How to Make Chocolate Babka Muffins | Perfect Braided Mini Babka Bun Recipe

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This fun sized babka is awesome and it is super easy to make. The four-strand braid will make you look like a pro even though it is the easiest thing in the world.
Soft and fluffy dough layered with a rich cocoa filling. You can customize it to your taste by choosing a different filling. The only thing to look out for is consistency as a runny filling will turn this into a nightmare.
If you have made babka, then you will be familiar with the process. Of course, there could be many variations to the dough. I chose a relatively low hydration, not too much fat and sugar and no preferments or sponge to make things as easy as possible.
You just need a few basic ingredients, which a lot of you will most likely have at home and you will need a few hours of waiting time. There is not much to say about this one.
The soft brown sugar used in each part of this bread gives it a nice richness and the glaze makes them shine with a dark brown colour.
📖 Get the recipe ➡️ www.chainbaker.com/babka-buns/
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
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Disclosure
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CHAPTERS
0:00 Intro
1:05 Ingredients & equipment
1:55 Mixing the dough
3:06 Bulk fermentation & folding
3:52 Rolling and filling the dough
6:15 Cutting down to size
7:17 Braiding
8:58 Final proof & baking
9:42 Glazing & the result
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#Bread #Baking #ChainBaker

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Опубликовано:

4 июл 2024

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Комментарии : 180

@ChainBaker 2 года назад

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

@LRIMusic 2 года назад

Hey :D I just asked myself why you were adding the sugar when you dissolved the yeast and the fat before you developed the gluten in the dough. Thats because you gave the advice to not do so in your other videos. Also why didn't you use cold incredients like in the brioche video? (maybe i missed this info - sorry if thats the case)

@ChainBaker 2 года назад

It is ok to add small amounts of fat around 10% or less right from the beginning. And I don't use cold ingredients because this dough does not take that long to knead 👍

@LRIMusic 2 года назад

@@ChainBaker Okay, thank you :D

@geralynbrock8308 8 месяцев назад

I cannot find those baking ramekins! What size are they?

@rebel.rising 2 года назад

THIS. Wow. Made them this evening following the recipe all the way, and they turned out incredible! Was able to make 7 buns, though there are only two left already mere minutes of taking them out of the oven 🤣🤣. Thanks so much for your informative video and written recipe. Can't wait to try more of them. Pastry has been an obsession of mine since last year. 🙌🙌

@ChainBaker 2 года назад

Hey :) That is awesome! I'm so glad you enjoyed it. I love these buns too. Might make a variation of this again sometime perhaps with a different filling 🤤 Happy baking!

@ckks0nyoutube 2 года назад

I have followed chain bakers instructions for brioche, Vietnamese Baguette and his baking tips and my bread quality has greatly improved, I no longer get bad days baking bread He is such a good teacher and does not leave out anything in his instructions. You can expect similar results to his if you follow along

@ChainBaker 2 года назад

That is so cool 😍 I'm happy for your success! On to many more great bakes 🥖👍

@ckks0nyoutube 2 года назад

@@ChainBaker 🥳🥂🍻🍾

@sempressfi Год назад

I became obsessed with learning how to do all sorts of braids because of Game of Thrones and I've always been obsessed with baking because, well, yummy lol I'm so excited to combine those loves/hobbies with this recipe! Will be making them this weekend 💜

@jademack7199 2 года назад

Thank you for the great advice! So simple and straight forward. Can't wait to try out this.

@Thebular. 2 года назад

Hey, I've made a few of your recipes now, but figured it was about time I commented. Thanks for such great content! This is my fourth time making these, and they are absolutely delicious! Come out perfectly every time! My in-laws are going to be back from the airport in half an hour and they'll have a nice warm batch of these waiting for them when they get home :)

@ChainBaker 2 года назад

Hey! I'm so glad you're enjoying it. And your in-laws are definitely lucky having you greeting them with some freshly baked goodies. Thanks :)

@CarolynFritschle Год назад

WOW! YUM! You have created a fantastic course here for bread bakers! Thank you!

