I really appreciate you use the term "Babka" and mentioned Eastern European and Jewish heritage. It's great to see traditional cakes and deserts have a come back. 😊
I've never tried babka before, but I'm going to try this recipe. I love watching John's videos because he breaks everything down into easy to follow steps making it possible to make intimidating foods.
I thoroughly agree! I'm a decent baker, but I love how he bakes a huge variety of things! It gives me confidence to listen to him talk through a new bake. He is my favorite baking human 😄
Tried this today. A couple more steps and patience but it’s so so worth it and I enjoy the process. It is a VERY YUMMY AND BEAUTIFUL bread. So fun to have learned about Babka! I can’t tell you how thankful I am to have discovered all your bread recipes with stand mixer. My dad was an executive chef and my mom one of the best home bakers. They both loved friendly competition with each other in bread making skills which were amazing. I have always been intimidated due to the kneading part… until now. Over the past week, I have successfully and beautifully made 5 breads now. I am filled with gratitude and joy! Thank you so much! 🥰🫶🏻
I make a dried fruit and mulling spice babka. When I take it out of the oven, I drizzle it with honey. It was inspired by Brian Lagerstrom's cinnamon raisin bread video. After watching yours, which has a slightly different dough, I decided to try it myself. You have incredibly diversified my skills, Mr. Kanell, and I thank you. I use your recipes frequently.
I've always wanted to try making a chocolate Babka, and when I saw John's new video, I thought, "wow, I can do this." And I did! The recipe is so easy to follow, and the ingredients were mostly things I already had in the kitchen. And watching the video made me feel like I was doing everything right step by step. This Babka is fantastic! I have one tip to offer. After rolling up the dough in a tube, put it on a tray in the freezer for a few minutes, and it will be easier to give it a clean slice in half. The first one I made got a little messy because the dough had warmed up and the knife did not go through it well. So for the second one, I tried the freezer trick and it worked great. Both came out perfectly after baking, though! Thank you John! (I tried the lemon blueberry cake a few weeks ago, and that was beyond amazing. My first layer cake ever.)
I always read the comments before trying a new recipe and I’m so thankful I did. I made the chocolate babka for the first time tonight. I followed your tip and placed the rolled up dough in the freezer for a few minutes. With the dough and chocolate chilled, it was so easy to cut! There was no chocolate mess to clean up! Thanks for the tip!
As a first generation Polish/Jewish American, well done! One of the only baking dishes I can do in my sleep! I love macadamia chocolate babka. My specialty. Smacznego! Also, I saw your husband. Way to go, John! Handsome couple!
I make a dozen babka every Christmas and give them to neighbours and family. I use ground walnut filling as that’s more Christmassy to me. Such a good one to make, always a success.
Terrific recipe, made it just as instructed and it's fantastic. Had Jewish foodie friends in for brunch - and they pronounced it as "perfect texture, flavour and density, just as babka is supposed to be" so I was happy. Gorgeous flavour. Only thing I did differently was that I held the pre-proven, woven babkas in their tins (covered) overnight, then proved and baked early this morning to avoid getting into the rolling and assembly this morning. Several steps in this recipe but dead easy, just takes some time. Thx for the great recipe!
It brought some dear childhood memories on ❤️ We make this in Romania as well, especially for Christmas and Easter. The main difference is that the dough is set aside to proof in a warm place, away from any draft. In my half Ukrainian family, we use a delicious walnut filling, but the most common filling used in my country is a mixture of walnut and cocoa + Turkish delight little cubes and/or raisins which, in my opinion, is a bit too much... Now, the most difficult part would be to convince myself to put the dough in the fridge 🤭 But, since I never failed so far following your instructions... Thanks, John! It's always a pleasure to learn from you!
I had a slice of Babka recently and it sported additional, fairly large chunks of dark chocolate. Adds a paradise element, to be sure. Covering with plastic wrap assures freshness.
Made these two Babkas today, very tasty. Definitely recommend anyone attempting this to make sure the dough is really cold, work the dough very fast, and let the chocolate filling warm up before spreading. Right out of the fridge is too cold and it won’t spread.
