Chocolate Hazelnut Babka Knots | Chocolate Bread Twist
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- Опубликовано: 13 окт 2024
- Chocolate Hazelnut Babka Knots
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The link to the full recipe can be found below.
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Half cake, half fluffy bread and packed full of chocolate. This is how I like my babkas to be. Just that mid way point between chocolate cake and bread. :)
I hope that you do give this recipe a try and have as much fun as I did in the kitchen.
Stay safe and take care!
#buttermilkpantry #quarantinebaking
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Link to the Chocolate Hazelnut Babka Recipe:
bit.ly/3bduZBm
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the way you handle the dough, violent yet so gentle, hard yet so soft, hostile yet so friendly.
i love that
dude. the shaping part blew my mind. congratulations on the lovely video and recipe!
Hola, me encanta la bollería y esto es digno de cualquier panadería o pastelería. Lo voy hacer pronto. Me acabo de subscribir y ya tienes una alumna. Un saludo y gracias por aportar y regalarnos tu experiencia y conocimientos. Cuídate muchísimo. GRACIAS por todo. Te sigo.
Something wonderful to learn, thank you.
we stan queen of aesthetic 🥺🥺🥺🥺💞
That looks so good! I really like when you rip a piece of the cake, it makes you want to try it! Very nice and professional editing too! What do you use to edit your videos?
Just wanna let you know I have your vids in a list on loop cus they are soooo relaxing to play in the background! and that may also be the reason why i am always craving dessert 😆
MsLeenLee 🧡☺️ thank you
hi I love how you share all your recipe stay safe 👍👍👍👍💚💜💙🇹🇹🇹🇹🇹🇹🇹🇹
Daaaaayuuuuum ! Hazelnut with chocolate is my favourite combo , ever!
All time Yours creativity is perfect , We r trying all ur recipes, it's was awesome , We r loveing it.
Manoj Bogams so glad to hear that you are enjoying the recipes! 🧡
You’re a great teacher , loved it !
Thank you! 😃
i tried your recipe this morning and it taste so good not to sweet👍. next time i should freeze the dough little longer to make it easier when shaping and buy a mould so it wont spread out 😅
I love the way you demonstrate how to do everything! It makes it easy to replicate. Thank you!
im going to make this. as. soon. as. possible.
Hope you have fun and enjoy the recipe! :)
This looks incredible!
Thank you!
Hii i was just wondering.. if i were to knead the dough by hand, should i directly mix the butter with other ingredients from the very beginning (just like in ur video) or should i add it after a rough dough has formed? Thankyouu☺️☺️
this looks amazing! How different do you think the recipe would come out if i used all purpose flour instead of bread flour?
It will be slightly softer but it will work :)
Would it be possible to not leave the dough overnight to rise and just proof it after kneading and baked on the same day?
you can :)
Hi I have a question! Is it possible to make this in advance and freeze it?
Is it should be freezed or can be just chilled in refrigerator?
She said in freezer, to firm up a bit in short span of time
Do you have to score the bread? Does it actually have a purpose? Please tell I want to try this
i recommend doing it hinder too much rise.
Just out of curiosity, I noticed your dough doesn’t contain eggs, in your experience of babka, what are the differences flovour-wise?
The eggs allows the bread to have an additional richness and softness to it from the additional fat but this dough is already soft and the flavour it gets from the filling means it really doesn't need the egg in it. :)
That makes a lot of sense. Keep up with the great work. All your cravings (I presume these are your cravings) are very much what I’ve had and I enjoyed your preferences on pastry and taste! Fellow melbournians here btw 🙌
What did your purpose to slide the dough before refrigerate?
sorry, I don't get what you mean by slide the dough :)
@@ButtermilkPantry I think he/she meant slice, is the purpose to have a more even temperature of the dough when slow proofing/resting in the fridge?
😍😍😋😋🙆♀️🙆♀️👍👍🤓🤓