Here is the recipe: For the Dough: - 4½ cups all-purpose flour (540g) - ½ cup granulated sugar (100g) - 2¼ teaspoons instant yeast (1 .25-ounce packet) - 4 large eggs room temperature - ½ cup whole milk room temperature - 1½ teaspoons kosher salt - 10 tablespoons unsalted butter room temperature (142g) For the Filling: - ½ cup unsalted butter cubed (113g) - ½ cup heavy cream (120mL) - 8 ounces chopped dark chocolate (225g) - ¾ cup powdered sugar (90g) - ⅓ cup unsweetened cocoa powder (30g) For the Syrup: - ⅓ cup granulated sugar (66g) - ⅓ cup water (80mL) For the Dough: 1-) Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes. 2-) Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy. 3-) Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours. For the Filling: 1-) In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour. 2-) For the assembly: 3-) Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper. 4-) On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal. 5-) Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan. 6-) Repeat with the second half of the dough and the remaining filling. 7-) Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size) 8-) Preheat the oven to 350F. 9-) Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean. For the Syrup: 1-) While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat. 2-) Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature. - This recipe makes 2 (8x4-inch) loaves. - For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture. - I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli. - To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf. - Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out. - If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough. If you read this much subscribe my channel for fun :)
Here is the recipe: For the Dough: - 4½ cups all-purpose flour (540g) - ½ cup granulated sugar (100g) - 2¼ teaspoons instant yeast (1 .25-ounce packet) - 4 large eggs room temperature - ½ cup whole milk room temperature - 1½ teaspoons kosher salt - 10 tablespoons unsalted butter room temperature (142g) For the Filling: - ½ cup unsalted butter cubed (113g) - ½ cup heavy cream (120mL) - 8 ounces chopped dark chocolate (225g) - ¾ cup powdered sugar (90g) - ⅓ cup unsweetened cocoa powder (30g) For the Syrup: - ⅓ cup granulated sugar (66g) - ⅓ cup water (80mL) For the Dough: 1-) Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes. 2-) Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy. 3-) Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours. For the Filling: 1-) In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour. 2-) For the assembly: 3-) Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper. 4-) On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal. 5-) Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan. 6-) Repeat with the second half of the dough and the remaining filling. 7-) Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size) 8-) Preheat the oven to 350F. 9-) Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean. For the Syrup: 1-) While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat. 2-) Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature. - This recipe makes 2 (8x4-inch) loaves. - For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture. - I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli. - To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf. - Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out. - If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough. If you read this much subscribe my channel for fun :)
I loved the chocolate audio in this clip, in some others it is way loud but this had the perfect mix of your voice and cooking audio. Plus your shots are crispy and satisfying as always. It's so high quality, thank you for the audio visual treat!
It would be great if you listed your ingredients in the discription or a pinned post. Also I would love a link to your video, if you've done a longer video.
All you need to do is just look up "Chocolate Babka Preppy Kitchen" it's a quick 4 word search. The recipe is linked in the video. This time I gotchu next time try to put an ounce of effort in ruclips.net/video/ddCM_S3sTVc/видео.htmlsi=KqEuauQX93kaNXbz
Here is the recipe: For the Dough: - 4½ cups all-purpose flour (540g) - ½ cup granulated sugar (100g) - 2¼ teaspoons instant yeast (1 .25-ounce packet) - 4 large eggs room temperature - ½ cup whole milk room temperature - 1½ teaspoons kosher salt - 10 tablespoons unsalted butter room temperature (142g) For the Filling: - ½ cup unsalted butter cubed (113g) - ½ cup heavy cream (120mL) - 8 ounces chopped dark chocolate (225g) - ¾ cup powdered sugar (90g) - ⅓ cup unsweetened cocoa powder (30g) For the Syrup: - ⅓ cup granulated sugar (66g) - ⅓ cup water (80mL) For the Dough: 1-) Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes. 2-) Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy. 3-) Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours. For the Filling: 1-) In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour. 2-) For the assembly: 3-) Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper. 4-) On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal. 5-) Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan. 6-) Repeat with the second half of the dough and the remaining filling. 7-) Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size) 8-) Preheat the oven to 350F. 9-) Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean. For the Syrup: 1-) While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat. 2-) Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature. - This recipe makes 2 (8x4-inch) loaves. - For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture. - I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli. - To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf. - Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out. - If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough. If you read this much subscribe my channel for fun :)
I think it’s a beautiful braided cinimon bun. I’ve never made one like urs with all that chocolate. That’s a real biggie block of chocolate. I wish you have delicious chocolates with hollower. Enjoying chocolates such a nice way to celebrate October and the holidays.