After seeing Great British Baking Show on how they do their take on babka and stumbling about this video, I gotta satisfy my curiosity! I watched the video a couple of times before looking over the recipe to go over step by step and I followed how the dough was formed when it rises in the fridge overnight and made the chocolate filling the following morning. Interesting fact, since this is a hot time of year in Florida and it's humid, the rolled babka rose in about an hour, a bit faster than was written in the recipe. And let me tell you...I'm blown away by the flavor of this babka and how well the dough and the filling have blended together! My braiding could use practice, but it's delicious and absolutely sensational! I plan on making this again soon! And hey, I want to see more of Preppy Kitchen about making filling variations of babka.
Just made babka today! It was perfect! I did change the rising of the bread for 2h room temperature plus 3h on the fridge. And the rest was the same. It was perfect!
Excellent recipe, I made it yesterday using a fudge I made earlier (different recipe), the dough is excellent and doesn't take much work. Thank you very much, will be coming back many many times for this.
You have the coolest kitchen. I love making babka. Your method is the easiest to follow and the result is beautifully moist and chocolate heaven. I’m glad to have found your site and enjoy your tutorials. Thank You
Wonderful wonderful recipe - my first time making any enriched dough! I seized the chocolate when I added the dark chocolate pieces to the hot milk/butter bath, so be careful and maybe take it off the heat first before adding the chocolate, especially if it is humid in your kitchen. Fixed it by adding some hot cream, whipping the heck out of it, blast chilling in the freezer, whipping again, until smooth again.
I watched this recipe video and then told my husband ok now you’ve got to make this! Yum! He loves baking and we’ve both tried several of Preppy’s recipes over the past year & half. Always great 👍
Instead of chocolate (daughter has a caffeine sensitivity) so I use a butter/cinnamon/sugar mixture. So good! Thanks for the 'twist' demonstration...mine is usually pretty messy.
I have so many beautiful memories of eating babka with my family! Chocolate was always my favorite, especially the gooey fudgy bits on the bottom .....oh my goodness, amazing.
I tried ur recipe today and oooooooohhhh boy im lovin it🥰😍😍😍. Turns out very very fluffy moist as if im eating a brioche with a nutella chocolate😅. I just dont used a machine for that just knead it with my bare hands and it turns out very very nice deliciouuuuuuusssss😍. And i'm definitely would love to make it again so thank you so much for ur recipe😊🎉❤
Hey John, I love babka so much, as an Israeli babka is a dessert/bread that I csn find in any bakery but it's not anywhere near your recipe. Your recipe is amazing and time consuming at same time. Can I prepare a batch and freeze it? Is freezing must be before or after baking?
I’ve never made a Babka in my life neither did I know what it was but I was intrigued and being an avid home baker decided to try it out and thus followed this recipe to the T! I’m making my fourth Babka right now and I’m also going to make 16 which will be Christmas presents for my family and friends!!! This loaf is down right DELICIOUS and I believe this is the best recipe there is. Weldone sir!
AMAZING - this is Liane Curtis - from 16 CANDLES - I take care of my 98 yr old mom (Jazz composer Paulette Girard) and she LOVES this ... Soooo good. Recently treated the household to a stand mixer (purple of course- kitchen aid) and boy oh boy - all I do any more is watch this channel and make Brioche for mom .... and cinnamon buns and sticky buns and and and THANK YOU JOHN mom is SUPER spoiled bc you ... and me ... lol
I made the chai babka yesterday and it turned out okay. I was very proud of it. But my question is there are different quantities between certain things in the cookbook versus the recipe on your website. Is the chai meant to be smaller? And also you said room temp milk in this video but in the chai recipe it says heat the milk. So just a couple of questions I suppose
Made this yesterday. We ate one and I took the other to my office manager for her 65th birthday! Turned out great! You made me confident enough to try this recipe. Thanks So much!
@@remoteonlinenotary. Frangipane is an almond cream (butter, egg, almond flour, sugar) and quince is a fruit that goes really well with almond when poached!
@@remoteonlinenotary. The almond cream is actually pretty easy to make, and is delicious baked on its own! You'll need equal parts: Butter, Sugar, Egg, Almond flour, with a pinch of salt, a teaspoon or two of vanilla (optional), and a little bit of all purpose flour (maybe a tablespoon or two, nothing crazy). Cream the butter and sugar and salt, then add one egg at a time until incorporated. Then vanilla. Finally, mix in the flours just until incorporated, and you're done!
My favorite is Babka with cinnamon! How to I replace it? Mix brown sugar/white sugar with cinnamon maybe? I can almost smell your recipes they are all amazing. Thank you.