@TheBassManCometh89 2 года назад

They couldn't have come out more perfect looking, great job! I love the look of these so I might have to give them a go at some point 👊

@ChainBaker 2 года назад

Thank you! 🙏 Yeah they're well worth a try and they're super easy to make too!

@lynneedes3687 2 года назад

These look great, so professional and can't wait to make them. I will be making them for Thanksgiving!! Thank you for creating such a beautiful bread!!

@missimagoodlady Год назад

This recipe worked like a charm on my first try! Thank you!

@americanrebel413 2 года назад

They look delicious! I think I'll try these next.

@mohammedaltalaq1300 2 года назад

Those are amazing! Thank you for the video. You make it look so simple. Tried it and they are delicious.

@LifeIsMessyImLearningAsIGrow 2 года назад

Fantastic recipe! My family loves muffins so much I feel like I am raising two little muffin men! I think they would eat muffins every day! I’m researching muffin recipes for a cooking video I want to make. This is inspiring! I’ve learned some new things from you! I hope we can learn from each other!

@mcomeslast 8 месяцев назад

Love this! I’ll have to play with it because I want them in a jumbo muffin tin. I may need longer strands.

@Jeepy2-LoveToBake Год назад

Okay, last day of my "vacation from work" (because weekends don't count) - I went on a "ChainBaker Chocolate Recipe Binge" - baked this today (along with two other chocolate recipes) - even made this using your "no-knead" techniques - I was pleasantly pleased with the results. The braiding technique was the same as the Lemon Challah, but these were so much smaller - lots of "tucking in the end bits". However, when I cut into the muffin, it was perfect - appearance, texture and taste, and the chocolate cinnamon filling and brown sugar glaze made this a perfect treat with a cup of coffee. Photos have been posted #198

@fionacc886 2 года назад

You are a Genius !!! Thanks so much for this channel . It's amazing. Pure Joy !

@ChainBaker 2 года назад

Glad you enjoy it! :))

@jvallas 2 года назад

I’ve looked at tons of people’s braids, & I always write them out in a way that makes sense to me, then I practice with rope. I rarely actually make them, but they seem pretty easy to me now. Your little buns are great looking! I recently bought a muffin tin with square cups - this might be good for its first use!

@ChainBaker 2 года назад

I'm so bad a writing the instructions out. When I read them back they don't even make sense to me 😆 in the future I will make some more intricate braids. Oh square muffin tins would be perfect for this! I must get me some of those too!

@jvallas 2 года назад

@@ChainBaker This may only work for me, but I often screen capture the braiding from Instagram (or wherever), then I walk it through really slowly and write something like: “1 over 2, 4 over 5, 3 over 2,” etc. (I’m making these up.) I keep plotting it till I see the pattern is starting over. The numbers are the positions I see the strands in RIGHT NOW, not where the strands were in the beginning. (Don’t name strand 1, 2, 3, 4 and keep those names forever. It’s ever-changing with my system.) I fear this all sounds complicated, when it’s really not. Most of the bakers seem to work half the loaf and then turn it around to do the other end. Edit: (And flip upside down.) A nice braid tutorial is on Tori Avey’s website, and she makes a really nice-sounding challah. I can’t remember if I’ve tried her recipe, as I found it a really long time ago. toriavey.com/how-to/challah-bread-part-2-how-to-braid-challah/

@ChainBaker 2 года назад

I will definitely check it out and take some notes. I guess you're right we probably all have different systems and explaining it is not easy. Just need to get stuck in and learn any which way 😄

@joannestretch Год назад

wow i have to try these for sure, they look amazing, ill bet they taste better .....

@faridagodhrawala3933 Год назад

Perfect recipe. They turned out so good

@elinorlagrone39 Год назад

I’ve got to try these!❤

@nrock76 2 года назад

My husband and I made these this morning and they turned out great. Excellent recipe and and excellent video. Can't wait to try with different filling. But next up will be Nutella Babka only I think we will use almond butter mixed with cocoa powder. Thanks for the videos and the inspiration.

