I've never tried babka before, but I'm going to try this recipe. I love watching John's videos because he breaks everything down into easy to follow steps making it possible to make intimidating foods.
I thoroughly agree! I'm a decent baker, but I love how he bakes a huge variety of things! It gives me confidence to listen to him talk through a new bake. He is my favorite baking human 😄
I've always wanted to try making a chocolate Babka, and when I saw John's new video, I thought, "wow, I can do this." And I did! The recipe is so easy to follow, and the ingredients were mostly things I already had in the kitchen. And watching the video made me feel like I was doing everything right step by step. This Babka is fantastic! I have one tip to offer. After rolling up the dough in a tube, put it on a tray in the freezer for a few minutes, and it will be easier to give it a clean slice in half. The first one I made got a little messy because the dough had warmed up and the knife did not go through it well. So for the second one, I tried the freezer trick and it worked great. Both came out perfectly after baking, though! Thank you John! (I tried the lemon blueberry cake a few weeks ago, and that was beyond amazing. My first layer cake ever.)
I always read the comments before trying a new recipe and I’m so thankful I did. I made the chocolate babka for the first time tonight. I followed your tip and placed the rolled up dough in the freezer for a few minutes. With the dough and chocolate chilled, it was so easy to cut! There was no chocolate mess to clean up! Thanks for the tip!
I really appreciate you use the term "Babka" and mentioned Eastern European and Jewish heritage. It's great to see traditional cakes and deserts have a come back. 😊
Tried this today. A couple more steps and patience but it’s so so worth it and I enjoy the process. It is a VERY YUMMY AND BEAUTIFUL bread. So fun to have learned about Babka! I can’t tell you how thankful I am to have discovered all your bread recipes with stand mixer. My dad was an executive chef and my mom one of the best home bakers. They both loved friendly competition with each other in bread making skills which were amazing. I have always been intimidated due to the kneading part… until now. Over the past week, I have successfully and beautifully made 5 breads now. I am filled with gratitude and joy! Thank you so much! 🥰🫶🏻
It brought some dear childhood memories on ❤️ We make this in Romania as well, especially for Christmas and Easter. The main difference is that the dough is set aside to proof in a warm place, away from any draft. In my half Ukrainian family, we use a delicious walnut filling, but the most common filling used in my country is a mixture of walnut and cocoa + Turkish delight little cubes and/or raisins which, in my opinion, is a bit too much... Now, the most difficult part would be to convince myself to put the dough in the fridge 🤭 But, since I never failed so far following your instructions... Thanks, John! It's always a pleasure to learn from you!
I make a dozen babka every Christmas and give them to neighbours and family. I use ground walnut filling as that’s more Christmassy to me. Such a good one to make, always a success.
As a first generation Polish/Jewish American, well done! One of the only baking dishes I can do in my sleep! I love macadamia chocolate babka. My specialty. Smacznego! Also, I saw your husband. Way to go, John! Handsome couple!
Made these two Babkas today, very tasty. Definitely recommend anyone attempting this to make sure the dough is really cold, work the dough very fast, and let the chocolate filling warm up before spreading. Right out of the fridge is too cold and it won’t spread.
Terrific recipe, made it just as instructed and it's fantastic. Had Jewish foodie friends in for brunch - and they pronounced it as "perfect texture, flavour and density, just as babka is supposed to be" so I was happy. Gorgeous flavour. Only thing I did differently was that I held the pre-proven, woven babkas in their tins (covered) overnight, then proved and baked early this morning to avoid getting into the rolling and assembly this morning. Several steps in this recipe but dead easy, just takes some time. Thx for the great recipe!
I watched this recipe video and then told my husband ok now you’ve got to make this! Yum! He loves baking and we’ve both tried several of Preppy’s recipes over the past year & half. Always great 👍
@@remoteonlinenotary. Frangipane is an almond cream (butter, egg, almond flour, sugar) and quince is a fruit that goes really well with almond when poached!
@@remoteonlinenotary. The almond cream is actually pretty easy to make, and is delicious baked on its own! You'll need equal parts: Butter, Sugar, Egg, Almond flour, with a pinch of salt, a teaspoon or two of vanilla (optional), and a little bit of all purpose flour (maybe a tablespoon or two, nothing crazy). Cream the butter and sugar and salt, then add one egg at a time until incorporated. Then vanilla. Finally, mix in the flours just until incorporated, and you're done!
Love to make Babka! I also make a double recipe in order to make one with Nutella and the other with cinnamon/sugar...sooooo good! I'll try your recipe John, thanks!
Are you just going to spread the Nutella on it straight from the jar or do you have to do anything to it? I was thinking of using Biscoff spread. Since this recipe makes 2 loaves making 2 flavors seems the way to go... 😋
Instead of chocolate (daughter has a caffeine sensitivity) so I use a butter/cinnamon/sugar mixture. So good! Thanks for the 'twist' demonstration...mine is usually pretty messy.
I had a slice of Babka recently and it sported additional, fairly large chunks of dark chocolate. Adds a paradise element, to be sure. Covering with plastic wrap assures freshness.
I seriously can’t wait to make this. I’ve had babka and loved it, but didn’t know that’s what it was called. I’ve heard of babka and knew it was a Jewish sweet, but didn’t know what it was. Now I see these two things were the same thing and it looks fairly simple to make! Can’t. Wait.