Love to make Babka! I also make a double recipe in order to make one with Nutella and the other with cinnamon/sugar...sooooo good! I'll try your recipe John, thanks!
Are you just going to spread the Nutella on it straight from the jar or do you have to do anything to it? I was thinking of using Biscoff spread. Since this recipe makes 2 loaves making 2 flavors seems the way to go... 😋
I used to bake babka with raisins. And also in the way that you add to one part Cocoa. This is very popular in Poland. But your version.... looks incredible😍😍
Hi John. I recently baked your vanilla bunt cake with a glaze icing. My wife said it is the best cake I’ve ever baked. I admit I am one to change things a bit. I added the zest of one lemon to the batter along with juice from 1/2 the lemon. I saved the other half juice for the glaze icing. It is very tasty. Thanks for the great recipe.
I’m making this RIGHT NOW!! It looked so complicated so I have been scared of making it… but TODAY IS THE DAY!!! I’ll let you know how it goes😅😅!!! Edit: just finished and….. IT CAME OUT PERFECT!!!🎉 so soft and fluffy, hard work pays off, thanks for the amazing recipe!!
I made this and it was soooooo amazing.. as soon as the video was out I was in the kitchen.. took a lot of efforts since I don’t cook at all but every bit of it was worth it. 💕💕💕
I also make babka a bit too frequently. It makes the best French toast in the world. With a cinnamon streusel babka, I serve the toast with an almond custard and sauteed apples. I do a chocolate and orange zest babka where when battering the toast you dip it in shaved coconut topped with whipping cream and syrup (why is diabetes on the rise in the US?). Great recipe, better than any other cinnamon bread or even rolls.
I love your videos ! Was always intimidated by baking anything but your demeanour and knowledge has given me the confidence to give it a try! Thank you !!!
Thanks so much John Preppy Kitchen, just made this and just smells up the whole house with this Bread. I love your recipes and tutorial videos very much 😃
I watch your videos because you have little things like your measuring cup being to small and you laughing. Love it man. Just got the cookbook for Xmas. Thank you John.
You chilled the dough in fridge or freeze? I put the dough in the fridge and dough raised, yours looks more solid. Also I made the dough exact measurements as specified my dough did not come out sticky, not sure wat could be the mistake I made.
Hi It's easier to roll out if you chill it. The first time I too didn't chill it. I was using atta. It didn't look as smooth as John's did, so I thought of fermenting it outside. But it was sticking everywhere and I had to add more flour and kneed it again to roll out. That didn't come out nice. This time I chilled it, for about 10 hours, and it was much easier. I am not sure about the science behind it though. @johnkanell will have to explain it 😊
your one of my favorite food channels I follow I have the dough in the fridge right now… can’t wait to see how they are gonna come out. Im putting homemade pistachio cream. Fingers crossed. Thank you for your helpful tips !
Hello Preppy Kitchen I'm not sure if you will read this but I was wondering if you could make a video on how to pipe using a pipping bag. Like where do you add pressure for whatever you have inside to come out.
John, you are definitely a baking wizard. Watching your videos is very pleasant for me. A calm voice, a little humor, the secrets of the art of confectionery and, voila - you have created a confectionery miracle again! Thank you for your videos and I wish you success in everything. Natalie, Ukraine.
I really appreciate you use the term "Babka" and mentioned Eastern European and Jewish heritage. It's great to see traditional cakes and deserts have a come back. 😊
I love your recipes. My favourite is the chocolate cupcakes. I love how you told your mixer, “thank you for your service so cute”.
I've never tried babka before, but I'm going to try this recipe. I love watching John's videos because he breaks everything down into easy to follow steps making it possible to make intimidating foods.
Thanks so much Carrie!
Yes! They turn out great every time :D
I've never tried babka before but im going to try recipe i love watching Johns
I thoroughly agree! I'm a decent baker, but I love how he bakes a huge variety of things! It gives me confidence to listen to him talk through a new bake. He is my favorite baking human 😄
Me too, this looks soooo good 😍
Tried this today. A couple more steps and patience but it’s so so worth it and I enjoy the process. It is a VERY YUMMY AND BEAUTIFUL bread. So fun to have learned about Babka!
I can’t tell you how thankful I am to have discovered all your bread recipes with stand mixer. My dad was an executive chef and my mom one of the best home bakers. They both loved friendly competition with each other in bread making skills which were amazing. I have always been intimidated due to the kneading part… until now.