@jocelynco1624 2 года назад

Thank you for making mini version of a babka. I was just looking for an idea like this.

@ChainBaker 2 года назад

Thanks, Jocelyn! :) This is now my favourite kind of babka 😁

@TikkaMasalaa1 2 года назад

Nice glaze and fabulous mini Babkas. Hee hee he never though to make one into 6, easier to share!!! Cross section greatness👏

@garyblake4296 2 года назад

Now those are bloody amazing.

@ChainBaker 2 года назад

🤩

@trisharanda5891 Год назад

Loved the recipe, only change made was added an egg to the dough. Doubled the recipe and made large muffin size, they were fabulous and beautiful

@clairressagoad2789 2 года назад

I’ve never heard of soft brown sugar…or babka buns but I love it…

@christianfranco2206 2 года назад

Great content as always. Loyal subscriber here. Diggin your style ;)

@ChainBaker 2 года назад

Thank you so much Christian 🙏😊

@l1212l 2 года назад

How lovely, I gotta try those. One question: do you have the dimensions of the tin you used? Love your stuff, I tried your sourdough recipe this weekend (it was only my second attempt) and it turned out amazing. Thanks so much for the content, cheers from Brazil.

@ChainBaker 2 года назад

It is 8cm wide and 4cm deep. Thank you so much 🙏 I'm glad that you enjoy my videos and find them useful. Let me know how the buns come out too 👍

@oldgreen16884 2 года назад

I'm so glad to have found this channel. All videos are superb. Greetings from Miami, FLORIDA, USA.

@ChainBaker 2 года назад

Hey Roberto! Thank you so much :) I'm glad you're enjoying the videos.

@mr.Mikeyboy 2 года назад

Redic my friend love babka bread!

@marjanyd1703 2 года назад

Look so good. I will make it 🥰😋😋

@danielsebag1759 Год назад

SO CUTE I wANT TO MAKE IT

@seanconnery4604 2 года назад

Hi Charlie i made these for runners after a 5km race in my local village. Everyone said they were amazing thank you for your recipes and brilliant videos they are the best by far on RU-vid

@ChainBaker 2 года назад

That is awesome! And so nice of you to treat them. Cheers :)

@alshalan7986 2 года назад

I just made those great muffins they tasted amazingly delicious.. what great teacher you are as this is considered my first time cooking/ baking :) THANK YOU

@ChainBaker 2 года назад

Wow that is impressive! My first bake was a disaster 😄 well done! I'm happy for your baking success and I'm glad you enjoyed it! On to many more great bakes 🍞 cheers!

@alshalan7986 2 года назад

@@ChainBaker hey 👋🏼 just made those again 😍… and I want to ask you please how can I calculate for double, triple or even half the recipe how can I calculate 🤔 could not figure out if I should work it by % . Thank you 🙏🏼😊

@ChainBaker 2 года назад

No need for percentages. Simply multiply the ingredients 😉

@alshalan7986 2 года назад

@@ChainBaker cheers 🍻👍🏼

@nutrinogirl456 Год назад

You know in TV shows how the food looks a little too perfect? Especially in animation? Well these just look straight up real life perfect :O

@syedhamid5943 9 месяцев назад

. Fantastic good job

@peytonwright5346 2 года назад

Hello, I just discovered your channel and watched this video. You make it look so easy and I'm excited to try these. I'm looking for a cinnamon recipe. If I leave the cocoa out will it throw the recipe off?

@ChainBaker 2 года назад

You can leave the cocoa out. Add more cinnamon though to get a distinct flavour :)

@DapurDDA 2 года назад

It looks good 😍

@ChainBaker 2 года назад

🤩

@ptgptg14 2 года назад

Making them right now, it's in the first proof and I was making the chocolate icing. I have some special cocoa powder called black onyx that I like to add to my chocolate stuff. It gives it a very heavy kick of chocolate almost making a brownie-like taste. So I used 7g cocoa and 3g onyx. Looking forward to the results!