This looks Soo good I've been following your recipes for a few months now they are sooooo amazing my favorite one is you buttermilk pancakes they are sooo fluffy and yummy great vid hope you have a great day!
Here is the recipe: For the Dough: - 4½ cups all-purpose flour (540g) - ½ cup granulated sugar (100g) - 2¼ teaspoons instant yeast (1 .25-ounce packet) - 4 large eggs room temperature - ½ cup whole milk room temperature - 1½ teaspoons kosher salt - 10 tablespoons unsalted butter room temperature (142g) For the Filling: - ½ cup unsalted butter cubed (113g) - ½ cup heavy cream (120mL) - 8 ounces chopped dark chocolate (225g) - ¾ cup powdered sugar (90g) - ⅓ cup unsweetened cocoa powder (30g) For the Syrup: - ⅓ cup granulated sugar (66g) - ⅓ cup water (80mL) For the Dough: 1-) Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes. 2-) Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy. 3-) Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours. For the Filling: 1-) In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour. 2-) For the assembly: 3-) Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper. 4-) On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal. 5-) Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan. 6-) Repeat with the second half of the dough and the remaining filling. 7-) Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size) 8-) Preheat the oven to 350F. 9-) Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean. For the Syrup: 1-) While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat. 2-) Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature. - This recipe makes 2 (8x4-inch) loaves. - For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture. - I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli. - To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf. - Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out. - If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough. If you read this much subscribe my channel for fun :)
Beautiful Babka John! Looks delicious! Thank you for fixing your sound! I can clearly hear your voice over everything. Great video all the way around!! 🤗👍
I use to watch blippy when i was little and i remember he was doing a video at a bakery with the boss and they made that exact chocolate roll thing it looks delicious
@@kamilfejker554 потому что это русское слово и для нас оно звучит с лёгким акцентом, очень забавно Но я ни в коем случае не хочу оскорбить его, это правда звучит мило
@@unitydeathsworld5916 окей, но суть-то не в этом, пусть это слово будет хоть арабского происхождения Мне, как носителю русского языка, в котором это слово используется часто, просто показалось милым как оно прозвучало Вот и всё, не вижу смысла агрессировать на пустом месте по такому поводу
Oh my goodness I'm an idiot, I had my volume down and for the initial shot where the dough rises, I thought it was a sea creature moving in a pan and didn't question it 😅 then I got my brain cell back. It looks amazing! And great audio too, I turned my volume up, you've got a new subscriber :)
I worked at a bakery for about a year, and I was always the one making the babka. Everytime someone said babka, we would all reply "yum yum!". It was so random but I love it😂
Babka originated in the Jewish communities of Eastern Europe in the early 19th century after , it was traditionally made in many European countries and now is popular all over Europe! If I want to find Babka in Australia where I'm from, I have to keep my eye out for a Jewish bakery.
It looks gorgeous, John! And the audio balance was excellent as well! I could hear you clearly and still appreciate the music track as well.
Imonthisearthtofinishoprojectistartedidontknowwatitis
I dont hear Musik.. 😂
This comment made me realize there even was music
I heard the music! But it was subtle enough that the voice would be the loudest and paid the most attention to.
Looks good, but use your normal voice.
Here is the recipe:
For the Dough:
- 4½ cups all-purpose flour (540g)
- ½ cup granulated sugar (100g)
- 2¼ teaspoons instant yeast (1 .25-ounce packet)
- 4 large eggs room temperature
- ½ cup whole milk room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons unsalted butter room temperature (142g)
For the Filling:
- ½ cup unsalted butter cubed (113g)
- ½ cup heavy cream (120mL)
- 8 ounces chopped dark chocolate (225g)
- ¾ cup powdered sugar (90g)
- ⅓ cup unsweetened cocoa powder (30g)
For the Syrup:
- ⅓ cup granulated sugar (66g)
- ⅓ cup water (80mL)
For the Dough:
1-) Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes.
