It keeps very, very well (if I’m nowhere around, that is), even at room temperature. Did it look like mine? However, what about apple rugelach? Would almost 2 days ( like 42 hours) be too long? But if you let it sit on the counter to cool for about 10-15 minutes while you roll out the dough, just pour the chocolate filling, and it will firm up once you spread it onto the chilled dough, turning it into a paste. I do bake a lot – make all our bread and do cinnamon bun fundraisers marathons 2X a month – but I can also see that beginners would find it easy as well because you’ve answered every possible question! Made it long ago, maybe it’s time to make again.. You always have a special way of making baking or cooking seem so easy. If I have unsweetened baking chocolate (like the kind used in your brownie recipe, which I loved) can I use that for the filling or will it be too bitter? Looking forward to playing and experimenting with this recipe. La babka est une brioche marbrée au chocolat. Thank you. @deb Saveur magazine has a recipe. À la sortie du four, je vous défie de ne pas tout dévorer dâun coup. J’aime le parfum de la farine quand on pétrit la pâte. Yotam Ottolenghi is an Israeli-born chef and food writer based in London. Chocolate filling was definitely *not* a paste right off the stove. I’m not sure if it would be as glossy. (or a description of about how thickly to slather on the filling before rolling up?) It was my first time even eating a babka, and it was worth every second. Sooooooo chocolately. I also refrigerated my babka overnight. (The freezer trick is especially useful.) Merci!elle à l’air bonne.. non pas bonne, mortelle! Everyone said this was one of the very best things I have ever made!!!! After all, the orange x chocolate combo is just hard to top! My mom used to make this great brownie recipe with candy canes on top; thinking something like that might work. I was wondering if you have any thoughts on a savory version. I can’t decide if I just underbaked it or if it was partially because my chocolate filling was so liquidy. More of a runny ganache texture than a paste. Placer les côtés coupés vers le haut et presser délicatement une extrémité d’une moitié contre une extrémité de l’autre moitié, puis faire passer la moitié droite par-dessus la gauche. However the most successful version was quite simple and needed no pan except a baking sheet. I could try to make some based on an instructables page I found, but if the babka wont be ruined by using fresh yeast then I can finally get that taste of home I’ve been dying for. Since we all agreed that it needed just a touch more orange, for the second loaf I zested a second orange into the sugar syrup and let it steep while the loaf baked. Tastes very much like a good brioche, but with so much less fat it’s hard to believe. Now that I have successfully suppressed the urge to cry, I’m going to slice the cooked ends off, cut the remaining mushy center sections into thirds, put them back in the loaf pans cut side up, and bake at 300 to see if they dry out or do anything to make even parts of them edible. And not unlike the chicken pot pies, this, along with the messy, complicated prep, became the problem. Also I found it hard to roll tightly so next time I will work faster and I also found it hard to braid so I will try to let it warm up a little before braiding. This time I let them rise at room temperature for 2 hours and an additional hour in the oven heated to 200 degrees then turned off. I was surprised, because I’ve never had trouble with any of your recipes, I followed the recipe exactly, and I’m a pretty decent bread baker. I used a food thermometer to check for doneness since enriched doughs are fully cooked around 200F. Six years ago: Best Challah and Mom’s Apple Cake Thanks for the awesome blog!! Just made this yummy bubka for a housewarming…I got it in the oven late so it was still warm….it was gobbled up as soon as they cut into it…received many compliments. Where did I go wrong? As long as it’s in the fridge, shouldn’t be an issue at all. Nothing good will come from it. I’m so pleased with how they turned out (my SO is beyond ecstatic. I had zero expectations as I haven’t eaten this before. Flatten slightly on parchment lined baking sheets prior to rising. We’ve always talked about baking it again. the sugar syrup feels like too much but it is just the right amount. I have a giant can of poppy filling left over from other baking and thinking of using it as the filling but otherwise using the dough and baking instructions from this recipe… any suggestions on how much of the filling per babka to get the right filling/dough ratio? I’ve never had babka but I’m so happy to see this twist technique! Awesome recipe!!! We have apple trees and make a saucepan of applesauce (chunks, peels on, lemon juice and small amount of sugar) and 3 hungry kids snarf it down fast, rarely does any go into the fridge. Chocoladdict : ahaha ! Good recipe, easy to follow and the loaves turned out perfectly. They were