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.
Hands down...THE best instructional video for Chocolate Babka on RU-vid. 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.
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.
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)
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!
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.
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!
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 👏🏻👏🏻
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!
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.
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
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 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 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
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+
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
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
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!
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 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 ?
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.
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.
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.
@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 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!
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
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 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.
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...!!!
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 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.
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 made one with a Blackberry Butterscotch filling spread on top of a thin layer of gently whipped mascarpone. Instead of a regular sugar syrup on top, I added lemon zest and a small amount of lemon juice. Big fan.
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 ❤
Made the two babkas today - AMAZING. - I have no dough mixer, so I mixed it by hand for about 5min, mixing like a maniac. - I forgot to let the first babka rise for an hour, and it still came out perfect! The second babka did rise for an hour and it came out just as great. I think the only diff is that the second babka was a bit more fluffy and airy 👌🏽 - make sure to cool the chocolate to a pasty consistency before spreading. - rolled the dough a bit thinner than 1/2 so that I would have more chocolatey layers when cut.
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 😉
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!
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
Just made this a second time. Just some FYIs. I used my scraper to cut the rolled dough. Much easier and quicker. I used weight measurements on everything and went the whole 2 hours on the rising loaves! They turned out so beautifully 😍 I had never heard of Babka before you Joshua. If I need a recipe I go to you first, as all you make is excellent!! Keep them coming!
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!
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!
I just baked your chocolate babka today. It is sooooo delicious. Had a friend d over for tea and she love it, too. How do I stop eating😂 Thank you so much
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.
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 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.
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.
OK, husband has covid and maybe eating this will cheer him up. I was going to use the NYTimes recipe but yours seems much more straightforward and I like the visual. Wish me luck 😋
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 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. 🥰
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?
I tried making this bread. Yesterday I made the dough then around 20 hours later I made chocolate paste but it's a disaster because I used granulated sugar not powdered sugar then I tried again but I only used the chocolate nothing else after that I put it together and I hoped that it would work because I experimented with the other half and it failed an almost an hour later it's done the top almost looked like yours and it was delicious 😋 Thanks for sharing this recipe to us❤️ and Merry Christmas to you all ⛄🎄
I’ve done a couple of variations with this recipe and they’ve turned out great. So far I’ve tried chocolate, cinnamon-brown sugar, Ube, and Nutella w/hazelnuts
Just got my dough in the final beat down phase after adding butter... I bake when I need to deflate. I'm so excited to make my loaves tomorrow morning! Thank you so much for this recipe. And for the royal measurement quantities. I can share this with my international friends
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!
Tried this recipe today and super satisfied with the result! Your dough recipe is totally foolproof. I changed some ingredients due to availability, but it still came out perfectly. The dough wasn't too wet, yet moist, much better than other channels'. I'm gonna try this recipe for making cinnamon buns next time. Thank you again! ❤️
Thanks my brother from another mother. I am sure making this...but but keto friendly with equal portions of APL, coconut and almond flour with Sweetner! 🎄 Happy new year
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