2-) Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy.
3-) Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours.
For the Filling:
1-) In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
2-) For the assembly:
3-) Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper.
4-) On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.
5-) Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
6-) Repeat with the second half of the dough and the remaining filling.
7-) Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size)
8-) Preheat the oven to 350F.
9-) Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.
For the Syrup:
1-) While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
2-) Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.
- This recipe makes 2 (8x4-inch) loaves.
- For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture.
- I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli.
- To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf.
- Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out.
- If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough.
If you read this much subscribe my channel for fun :)
Delicia Huuummmm
The fact you typed all that🫡 I’m going to attempt this just because of this comment.
❤❤❤❤
Thank you for this
Thanks
You need to just record your recipes and make them a podcast . It’s like hearing a story unfolding .
Petition to make this^ the new format of your RUclips videos, John! A more up-clode, elegant elevated comfortable feel. Less family friendly 😂
Here is the recipe:
For the Dough:
- 4½ cups all-purpose flour (540g)
- ½ cup granulated sugar (100g)
- 2¼ teaspoons instant yeast (1 .25-ounce packet)
- 4 large eggs room temperature
- ½ cup whole milk room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons unsalted butter room temperature (142g)
For the Filling:
- ½ cup unsalted butter cubed (113g)
- ½ cup heavy cream (120mL)
- 8 ounces chopped dark chocolate (225g)
- ¾ cup powdered sugar (90g)
- ⅓ cup unsweetened cocoa powder (30g)
For the Syrup:
- ⅓ cup granulated sugar (66g)
- ⅓ cup water (80mL)
For the Dough:
1-) Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes.
2-) Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy.
3-) Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours.
For the Filling:
1-) In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
2-) For the assembly:
3-) Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper.
4-) On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.
5-) Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
6-) Repeat with the second half of the dough and the remaining filling.
7-) Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size)
8-) Preheat the oven to 350F.
9-) Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.
For the Syrup:
1-) While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
2-) Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.
- This recipe makes 2 (8x4-inch) loaves.
- For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture.
- I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli.
- To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf.
- Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out.
- If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough.
If you read this much subscribe my channel for fun :)
@@ikeharris8596thanks bro
Yeah…I could fall asleep to that soothing voice, and have sweet dreams!
Pure magic happening in your kitchen!!!🤩🤩🤩
That looks amazing. Wow everything you bake looks so delicious . The end results are always perfect 👍🏼☺️
Looks so tasty and beautiful😀
Yum and stunningly beautiful!!💕
Love your baking skills 😍
Wow give me some it look so yummy🤤🤤🤤🤤
Looks pretty and delicious 😋 😍
Been watching your recipes for years ❤🎉
Looks amazing 😍😍
That looks really good!! ❤😋
Omg this looks perfect
I loved the chocolate audio in this clip, in some others it is way loud but this had the perfect mix of your voice and cooking audio. Plus your shots are crispy and satisfying as always. It's so high quality, thank you for the audio visual treat!
It looks dilicious ❤❤❤❤❤
This man makes the most amazing things. I'll never try anything bakery again, but I just watch him make art.
why not?-what happened to make you quit forever 😢
That Chocolate looks amazing!
This was a visual treat! The movements, the flow, the textures argh so beautiful
I *LOVE* your recipes❣️
Oh my, your shorts are just so amazing and got my mouth watery
Wha delicious creative 😊❤
It looks really good! 😀
Can’t stop watching this- I’m obsessed! 😍
That bread looks majestic
Made this for Christmas last year. Absolutely divine. Also delicious if you do a butter, cinnamon sugar filling
This is jewish cake lol
Babka is such a nostalgic snack, thank you for making this as my favorite food creator on youtube!
It would be great if you listed your ingredients in the discription or a pinned post.