Just made babka today! It was perfect! I did change the rising of the bread for 2h room temperature plus 3h on the fridge. And the rest was the same. It was perfect!
I watch your videos because you have little things like your measuring cup being to small and you laughing. Love it man. Just got the cookbook for Xmas. Thank you John.
You have the coolest kitchen. I love making babka. Your method is the easiest to follow and the result is beautifully moist and chocolate heaven. I’m glad to have found your site and enjoy your tutorials. Thank You
After seeing Great British Baking Show on how they do their take on babka and stumbling about this video, I gotta satisfy my curiosity! I watched the video a couple of times before looking over the recipe to go over step by step and I followed how the dough was formed when it rises in the fridge overnight and made the chocolate filling the following morning. Interesting fact, since this is a hot time of year in Florida and it's humid, the rolled babka rose in about an hour, a bit faster than was written in the recipe. And let me tell you...I'm blown away by the flavor of this babka and how well the dough and the filling have blended together! My braiding could use practice, but it's delicious and absolutely sensational! I plan on making this again soon! And hey, I want to see more of Preppy Kitchen about making filling variations of babka.
i'm a home baker and i so appreciate you doing this recipe, john. it's on my to do list. i feel bad that you only have one loaf pan though. add that to your shopping list.
Made this yesterday. We ate one and I took the other to my office manager for her 65th birthday! Turned out great! You made me confident enough to try this recipe. Thanks So much!
I’ve never made a Babka in my life neither did I know what it was but I was intrigued and being an avid home baker decided to try it out and thus followed this recipe to the T! I’m making my fourth Babka right now and I’m also going to make 16 which will be Christmas presents for my family and friends!!! This loaf is down right DELICIOUS and I believe this is the best recipe there is. Weldone sir!
I have so many beautiful memories of eating babka with my family! Chocolate was always my favorite, especially the gooey fudgy bits on the bottom .....oh my goodness, amazing.
I used to bake babka with raisins. And also in the way that you add to one part Cocoa. This is very popular in Poland. But your version.... looks incredible😍😍
Hi John. I recently baked your vanilla bunt cake with a glaze icing. My wife said it is the best cake I’ve ever baked. I admit I am one to change things a bit. I added the zest of one lemon to the batter along with juice from 1/2 the lemon. I saved the other half juice for the glaze icing. It is very tasty. Thanks for the great recipe.
I made the chai babka yesterday and it turned out okay. I was very proud of it. But my question is there are different quantities between certain things in the cookbook versus the recipe on your website. Is the chai meant to be smaller? And also you said room temp milk in this video but in the chai recipe it says heat the milk. So just a couple of questions I suppose
AMAZING - this is Liane Curtis - from 16 CANDLES - I take care of my 98 yr old mom (Jazz composer Paulette Girard) and she LOVES this ... Soooo good. Recently treated the household to a stand mixer (purple of course- kitchen aid) and boy oh boy - all I do any more is watch this channel and make Brioche for mom .... and cinnamon buns and sticky buns and and and THANK YOU JOHN mom is SUPER spoiled bc you ... and me ... lol
Hello Preppy Kitchen I'm not sure if you will read this but I was wondering if you could make a video on how to pipe using a pipping bag. Like where do you add pressure for whatever you have inside to come out.
Excellent recipe, I made it yesterday using a fudge I made earlier (different recipe), the dough is excellent and doesn't take much work. Thank you very much, will be coming back many many times for this.
your one of my favorite food channels I follow I have the dough in the fridge right now… can’t wait to see how they are gonna come out. Im putting homemade pistachio cream. Fingers crossed. Thank you for your helpful tips !
Trader Joe's made a Mango Babka a few years back that I fell in absolute love with. One day I'll figure out how to make a mango filling that had the consistency of the chocolate and give it a go.
Wonderful wonderful recipe - my first time making any enriched dough! I seized the chocolate when I added the dark chocolate pieces to the hot milk/butter bath, so be careful and maybe take it off the heat first before adding the chocolate, especially if it is humid in your kitchen. Fixed it by adding some hot cream, whipping the heck out of it, blast chilling in the freezer, whipping again, until smooth again.
John, you are definitely a baking wizard. Watching your videos is very pleasant for me. A calm voice, a little humor, the secrets of the art of confectionery and, voila - you have created a confectionery miracle again! Thank you for your videos and I wish you success in everything. Natalie, Ukraine.
I’m making this RIGHT NOW!! It looked so complicated so I have been scared of making it… but TODAY IS THE DAY!!! I’ll let you know how it goes😅😅!!! Edit: just finished and….. IT CAME OUT PERFECT!!!🎉 so soft and fluffy, hard work pays off, thanks for the amazing recipe!!
In Romania there is something like a cross between Babka and Panetone maybe, called "Cozonac". Is like the Babka but with chocolate and wallnuts, maybe dried fruit, maybe turkish delight, but you braid it without cutting so kinda like Challah. Best with some sprinkle of sugar on top too.
Although cozonac with Turkish delight is really good, it isn’t as good as the babka because the dark chocolate makes it so much better. And it’s actually more challenging and entertaining to make. ROMANIA FOR LIFE ;)
I made this and it was soooooo amazing.. as soon as the video was out I was in the kitchen.. took a lot of efforts since I don’t cook at all but every bit of it was worth it. 💕💕💕
I love your videos ! Was always intimidated by baking anything but your demeanour and knowledge has given me the confidence to give it a try! Thank you !!!