@ChainBaker 2 года назад

Damn that sounds tasty! How was it? :)

@ptgptg14 2 года назад

@@ChainBaker I think my kitchen may have been a little too cold while proofing. They didn't come out as fluffy as I would have liked. But the taste was great! I'll have to try it again and give a little more time. Also the chocolate spread was a little thick. It made it very messy. Next time I may use a serrated knife because the pizza cutter smushed the filling out and made the strips hard to make neat. Either way it was a fun and tasty recipe!

@Reza-kj7hp Год назад

Very good bro 👏

@sassyexplorer 2 года назад

This looks yummy! Please do a recipe for Japanese melon pan. It's my favourite 💗

@ChainBaker 2 года назад

This is basically the same thing - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XOgP82Jc1p8.html 😉

@UnleadedOrphan 2 года назад

Just subbed. Had a question for you regarding hydration % for croissant dough. What would you recommend?

@ChainBaker 2 года назад

Here is my croissant dough recipe. I believe the hydration was 60% or a bit less. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ysWxNBzpCPg.html

@UnleadedOrphan 2 года назад

@@ChainBaker thanks!

@gabila100 2 года назад

Amazing recipe. I occasionally do babkas and prepare them a little bit differently. 1. I use nuttela spread instead instead of chocolate mix 2. More milk, my dough it's a little bit runny. I think the bread comes out softer like that. 3. Maybe just a old wife tale, but i never mix the salt together with the yeast at the beginning and the milk needs to be a room temperature or warm. I'm afraid would inhibit the raising of the dough. 4. Definitely use some vanilla extract or lemon or orange zest. It takes the bread to another level. 5. Have experimented with using alcohol directly into the dough. Bring a unique flavor, like a good rum.

@ChainBaker 2 года назад

I like your methods! :) 3. is definitely and old myth. Here is a video in which I busted it - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ez95TmSKG04.html

@mcncolon7962 Год назад

I just discovered your channel and think your videos are wonderful. I live in a very warm and humid climate (Costa Rica) and struggle with hydration and temperatures when baking. Would you consider doing a video for differing climates? Even just a basic bread video with climate considerations would be very helpful.

@ChainBaker Год назад

This is what I would do in a hot and humid climate - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x-8UoEgtt48.html

@CLAUDETTEjlmi Год назад

Greetings from Mexico! Today is my second time doing this amazing recipe. I’d like to know if I can freeze the buns to bake them later, have you tried this before? Or what do you recommend me to do? Thanks!

@ChainBaker Год назад

My freezing guide should give you some answers - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NlIuDpQmEVU.html

@MotoristCY 2 года назад

New subscriber here! Loving the content! Have you experimented at all with tangzhong in babka or brioche?

@ChainBaker 2 года назад

Hey! Welcome to the channel :) thank you! Not in babka or brioche. I think brioche would not benefit from it anyway because the dough is super soft and rich anyway, but it could work for babka for sure. It just depends on the application. If you want to keep your babka for the following day, then tangzhong would be a good option to help it keep its soft texture. But if you are going to devour your babkas instantly like I do, then this super basic dough is good enough 😄 Here is my tangzhong milk bread recipe - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JHxusy4M70I.html You can use that as a guide to transform any recipe to tangzhong. If you are not familiar with baker's percentage, then you'll need this too to be accurate - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v9tPXTlbYxM.html I may do some more thangzhong videos in the future too 👍

@MotoristCY 2 года назад

@@ChainBaker I incorporated tanghzong in a Greek tsoureki recipe, an Easter sweet bread that's something between a challah, babka and brioche, it was supremely soft and squishy but the crust's texture left something to be desired... Maybe it was too high hydration? I don't know, I'm not really that experienced with bread baking... Anyway, looking forward to seeing more of your videos, already watched a bunch