Over the past week, I have successfully and beautifully made 5 breads now. I am filled with gratitude and joy! Thank you so much! 🥰🫶🏻
I make a dried fruit and mulling spice babka. When I take it out of the oven, I drizzle it with honey. It was inspired by Brian Lagerstrom's cinnamon raisin bread video. After watching yours, which has a slightly different dough, I decided to try it myself. You have incredibly diversified my skills, Mr. Kanell, and I thank you. I use your recipes frequently.
I've always wanted to try making a chocolate Babka, and when I saw John's new video, I thought, "wow, I can do this." And I did! The recipe is so easy to follow, and the ingredients were mostly things I already had in the kitchen. And watching the video made me feel like I was doing everything right step by step. This Babka is fantastic! I have one tip to offer. After rolling up the dough in a tube, put it on a tray in the freezer for a few minutes, and it will be easier to give it a clean slice in half. The first one I made got a little messy because the dough had warmed up and the knife did not go through it well. So for the second one, I tried the freezer trick and it worked great. Both came out perfectly after baking, though! Thank you John! (I tried the lemon blueberry cake a few weeks ago, and that was beyond amazing. My first layer cake ever.)
I always read the comments before trying a new recipe and I’m so thankful I did. I made the chocolate babka for the first time tonight. I followed your tip and placed the rolled up dough in the freezer for a few minutes. With the dough and chocolate chilled, it was so easy to cut! There was no chocolate mess to clean up! Thanks for the tip!
@@awells327Im so glad im looking at the comments, since im planning to do this too, nice to know when tips work :)
Thank you for comment, that explains it's only few minutes in freezer.. I was confused in the video didn't explain how long..😅
As a first generation Polish/Jewish American, well done! One of the only baking dishes I can do in my sleep! I love macadamia chocolate babka. My specialty. Smacznego! Also, I saw your husband. Way to go, John! Handsome couple!
This dude is just super cool. He really breaks down things so that anybody can make what he is making.
I make a dozen babka every Christmas and give them to neighbours and family. I use ground walnut filling as that’s more Christmassy to me. Such a good one to make, always a success.
I am Polish, can confirm, we grow up eating some kind of babka. For example "lemon babka" is like your pound cake. I love snacking cakes.
Lemon babka jest najlepsza na świecie 🥰
@@michaadamkiewicz999 Potwierdzam :D
I babka marmurkowa! ❤️
For all my fellow Poles here you should try advocat babka, this stuff is easy to make and s l a p s 👌👌
A fellow Polish here. I grew up eating my grandma's babkas every Sunday. Nothing can beat that taste.
Terrific recipe, made it just as instructed and it's fantastic. Had Jewish foodie friends in for brunch - and they pronounced it as "perfect texture, flavour and density, just as babka is supposed to be" so I was happy. Gorgeous flavour. Only thing I did differently was that I held the pre-proven, woven babkas in their tins (covered) overnight, then proved and baked early this morning to avoid getting into the rolling and assembly this morning. Several steps in this recipe but dead easy, just takes some time. Thx for the great recipe!
It brought some dear childhood memories on ❤️ We make this in Romania as well, especially for Christmas and Easter. The main difference is that the dough is set aside to proof in a warm place, away from any draft. In my half Ukrainian family, we use a delicious walnut filling, but the most common filling used in my country is a mixture of walnut and cocoa + Turkish delight little cubes and/or raisins which, in my opinion, is a bit too much... Now, the most difficult part would be to convince myself to put the dough in the fridge 🤭 But, since I never failed so far following your instructions... Thanks, John! It's always a pleasure to learn from you!
I had a slice of Babka recently and it sported additional, fairly large chunks of dark chocolate. Adds a paradise element, to be sure. Covering with plastic wrap assures freshness.
Made these two Babkas today, very tasty. Definitely recommend anyone attempting this to make sure the dough is really cold, work the dough very fast, and let the chocolate filling warm up before spreading. Right out of the fridge is too cold and it won’t spread.
My mom makes these every Christmas and Easter, its a tradition in my country. Your look perfect!
I purchased my first one in Germany. I loved it so much I returned to the bakery the next day. It was my daily breakfast treat. It's so good!
thanks for showing step by step with every minute detail
Chocolate babka is such a beautiful dessert!
