Made this recipe four or five times. Here are my tips: 1. Make sure ur butter is SOFT when making ur dough!! Saves you a lot of time cuz it incorporates faster. 2. Flour the HELL outta ur work surface. This dough is STICKY and if you don't flour everything, it WILL stick to you, your knife, your countertop, etc. Flour is ur bff! 3. If you want lots of pretty layers, try to roll the dough up as tightly as possible. 4. Stick ur pastry serpents in the fridge for 10 min BEFORE cutting them. This helps the dough firm up a lil and makes it easier to handle. 5. Flour ur knife before cutting the pastry serpent in half. Keep it dry and clean for more precise cuts to maintain those beautiful chocolate layers. 6. Start braiding from the CENTER instead of from one end. 7. If your chocolate mixture is too thick, add some more butter. Make sure the mixture isn't hot when pouring it onto the dough. Hot chocolate + dough = sticky, molten mess. 8. If you wanna switch it up, consider substituting the chocolate mixture for a cinammon slurry, nutella, or maybe jam? 9. When buttering/flouring your pans, i find that it helps me butter them more efficiently if I place the pan over the stove on LOW while buttering, and using a stick of butter. Just running the stick of butter over the warm pan allows you to apply butter easily, like using a glue stick. Enjoy ur babkas!!
Adding so much extra flour will ruin the recipe. Just knead the dough until it’s smooth or lower the hydration if it’s too sticky to handle? Use less water or egg or both.
My grandmother used to bake Babka all the time, with chocolate (or her favorite, with both chocolate and crushed walnuts) or with that cinnamon slurry.Thank you for sharing this, brings back so many memories. Must... Bake... Babka.
Hands down...THE best instructional video for Chocolate Babka on RUclips. Nice job, Joshua. You're the first to actually give me the courage to tackle making one of these puppies. I've never had Chocolate Babka...but have heard rave reviews about it for years. Thanks for taking the time to make this instructional.
I made this and I have to confess that I am more than thrilled by how it has come out! A few years back I was living away from my family and my father would buy me some kind of pastry from the airport. I forgot what it's called and at that time never thought I could make something like it. Now those airport trips are not needed and the memory of that pastry faded away, that is until I made this today. I cannot believe how it tastes exactly the same (I am most probably wrong, I am not highly sensitive to taste) and how I was able to relive all those memories today, the joy and excitement of seeing my father after months of staying away to study. A big thank you! The instructions were clear, and I had no problem while making it. (Tbh I've been doing a lot of baking this quarentine and I thought I had run out of tasty food I can make withthe ingredients I have, well, I hadn't)
@@Noud-od5tx @Noud 2007 I've made this Babka successfully at lest 3 more times but I don't remember being confused. I'm pretty sure I just went with 530 grams(I use a scale instead of cups). (Also point to be noted I usually make one babka with one third of the recipe- i.e, roughly 180 grams per babka)
الي محتاج الطريق بالعربي Who needs the recipe in Arabic بابكا: المقادير * 1/3 3 كوب طحين جميع الاستعمالات * 1/2 كوب سكر مطحون "granulated” * 3 ملاعق صغيره خميره او 10g * 3/4 كوب ماء دافئ 💧 * 3 بيضات 🥚 🥚 🥚 * 150 g زبده “room temp” 🧈 * 3/4 ملعقه صغيره ملح البحر مطحون 🧂 الجوكلت * 180g كاكاو غامق 70٪ 🍫 * 120g زبده غير مالحه 🧈 * 3/4 سكر ناعم * 1/2 كوب و ملعقه صغيره كاكاو بودر * رشه ملح 🧂 الطريقه * نظيف الخميره فالماء الدافئ لمده 10 دقائق * • فالخلاط * نظيف كل المكونات الجافه: طحين، سكر، ملح، ونخلط * على سرعه خفيفه الى متوسطه نظيف ثلاث بيضات * نظيف الخميره مع الماء و نخلط الى ان تتجانس * نظيف الزبده على دفعات و نخلط من 8-10 دقائق * في وعاء في زيت نضع العجينة و تغطى لمده 12 ساعه فالثلاجة بعد 12 ساعه * في قوالب الخبز 🥖 ندهن زبدة 🧈 و طحين * نقسم العجينه نصين نستعمل وحده و النص الثاني فالثلاجه * نرقها و نحط عليها الجوكلت الي جهزنه و نستعمله بعد ما يبرد * نحط على الحواف ماء 💧ونبدء انلفها رول و نرص الحواف داخل * بسكين خبز نبدء نقصها نصين بالطول ونعجفها * نحط العجينه فالقالب ونغطيها بفوطه رطبه ونتركها تتخمر من ساعه ونص الى ساعتين الفرن * نسخنه على 190c ونشغل فوق و نحط العجينه بعد التسخين من 25-30 دقيقه * في وقت الاستواء انجهز سيروب الماء و السكر 1/3 ماء و 1/3 سكر على الفرن لين يذوب السكر و ندهن في الخبز اول ما يطلع من الفرن ممكن انغير الفلنق الي جوى العجينه ممكن زعتر و زيت زيتوت ممكن سكر و داوسين و زبده و شراب القيقب ورشه ملح و نخلطهم مع بعض و يكون بدال الشوكولاه اذا مو حابينها اتكون ماصخه
This was amazing! People think we went to a bakery. Just added a tablespoon or 2 of milk to the chocolate to make it more spreadable and let it cool down before spreading it onto the dough.
@Farah Bishara Did you measure it with cups or grams? Because he said 3 1/3 cup flour or 530 grams. But 3 1/3 cup is 424 grams. So did you use 530 or 424 grams?
I hardly ever leave comments, but I had to with this one. I just made this and it was literally the best thing I've ever made. My husband didn't believe me until he tried a bite. My mom doesn't even like sweets but she tried this and liked it! Amazing with chocolate - but I'm going to try this with cinnamon/raisin as well. Thank you sooooo much!
Here because I'm watching the Seinfeld episode where Elaine and Jerry had to settle for the cinnamon babka because the couple ahead of them got the last chocolate babka.
I made this recipe for 6x since I came across it 1month ago and gifted 5 friends during COVID lockdown. Absolutely great babka recipe that I don't feel the need to try other recipes. My friend's mum even wanted to order it from me to gift their relatives. Although my brioche dough was never as firm as the one in the video. I tried overnight proofing once, the dough was very very soft just like how it is when I only proof it for 1-2h. So I just stick to same day proofing and baking since they gave me similar result. I also experimented with ways to store. Best is to freeze the entire loaf after slicing them to preferred sizes. If you are going to finish in few days, just keep in airtight container in fridge. To serve, simply leave it to room temp or move to fridge section overnight, then microwave 30secs covered with a damp kitchen towel. And you will have a super soft babka 👍👍👍 Thank you once again for this recipe!