@ChainBaker 2 года назад

@@MotoristCY The crust of a thangzhong bread is mostly soft and squishy too. If you like Greek breads, then you may find this one interesting - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7mLGYhB3658.html It is a fragrant Christmas bread which I made last year. Thank you so much :)

@trinhkieu5999 2 года назад

So beautiful i will măke them

@ChainBaker 2 года назад

Let me know how they are ;)

@kenmore01 2 года назад

Charlie, these are beautiful, thank you! I addition to these, I look forward to your holiday recipes. Christmas and Halloween. Would you please consider some kind of USA 4th of July recipe? Red White and Blue, and we tend to do stuff like that as dessert. Sadly, the main courses tend to be burgers, hot dogs or chicken lol. Of course sides are always welcome! I know you don't think of July 4, but that would be awesome! Thanks for all of your help and videos!

@ChainBaker 2 года назад

Thank you, Ken! :) I'm not sure if I will have time this year 😅 But I will definitely add the 4th of July to my festive bakes list to not miss it next time around!

@kenmore01 2 года назад

@@ChainBaker That would be awesome! I'll look forward to it. 😀

@4.0.4 2 года назад

So many things to congratulate about your extremely underrated channel, but besides the recipes, the video editing! All the little things like filming the ingredients falling into the camera, the stop motion ingredients moving away, etc!

@ChainBaker 2 года назад

Thank you so much 🤩

@johnurena2863 2 года назад

This is a must try with cream cheese and guava paste, I did it last weekend and my family was crazy with it! Specially my mom. The only problem was I didn’t double the recipe, I should’ve done it.

@ChainBaker 2 года назад

haha I always think the same! Double is better for sure :D

@edlacova 2 года назад

Hola, exelente receta.

@ChainBaker 2 года назад

🤩

@daos3300 2 года назад

lovely. can the final proof be done in the fridge overnight? would be nice to have these fresh in the morning.

@ChainBaker 2 года назад

Refrigerate right after final shaping. In the morning take them out and leave to warm up for an hour before baking 👍

@daos3300 2 года назад

@@ChainBaker nice, cheers

@daos3300 2 года назад

follow up - they look and taste amazing! i used paper forms so they ended up slightly flatter with a dia 9-10cm, and around 100g a piece. but the shape didn't matter one bit.

@marjamerryflower 2 года назад

65.000 fans! 5.000 more within a week. Congratulations

@ChainBaker 2 года назад

Thank you so much! It's unreal 😍

@marjamerryflower 2 года назад

@@ChainBaker you are worth it. You make baking easy. And the presentations are always fun to watch.

@popelgruner595 Год назад

I know what I will make for my family next Sunday morning...

@popelgruner595 Год назад

They turned out great and my family loved them. Thanks for the recipe. 😀

@Paula-vw7ez 2 года назад

Hi, I had look at your video and receipe and I am keen to try it. I noticed you have other receipe for the babka are they similar in taste? So many receipes out there with so many variation. Its hard to pick one. Instead of individual ones I am going to use a bread tin to make it easier. Am I able to make it day before put in the fridge and take it out few hours before baking to get to room temperature before cooking it. Or leave it on bench covered overnight This way its ideal for morning tea. Thank you for amazing receipes

@ChainBaker 2 года назад

This babka is the best one of the of the ones on my channel. You can refrigerate it right after final shaping. The next day leave it out to get up to temperature for a couple of hours and bake :)

@Paula-vw7ez 2 года назад

Thats awesome. I will do this tomorrow and see how I go baking it on Wednesday but I will let you know. Thank you so so much.

@jasonadi2003 7 месяцев назад

Seems like a delectable recipe, I want to try em but can I make it ahead of time and let it rise overnight for the final rise tho?

@ChainBaker 7 месяцев назад

Definitely. Let them come up to room temperature while the oven is pre-heating the next day.