Also I would love a link to your video, if you've done a longer video.
ruclips.net/video/ddCM_S3sTVc/видео.htmlsi=7Zq_FTOSePcATMcY
All you need to do is just look up "Chocolate Babka Preppy Kitchen" it's a quick 4 word search. The recipe is linked in the video. This time I gotchu next time try to put an ounce of effort in
ruclips.net/video/ddCM_S3sTVc/видео.htmlsi=KqEuauQX93kaNXbz
Just google it or use the RUclips search bar, use critical thinking skills to solve your issues
Here is the recipe:
For the Dough:
- 4½ cups all-purpose flour (540g)
- ½ cup granulated sugar (100g)
- 2¼ teaspoons instant yeast (1 .25-ounce packet)
- 4 large eggs room temperature
- ½ cup whole milk room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons unsalted butter room temperature (142g)
For the Filling:
- ½ cup unsalted butter cubed (113g)
- ½ cup heavy cream (120mL)
- 8 ounces chopped dark chocolate (225g)
- ¾ cup powdered sugar (90g)
- ⅓ cup unsweetened cocoa powder (30g)
For the Syrup:
- ⅓ cup granulated sugar (66g)
- ⅓ cup water (80mL)
For the Dough:
1-) Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes.
2-) Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy.
3-) Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours.
For the Filling:
1-) In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
2-) For the assembly:
3-) Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper.
4-) On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.
5-) Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
6-) Repeat with the second half of the dough and the remaining filling.
7-) Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size)
8-) Preheat the oven to 350F.
9-) Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.
For the Syrup:
1-) While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
2-) Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.
- This recipe makes 2 (8x4-inch) loaves.
- For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture.
- I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli.
- To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf.
- Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out.
- If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough.
If you read this much subscribe my channel for fun :)
Yeh
That giant block of chocolate 🤩 how big is that and where did it come from??
My thoughts exactly!
i’ve seen blocks of chocolate like that at whole foods. or just buy online.
It’s about *yay* big, and came from over yonder
@@meymes3655😂😂😂
Elaine and Jerry Seinfeld got that babka.for that drake party in that one episode of Seinfeld while George and Kramer will get bottle of wine..
When you say it with your the tone of voice is attractive and it looks really good 😅
that chocolate looks soo good😻
ooo i wanna try that and also add some chocolate chips in it
Świetnie wypowiadasz słowo...babka. 😊👍
Wow
@LinhNguyen-my5myMy man, babka and Baka are two different things.
It looks amazing❤❤
Massa perfeita muito incrível 🙌🏽
That's a twist the braid has three😊
Super expensive stove😮
I love how convinced you are of your creation ❤
The chocolate looks so SMOOTH
It's so beautiful! I'm wondering where did you buy that giant chocolate bar 😄👋
THAT LOOKS SOOOO GOOD
Oooh I wanna make it but with layered croissant dough!
Gee thanks for that very informative recipie ❤😂
Okay. You’re new editor… this is fantastic. Such a good job! And that looks delicious
Lol you had me at buttery soft! ❤
😋 that looks so soft and tasty 🤤
Great video John😊😊
Yum Dude!! Your rolling pin is beautiful!!❤❤❤
I think it’s a beautiful braided cinimon bun. I’ve never made one like urs with all that chocolate. That’s a real biggie block of chocolate. I wish you have delicious chocolates with hollower. Enjoying chocolates such a nice way to celebrate October and the holidays.
This looks awasome
Can u share the receipy ?
The editing and camera quality 🔥
So yummy and gorgeous ❤
This looks Soo good
I've been following your recipes for a few months now they are sooooo amazing my favorite one is you buttermilk pancakes they are sooo fluffy and yummy great vid hope you have a great day!
Oooo I would love to make this is there a recipe?
Here is the recipe:
For the Dough:
- 4½ cups all-purpose flour (540g)
- ½ cup granulated sugar (100g)
- 2¼ teaspoons instant yeast (1 .25-ounce packet)
- 4 large eggs room temperature
- ½ cup whole milk room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons unsalted butter room temperature (142g)
For the Filling:
- ½ cup unsalted butter cubed (113g)
- ½ cup heavy cream (120mL)
- 8 ounces chopped dark chocolate (225g)
- ¾ cup powdered sugar (90g)
- ⅓ cup unsweetened cocoa powder (30g)
For the Syrup:
- ⅓ cup granulated sugar (66g)
- ⅓ cup water (80mL)
For the Dough:
1-) Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes.
2-) Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy.
3-) Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours.
For the Filling:
1-) In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
2-) For the assembly:
3-) Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper.
4-) On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.
5-) Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
6-) Repeat with the second half of the dough and the remaining filling.
7-) Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size)
8-) Preheat the oven to 350F.
9-) Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.