You should try a romanian type of cake called "cozonac". It s similar to this but the best recipes are more complex. They can contain an absurd amount of butter (so yummy) and sugar orange peel in the batter, and as a filling: crushed walnuts with rum and cocoa. They are beautiful and so delicious. Would love to see your interpretation of them.
I really appreciate this video, not only because you have such a great system for your cast.. but Also, you add both American and metric conversions. I sent this recipe to my friend in Australia, I hope she enjoys these as much as I do. Thanks Bro!
I made this recipe following everything perfectly, and I used the ingredients listed as they are in the description. My dough was super super sticky, even when cold after 24h in the fridge, and I couldn’t roll it at all. I searched the recipe from the Jerusalem cookbook and it says 120ml of water instead of 170ml, so maybe that was why it went wrong. I will try again tomorrow 💪🏻
Omg came here to say exactly this. I have baked stuff before but this is the first time i followed one of Joshua’s recipes. I followed it to the T except i dont have a mixer so i mixed the dough by hand, so i thought that is why its just so sticky and i need to keep kneading. I added like a cup of extra flour but it just wont come together. So disappointed
Just something I learned along the way for dusting a buttered pan with flour…Dump a heaping tablespoon (or two) of flour into the pan, shake/swirl it around evenly, and tap upside down once or twice into the sink to dump the excess. Voila! Perfectly even coating of flour! (Or tap onto a plastic cutting mat to put back the excess.)
I made this recipe and it turned out great! My bread didn't really look good and the dough was super soft so cutting it was hard as well. The presentation of my dough before was ugly and I was literally on the verge of retiring from ever making bread but after the 2ish hour rest, my dough became really big and it baked really well as well! Of course, my bread was still really ugly but after putting the sugar glaze on and everything, it was ugly but it tasted great! My brother even thought that it came from a bakery haha. Probably never going to make this again but this one time that I did, I'm really happy about it!
OK, so I made this, some issues I encountered: After applying the chocolate you gotta act quick, because the warm chocolate will heat up the dough and make it sticky. My dough stuck to the counter a bit and became very thin at some places when I tried to roll it. When you cut the dough you'll notice that it's very sticky, so cooling it down in the refrigerator would certainly help. Cool it down properly, an hour perhaps. Braiding it wasn't a great success either because or the stickyness. TL;DR dough =sticky, maybe add more flour or live in a refrigerator, idk.
Simon The braiding will be easier if you braid from the middle to the left and then to the right, not from end to end. And don‘t forget to wet your fingers and knife with some cold water
Thanks for the tip! I'm gonna make this tomorrow and I'll make the chocolate mixture in advance and chill it in the fridge! Hope I can handle the dough with no problem :)
Hey so I made this recipe four times already and I noticed the first time it came out sooo sticky. By trial and error I figured out the problem. It has to do with how melted your butter is, the more melted it is the more sticky and soft your dough will be. I recommend not letting the butter soften too much and you will get a beautiful easy dough to work with. Good luck
I'm making this recipe the 3rd time. Have to say the brioche recipe is perfect, but there are some tweaks that I made to handle the dough easier and better. Always prepare the chocolate mixture at least 2-3hrs in advance. Warm chocolate doesn't work, but chilled chocolate won't work either. They will become very solid and need to be rewarmed. And this recipe works great for caramel and cinnamon brioche too. Just put caramel sauce or cinnamon sugar in place of chocolate sauce. They are very delicious and my family love them.
This recipe is awesome! I made it today with a couple of alterations (to my taste) and I can’t stop eating it! So, here are my tips and alterations: - chill the chocolate filling before spreading it on the dough, and definitely chill the log before cutting it - I doubled the amount of chocolate filling, replaced dark chocolate with milk chocolate snd reduced the amount of sugar in it in half - I also brushed the bread with milk instead of the syrup at the end because I didn’t want it too sweet - I will probably add some nuts to the filling next time - The baking time was exactly 30 minutes Thank you so much for the great recipe!
I would recommend trying it with the sourdough starter. I made cinnamon rolls over the weekend with it. There is a special, and different depth of flavour, but no tang at all.
truee....samee, though I inoculate with a very small amount of starter and it took ages to bulk ferment, but I LOVVEDD the taste, I'd say commercialized yeast has more of a (read: bad) flavor.
I would recommend filling it with a mixture of plum jam and poppy seed powder. I think that's the traditional way of making it, plus that's a part of what makes babka exceptional.
I made this Babka for the first time for Shabbat.. the best babka recipe I made so far.. everything went smoothly from the tough to the filling.. and it tasted amazing. Thanks 👏🏻👏🏻
This came out amazing!!! Although I was a bit lazy and just filled it with nutella 🤫 Still so good though, and pretty easy to make!! I made the second one kinda like a cinnamon roll, with butter and a mix of brown sugar and cinnamon, 10/10 would make again.
You have no idea how many times I've made this Babka, Never made this in my life befor, seen it sold in super markets and bakeries around Israel, but never made it So in a day I thought I'd give it a try and used your method and recipe I am proud to say it has now become tradition in this house Every Shabbos we will have it I make 6 loaves between my 4 kids and the neighbours it never last more than 5 hours Thank you SO MUCH I can't wait for your sourdough version
this is the first bread recipe i've ever tried from home and it worked so well! i didn't have enough AP flour so i substituted in whole wheat for about 25% of the recipe and it turned out perfectly and tasted great :) and i've never baked successfully in my LIFE. feeling like a bread GOD right now. thanks, joshua! P.S. felt inspired after my first success so i'm making a sourdough starter today. bread is life
My adjustments on this: - chocolate mixture needs a few extra tablespoons of butter - add a teaspoon of cinnamon to the chocolate mixture - substitute half the water for orange juice in the simple syrup, and put a cinnamon stick in there too
I made this recipe 3 times now everyone loves it. I did the chocolate filling in my first attempt, did za’atar in the second one and it tasted soooo good. Lastly, I filled it with a mixture of brown sugar, butter, cinnamon, maple syrup pinch of salt, and this filling is an actual winner
Awesome method, man!! I just discovered you yesterday and had to come back again just to make sure I wasn't dreaming that you're a legit baker. And, gotta say... you did not disappoint!!! Got yourself a NEW sub! Keep 'em comin' man!! For now, I gotta check out your sourdough...!!!
Just made this. It's absolutely wonderful!! I baked the first babka and the second one was frozen for further use (before second proofing). A couple of notes!! Make sure your chocolate filling is cooled down before using. Otherwise it will be a really sticky mess as it warms up the dough. On top of that, make sure you're working with cooled dough. If you leave it out for too long you will have a sticky mess again.