@robbenfelix Год назад

I just made something akin to these, inspired by this video. I used a higher hydration, naturally leavened dough, though. And my muffin tins were too small or I should've made 12 minimini babkas. I'll do the latter of those options tomorrow. Also, I didn't have soft brown sugar so I mixed some dark syrup and ordinary sugar but I think the dark syrup has too much water in it. I have a Polish friend living in the same town, I'll ask what she thinks when I next see her and haven't already eaten all the babkas myself. xD (Curious people will find a video of me inspecting what I had created on my channel.)

@henriettajackson6404 2 года назад

Hello. I gave a question about adding the butter. From one of your previous videos I understood that the butter should be added after gluten development; if added at the beginning, as in this video, the butter would coat the flour and impede gluten development. Does this not apply to enriched doughs? My dough recipe that I an trying to get the best results out of has 19% butter; would this amount impede gluten development if I mixed it in at the beginning instead of kneading first?

@ChainBaker 2 года назад

Hi Henrietta! Since the hydration is only 54% and the fat content only 10% I decided to add it all together and it was quite easy to work and get the gluten going. If you're getting closer to 20% fat, then I would suggest adding the butter as I described in the previous video. I normally add up to 10% fat at the beginning in a low hydration dough. As it gets closer to 60% hydro and up, then I would add the fat later.

@henriettajackson6404 2 года назад

@@ChainBaker Thank you so much. That is a big help!

@ChainBaker 2 года назад

Anytime! 😉

@jamiele1906 2 года назад

did you use dark brown sugar?

@ChainBaker 2 года назад

Yes. I am used to calling it soft brown sugar. There is a soft light brown sugar too. You can use any sugar you like though. The dark sugar will have the most intense flavour.

@missimagoodlady Год назад

If I wanted to add savoury fillings, should I skip the sugar in the dough?

@ChainBaker Год назад

It's up to your taste. Sweet can go quite well with savoury sometimes 😉

@ayahspov1912 11 дней назад

can i prepare it a night before and bake it the day after to keep it fresh ?

@ChainBaker 11 дней назад

Sure. Let them rise for a while after shaping until you can see that they have puffed up. Then refrigerate. Let them warm up a on the next day at room temperature while the oven is pre-heating.

@ayahspov1912 10 дней назад

@@ChainBakeri made the recipe, it’s sooo good i filled it with dates and pecan it was amazing thank you so much❤️

@keithepstein2812 2 года назад

I'm new to your channel. Great videos! I have a proofing box that allows me to control the temperature. Could you comment on preparation times at a consistent 28C? I can't wait to make these.

@ChainBaker 2 года назад

Hey Keith! Welcome to the channel. Is it possible to lower the temperature of the proofing box? A high temp like 28C will make the dough rise extremely fast and the quicker it rises the less flavour it will develop. If you can get it down to 25C, 26C, then you could pretty much follow the times given in the recipe. Perhaps cutting down on the final proof if the muffins are rising too fast. If 28C is the lowest setting, then you could probably reduce all the proofing stages by 1/4 - 1/3.

@keithepstein2812 2 года назад

@@ChainBaker I can control the proofing temp down to 25C, so I'll give that a try. Thanks for responding. And for your excellent videos.

@ChainBaker 2 года назад

Let me know how it turns out :)

@keithepstein2812 2 года назад

@@ChainBaker Will do.

@uptownkidd99 2 года назад

Can i use a preferment for this

@ChainBaker 2 года назад

Yes. A sponge would be perfect.

@uptownkidd99 2 года назад

@@ChainBaker thank you, i will try it

@nidiamoreno1997 2 года назад

what is the length of your stripe cuts?

@ChainBaker 2 года назад

I don't measure. Just cut into equal parts :)

@billcologne8119 2 года назад

Want to try these as they look amazing. The only question I have is that you did not provide the approximate dimensions and thickness of the dough when rolling out for filling. Honestly I don't know how long your forearm or arm is. I was hoping to find it in your written recipe but no luck. Could you please provide the approximate dimensions and thickness of the dough when rolling out? That would be quite useful to me. Thank you for sharing this recipe. I can't wait to try it and I have multiple ideas on fillings.

