I just finished making a cinnamon loaf of this. It's delicious! I think I needed to bake it longer, though, because it's doughy in the middle. (Either that, or I cut into it too soon- kinda hard to resist! 😋) I had to double the butter in the filling, because it was too stiff to spread. In hindsight, I probably could have just added another egg white. And I used orange rind because I realized too late I needed lemon. 🙄 It worked!
Wonderful! Excellent instructions. This is on my list for holiday baking. I've always wanted to make Babka, but it seemed so complicated. Now I will try it.
You can leave it up to 12 hours or even more, just keep in mind that the longer you leave it in the fridge after around 12 hours the more sour the dough will get
I just started your panettone recipe today but want to try baking this in the mean time! I have only made yeast babka before and am excited to try with sourdough starter. The cinnamon sounds wonderful!
Mine didn't rise, although the starter was active. Maybe I shouldn't have proven it in the fridge. Nevertheless, it was delicious and very pretty. We make the same sweet bread in Bulgaria. It's called kozunak and is usually made for Easter. Same ingredients, different shaping. Thanks for the detailed recipe and video.
My pleasure, you do have to do the cold proof because it is a high fat dough and it is easier to shape when it is cold. Next time check the temperature that you are doing the final proofing, it has to be at around 86F or 30C and if you dough needs more time to proof let it proof longer
Hi, I tried this recipe 3 times already. I followed the recipe thoroughly except I didn't put the lemon zest and I mix by hand. Every time the dough turns out really sticky and difficult to roll and shape. Also, I observed that the butter kind of leaking out of the dough during rolling and final proofing. Is it due to the warm temperature in my kitchen? I live in Malaysia and the ambient temperature is around 28-30 degrees C with high humidity. My starter is 50:50 plain flour and rye. What adjustment do you suggest to fix my problem? The babka still turns out good though, only shaping it problematic.
You have to adjust the hydration of the dough because for what I read I feel you live in a very humid environment, so try to add 15% less of milk, to shape the dough make sure it is very cold before shaping, that will help you on the shaping process
@@AKneadtoBake Thanks for replying! I did try adjusting the hydration during my 2nd attempt by adding more flour but the babka turned up dry. It does help with the ease to shape the dough. Guess I just need to keep experimenting to find the right balance .
Hey :) Thank you for your video. I would really want to try out this (your) recipe. On the ingredients list there are 100g os sourdough starter listed, but you seem to use only 25g. What happened with the rest? Thank you very much & kind regards :)
@@mihaidumitrescu1325 oh sorry I didn't understand your question, yes I used 100 grams of stiff sourdough starter. I used 25 grams to make a Sourdough stiff starter so I mixed 25 grams of sourdough starter + 25 grams of water + 50 grams of sourdough starter that makes a total of 100 grams of sourdough starter that then I left to proof for about 4 hours and that is a 100 grams of sourdough starter
@@AKneadtoBake Thank you for your answer! You mean " 25 grams of sourdough starter + 25 grams of water + 50 grams of flower" to make again 100 total grams of new sourdough starter, right? So, to start with, I just need 25g of starter at the beginning :D The reason I ask is, I want to go to a nice local bakery to ask for some starter and I have to know how much to ask for :)
Hi! Lovely recipe! I am doing this kind of babka for years ( Romanian version called "cozonac" ) but never thought of this before.... Can i keep it longer in the fridge? What's the maximum time? Thanks
yes you can keep it up to 24 hours. The longer you keep it in the fridge, the deeper the flavor of the Sourdough will be so try to not keep it longer than 12 hours so you can have a very sweet tasting bread! Thank you for watching!
I have trouble with liquid buildup on the sides and bottom of the pan during the final proof. Specifically for the cinnamon babka, ends up being a coating of cinnamon sugar goo which sounds delicious but would love to avoid it. Anyone got suggestions?
I can’t wait to try this with my date cream cheese filling
Sounds delicious!
I made both. ABSOLUTELY AMAZING! My cooking time is 42 minutes. Thank you!
Thank you for your feedback! Enjoy!
Great recipe. Thank you for sharing. Both breads came out wonderfully! The chocolate one is my favorite version!
My pleasure! Enjoy!
Lo hice, salió delicioso. Gracias por compartir esta receta 🤗
Disfruta!!