easier, but I felt they could have been simpler still, and so, woe is me, for this thing I pass off as a job (sheesh), I was forced yesterday to make my fifth and hopefully final (um, for the hips and all that) loaf of babka in a three week’s time. Only problem is I can’t get the middle to bake through. I used coconut oil in lieu of butter. BUT THEN I saw your post for this babka and just HAD to try! Both times, though, the babkas had a bit of raw-doughiness in the centre/bottom. Gorgeous babka and will certainly be making it again! I’ve made your Chocolate Swirl Buns a few times, as I’m always a sucker for single-serving baked goods. The end product is still delicious but a denser cake-like babka than the first recipe which is closer to what I remember from my childhood. les photos en cours de réalisation c’est plus ch%*$ mais c’est vrai que ça aide bien quand même ! Also, because I really REAlly wanted pecans, I toasted about a cup of pecan pieces and added them directly to the chocolate mixture before it cooled completely. I have to live up to last year’s Mealoaf Wellington that I didn’t even get to taste. As flours vary from batch to batch, country to country, I had to add about 4-5 tbs more for the right consistency and I threw in the whole orange’s zest, which wasn’t too much at all, even for the halved recipe. It makes the chocolate hard and impossible to twist on each other…. And if so, would I need to adjust the quantity of filling from the cinnamon buns recipe? Deb, I just made this babka and it was wonderful. With baked goods, I always increase the temperature of my oven by 25 degrees from what the recipes calls for. Both worked out just fine, if a wee bit too carmelized I’m a trained pastry chef so I never say “burned” or “too dark”. I made it with the lemon zest and the first warm taste was a little startling but as the babka rested it got better and better. I finally made this recipe today and, um, this might be a problem. Cocoa–Dutch process or no? oof that link I posted didn’t work, it’s the Ghirardelli 60% bittersweet chips. Kathryn — I haven’t, but I feel like it should work just fine. Worked well for me! super, super good! Will be making this recipe again and again! I actually cut the dough into 6 pieces and make âbaby babkas.â Perfect for 2 people to share for the holidays or you know, when you forget you have them in your freezer and are craving cake and suddenly discover it back there? thank you underwhelming snow storm of 2017. instead of studying for the 4 exams i have coming up i decided it was time to put this fear to rest. I used slightly over 2 teaspoons yeast (probably close to a whole packet), since active can take longer to rise than instant. Perfect timing! This recipe so far has been a BREEZE. Would that be too long in the fridge? Also, Ottolenghi’s new cookbook, “Plenty More,” comes out in the US next week! Then, warm it gently in the oven in the morning, maybe at 300. 3. Can I make this up to the point where the two loaves are fully prepped and in their pans and then stick them in the fridge overnight (instead of that last 1-1.5 hr rise). 2) When I’m feeling fancy, I like to shape the dough twist in a 9″ cake pan so it’s a round, without cutting off the ends. I have been thinking about this babka since you posted on Instagram! I make the dough and let it rise up to two hours then assemble the loaves and put them in the fridge overnight, all ready to go into the oven. No stand mixer, so hand-kneaded the butter into the dough, which didn’t take as long as I feared. We made two batches expecting to have to learn a few things but everything came out wonderfully for all four loaves! Lots of applesauce ensued (most of it pink thanks to cinnamon red-hots, but I did a few batches with boring old regular cinnamon, too). Will make this again and again. Next time I’ll try less zest or the orange…. On the other hand, this could be a life changing revelation. Deb, I’d love to make these Easter weekend but would also love to be able have them just out of the oven when the crew of 30-something “kids” roll out of bed in the morning. HEAVEN! The only thing I would do differently is be more precise with measuring my dough and filling when splitting the loaves – one ended up with a noticeably higher dough:chocolate ratio than the other. If you’ve mostly learned about babka from either Israel or Instagram, you’d know this one more. Thanks so much! As much as I am happy with a chocolate babka recipe I would love a poppy seed+ chocolate babka. You can use it 1:1 for you should first warm the liquid here a bit (not hot; you’re looking for 110 to 115 degrees F), add the yeast to that and get it foamy (as you usually would for active dry), then continue as normal with the recipe. I think if you grew up in the U.S. getting babka from your local deli, the earlier one is closer to what you know from childhood. It might help me figure out how to make it work. While you can let it rise at room temperature instead (you’ll need 3 full hours for it to almost double), it’s