@ChainBaker 2 года назад

It can be thicker or thinner. There is no rule. I think a square of 45x45cm would be more than enough. The larger it is the more detailed the knots will be.

@billcologne8119 2 года назад

Made these and they taste as amazing as they look. Thank you so much for sharing the recipe. It was so much easier than I thought it would be. So grateful to you!

@shaysdy3357 3 месяца назад

Going to use chocolate halze nut spread .

@shaysdy3357 3 месяца назад

Ok I tried this found out you don't put a lot on lol . And braids are easier to do with hair. For the life of me I just can't do it right . But A for trying . 👍👍👍❤

@ChainBaker 3 месяца назад

It'll be perfect next time 😎

@nnuungknitstudio 2 года назад

just made this, but mine not as good as yours. I cut proofing time, since in Bekasi Indonesia, quite hot and humid. so the dough is rising faster. I'll try it another time, hope my mini babka as beautiful as yours. thanks for the recipe.

@ChainBaker 2 года назад

I'm sure it will be better each time you make it 😉

@nnuungknitstudio 2 года назад

@@ChainBaker Thanks. I follow and tag you in instagram. 🙏❤

@vepria 2 года назад

How do you calculate hydration of enriched dough? Thanks! My dough recipe has 525 g flour, 240 g milk (87% water), 1 whole egg (50 g, 75% water), 2 egg yolks (40 g, 50% water), 142 g melted butter. Calculation method for lean dough gives roughly 51% hydration, however, this doug is very sticky, behaving like a high hydration dough. Where is the catch? Thanks!

@ChainBaker 2 года назад

That is a high fat percentage so you should probably use a brioche method for adding butter. Also you should never use melted butter as that will most certainly result in a sticky mess. Here is my guide on adding fat - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lo95Ie21M2E.html And here is my brioche guide where you can see the technique used for adding a large amount of butter - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-s34RoYJNDuc.html

@vepria 2 года назад

@@ChainBaker Thank you! So, in other words, the basic hydration calculations will not make much sense when dealing with enriched dough or brioche. Love watching your highly skilled hands at work! Totally agree with one of your subscribers - your channel deserves way more sub count!

@ChainBaker 2 года назад

They are still important because you want to know what you're dealing with. A lower hydration dough will be easier to add fat to than a high hydration one. Cheers :)

@nidiamoreno1997 2 года назад

is it possible to do with cinnamon instead chocolate?

@ChainBaker 2 года назад

Definitely! :)

@nidiamoreno1997 2 года назад

Thank you so much

@sentimental2690 Год назад

Hi Charlie, Just subscribed. Clicked link as indicated but kept getting video instead of written recipe. Can't wait to try recipe as looks really yummy and beautiful. Can you send me recipe asap? Thanks

@ChainBaker Год назад

www.chainbaker.com/babka-buns/ ✌😉

@sentimental2690 Год назад

Thanks for prompt response. Can’t wait to try it!

@geeta1979 3 месяца назад

Hey.. is there a reason you are not using bread flour and using all purpose for this one?? If I use bread flour will the recipe be any different?? Edit- I actually read through comments and found the answer to this question.. ☺️

@ChainBaker 3 месяца назад

Nowadays I would use bread flour here too. If the dough is tight one can always add more liquid.

@rickdefalco1676 Год назад

love watching you work but your killing my waist line :)

@ChainBaker Год назад

😄

@manuraj4749 2 года назад

How do we substitute instant yeast with active dry yeast which requires blooming using a warm liquid?

@ChainBaker 2 года назад

This video will answer your question - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KoyjTth-kNg.html Btw you don't need to bloom the yeast. Just dissolve it in water and mix as per recipe.

@manuraj4749 2 года назад

@@ChainBaker Thanks a lot! I always thought that active dried yeast had to be mixed with warm water and sugar in order to get it activated.