A good looking, funny and handsome guy that know how to bake things....God i love this channel My roomates are going to love all the new stuff i'm going to bake because of this
I baked this today and OMGeeeee it was delicious!!! I made 2 actually, one with chocolate and one with cinnamon/sugar ... The actual bread part is so soft and delicious, the extra just added to it. BRAVO on this recipe 👏👏👏
I just made this and OMG IT’S AMAZING. I gave one to my neighbors and they can’t stop raving about it! After watching your videos for a long time I am SO satisfied this worked out. A+
Yesssss thank you, this is the best babka video! Not only enjoyable with the music and everything, but theee best description of making babka that I've followed! Thank youuuu!
I think he has seen a few episodes of “Good Eats” with Alton Brown, he tends to speak into the fridge or cupboard often on that show. It’s one of my favorite cooking shows and one of my favorite chefs as well.
I made this recipe a few years ago but came back tonight to watch it before making it a second time! And I just came to say how far and different you and your channel have come! I like the voice over style!
Just WOW! I saw this video in the morning and decided to try it out. Went to work, came home those many hours later and finished the batch and was amazed they came out so delicious the first try! Thank you for such an easy to follow video.
I just made this (well.. half of it, because I only wanted to make one).. my takeaways: 1) The dough is much too liquid/sticky and I had to add extra flour (like others have already said as well).. instead of 175ml water use less (maybe 120ml as someone else mentioned here in the comments as well).. 2) Once done making the chocolate mixture put it into the fridge to cool off a bit. I made it and put it onto my cold dough right away. The warm chocolate mixture warmed up my dough again and made it sticky again and really difficult to move when rolling it up. 3) I will definitely make this again! It tastes really good!
I always thought that the Romanian version of this called "cozonac" it's Italian inspired but looks like it's Jewish and Turkish inspired because we make it with Turkish delight too, obvious there are a lot of filings but mainly are chocolate and Turkish delight, raisins, walnuts. Oh ya and I made the vegan version of these because I love it and ofc I m vegan.
The flour measurements are messed up. I weighed 3 1/3 cups of APF and it was only around 430 g. 530 g of APF is about 4 cups. Google conversions say the same thing. I wasn't sure which to follow so I did about the average (~480g) and the dough turned out to be way softer/stickier than what the video shows (had to keep adding more flour while kneading). Next time I will do 4 cups of APF. Also you can substitute active dry yeast for the instant yeast (I used 3 3/4 tsp active instead of 3 tsp of instant).
Did this with Nutella today and turned out amazing. Definetly recommend. Edit: I’ve made this twice for my family and they absolutely love it! (With Nutella) and they’re asking me to do it again. An favorite in the house. Thank you for leading me to this recipe ❤
Babka is a Traditional Polish "Yeast-dough-Cake" baked for the Holiday Seasons 🎄🎁🎅 The word "Babka" originates from the word "babcia" grandmother also often used about an elderly woman 🤶 "Babka's" can have different fillings like Chocolate, Poppy Seed, Friut Marmelade, Dried Fruits or Nuts 😊
I've never heard anyone call a cake like this "babka" in Poland, only on the "English-as-first-language" internet. To me babka is a yeast cake with raisins, in a characterictic shape (high, round, hole in the middle) OR a completely different type of cake, similar to pound cake, which is also what you get if you google "babka czekoladowa". Is calling a yeast cake with filling "babka" some kind of regionalism? I'm confused
@@Death_Bliss You're right, babka which Joshua is making in this video is Jewish. The thing is that this type of babka was made by Jewes who used to live in Poland and it was inspired by Polish traditional babka. Jewish babka is still popular in Poland, but not as much as original Polish one.
I have never baked in my entire life. This pandemic made me bake. I followed this recipe and it was a bulls eye. Made it 4 times for family and friends. You made me a you tube baker. Thanks boss Question. If someone doesn’t like chocolate, what else can I use ? Jelly? Jam ? Date syrup ?
Went down the Weissman rabbit hole this past week. Why did it take me this long to find a decent cooking channel. You make everything look doable--so I feel motivated to try it all. Even though you're clearly super skilled, you don't make cooking things seem elite or intimidating. I've been waiting a long time for this. Thank you!
Keep up the good job, pal :) Make sure to drop some celsius measures as well for us European folks :) I adore your craft, man! Thank you for all the amazing videos!
Yup, chocolate babka is definitely a winner. Rarely do the recipes out there get it right. You got it right. I'm a new subscriber. I love your videos and your personality is sooo winning. Are you a professional bread baker???
Cheryl S. Thank you so much! Happy that I got it down right! I’ve worked in professional kitchens all over but no experience in pastry or baking at a restaurant. The majority of what I know in cooking/baking was self taught through forcing myself to learn everything, making no shortcuts, taking the necessary time to learn everything, and repetition repetition repetition. Baking came kind of naturally to me after spending pretty much my whole life (and still doing) mastering cooking. I hope that kind of answers your question. A little insight in my own life. :)
Joshua Weissman Hi I’m new here! But I’m the same way! I went to school for culinary but I honestly find baking just comes naturally to me. Keep up the good work! I’m excited to watch all of your videos now 😉
i just made this and i had extra dough so i made chocolate rolls like cinnamon rolls and it's so good and so worth the whole like 30 hours and i want to cry
@@Noud-od5tx i made this ages ago but i think i used grams. different brands of flour have different absorbency and gluten as well but it varies very little. i guess at first just use less flour and reserve some at the side that completes the total 530g. then add as u need until u get the desired texture or the texture of the dough in the video :) ive learnt a lot about bread since making the babka and just know that bread is always better to do by feel and you have to really do what ur gut tells you. hope the babka turns out good if u use this recipe!
Thank you so much for sharing your recipe. It is super amazing. I cut the dough plait into smaller portions, and made Mini Loaves in my mini loaf pans.
again, love everything in your video, especially your humor! anyway, could you explain a little bit more why you let the dough rise in the fridge overnight and would it make any different if you let it rise at room temp for 1-2 hours?
My parents immigrated from Ukraine, to Montreal, Quebec, Canada. My mother was a wonderful baker, as she worked in a bakery when she lived in Ukraine’s and she made this babka often. TFS!
Oi Va Voi, I followed dough recipe and it turned very well, I used hazelnut spread, chocolate chips for one and hazelnut spread, chocolate chips, caramelized pecans for second babka. It is delicious, dangerously. Baked for 40 minutes at 375F. Thank you very much for the recipe.