not to your advantage because the buttery dough is much much easier to roll out and form into a log when it’s cold. Hey Deb! These were so so good! But, okay – the dough for this one is now resting in the fridge, to be baked tomorrow and then stashed in the freezer. I’ve gone on way too long, but let me just end by thanking you for letting us take a glimpse into your life, it is so much fun to follow. Your tenacity in getting this babka just right is to be lauded. After rolling and slicing, placed in a bundt pan (alternating slice directions, one slice cut side up, then the next lengthwise next to it. That was by far the most time consuming baking project we’ve ever undertaken (mishaps with the yeast, mixer, etc.) Thanks so much for the tip to chill the rolled logs before slicing! 5,769 talking about this. Maybe the most delicious think I’ve ever made! Semisweet or bittersweet are usually the levels that are considered “dark” chocolate. xoxoxoxoxo. comes in various options (poppy seed, halva,nuts etc). A skewer should slide easily through a baked bread, with little to no drag, even with chocolate. Have now been making this for weeks!!! Oh, yes, I’ve made these beauties, beating in all that butter by hand, and they are totally worth it. Babka, here I come!! As I find with many breads and bread recipes…this loaf took almost 3.5 hours to rise sufficiently before baking..in a very warm oven. You made this recipe even more doable than I thought, thank you!! ), except I could never get the babka done (even baking much longer than the suggested times). A few thoughts to ponder: I upped the yeast to 3t.as I’ve had my rapid rise yeast in the fridge for forever. My pan is 4×11. This cookbook presents over 100 recipes for simple, elegant and healthy fare. I composed a tautly worded comment, turned around and it had bloomed in the oven. I usually found that after 10 minutes, the dough began to pull away from the sides of the bowl. A must in my opinion. I found your website four years ago when my daughter came home from school and announced that she had signed up to make a chocolate babka for her class. Just made this yesterday/today. Maybe it’s intuitive but next time, I’ll significantly cool my chocolate spread before smearing on the dough. babka? I had a few questions and was so happy to find them all answered searching through the comments! next time i’ll stick to the overnight rest. Mélanger 10 minutes jusqu’à ce la pâte soit lisse et souple. Also, I found that the 375 degrees was a bit much for the them. before baking, or would you bake straight from the fridge? I’ve had your other babka bookmarked for years but I think now I’ll have to make this one… and soon! Mais comment sait-on que le dégazage est suffisant? I have a marble rolling pin & refrigerated it 10-15 minutes before rolling out the dough, just to be sure the dough would stay firm(& not melt the buttery dough mixture) I was able to roll it quite thin(dough measured about 18″x10″) so that the bread would not be so thick in between the chocolate(so it would be more like Zabars chocolate babka!) I tried not to share the center slices, but you’re probably a nicer person than I am. it was very syrupy at first so i added extra powdered sugar and cocoa until i had a nutella-like consistency. {WEEKEND} Semaine finie, formation finie, le week-, {MANGE TA SOUPE} De temps en temps me vient l'envi, {TEATIME} Vous prendrez bien un ptit cannelé pour, {ET SI ON BRUNCHAIT} Hier, pour casser la monotoni, {NEW BLOG POST} Et si on parlait Muffins aux myrt, {APÉRO} À base de petites babka au pesto I did have one major problem: the chocolate paste wasn’t a paste by any stretch of the imagination – more of a chocolate syrup. If you only have one loaf pan – what do you suggest for the remaining? Help! You can skip the zest if you’re not into it. Other factors sometimes affect the choice (such as how much fat is in the recipe, if there’s alcohol in it, other add-ins, etc.). Thank you for all of your wonderful recipes! Mm, Oreo babka… Caramel Apple Strata, I did and it looks delicious. I have the craziest food crush on Yotam Ottolenghi. Mind seemed woefully underdone at 30 minutes but got quite brown afterwards. Sorry if I missed this–I looked through the comments. So chocolatey. Just the perfect amount. Unlike other commenters, I didn’t have any problem with the baking time – both loaves were perfect at the 30 min mark. It was a bit more awkward to get into the pan, but it worked. I also forgot to add the orange zest at the beginning of mixing, so to impart that little citrus kick I threw a couple of orange rinds into my simple syrup and let it infuse for about 45 minutes … turned out amazingly! Might have to make this one soon just to compare (though, just a single loaf!). Left in fridge overnight and it didn’t rise at all. Thanks in advance for any suggestions! My filling was very liquid but I was too lazy to cool it down. Must be something in the air. I formed mine like an ‘8’ and put the end cuts in the spaces of the 8. . And check