I’ve had chocolate babka before, and it’s so good. This recipe looks worth it! 😋😋
After seeing Great British Baking Show on how they do their take on babka and stumbling about this video, I gotta satisfy my curiosity!
I watched the video a couple of times before looking over the recipe to go over step by step and I followed how the dough was formed when it rises in the fridge overnight and made the chocolate filling the following morning.
Interesting fact, since this is a hot time of year in Florida and it's humid, the rolled babka rose in about an hour, a bit faster than was written in the recipe.
And let me tell you...I'm blown away by the flavor of this babka and how well the dough and the filling have blended together! My braiding could use practice, but it's delicious and absolutely sensational!
I plan on making this again soon!
And hey, I want to see more of Preppy Kitchen about making filling variations of babka.
Made this today. Fabulous! All the weights (thanks for grams) and instructions worked perfectly.
Wow. I love this recipe. Tried it for the first time today. So easy. Absolutely perfect 👌
I love babka bread! I made nutella and chocolate chip. Yummy!
Just made babka today! It was perfect! I did change the rising of the bread for 2h room temperature plus 3h on the fridge. And the rest was the same. It was perfect!
Excellent recipe, I made it yesterday using a fudge I made earlier (different recipe), the dough is excellent and doesn't take much work. Thank you very much, will be coming back many many times for this.
Great recipe! My mom made babkas every Friday morning, both chocolate and cinnamon versions. They are luscious!
You have the coolest kitchen.
I love making babka. Your method is the easiest to follow and the result is beautifully moist and chocolate heaven.
I’m glad to have found your site and enjoy your tutorials.
Thank You
This is the best cooking channel on youtube
I make this with a cinnamon filling, and make French toast. My family loves it!
❤❤❤Love Chocolate Babka, I've just discovered it I'm going to try this wonderful easy looking Babka reciepe real soon. Thank you.
Can't wait to try this recipe! Any Seinfeld fans here? :p
Omg! Your recipe for chocolate Babka is very interesting! Wonderful dessert! 🍫👍
I've never made babka before but I just wanted to say--I've made a few of your recipes now and each one has come out perfect and delicious. Thank you!
Wonderful wonderful recipe - my first time making any enriched dough! I seized the chocolate when I added the dark chocolate pieces to the hot milk/butter bath, so be careful and maybe take it off the heat first before adding the chocolate, especially if it is humid in your kitchen. Fixed it by adding some hot cream, whipping the heck out of it, blast chilling in the freezer, whipping again, until smooth again.
I watched this recipe video and then told my husband ok now you’ve got to make this! Yum! He loves baking and we’ve both tried several of Preppy’s recipes over the past year & half. Always great 👍
Just love your straightforward recipes as baking can be challenging.
Instead of chocolate (daughter has a caffeine sensitivity) so I use a butter/cinnamon/sugar mixture. So good! Thanks for the 'twist' demonstration...mine is usually pretty messy.
Zabar's in NYC has really good chocolate and cinnamon Babka. Its a labor of love.... ❤️
Pistachio and nutella babka is my fave!
Hi John, fantastic Babka, it's a keeper; thank you so much! I have also made the Chai Babka from your Preppy Kitchen cookbook. Thanks again.
I love chocolate!! Thanks for this recipe…
I love babka! I made for my grandma and she's obsessed with it! I make chocolate mocha babka, apple cinnamon and cinnamon sugar babka
I have so many beautiful memories of eating babka with my family!
Chocolate was always my favorite, especially the gooey fudgy bits on the bottom .....oh my goodness, amazing.
Mr Prep,n l loved that Bread it look,z very yummy ,entice,n a lot of Butter
Hi John, You are not only the best cook, but you have the cutest family EVER! I am so enthusiastic about your channel, I could rewatch it for days!
Oh this made my day thank you . Love you recipes
OMG❣️ BABKA🌟 Haven't had homemade since my grandma's.... Everybody MUST try Babka.... U will LOVE it💕
I tried ur recipe today and oooooooohhhh boy im lovin it🥰😍😍😍. Turns out very very fluffy moist as if im eating a brioche with a nutella chocolate😅. I just dont used a machine for that just knead it with my bare hands and it turns out very very nice deliciouuuuuuusssss😍. And i'm definitely would love to make it again so thank you so much for ur recipe😊🎉❤
Hey John, I love babka so much, as an Israeli babka is a dessert/bread that I csn find in any bakery but it's not anywhere near your recipe.