I want to see joshes bloopers... he has to have some practice runs for some of his stuff and i could use a confidence booster. ya know for those times i feel like i got this and i be cocky not planning enough
If it's Instant Yeast rather than Active Yeast, then why are you blooming it rather than just adding it to the dry ingredients? This is a genuine question rather than a challenge.
Adam Churvis I have to bloom instant yeast otherwise it will not wok very well by just throwing it in with the dry ingredients. This is my personal experience and I’ve tried many times.
I'm no scientist and I'm no professional baker, but doing it before adding extra stuff can help make sure the yeast is not dead. Plus I've heard adding salt isn't good for when you're first waking up the yeast
@@yellowlemon5936 That's interesting. The way I understand it, the whole point of instant yeast is to eliminate the necessity for blooming. I don't doubt that active yeast is better than instant, and that fresh yeast is better than active, but I've never had a problem with instant yeast rising with full strength as long as it's within effective dates, and perhaps refrigerated from the get-go. How old is your instant yeast? Do you keep it refrigerated at all times? Just wondering. Yeast is a relatively new subject for me, so I appreciate any experience you have.
@@naritruwireve1381 Salt is the only problem I know of with yeast, and so as long as all the dry ingredients are mixed thoroughly before adding the wet ingredients then there's no risk of a direct salt-yeast reaction to kill enough yeast to cause a problem.
I did this recipe and my babkas are HUGE! I used milk instead, dough (see what I did there). It surprised me because the ones on the video are normal... but I swear mine already have a diploma, a job and a family.😂👹 Btw, you have a new suscriber and a fan here.👀
I’m just back here to tell you that I did this recipe again and I created two more monsters that have a family too, JAJAJAJA. I love your channel and your vibe! I’m planning on making the burguer buns this Sunday too. 🥰
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
You are born to teach, Weismann.... just enough info, no boring moment, witty side remarks. Thanks for sharing!
toshiyuki suzuki that is so very kind of you. So incredibly appreciative! :)
@@JoshuaWeissman
Keep up the great work, stay cool!
agreed... it's very rare to have such a cool youtube chef
Your videos are my new bedtime meditation sessions💆🏻♀️
So, you mean he's good at being a weiscrack?
Made this recipe four or five times. Here are my tips:
1. Make sure ur butter is SOFT when making ur dough!! Saves you a lot of time cuz it incorporates faster.
2. Flour the HELL outta ur work surface. This dough is STICKY and if you don't flour everything, it WILL stick to you, your knife, your countertop, etc. Flour is ur bff!
3. If you want lots of pretty layers, try to roll the dough up as tightly as possible.
4. Stick ur pastry serpents in the fridge for 10 min BEFORE cutting them. This helps the dough firm up a lil and makes it easier to handle.
5. Flour ur knife before cutting the pastry serpent in half. Keep it dry and clean for more precise cuts to maintain those beautiful chocolate layers.
6. Start braiding from the CENTER instead of from one end.
7. If your chocolate mixture is too thick, add some more butter. Make sure the mixture isn't hot when pouring it onto the dough. Hot chocolate + dough = sticky, molten mess.
8. If you wanna switch it up, consider substituting the chocolate mixture for a cinammon slurry, nutella, or maybe jam?
9. When buttering/flouring your pans, i find that it helps me butter them more efficiently if I place the pan over the stove on LOW while buttering, and using a stick of butter. Just running the stick of butter over the warm pan allows you to apply butter easily, like using a glue stick.
Enjoy ur babkas!!
@Happy Lama If you're asking whether you can just divide the recipe in half for one babka, the answer is yes!!
Great tips
Do you think I could get the same results mixing by hand?
@@heidipharo509 It's a lot of work and your hands will be very dough-y and sticky, but you could probably do it by hand as well.
Adding so much extra flour will ruin the recipe. Just knead the dough until it’s smooth or lower the hydration if it’s too sticky to handle? Use less water or egg or both.
I liked this era of josh. Classy. Mostly business. Some natural humor.
a much slower, calmer pace. Enjoyable.
yup, I barely recognize him in more recent videos
I like it how you’re saying the measurements in different ways so we all understand it, you owned a subscriber
Look idk how to say it, I’m not American or English
@@loner.720 your English is good (- _ -)
Blight lol, did I just say that 6 months ago? Gee, don’t remember I did but idk why I said my English sucks in some sort of way
Simple mind people can cook too!
My grandmother used to bake Babka all the time, with chocolate (or her favorite, with both chocolate and crushed walnuts) or with that cinnamon slurry.Thank you for sharing this, brings back so many memories.
Must... Bake... Babka.
Luka Jovanovic yummy crushed walnuts! i musst try it soon
Lol babka in Russian means grandma or old woman
@@Miromi848 Babka-making babka...
I know your comment is one year old but, thanks to you I just baked my first cinnamon slurry babkas
Lol BABKA in Slovak means Grandma
I swear every time I look for a recipe there’s one from this guy
Hands down...THE best instructional video for Chocolate Babka on RUclips. Nice job, Joshua. You're the first to actually give me the courage to tackle making one of these puppies. I've never had Chocolate Babka...but have heard rave reviews about it for years. Thanks for taking the time to make this instructional.
“Notice how I spill it every time I use it. It’s a classic French way of developing flavor.” Have a sub and a like sir.
I made this and I have to confess that I am more than thrilled by how it has come out! A few years back I was living away from my family and my father would buy me some kind of pastry from the airport. I forgot what it's called and at that time never thought I could make something like it. Now those airport trips are not needed and the memory of that pastry faded away, that is until I made this today. I cannot believe how it tastes exactly the same (I am most probably wrong, I am not highly sensitive to taste) and how I was able to relive all those memories today, the joy and excitement of seeing my father after months of staying away to study. A big thank you! The instructions were clear, and I had no problem while making it. (Tbh I've been doing a lot of baking this quarentine and I thought I had run out of tasty food I can make withthe ingredients I have, well, I hadn't)
Did you measure it with cups or grams? Because he said 3 1/3 cup flour or 530 grams. But 3 1/3 cup is 424 grams. So did you use 530 or 424 grams?
