understand. Let me know and I'll see what I can do to help :)
Wow looks incredible, thank u for recipe. Can I make this with high protein flour?
Hi, yes you could, you'd need to adjust the wet ingredients as the dough would be a little dryer. The final product wouldn't be as soft either. If you do give it a go, let me know how you get on!
How long to bake at 180c? I’m in the first stage, dough will prove overnight. Tomorrow will finish but how long to bake.?
Was fun using my hands to incorporate everything
recipe looks great! want to try it one question since you said 13.2% protein flour does that mean bread flour?
Bread flour will work well. You can use all-purpose flour too, the result will be softer in texture but you'll probably need to reduce the liquid a little in the recipe. Hope this helps Jessica :)
thank you ! also one more question! do you active the yeast in lukewarm milk at all ?
@@jessicacalderon1945 You can if you wish
Hey! Can I use this as a base but with a savoury filling like garlic pesto? Please let me know! Planning to make this for the first time tomorrow! Would I need to modify any ingredient?
Hello. Is it possible to bake the pancake in a paper pan. ?? Thanks Sarah
Holy Babka that looks delish!
Thanks, it's an awesome little recipe :)
would it be easier to melt the butter to incorporate? would i just use the same amount by weight or would i need to make any other adjustments?
Hey there, yep, you can melt the butter if you'd like to. The same weight would work. You could melt it though the milk gently and then let that mixture come back down to room temperature. Hope this helps :)
So this makes two loaves, l am gonna try it tomorrow by halving the ingrédients l hıpe it will work just fine, l am gonna put the dough directly in the fridge over night, and before cooking l will leave in room température for 2 hours, l am half asleep l wilk watch again tomorrow 😂
Great stuff :)
That look at 8:05 after taking the first bite ! Totally worth making this! Thankyou.
Glad you enjoyed the video. The babka tasted amazing! Thanks for watching
Hi! So far I liked your babka recipe the best...I was looking for one that is handmade (also the chocolate cream). Looks fantastic! I will give it a try. One question: is it possible to make it with not-dry-yeast (the yeast you can buy in pices at the bakery, like mother yeast...I don't know how you call it in English)?
Yes, you can. (But proportions are not the same)
😍Bravo😘
Beautiful babka. Where can I find the instructions so I can bake without my laptop :)
Thanks :) Recipe is in the description. Website is planned for early next year, that will host the recipes and videos too!
does it have to be kept over night? can i keep it for a few hours like 3 hours?
Letting it sit overnight in the fridge will not only make it easier to handle but also improve the flavour.
Cohesive, not coherent ball of dough. I know I'm picky. I am going to try yor recipe for sure. Thanks for posting. My grandma and my mother used to make babka quite often, that and apple or cherry strudels the old fashioned way with stretch dough. Old country method.
I grew up on this sort of thing; a true Ashkenazi noshe item. My advise is to actually wait till it has cooled down before tearing into it. It will actually taste better. Es in gezunterheyt :)
Hey, when rolling out the dough what is your measurement for how wide it should be?
Is this recipe from the Jerusalem cookbook by Ottolenghi? I remember making it a few yrs back.
Hey, I'm not sure about that. This was several recipes I have collected over time bought together and tweaked a little. Thanks for watching :)
@@CulinaryExploration I will definitely try your version...i just compared the recipes...yours is slightly different. The Jerusalem recipe while delicious didn't bake up according to directions. The timing was off and by the time the dough was fully baked the top was almost burnt. We still ate it...its chocolate...nothing to dislike about that.
What are the freedom measurements?
Hi! I tried your recipe today. Right off the bat, during the initial rest, the dough had tripled in size. Even after the kneading and refrigeration, the dough continued to expand out of the bowl. Ultimately, the babka came out with quite a yeast smell and taste. Any advice on what may have gone wrong? Should we use less yeast in warmer climates? I still have half the dough in the fridge --- any suggestions for fixing the yeast issue? Thanks!
for the dough, what if i want to use like 60-70 gr of sugar? is that okay?
Really liking your channel. Great to get some British talent in here with fantastic recipes.
Thanks so much! 😊 Really appreciate the feedback
Thanks for the great recipe! Can’t wait to try it. Can you substitute instant yeast for the active dry yeast?
Yes of course!
Can we make this recipe with all purpose flour? Is there any difference with the amount of flour to be used?
some AP has a lower protein level like Kings arthur only 11%. im doing it with bread flour 13%
Sounds great but I prefer almond or cinn/raisin to chocolate. Any suggestions or changes needed?
I know. Most people prefer chocolate. I prefer chocolate in my cookies.
Hi there, no problem, you could replace the chocolate with an almond paste. Or if you prefer raison and cinnamon then you could combine tis recipe with the filling for my Chelsea bun recipe, they would combine very well! here is the link for that recipe:
ruclips.net/video/dMFpC3dw_c0/видео.html
@@CulinaryExploration missed that recipe. Sounds perfect for what I'm looking to bake. TY for responding, it's appreciated much 😊
@@thegiftlady1 No worries, my pleasure. You'll basically be making a giant Chelsea bun babka loaf! It will be great :)
@@CulinaryExploration Yea!!!
It's interesting how you made the dough, by squishing the butter into the dough, I generally, the making a Brioche (Technically this is a Brioche) do it on the work surface, gives more room to mix the butter in and you build the gluten at the same time!
Have you noticed how many Jewish Items are in other cultures baking?