Your recipe is amazing and time consuming at same time.
Can I prepare a batch and freeze it? Is freezing must be before or after baking?
Tried your babka recipe & can’t thank you enough for this wonderful recipe
Always looking to try different babka recipes. One of my favorite things to bake!
I’ve never made a Babka in my life neither did I know what it was but I was intrigued and being an avid home baker decided to try it out and thus followed this recipe to the T! I’m making my fourth Babka right now and I’m also going to make 16 which will be Christmas presents for my family and friends!!! This loaf is down right DELICIOUS and I believe this is the best recipe there is. Weldone sir!
Awesome! Can you make a video showing us what piping tips and bags you use? I’m having trouble finding the correct ones!
Poppy seed babka is my absolute fave!!
AMAZING - this is Liane Curtis - from 16 CANDLES - I take care of my 98 yr old mom (Jazz composer Paulette Girard) and she LOVES this ... Soooo good. Recently treated the household to a stand mixer (purple of course- kitchen aid) and boy oh boy - all I do any more is watch this channel and make Brioche for mom .... and cinnamon buns and sticky buns and and and THANK YOU JOHN mom is SUPER spoiled bc you ... and me ... lol
I made the chai babka yesterday and it turned out okay. I was very proud of it. But my question is there are different quantities between certain things in the cookbook versus the recipe on your website. Is the chai meant to be smaller? And also you said room temp milk in this video but in the chai recipe it says heat the milk. So just a couple of questions I suppose
OMG that babka is stunning!
Hello, it was amazing. I put one with thyme and chocolate
Your channel is always a delight! You are a very good teacher, thank you for sharing!
Made this yesterday. We ate one and I took the other to my office manager for her 65th birthday! Turned out great! You made me confident enough to try this recipe. Thanks So much!
My new favorite babka has frangipane and poached quince instead of the chocolate! It's absolutely delicious.
That sounds amazing!
What are those two ingredients you mentioned?
@@remoteonlinenotary. Frangipane is an almond cream (butter, egg, almond flour, sugar) and quince is a fruit that goes really well with almond when poached!
Fancy! Sounds delicious!!! Yum
@@remoteonlinenotary. The almond cream is actually pretty easy to make, and is delicious baked on its own!
You'll need equal parts: Butter, Sugar, Egg, Almond flour, with a pinch of salt, a teaspoon or two of vanilla (optional), and a little bit of all purpose flour (maybe a tablespoon or two, nothing crazy).
Cream the butter and sugar and salt, then add one egg at a time until incorporated. Then vanilla. Finally, mix in the flours just until incorporated, and you're done!
I love your spirit and style.
Thank u John..ur recipes r most loved by my family. Ur instructions are perfect 🥰
My favorite is Babka with cinnamon! How to I replace it? Mix brown sugar/white sugar with cinnamon maybe? I can almost smell your recipes they are all amazing. Thank you.
Love to make Babka! I also make a double recipe in order to make one with Nutella and the other with
cinnamon/sugar...sooooo good! I'll try your recipe John, thanks!
Are you just going to spread the Nutella on it straight from the jar or do you have to do anything to it? I was thinking of using Biscoff spread. Since this recipe makes 2 loaves making 2 flavors seems the way to go... 😋
@@tammiemartinez6485 Biscoff!! Genius!!!🤤
@@tammiemartinez6485 - I spread the Nutella first then sprinkle chocolate chips. Did you make the Biscott one?
I used to bake babka with raisins. And also in the way that you add to one part Cocoa. This is very popular in Poland. But your version.... looks incredible😍😍
Hi John. I recently baked your vanilla bunt cake with a glaze icing. My wife said it is the best cake I’ve ever baked. I admit I am one to change things a bit. I added the zest of one lemon to the batter along with juice from 1/2 the lemon. I saved the other half juice for the glaze icing. It is very tasty. Thanks for the great recipe.
Wawwww looks so simple and straightforward for a beginner like me. Yessss will definatemy try this. Looks delicious 😋
Yuuuuuuummmm!!!!!! Could you please please do another piped buttercream flower cake tutorial? I just love the way you pipe your flowers 🌸
I love it with Nutella and chocolate chips
I’m making this RIGHT NOW!! It looked so complicated so I have been scared of making it… but TODAY IS THE DAY!!! I’ll let you know how it goes😅😅!!!