@@Noud-od5tx @Noud 2007 I've made this Babka successfully at lest 3 more times but I don't remember being confused. I'm pretty sure I just went with 530 grams(I use a scale instead of cups). (Also point to be noted I usually make one babka with one third of the recipe- i.e, roughly 180 grams per babka)
الي محتاج الطريق بالعربي
Who needs the recipe in Arabic
بابكا:
المقادير
* 1/3 3 كوب طحين جميع الاستعمالات
* 1/2 كوب سكر مطحون "granulated”
* 3 ملاعق صغيره خميره او 10g
* 3/4 كوب ماء دافئ 💧
* 3 بيضات 🥚 🥚 🥚
* 150 g زبده “room temp” 🧈
* 3/4 ملعقه صغيره ملح البحر مطحون 🧂
الجوكلت
* 180g كاكاو غامق 70٪ 🍫
* 120g زبده غير مالحه 🧈
* 3/4 سكر ناعم
* 1/2 كوب و ملعقه صغيره كاكاو بودر
* رشه ملح 🧂
الطريقه
* نظيف الخميره فالماء الدافئ لمده 10 دقائق
* • فالخلاط
* نظيف كل المكونات الجافه: طحين، سكر، ملح، ونخلط
* على سرعه خفيفه الى متوسطه نظيف ثلاث بيضات
* نظيف الخميره مع الماء و نخلط الى ان تتجانس
* نظيف الزبده على دفعات و نخلط من 8-10 دقائق
* في وعاء في زيت نضع العجينة و تغطى لمده 12 ساعه فالثلاجة
بعد 12 ساعه
* في قوالب الخبز 🥖 ندهن زبدة 🧈 و طحين
* نقسم العجينه نصين نستعمل وحده و النص الثاني فالثلاجه
* نرقها و نحط عليها الجوكلت الي جهزنه و نستعمله بعد ما يبرد
* نحط على الحواف ماء 💧ونبدء انلفها رول و نرص الحواف داخل
* بسكين خبز نبدء نقصها نصين بالطول ونعجفها
* نحط العجينه فالقالب ونغطيها بفوطه رطبه ونتركها تتخمر من ساعه ونص الى ساعتين
الفرن
* نسخنه على 190c ونشغل فوق و نحط العجينه بعد التسخين من 25-30 دقيقه
* في وقت الاستواء انجهز سيروب الماء و السكر
1/3 ماء و 1/3 سكر على الفرن لين يذوب السكر و ندهن في الخبز اول ما يطلع من الفرن
ممكن انغير الفلنق الي جوى العجينه
ممكن زعتر و زيت زيتوت
ممكن سكر و داوسين و زبده و شراب القيقب ورشه ملح و نخلطهم مع بعض و يكون بدال الشوكولاه اذا مو حابينها اتكون ماصخه
Mm 001 يعطيج العافيه 😻💙💙💙💙 وايد فدتيني لذيذه الطريقه
شكراً لك الله يعافيك
Idk what the hell this means but thank you for putting in the effort of translating
12 ساعة تختمر؟
Zote most welcome
It looks like so delicious. Thank you for your recipe!
I'm Polish and I love babka!! There's also another cake roll thingy called "makowiec" that we have. It's a poppy seed cake and it's so lovely!
also, important note, soak your poppy seeds in warm milk and then grind them thoroughly, I use a CLEAN meat grinder.
Damn this remembers me of returning to poland for vacation when my grandmother used to made it. Sweet nostalgia hitting hard
This was amazing! People think we went to a bakery. Just added a tablespoon or 2 of milk to the chocolate to make it more spreadable and let it cool down before spreading it onto the dough.
You make this look so easy! Definitely trying this. Thank you!
Farah Bishara it’s insanely easy. Once you finally commit to doing it you realize how easy and quick it is to make.
@Farah Bishara Did you measure it with cups or grams? Because he said 3 1/3 cup flour or 530 grams. But 3 1/3 cup is 424 grams. So did you use 530 or 424 grams?
I hardly ever leave comments, but I had to with this one. I just made this and it was literally the best thing I've ever made. My husband didn't believe me until he tried a bite. My mom doesn't even like sweets but she tried this and liked it! Amazing with chocolate - but I'm going to try this with cinnamon/raisin as well. Thank you sooooo much!
Here because I'm watching the Seinfeld episode where Elaine and Jerry had to settle for the cinnamon babka because the couple ahead of them got the last chocolate babka.
lol same
"We're going in with a lesser babka!"
@@CloudfeatherRusticWorks - LOL
cinnamon, ehh....
look to the cookie
I made this recipe for 6x since I came across it 1month ago and gifted 5 friends during COVID lockdown. Absolutely great babka recipe that I don't feel the need to try other recipes. My friend's mum even wanted to order it from me to gift their relatives. Although my brioche dough was never as firm as the one in the video. I tried overnight proofing once, the dough was very very soft just like how it is when I only proof it for 1-2h. So I just stick to same day proofing and baking since they gave me similar result.
I also experimented with ways to store. Best is to freeze the entire loaf after slicing them to preferred sizes. If you are going to finish in few days, just keep in airtight container in fridge. To serve, simply leave it to room temp or move to fridge section overnight, then microwave 30secs covered with a damp kitchen towel. And you will have a super soft babka 👍👍👍
Thank you once again for this recipe!
Did you just skip the proofing for 12 hours in the fridge? Or did you online proof for 2 hours at room temperature/fridge, instead of 12 hours?
"French cleanup technique" Hahahhaa I adore you 😂
You should try a romanian type of cake called "cozonac". It s similar to this but the best recipes are more complex. They can contain an absurd amount of butter (so yummy) and sugar orange peel in the batter, and as a filling: crushed walnuts with rum and cocoa.
They are beautiful and so delicious.
Would love to see your interpretation of them.
“Thick bois”😂 I love it. Great job!
Lol
*Thicc*
You missed your chance to spell it like *_T H I C C_*
*_T H I C C_*
I was looking at the thicc bois at 3:07 LOL
I only know what this is because from the 4 Levels of French Toast video 😂
Anna same
same haha
Same
ruclips.net/video/6cFAYjQw2CA/видео.html
Anna me to
I really appreciate this video, not only because you have such a great system for your cast.. but Also, you add both American and metric conversions. I sent this recipe to my friend in Australia, I hope she enjoys these as much as I do. Thanks Bro!
I made this recipe following everything perfectly, and I used the ingredients listed as they are in the description. My dough was super super sticky, even when cold after 24h in the fridge, and I couldn’t roll it at all. I searched the recipe from the Jerusalem cookbook and it says 120ml of water instead of 170ml, so maybe that was why it went wrong. I will try again tomorrow 💪🏻
I probably should have read this before
do you mean the water for the yeast mixture?
Omg came here to say exactly this. I have baked stuff before but this is the first time i followed one of Joshua’s recipes. I followed it to the T except i dont have a mixer so i mixed the dough by hand, so i thought that is why its just so sticky and i need to keep kneading. I added like a cup of extra flour but it just wont come together. So disappointed
Just something I learned along the way for dusting a buttered pan with flour…Dump a heaping tablespoon (or two) of flour into the pan, shake/swirl it around evenly, and tap upside down once or twice into the sink to dump the excess. Voila! Perfectly even coating of flour! (Or tap onto a plastic cutting mat to put back the excess.)