Babka - Brioche - French
Mandelbrot - Biscotti - Italian
Rugelach - Croissant - French
And that's just for starters.
Ah yes, Rugelach is one of my favourites. Chocolate or the cinnamon ones. The gooier the better! And BTW, my mother made THE best mandelbroyt; almond or chocolate, also lemon or almond and cherry.
I just finished baking your recipe a couple hours ago. It came out so good! Thank you!
You're welcome, thanks for the feedback!
is there a difference in the yeast measurement if we were to use Fast Acting / Instant Yeast instead?
The yeast I am using is - Instant dried yeast
@@CulinaryExploration oh okay! thanks so much :D
@@Leilani2828 You're welcome! Let me know how you get on :)
@@CulinaryExploration yay! i'm starting it today. So excited!!! :)
Identity crisis. You have no idea, how much spot on this is, hehe. ;) Your cake/bread is basically brioche on steroids which shape was a bit inspired by challah bread.
Babka is a traditional Polish cake - often baked for Easter - that looks and tastes nothing like cake in this video. Babka means grandmother in Polish; in old cooking books cake was mentioned as "baba", which means woman, usually an older one. There are two basic types of babka dough - with yeast and with baking powder. The former dough is rollable, the latter - isn't, dough is very moist. Both types of babka are baked in special trays that look similar to gugelhupf tray. Google images of " babka wielkanocna " or " babka piaskowa ".
Braided, yeast based bread is chałka or chała, which indeed has Eastern European Jewish origin - in Polish cuisine chałka is sweet, Jewish challah is slightly salty. There was also sweet Jewish variant with raisins, fruit confiture and/or cinnamon (chocolate is a modern addition, American most likely). I think that at some point of time Jewish sweet variant of challah borrowed the name from Polish Easter cake. I have no idea why that happened. Someone probably mixed up those two names. Now we have misunderstanding. If you would ask Pole or Ukrainian about babka, he/she will immediately think about truncated cone shaped cake, not hallah-like bread. Maybe one day you'll bake (or have) true Polish babka. I love it, especially with raisins soaked in rum. ;) Cheers.
Can i make this with sourdough starter and what are the measurements for that? Thanks!
Hi great question. You could but it's not just a case of working out the amount of starter, you need to be really careful of the hydration and how you ferment the dough due to the addition of the milk and the eggs. I hope to complete a recipe for an enriched sourdough, but for now I can't give you the information.
Can we use sourdough starter instead of dry yeast?
Hi, you'd need to adjust quite a few elements, but if you give it a go let me know.
😍😍😍
Is the milk supposed to be hot?
Please, is the milk liquid or powder?
Hey Ramona, I replied to your email on IG :)
No salt?
Can I use cake flour instead?
Yes you can!
Loving your videos - thank you! Could you please make some gluten-free suggestions as you go?
Can I use shop bought melted chocolate spread instead?
Hey there, I don't think that would be a problem. I've seen many people using Nutella. Let me know how you get on with it if you try it out.
@@CulinaryExploration thank you, think I might try soon, I'm on a diet thou but looove cooking and baking. I'm sure kids will eat it 😁😊
@@au3399 No worries, my pleasure. BTW - the kids will destroy it lol
Hi ! Did I well understand : the dough has to rest in the fridge overnight, then after adding the chocolate, it has to stay again in the fridge another overnight ? So difficult to wait….
Do I have to keep the dough in the fridge? Can I leave it at room temperature for 2-3 hours?
Hey! You can try but it may be difficult to work with. As its an enriched dough it will probably stick to your work top when you try and roll it.
How long does your "bake" mode average out to?
The bake took 30 mins, but may vary depending on the oven. Or did you mean something else about the bake mode? My oven delivers top and bottom heat with no fan on bake mode. Hope this helps :)
@@CulinaryExploration Gotcha, i have my dough proving in the fridge from yesterday and am going to make my chocolate spread with dark chocolate chips and make it later tonight. I was just curious about the bake time, i know all ovens vary but i'll try 25 mins and then check it. Thank you! Excited to try it . If it goes well I plan to start making them for friends and family for the holidays
@@CulinaryExploration The overnight prove went well, rolling the dough out went well along with spreading the chocolate evenly but i think either the chocolate was too hot or i needed a bit more flour on the bottom side of the dough when i rolled it out. When i rolled the babka with the spread it wanted to stick to the counter halfway through and when i rolled it i think the chocolate was a bit too warm because it wanted to droop and half of the twists were long and half were short and tight.
Anyway, is it okay to use wheat flour?
Yes of course :)
Can we half your recipe as I do not have enough space and bowl
Yep!
Was your whole milk that you used for the Babka at room temp? Or did you specifically heat it up for yeast rise, 30? 35? 40?
Room temp is fine, or Luke warm. Dont get too caught up on temperatures. The warmer the ingredients the quicker the fermentation process. I don't heat ingredients up for the purpose of the yeast, its unnecessary unless you want to rush the baking process. I hope this helps.
@@CulinaryExploration Helped out tremendously, Thank you so much, I used Nutella for the inside and baked them in 1/4 size Keebler loaves. Cute and Delicious.
what if you dont have a benchscraper to get up the sticky bits
You could improvise with something else. But it's worth investing in a bench scraper if you have a little spare cash. If not, get creative, an old Tupperware lid cut into a rectangle might do the job :)
I think you need to make Indonesian subtitle.
And the description also /receipe
You Indonesia is the big country with the big internet user
🙏🙏🙏