Edit: just finished and….. IT CAME OUT PERFECT!!!🎉 so soft and fluffy, hard work pays off, thanks for the amazing recipe!!
Fantastic and I love watching your channel. Amazing and you are very natural
I made babka once, I have added a pinch of cinnamon in the chocolate, I really advice everyone trying because it makes the babka taste much better!
Very delicious! Will do it again.
I made this and it was soooooo amazing.. as soon as the video was out I was in the kitchen.. took a lot of efforts since I don’t cook at all but every bit of it was worth it. 💕💕💕
I must admit the before I knew this channel I've never baked and barely cooked...I didn't know how to but all of your Recipes are sooooo great!
This looks amazing Jonh!
Also, congragulations on being in the Ellen Show!
Thank you so much Regina!
Te quiero mucho 🥺
I also make babka a bit too frequently. It makes the best French toast in the world. With a cinnamon streusel babka, I serve the toast with an almond custard and sauteed apples. I do a chocolate and orange zest babka where when battering the toast you dip it in shaved coconut topped with whipping cream and syrup (why is diabetes on the rise in the US?). Great recipe, better than any other cinnamon bread or even rolls.
Excellent 👌🏻 looks lovely 😊 Greetings from Scotland 🌻 Have a wonderful day everyone 🌻
I love your videos ! Was always intimidated by baking anything but your demeanour and knowledge has given me the confidence to give it a try! Thank you !!!
This looks delicious. My family has a raisin babka recipe that we always make at Easter. It's not braided, but it is rich and flavorful.
I love the babkas from Zabars in NYC. But I will definitely try this recipe.
I just love this babka recipe..!!
Pls can you tell me... Alternative option of eggs..???
Will there be a significant difference in texture or overall quality if I mixed/knead the dough by hand ( without a mixer)?
Thanks so much John Preppy Kitchen, just made this and just smells up the whole house with this Bread. I love your recipes and tutorial videos very much 😃
I love you recipes so much i am young in my teens and they are so easy to make, and I love that there is rarely any gmo. :)
I watch your videos because you have little things like your measuring cup being to small and you laughing. Love it man. Just got the cookbook for Xmas. Thank you John.
I just love John ..he is the reason I fell in love with baking again❤️Gonna try this recipe & will post after it’s done🤩🤩
You chilled the dough in fridge or freeze? I put the dough in the fridge and dough raised, yours looks more solid. Also I made the dough exact measurements as specified my dough did not come out sticky, not sure wat could be the mistake I made.
Hello,I'm Vishal From India, Can you please tell me why do we keep Babka Dough in refrigerator? & why don't we ferment it outside the refrigerator?
Hi
It's easier to roll out if you chill it. The first time I too didn't chill it. I was using atta. It didn't look as smooth as John's did, so I thought of fermenting it outside. But it was sticking everywhere and I had to add more flour and kneed it again to roll out. That didn't come out nice. This time I chilled it, for about 10 hours, and it was much easier. I am not sure about the science behind it though. @johnkanell will have to explain it 😊
your one of my favorite food channels I follow I have the dough in the fridge right now… can’t wait to see how they are gonna come out. Im putting homemade pistachio cream. Fingers crossed. Thank you for your helpful tips !
Hello Preppy Kitchen I'm not sure if you will read this but I was wondering if you could make a video on how to pipe using a pipping bag. Like where do you add pressure for whatever you have inside to come out.
That was amazing John. For the second part of the dough, if i want different filling like cinnamon sugar paste. Can you help with the recipe?
Love ❤ Babka bread 🥖 I will try to make it one day .
I have to make this! I learned about babka from one of my all time favorite shows The Nanny and I haven't forgotten it since. This looks delicious 😋
Elaine in the Seinfeld episode too!😅❤😂
Love watching him cook love this video awesome job and that does look delicious thank you for sharing
I love your videos, you are the best!! Do you have a pumpkin Babka recipe?
I am so making this. Miss Zabar's babka so much.
John, you are definitely a baking wizard. Watching your videos is very pleasant for me. A calm voice, a little humor, the secrets of the art of confectionery and, voila - you have created a confectionery miracle again! Thank you for your videos and I wish you success in everything. Natalie, Ukraine.
I love watching Johns baking. He is Very professional whatever he makes 🙂