I made this recipe and it turned out great! My bread didn't really look good and the dough was super soft so cutting it was hard as well. The presentation of my dough before was ugly and I was literally on the verge of retiring from ever making bread but after the 2ish hour rest, my dough became really big and it baked really well as well! Of course, my bread was still really ugly but after putting the sugar glaze on and everything, it was ugly but it tasted great! My brother even thought that it came from a bakery haha. Probably never going to make this again but this one time that I did, I'm really happy about it!
OK, so I made this, some issues I encountered:
After applying the chocolate you gotta act quick, because the warm chocolate will heat up the dough and make it sticky. My dough stuck to the counter a bit and became very thin at some places when I tried to roll it. When you cut the dough you'll notice that it's very sticky, so cooling it down in the refrigerator would certainly help. Cool it down properly, an hour perhaps.
Braiding it wasn't a great success either because or the stickyness.
TL;DR
dough =sticky, maybe add more flour or live in a refrigerator, idk.
Simon The braiding will be easier if you braid from the middle to the left and then to the right, not from end to end. And don‘t forget to wet your fingers and knife with some cold water
I felt the same way, i followed the recepy but my dough came out very soft and sticky.
Thanks for the tip! I'm gonna make this tomorrow and I'll make the chocolate mixture in advance and chill it in the fridge! Hope I can handle the dough with no problem :)
Hey so I made this recipe four times already and I noticed the first time it came out sooo sticky. By trial and error I figured out the problem. It has to do with how melted your butter is, the more melted it is the more sticky and soft your dough will be. I recommend not letting the butter soften too much and you will get a beautiful easy dough to work with. Good luck
I'm making this recipe the 3rd time. Have to say the brioche recipe is perfect, but there are some tweaks that I made to handle the dough easier and better.
Always prepare the chocolate mixture at least 2-3hrs in advance. Warm chocolate doesn't work, but chilled chocolate won't work either. They will become very solid and need to be rewarmed.
And this recipe works great for caramel and cinnamon brioche too. Just put caramel sauce or cinnamon sugar in place of chocolate sauce. They are very delicious and my family love them.
This recipe is awesome!
I made it today with a couple of alterations (to my taste) and I can’t stop eating it!
So, here are my tips and alterations:
- chill the chocolate filling before spreading it on the dough, and definitely chill the log before cutting it
- I doubled the amount of chocolate filling, replaced dark chocolate with milk chocolate snd reduced the amount of sugar in it in half
- I also brushed the bread with milk instead of the syrup at the end because I didn’t want it too sweet
- I will probably add some nuts to the filling next time
- The baking time was exactly 30 minutes
Thank you so much for the great recipe!
Did it turn out well, even by brushing milk? :)
Althea G yes! Delicious 😋
I would recommend trying it with the sourdough starter. I made cinnamon rolls over the weekend with it. There is a special, and different depth of flavour, but no tang at all.
J T More testing to do then. Thank you!
how much sourdough starter did u put in? thanks!!
Bleh 🤢
O
truee....samee, though I inoculate with a very small amount of starter and it took ages to bulk ferment, but I LOVVEDD the taste, I'd say commercialized yeast has more of a (read: bad) flavor.
Between you and Babish my recipes playlist is getting long
His s befter
*I feel that on an uncomfortable level*
adam ragusea?
@@jimb.errrrrr Oh for sure, I like his no-nonsense home cook style a lot
Same
I would recommend filling it with a mixture of plum jam and poppy seed powder. I think that's the traditional way of making it, plus that's a part of what makes babka exceptional.
I made this Babka for the first time for Shabbat.. the best babka recipe I made so far.. everything went smoothly from the tough to the filling.. and it tasted amazing. Thanks 👏🏻👏🏻
This came out amazing!!! Although I was a bit lazy and just filled it with nutella 🤫 Still so good though, and pretty easy to make!!
I made the second one kinda like a cinnamon roll, with butter and a mix of brown sugar and cinnamon, 10/10 would make again.
Did you measure it with cups or grams? Because he said 3 1/3 cup flour or 530 grams. But 3 1/3 cup is 424 grams. So did you use 530 or 424 grams?
You have no idea how many times I've made this Babka,
Never made this in my life befor, seen it sold in super markets and bakeries around Israel, but never made it
So in a day I thought I'd give it a try and used your method and recipe
I am proud to say it has now become tradition in this house
Every Shabbos we will have it
I make 6 loaves between my 4 kids and the neighbours it never last more than 5 hours
Thank you SO MUCH
I can't wait for your sourdough version
this is the first bread recipe i've ever tried from home and it worked so well! i didn't have enough AP flour so i substituted in whole wheat for about 25% of the recipe and it turned out perfectly and tasted great :) and i've never baked successfully in my LIFE. feeling like a bread GOD right now. thanks, joshua!
P.S. felt inspired after my first success so i'm making a sourdough starter today. bread is life
Joshua you are so talented and enthusiastic, it shows how much you love to bake and share. You are amazing, keep up the great job!!
5:15 I found that buttering the knife works incredibly well
Joshua you're not just a Weissman but also a wise man
My adjustments on this:
- chocolate mixture needs a few extra tablespoons of butter
- add a teaspoon of cinnamon to the chocolate mixture
- substitute half the water for orange juice in the simple syrup, and put a cinnamon stick in there too
I wanna try this…
I made this recipe 3 times now everyone loves it. I did the chocolate filling in my first attempt, did za’atar in the second one and it tasted soooo good. Lastly, I filled it with a mixture of brown sugar, butter, cinnamon, maple syrup pinch of salt, and this filling is an actual winner
yo add fresh nutmeg to the last one!
Can you tell me the exact amounts of ingredients for the cinnamon filling please?😊
Awesome method, man!! I just discovered you yesterday and had to come back again just to make sure I wasn't dreaming that you're a legit baker. And, gotta say... you did not disappoint!!! Got yourself a NEW sub! Keep 'em comin' man!! For now, I gotta check out your sourdough...!!!
Just made this. It's absolutely wonderful!! I baked the first babka and the second one was frozen for further use (before second proofing).
A couple of notes!! Make sure your chocolate filling is cooled down before using. Otherwise it will be a really sticky mess as it warms up the dough. On top of that, make sure you're working with cooled dough. If you leave it out for too long you will have a sticky mess again.
Skrillex teaching me babka.Interesting
quadrant 6 lmaooooooo
So long hair + glasses = Skrillex?
@@vibranium-riprich314 Let's not forget that in almost every other video he uses bass drops, although that technique isn't kosher for babka.