I just finished making a cinnamon loaf of this. It's delicious! I think I needed to bake it longer, though, because it's doughy in the middle. (Either that, or I cut into it too soon- kinda hard to resist! 😋) I had to double the butter in the filling, because it was too stiff to spread. In hindsight, I probably could have just added another egg white. And I used orange rind because I realized too late I needed lemon. 🙄 It worked!
Well done!!! It sounds like you had to let the bread bake a little longer. Enjoy!
“Cinnamon takes a back seat to no babka”
Love your instructions! They are so helpful. Thank you so much for including what temperature you proof at as well :)
My pleasure! Enjoy the recipes!
Thank you for sharing👍🏼
My pleasure!
You have absolutely amazing recepies! I am a big fan😊
Thank you so much! Enjoy all the recipes!!!
amazing! i’m trying it this coming weekend for eid breakfast 🎉❤
Enjoy!
This recipe is a stable at home now 😂thank you so much for sharing. I always come back to this video❤❤❤
Wow Congrats. You´ve done such a great video and both breads look amazing! I´ll try the recipe to impress a couple of friends. Thank you !
My pleasure! Enjoy!!!
Wonderful! Excellent instructions. This is on my list for holiday baking. I've always wanted to make Babka, but it seemed so complicated. Now I will try it.
Hope you enjoy! Thank you for watching!
Made these two today. They are the best. I love the recipe. Thank you!
My pleasure! Enjoy!
Love all your recipes! If next morning no time to bake it, how long can I leave it in the fridge? Thanks
You can leave it up to 12 hours or even more, just keep in mind that the longer you leave it in the fridge after around 12 hours the more sour the dough will get
I’m trying this right away!
Thank you for watching!
I just started your panettone recipe today but want to try baking this in the mean time! I have only made yeast babka before and am excited to try with sourdough starter. The cinnamon sounds wonderful!
Yes the cinnamon one is delicious too!! Let me know how they turn out
Wow! this looks amazing
It is and so delicious!!!
Tu receta de Babka es excelente me quedo riquísima s una de chocolate y otra de guayaba con queso crema y nuez ,la estoy vendiendo en $350
Oh muy bien! Qué rico! Y que bueno que puedas hacer negocio
En donde vendes la Babka a $350???
@@AKneadtoBake en Veracruz México
muchas gracias por compartir tus recetas, muy bien explicadas...
Un placer! Gracias por ver el vídeo
I baked this recipe , It`s very delicious , thank you
My pleasure!
Looks so amazing
Delicious!
Divine, simply divine❤️
Thank you for watching!
nice video
Thank you!
Thanks again! Love your videos
Thank you for watching!
Excelente, como siempre. Gracias, Dany.
¿Una receta de pain au chocolat tendrás? Abrazo. Muchas felicidades.
Todavía no tengo la receta de pain au chocolate. Espérala, pronto vendrá!
Thanks so much. I"ll try this as all the other
Awesome!
Mine didn't rise, although the starter was active. Maybe I shouldn't have proven it in the fridge. Nevertheless, it was delicious and very pretty. We make the same sweet bread in Bulgaria. It's called kozunak and is usually made for Easter. Same ingredients, different shaping. Thanks for the detailed recipe and video.
My pleasure, you do have to do the cold proof because it is a high fat dough and it is easier to shape when it is cold. Next time check the temperature that you are doing the final proofing, it has to be at around 86F or 30C and if you dough needs more time to proof let it proof longer
Thank you, it looks delicious
My pleasure! Thank you for watching!
Hermosas Babkas!! Cuando dices Brown sugar, te refieres a azúcar mascabo, rubia o negra? Gracias por la aclaración y por tus excelentes recetas!!
Puedes usar cualquiera que tenga un porcentaje de melaza incluido y por ende el color es más café. Gracias por ver el vídeo
Gracias!!!
Baking this today once again 😗
Enjoy!
thank you! i have question though, is placing it for 18 hours in the fridge alright?
Hi, I tried this recipe 3 times already. I followed the recipe thoroughly except I didn't put the lemon zest and I mix by hand. Every time the dough turns out really sticky and difficult to roll and shape. Also, I observed that the butter kind of leaking out of the dough during rolling and final proofing. Is it due to the warm temperature in my kitchen? I live in Malaysia and the ambient temperature is around 28-30 degrees C with high humidity. My starter is 50:50 plain flour and rye. What adjustment do you suggest to fix my problem? The babka still turns out good though, only shaping it problematic.