with either a thermometer (for temperature) or a skewer. Hi, thanks for your better chocolate babka recipe. I’ve made this and it’s wonderful. When it was time to add water to the dough, I only added 1/4 C. instead of the full 1/2 C (since there was already 1/4 C. in the yeast mixture). Oh my! Would help to emphasize the importance of the rectangle and even rolling in the eventual roll up/even distribution of bread to filling and baking evenly. I covered the pan and threw it in the fridge overnight. It’s not rising much in the fridge because this isn’t a dough that rises a lot in the fridge. I’m sure it was awfully strenuous having all that chocolatey pastry to test…. I will update the recipe to note this there too. I’m trying to avoid carbs–how could you do this to me????? I appreciated the warning in the comments and recipe about this not rising much. They are marvelously pillowy and sweet-but-not-too-sweet. New here? The bottom of the bread was pretty brown – any way to prevent that? Deb, since you live in NYC, you MUST try the chocolate banks from Breads Bakery near Union Square. should it be a paste like nutella??? It all started because we were living in Calgary, Canada and this former New Yorker was dismayed to find that no one in the city would ship me a chocolate babka for the holidays. Hoping that it will! You might just give it even longer to rise next time. about to hit the oven with high expectations! I also doubled the orange zest and it was wonderful against all that deep chocolate flavor. Can you help? I only have one loaf pan, so I followed the assembly directions from the baklava babka recipe and used my Bundt pan. I have tried to make individual sized babkas in many different ways including muffin cups small mini loaf pans and so forth. I’m glad you tried it first! I made the first chocolate babka recipe and we loved it. Thanks for sharing such a beauty and yet another amazing recipe (and I’m positive there’ll be a fourth and a fifth…). Just curious if this is a common issue. Une petite question: si on met des noix de pecan, on les inclus dans le chocolat et on les mixe?! I only make yeast things in my bread machine on dough setting. And this one That said, i’ll bake this again and again even uf i never find a solution for that problem. Quick question – Do you think I could make the dough one night and then wait 24 hours before the next step? Powered by WordPress.com. On the other hand, in my opinion, it would be a mistake to omit the dry fillings (pecans and sugar) or reduced the amount of syrup. Probably but I cannot say for sure without testing it. My last attempt following your original recipe to thank my neighbors took 13 hours. suggestions please!! Basically, I put all dough ingredients other than the water/yeast mixture and the eggs in the food processor (butter chilled and cut into chunks) and pulsed it until everything was well incorporated but the butter remained in crumbs. So I put the dough in there and it was nearly tripled in 2 hours. Your directions called for a second rising, or a rest under a damp tea towel, but because I took so long making dinner and finishing these loaves (to assemble, chill again, cut lengthwise, etc. I made the dough last night and it looked perfect. @Debbie Cunningham After cutting the log in half, pinch the top two ends together so the loaf will stay together while you’re twisting it into shape. But of course I have a doubt: I live in Italy and instant yeast is, I believe, not exactly the yeast you have in the US. I bake frequently, but rarely with chocolate, and after spending so much money on ingredients, do not want to make any obvious missteps. I’d watch it A LOT. It will completely and totally halve. I also bought your book waste of 30 bucks. Thanks! I don’t care, whatever, I’ve already polished off about a 1/3 of a loaf this afternoon and I’m sure I’ll have more….now I see why Seinfeld was chasing after the old grandma for the last chocolate babka! Can I just say how much I love Smitten Kitchen!!! When you wrote your first babka recipe I thought you couldn’t top it, that was like the holy grail of all that is good, but it seemed so time consuming! All of your notes were *very* helpful. It wasn’t a big deal for me at the time, because I’m someone who doesn’t need photo help or visual inspiration to pull off your great recipes. I have made this Babka recipe more than a dozen times and it is my go to! I tend to use pretty much whatever I have around. Oops, type. i itched to reduce fat and sugar and everything but i’ve learned not to handle yeasted breads with such slipshod-hoity toity ‘tude. I want to make this for Christmas day, but have many events on Christmas Eve. Well, I suppose I’ll have to try this recipe, since you say it was incredible (and I trust you implicitly, especially when it comes to chocolate), but I just want to say that your old babka recipe led to one of the best things I’ve ever baked–totally worth the time and effort (and calories!).
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