Always been a Josh fan. Looked up a chocolate babka recipe. Was delighted to see one from Josh.
A good looking, funny and handsome guy that know how to bake things....God i love this channel
My roomates are going to love all the new stuff i'm going to bake because of this
I baked this today and OMGeeeee it was delicious!!! I made 2 actually, one with chocolate and one with cinnamon/sugar ... The actual bread part is so soft and delicious, the extra just added to it.
BRAVO on this recipe 👏👏👏
amazing dude the quality of the videos are on another level, keep going and you will reach 100k soon :) keep up ur work
Same here I'm always so stunned that they're so good.
Potatochu Awh thank you guys. I work super hard on this stuff so it’s lovely to read all that. Working to make it there soon! ☺️
I just made this and OMG IT’S AMAZING. I gave one to my neighbors and they can’t stop raving about it! After watching your videos for a long time I am SO satisfied this worked out. A+
honestly as a young student it was amazing to have a warm piece of chocolate babka with a cup of coffee in the morning
Babka!
Yesssss thank you, this is the best babka video! Not only enjoyable
with the music and everything, but theee best description of making babka that I've followed! Thank youuuu!
I now know how it feels to be talked to as a cupboard
Hilarious comment ever!
I'm sure his cupboard is a better pastry chef than me...
I think he has seen a few episodes of “Good Eats” with Alton Brown, he tends to speak into the fridge or cupboard often on that show. It’s one of my favorite cooking shows and one of my favorite chefs as well.
I really like that he is not afraid to get his hands directly on the food/dough.
Thank you for the metric measurements, bro.
I made this recipe a few years ago but came back tonight to watch it before making it a second time! And I just came to say how far and different you and your channel have come! I like the voice over style!
We use to name this kind of food "cozonac". We also add some grinded walnuts, a lot of chocolate, raisins and a jelly thing from turkish people. 🤤🤤
Turkish delight sau lokum se numește:)
Oh, such a good idea, have to try turkish delight in baking
Just WOW! I saw this video in the morning and decided to try it out. Went to work, came home those many hours later and finished the batch and was amazed they came out so delicious the first try! Thank you for such an easy to follow video.
Just recently found you and have been binging all day ❤️ you’re great!
Same😂
I just made this (well.. half of it, because I only wanted to make one).. my takeaways:
1) The dough is much too liquid/sticky and I had to add extra flour (like others have already said as well).. instead of 175ml water use less (maybe 120ml as someone else mentioned here in the comments as well)..
2) Once done making the chocolate mixture put it into the fridge to cool off a bit. I made it and put it onto my cold dough right away. The warm chocolate mixture warmed up my dough again and made it sticky again and really difficult to move when rolling it up.
3) I will definitely make this again! It tastes really good!
I TRIED THIS ITS SOOOO GOOODDD didn’t have chocolate on hand so just put Nutella 😍😍😍😍
How many loafs does this recipe make ? 2?
Adeline Charish yeah makes 2
Here because of the Great British Baking Show and I wanted to learn to make Chocolate Hazelnut Babka myself! This is awesome. I can't wait to try!
I always thought that the Romanian version of this called "cozonac" it's Italian inspired but looks like it's Jewish and Turkish inspired because we make it with Turkish delight too, obvious there are a lot of filings but mainly are chocolate and Turkish delight, raisins, walnuts. Oh ya and I made the vegan version of these because I love it and ofc I m vegan.
66uuy66766666666⁶56
Baked today, coldproofed the final babka over night, did cinnamon filling, came about amazing!
The flour measurements are messed up. I weighed 3 1/3 cups of APF and it was only around 430 g. 530 g of APF is about 4 cups. Google conversions say the same thing. I wasn't sure which to follow so I did about the average (~480g) and the dough turned out to be way softer/stickier than what the video shows (had to keep adding more flour while kneading). Next time I will do 4 cups of APF. Also you can substitute active dry yeast for the instant yeast (I used 3 3/4 tsp active instead of 3 tsp of instant).
Carmen damn I just had the same realization jw must see this asap
Thank you for this!! Made it today and using your flour measurements my dough was perfect. 3 1/3 cup made it so sticky it was unworkable.
The original recipe from the book says "4¼ cups / 530 g all-purpose flour, plus extra for dusting".
this is probably why my dough is super runny 😭
Yes, weigh your flour when possible, more chances you'll succeed
Did this with Nutella today and turned out amazing. Definetly recommend. Edit: I’ve made this twice for my family and they absolutely love it! (With Nutella) and they’re asking me to do it again. An favorite in the house. Thank you for leading me to this recipe ❤
I recommend making it with the chocolate paste he made, it’ll be muchhh better!!
Babka is a Traditional Polish "Yeast-dough-Cake" baked for the Holiday Seasons 🎄🎁🎅 The word "Babka" originates from the word "babcia" grandmother also often used about an elderly woman 🤶
"Babka's" can have different fillings like Chocolate, Poppy Seed, Friut Marmelade, Dried Fruits or Nuts 😊
I've never heard anyone call a cake like this "babka" in Poland, only on the "English-as-first-language" internet. To me babka is a yeast cake with raisins, in a characterictic shape (high, round, hole in the middle) OR a completely different type of cake, similar to pound cake, which is also what you get if you google "babka czekoladowa". Is calling a yeast cake with filling "babka" some kind of regionalism? I'm confused
@@bbrys404 This babka is Jewish, but I don't know how much Poland comes into play.
Interesting I think of Babka as a Jewish dessert. But many Jews lived in Poland at one time so it makes sense.
@@Death_Bliss You're right, babka which Joshua is making in this video is Jewish. The thing is that this type of babka was made by Jewes who used to live in Poland and it was inspired by Polish traditional babka. Jewish babka is still popular in Poland, but not as much as original Polish one.
I’ve made your recipe a couple years ago ! It was my first Babka . I’m back ready to make it again! Getting your recipe
I have never baked in my entire life. This pandemic made me bake. I followed this recipe and it was a bulls eye. Made it 4 times for family and friends. You made me a you tube baker. Thanks boss
Question. If someone doesn’t like chocolate, what else can I use ? Jelly? Jam ? Date syrup ?
Bilal Siddiqui cinnamon sugar
Went down the Weissman rabbit hole this past week. Why did it take me this long to find a decent cooking channel. You make everything look doable--so I feel motivated to try it all. Even though you're clearly super skilled, you don't make cooking things seem elite or intimidating. I've been waiting a long time for this. Thank you!
Keep up the good job, pal :) Make sure to drop some celsius measures as well for us European folks :) I adore your craft, man! Thank you for all the amazing videos!
And Aussies! ☺️
And the rest of the world, basically!