@johnsprague4914 Год назад

What's the difference between a Babka and a kanelbullar?

@ChainBaker Год назад

Not much. It's twisted differently and the filling is different. But at the end of the day it's sweet enriched bread layered with a filling.

@johnsprague4914 Год назад

@@ChainBaker Thanks for the reply. That's kind of what I thought.

@Quibus777 2 года назад

ooh yeah another gem. Do check out this video on braiding dough, since i saw it challahs are a breeze since i have never learned braiding as a kid ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RP6j7esQyjk.html

@Quibus777 2 года назад

Also, "there is no rush" could very well be the best advice in this vid, cool!

@ChainBaker 2 года назад

Oh yes I have seen this one. Still can't get my head around it :D

@shaheenjunaid3161 Год назад

There is no link in my computer

@ChainBaker Год назад

It's in the video description right underneath the video

@rayffduvant2383 Год назад

Can you also add egg to the recipe ?

@ChainBaker Год назад

Yeah you could add an egg yolk to make the dough lighter.

@rayffduvant2383 Год назад

@@ChainBaker thank you , love the content and info it helps me a lot

@mateusfccp Год назад

Why does this use all-purpose flour instead of strong flour?

@ChainBaker Год назад

That's just what I had at home that time. If you use strong flour you can slightly increase the butter or milk. Or leave it as it is and just let it rise for longer.

@Kate-ct9ys Год назад

Enriched doughs don’t benefit from bread flour as much as a simple yeast bread would. You certainly can use bread flour, but if your bread flour is more expensive than all purpose, you’re just wasting money. All purpose flour is typical for enriched doughs. Enriched doughs aren’t intended to be chewy.

@mateusfccp Год назад

@@Kate-ct9ys Thanks for the additional info!

@saalshareef3358 2 месяца назад

Why there is No egg ? I am beginner

@ChainBaker 2 месяца назад

It's not always necessary. But it can certainly be added for extra softness.

@tiskahar9738 Год назад

Yea.. this dough doesn't work, especially with the cold milk. My bulk fermentation took 24 hours. The butter in with the flour made it impossible to come together into a neat dough. I'll take your method but I'm using a traditional brioche next time.

@ChainBaker Год назад

It worked for me and everyone else, so you must have made some mistakes along the way. Too cool of a dough in relation to room temperature. Weak flour, etc.

@tiskahar9738 Год назад

@@ChainBaker lol This reminds me of the time when my Exec gave me a donut recipe to teach to the staff. When my junior Sous and I put it together, it came out closer to a madeleine batter in consistency. When I told my boss that it had problems, he gruffly replied, "Guys, this recipe is perfect!" before dumping it on the table and working in another 20-30% flour. I had to remake it to his hydration and measure the addition before I could roll it out to the staff. In my estimation the issue was likely cold milk, dry brown sugar, too early of butter inclusion and scale error from the yeast. 3g on scale with 1g resolution is an insanely high error possibility. I personally prefer volumetric measures for yeast at this point for that reason, but to each their own. I'll make it again with the same quantities but warm milk, fresher brown sugar, a more reliable measure of yeast, and I'll work the butter in last. My go-to Brioche uses a tangzhong but since you don't call for it here, I'll omit. We'll see how different it is. I find the weak flour suggestion to be an interesting one. Even 24 hours after initial mixing, it still fought me when rolling, so gluten development doesn't strike me as an issue. It was the yeast activity that was off.

@ChainBaker Год назад

If you follow all the ingredients and methods exactly then this recipe will need no adjustments. It does not matter whether you use warm or cold milk as long as the final dough temperature is correct in relation to your room temperature. When I make brioche I freeze all the ingredients to keep the dough temperature low. The milk I use is at almost 0C and the flour is negative degrees.

@ChainBaker Год назад

If you are using active dry yeast instead of instant dry yeast, then you should leave it to sit in the milk for 10-15 to get it working.