You have to adjust the hydration of the dough because for what I read I feel you live in a very humid environment, so try to add 15% less of milk, to shape the dough make sure it is very cold before shaping, that will help you on the shaping process
@@AKneadtoBake Thanks for replying! I did try adjusting the hydration during my 2nd attempt by adding more flour but the babka turned up dry. It does help with the ease to shape the dough. Guess I just need to keep experimenting to find the right balance .
It looks very tasty!!!! I want to ask you how you avoid the sour taste in your sweet breads.
Use a 50% hydration sourdough starter, that should do it
Yo quería hacer una versión vegana con leche vegetal, aceite de coco y sin huevos. ¿Crees que sea posible? Gracias y saludos desde Brasil.
Si puedes usar agua en vez de leche, aceite vegetal o de coco y plátanos o puré de manzana en vez de huevos
How do you store it? Thanks for recipe!
Airtight container or a plastic/silicone bag
Can I prepare the loaves with filling at night and leave them in fridge to proof over night so I can bake in morning?
Yes you can! Just make sure they are fully proofed before baking!
Muchas gracias las explicaciones son perfectas.
Podrías dar las temperaturas de nevera y ambiente para poderlas ajustar sería muy interesante?
Gracias
Hola, Gracias! La nevera a 3 grados Centígrados y la temperatura ambiente 24 grados Centígrados
Hey :)
Thank you for your video. I would really want to try out this (your) recipe.
On the ingredients list there are 100g os sourdough starter listed, but you seem to use only 25g.
What happened with the rest?
Thank you very much & kind regards :)
My pleasure! Enjoy!
@@AKneadtoBake haha :)
What happened to the rest of 75g of sourdough starter, tho ? :)
@@mihaidumitrescu1325 oh sorry I didn't understand your question, yes I used 100 grams of stiff sourdough starter. I used 25 grams to make a Sourdough stiff starter so I mixed 25 grams of sourdough starter + 25 grams of water + 50 grams of sourdough starter that makes a total of 100 grams of sourdough starter that then I left to proof for about 4 hours and that is a 100 grams of sourdough starter
@@AKneadtoBake Thank you for your answer!
You mean " 25 grams of sourdough starter + 25 grams of water + 50 grams of flower" to make again 100 total grams of new sourdough starter, right?
So, to start with, I just need 25g of starter at the beginning :D
The reason I ask is, I want to go to a nice local bakery to ask for some starter and I have to know how much to ask for :)
Por favor cuánto debe ser la temperatura interna para sacar el pan del horno? Gracias
Alrededor de 90C
Hi! Lovely recipe! I am doing this kind of babka for years ( Romanian version called "cozonac" ) but never thought of this before.... Can i keep it longer in the fridge? What's the maximum time? Thanks
yes you can keep it up to 24 hours. The longer you keep it in the fridge, the deeper the flavor of the Sourdough will be so try to not keep it longer than 12 hours so you can have a very sweet tasting bread! Thank you for watching!
Hello, thanks for this recipe. Could I leave for more hours the dough in the fridge ?
Yes you can just be mindful that the longer you let it sit on the fridge the easier it gets for the dough to get sour
Can this dough be made and frozen to use at a later date?
Yes
Thank you. Are the filling recipes for one or both babkas?
Hi, I'm new to sourdough, I want to know, what the difference between use 50% and 100% hydration in your starter? Thanks
A 50% hydration sourdough starter will be less acidic in flavor than a 100% sourdough starter. That is why I used it in this sweet recipe
Hi, I would like to try this recipe, my question is if I only want to make one loaf do I cut the recipe in half?
Yes! Cut everything in half!
I have trouble with liquid buildup on the sides and bottom of the pan during the final proof. Specifically for the cinnamon babka, ends up being a coating of cinnamon sugar goo which sounds delicious but would love to avoid it. Anyone got suggestions?
Add the double of flour to the filling
You mention a “stiff” sourdough starter - does a stiff starter give a better rise??
I use stiff starter for my sweet breads, it works better in my opinion
@@AKneadtoBake thank you! I can’t wait to give this recipe a try!
Is the dark chocolate sweetened or unsweetened?
Semi sweet
i love bones
Enjoy!
Con masa madre es un desproposito para que poner ese ácido desagradable de la mm en un dulce tan rico.
Ya probaste el resultado?
Podrias hacer un pan de banana?
Si lo voy a añadir a la lista, gracias por la recomendación!