I already made this manually w/out standmixer 4 times and I will make this again and again--- i love this recipe !.
Yup, chocolate babka is definitely a winner. Rarely do the recipes out there get it right.
You got it right.
I'm a new subscriber. I love your videos and your personality is sooo winning.
Are you a professional bread baker???
Cheryl S. I’d say so
Cheryl S. Thank you so much! Happy that I got it down right! I’ve worked in professional kitchens all over but no experience in pastry or baking at a restaurant. The majority of what I know in cooking/baking was self taught through forcing myself to learn everything, making no shortcuts, taking the necessary time to learn everything, and repetition repetition repetition. Baking came kind of naturally to me after spending pretty much my whole life (and still doing) mastering cooking. I hope that kind of answers your question. A little insight in my own life. :)
Joshua Weissman Hi I’m new here! But I’m the same way! I went to school for culinary but I honestly find baking just comes naturally to me. Keep up the good work! I’m excited to watch all of your videos now 😉
Thank you so much!
I made it and it's PERFECT ❤ if the dough is too wet, just keep kneading, and after 12 hour in the fridge the dough will be firmer.
I made this for my rich dough final exam and I got the highest score!
It took like 10 seconds and I was just so impressed with that shiny confectionery bread!
i just made this and i had extra dough so i made chocolate rolls like cinnamon rolls and it's so good and so worth the whole like 30 hours and i want to cry
Did you measure it with cups or grams? Because he said 3 1/3 cup flour or 530 grams. But 3 1/3 cup is 424 grams. So did you use 530 or 424 grams?
@@Noud-od5tx i made this ages ago but i think i used grams. different brands of flour have different absorbency and gluten as well but it varies very little. i guess at first just use less flour and reserve some at the side that completes the total 530g. then add as u need until u get the desired texture or the texture of the dough in the video :) ive learnt a lot about bread since making the babka and just know that bread is always better to do by feel and you have to really do what ur gut tells you. hope the babka turns out good if u use this recipe!
@@joanne4769 thank you very very much!!!
The only chef who i use his recipes and its amazing from the first time.
Thanks😍😍😍
This is so good man! Made 1 today and already made a dough for tomorrow 😍
Thank you so much for sharing your recipe. It is super amazing. I cut the dough plait into smaller portions, and made Mini Loaves in my mini loaf pans.
Finally got around to making this one and, well, I love you. I think most of my family does too now lol
Made this for the first time yesterday and it is absolutely heavenly 10/10
I freakin loveeee your videos. Explanation super clear👌🏻
I just made this but with Nutella and it came out amazing ! Thank you so much
I was looking for this, thanks! Will try it with Nutella🙌🏼
"If it goes in and it feels doughy then it's not done yet BRO" man, this is some quality narration/life advice.
Just made this today. Absolutely delicious. Well worth the mess I made. Thanks.
As a French, I approve this cleaning technique 😂
I made this today and it’s amazing!!!!!!!!!!!! Y’all trust me on this and do it without hesitation!!!!!!!!!
AHHHHH I'm making one rn 🤞🤞🤞
again, love everything in your video, especially your humor! anyway, could you explain a little bit more why you let the dough rise in the fridge overnight and would it make any different if you let it rise at room temp for 1-2 hours?
when fah bakes A slow rise in the fridge develops flavor.
It makes it easier to handle the dough, the dough holds it’s shape better.
My parents immigrated from Ukraine, to Montreal, Quebec, Canada. My mother was a wonderful baker, as she worked in a bakery when she lived in Ukraine’s and she made this babka often. TFS!
My grandma used to make this 😋
I tried this adding slivered almonds. OMG! It was amazingly good
This guy's like the Ashley from welldressed of cooking.
Hi what channel is that? I searched but I didn't find someone named Ashley ;/
What chennel is it?
The channel name is "bestdressed"
@@yonashirayuki8863 oh the Asian girl dress like everybody and she spend a long time shopping 😅
“welldressed” 😭
Hi, Welcome to chilli's she is actually wasian :)
Dude! I tried this recipe. It didn't turn out as good-looking as yours😄 But man - so tasty! Thanks👏🏻🙂
Have a great weekend - skål, from Norway🍻🇳🇴
I usually use milk to proof my yeast instead of water, and I use Nutella spread instead of chocolate for the filling. Great recipe
I was thinking Nutella as well, gonna give that a shot
Do you warm it up?
Oi Va Voi, I followed dough recipe and it turned very well, I used hazelnut spread, chocolate chips for one and hazelnut spread, chocolate chips, caramelized pecans for second babka. It is delicious, dangerously. Baked for 40 minutes at 375F. Thank you very much for the recipe.
I want to see joshes bloopers... he has to have some practice runs for some of his stuff and i could use a confidence booster. ya know for those times i feel like i got this and i be cocky not planning enough
I made this years ago and it's so decadent. Thanks!
If it's Instant Yeast rather than Active Yeast, then why are you blooming it rather than just adding it to the dry ingredients? This is a genuine question rather than a challenge.
Adam Churvis I have to bloom instant yeast otherwise it will not wok very well by just throwing it in with the dry ingredients. This is my personal experience and I’ve tried many times.
I'm no scientist and I'm no professional baker, but doing it before adding extra stuff can help make sure the yeast is not dead. Plus I've heard adding salt isn't good for when you're first waking up the yeast
@@yellowlemon5936 That's interesting. The way I understand it, the whole point of instant yeast is to eliminate the necessity for blooming. I don't doubt that active yeast is better than instant, and that fresh yeast is better than active, but I've never had a problem with instant yeast rising with full strength as long as it's within effective dates, and perhaps refrigerated from the get-go. How old is your instant yeast? Do you keep it refrigerated at all times? Just wondering. Yeast is a relatively new subject for me, so I appreciate any experience you have.
@@naritruwireve1381 Salt is the only problem I know of with yeast, and so as long as all the dry ingredients are mixed thoroughly before adding the wet ingredients then there's no risk of a direct salt-yeast reaction to kill enough yeast to cause a problem.
@jessicaaaturbox3 Has it ever once failed?
Tried this today and it turned out great! Would definitely recommend using more flour to dust the mat as the dough is super sticky
I did this recipe and my babkas are HUGE! I used milk instead, dough (see what I did there). It surprised me because the ones on the video are normal... but I swear mine already have a diploma, a job and a family.😂👹
Btw, you have a new suscriber and a fan here.👀
I’m just back here to tell you that I did this recipe again and I created two more monsters that have a family too, JAJAJAJA. I love your channel and your vibe! I’m planning on making the burguer buns this Sunday too. 🥰
I made it, but with less sugar. I can not describe the result. I love it. I am sure with the end result I can have a date withing a minute.