For the Syrup:
1-) While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
2-) Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.
- This recipe makes 2 (8x4-inch) loaves.
- For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture.
- I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli.
- To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf.
- Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out.
- If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough.
If you read this much subscribe my channel for fun :)
Have made this! So delicious. Chocolate layer isn't super sweet. ❤
Babka zainteresowala mnie - choc nie jest to tradycyjna babka - looks yumm❤
Looks delicious where can I ❤get the recipe
Beautiful Babka John! Looks delicious! Thank you for fixing your sound! I can clearly hear your voice over everything. Great video all the way around!! 🤗👍
Oh, I want that! I need to make that. I need the recipe!
God, this looks marvellous
You should try longer ones made out of croissant dough sheets, the crunch is insane
Those first two shots were better than any commercial I've ever seen
This video was way more satisfying than those satisfying videos compilation
I’m definitely makin that
Yummy looks delicious
Just made this. So good!
They are delicious 😊
I love how chocolate gives bread softness and flavor.
Where do you get your chocolate from?
It Looks gorgeous
Idk if the Babka was that beautiful or your voice describing it. Delicioso!!😊❤
Just perfect ❤❤❤
I prefer a cinnamon babka and a black and white cookie.
I use to watch blippy when i was little and i remember he was doing a video at a bakery with the boss and they made that exact chocolate roll thing it looks delicious
Looks like chocolate brioche that you can get in the store ❤😊
Beautiful 😍 🤩 👌 😘 😊
Good god that looks delicious
Смеюсь с того, как он произнёс слово "бабка", это мило🌚
@@weronika0275what film?
He didn't pronounce it in any weird or funny way, so what the fuck did u laugh at
@@kamilfejker554 потому что это русское слово и для нас оно звучит с лёгким акцентом, очень забавно
Но я ни в коем случае не хочу оскорбить его, это правда звучит мило
@@HappyUnicorn_netblyatangrybirdхуюское слово, бабка - український рецепт
@@unitydeathsworld5916 окей, но суть-то не в этом, пусть это слово будет хоть арабского происхождения
Мне, как носителю русского языка, в котором это слово используется часто, просто показалось милым как оно прозвучало
Вот и всё, не вижу смысла агрессировать на пустом месте по такому поводу
oh i love that chocolate cutting. so satisfying.
I love you John! I always make your ceeme brulees and creamy tomato soup! Will try this one day😍
I was just looking for this recipe today! Get out of my head John! 😂
How about giving us the recipe for the pillowy buttery soft dough? Then we would have the chance to make it ourselves ❤
Awesome I wanna b a taste tester!
this editing is immaculate
Oh my goodness I'm an idiot, I had my volume down and for the initial shot where the dough rises, I thought it was a sea creature moving in a pan and didn't question it 😅 then I got my brain cell back. It looks amazing! And great audio too, I turned my volume up, you've got a new subscriber :)
Damn! Could you share the recipe?
I would have it with a cup of coffee!
Perfect!!!🍫🤎🥧🥰🥰👏👏👏
Looks amazing brutha! SUBSCRIBED.
Where do you get that chocolate bar??
Oh yeah I can't wait to try it that sound delicious 😋
This is literally food p**n 😂 looks so good
I guarantee all your recipes are amazing and tasted so yummy. They are ideal for all occasions
Can u turn it into cinnamon rolls for us and show us how they turned out 🙏🏼🙏🏼🙏🏼
This guy knows whats up!
looks f***g good
That slab of chocolate took me to a place far away from where i am now. Beautiful
❤❤❤
I worked at a bakery for about a year, and I was always the one making the babka. Everytime someone said babka, we would all reply "yum yum!". It was so random but I love it😂
TY! for this DELISH! recipe.
I've made chocolate babka before and it's delicious!
What exactly is babka? It looks delicious
In Russian, informal way of saying “grandmother”
@@timpro2249 thank you
@@timpro2249In polish it is also the name of a cake and can mean "grandmother".
Babka originated in the Jewish communities of Eastern Europe in the early 19th century after , it was traditionally made in many European countries and now is popular all over Europe! If I want to find Babka in Australia where I'm from, I have to keep my eye out for a Jewish bakery.
Mmmm..super yummmmmyyyyyy❤❤❤❤❤