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This recipe is a keeper! Note: I rolled out the extra dough from the ends and filled with nutella, used about 6.5 oz of chocolate (was just easier the way my block of chocolate was to chop that way and have a little extra rather than too much- OCD like that) and was about 2 tablespoons short of butter for the filling and it still turned out SO GOOD! This is the third one that I’ve tried. The additional comment that “chocolate chips” could be used confused me—I only know chocolate chips as semi-sweet. sugar and allowed it to get frothy before adding to the dry ingredients. Still, I was interested in just 1 loaf (actually, it ended up being a babka wreath) so I reduced quantities. I even substituted oil for butter and its just amazing. Obviously it’s delicious. What are your recommendations? (Berries don’t count as there can never be too many berries.) I am also going to try making it gluten free for her, so this is exciting in just so many ways lol :) thank you! Hey, you do what you can with what you have on hand and “wow” it was so good! Then I did a toasted walnut-brown sugar-cinnamon filling. Sooooooo chocolately. Four servings out of two loaves and 30 hours of loving attention is just too sad; I have to at least try. It will be just the thing for a bake sale next weekend. Thanks and enjoy fall, Deb! Hello! Do you think it would work with regular (non-instant) yeast if I proofed it in the water before adding to the flour? Excited to try this at home and compare! Next time I will cut the log into sections like cinnamon rolls as the inside of my loaf was a tad bit moist and dense. It’s a delicious and very gorgeous cake. Maybe it’s intuitive but next time, I’ll significantly cool my chocolate spread before smearing on the dough. duly noted. Hi Deb- I love your site and you’re recipes are my “go to” for all dinners and brunches I host! Thank you for the very public-spirited notes on making the babkas in a day. The dough didn’t have any problem pulling away from the sides, but wasn’t a smooth ball of dough… I’d like to try again this weekend… help! Perhaps some air was rolled/woven into the twist/spirals, creating pockets that collapsed when wet with syrup? I am not a zest-in-sweets fan, but I trust Deb, and boy was that the right call. I’d eventually get it wrapped enough to look like this, but you can see, the ingredients are falling out everywhere. And I even figured out how to make it in one day, if you wish, which is important for the sort of people who see the above photos and think WANT. I would guestimate the babka would be done at 180 degrees. Just expect to let the dough warm before manipulating it. The Ottolenghi babaka are definitely more beautiful. Should I take the frozen baked loaf out of the freezer the night before and let it sit out on the counter overnight? Leah — As long as your freezer keeps thing fresh and doesn’t absorb smells. We liked the orange zest in the dough. My family–and several friends who usually get mini ones as gifts–now demand it. I have this rising in my kitchen right now and I’m beyond excited! It is delcious. Starting a long weekend and this recipe is definitely on my list, could I use margarine for this dough instead of the unsalted butter? Deb, your recipes are keeping my family (me, namely) sane through quarantine. Used coconut oil and a flax egg to make it vegan, and it worked like a charm. I think this meant they took a little longer to cook. Having never eaten one before today, I don’t know. I have looked at the Ottolenghi recipe for TWO years and resisted making it, fearful of eating it all and then ending up in a food coma. Grated zest of 1 small lemon or half an orange (our preference) Baking a few minutes longer, perhaps with tin foil on top if too brown? Thank you! The dough hardly increased in size at all on the first rise in the refrigerator. YUMMMMMMMMMMMMM. Jul 19, 2017 - Learn how to make the Israeli classic cake: chocolate babka (or krantz) cake. I made the dough last night and it looked perfect. Yipes! Yes, but do check out the new babka recipe from last week. The recipe and instructions are super easy to follow. What do you think? Placer la pâte dans un saladier huilé, recouvrir d’un film transparent. Thanks so much for the tip to chill the rolled logs before slicing! My dough is in the fridge. Any thoughts? The babka doesn’t have a huge rise but it should puff a bit, not taste overly dense. I did use the full amount of syrup suggested in the book, and it seemed like a fine amount to me. I brushed them with about half the sugar syrup- delicious! any suggestions, as i’d like to make it again? I’ve never made babka before and we both loved this one! It’s definitely not a heavily sweet babka. I may try the overnight refrigeration with a couple other sweet dough recipes I have that are difficult to roll out. Voilà de quoi confirmer mon propos, puisque je te présente encore une recette sucrée : la fameuse babka ou krantz de M. Yotam Ottolenghi. Who wants a recipe? Please! I’ll update the recipe with this tip too. It was very loose after melting everything together, So, I made this several times and absolutely love it. I just bought that cookbook yesterday! (actually, it’s been three this month!!!). I let the dough rise on the counter for three hours (it visibly doubled; I used Fleischmann’s quick-rise yeast), then refrigerated for 30 minutes and it was easy to roll out. Ottolenghi and Babka are two of my favorites! A ce moment-là, pour la dégazer, tu mets ton point dedans et c’est tout :) (pas la peine de taper comme un bourrin ^^), Essai très concluant!! Now to freeze the ‘extra’ for a gift. I’m not the most adventurous baker, but I love this recipe and I really appreciate the time you put into making clear, useful sets of directions. And eat it!!!!! My filling was also more like a ganache and not dry at all. Have also used orange syrup for the last step. And if so, would I need to adjust the quantity of filling from the cinnamon buns recipe? I baked them in the 9″ round pans, and even though they rose beautifully in the oven, after I took them out and basted with syrup they fell about two inches. I continued with the recipe since I have never made bread dough before and honestly did not know what to expect. Oh wait, I just noticed your exchange with Kim (#304, 307, 309). Deb – I tried this last year for our Christmas morning fare, and I’m hoping to try it again this year, but with better results. It looked and tasted wonderful—and I managed it without a stand mixer, too! I have been very successful freezing the dough after that first rise. Your site is the best. haha) Bake for 30 minutes, but there’s no harm in checking for doneness at 25 minutes. Searching for the perfect baked good for Purim this year, I came across your chocolate swirl buns, and having compared both recipes and all the comments here (thank you to those commenters who have shared their experience! Everyone was raving, so thank you thank you for being the inspiration to try this recipe. 1) I add another rise to the dough, as I always use active dry yeast instead of instant. I actually cut the dough into 6 pieces and make “baby babkas.” 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? Pétrir à petite vitesse afin d’amalgamer le tout, puis passer à vitesse moyenne et 2-3 minutes de façon à obtenir une pâte homogène. Any tips of alternatives for the “cocoa” dry portion of the mix to make it white chocolate? Do you think you could add instant coffee powder or espresso powder to the chocolate? They emailed it to me. alex — It won’t matter at all here. The yeast will still be effective to let the dough rise? Would that be too long in the fridge? Made a second batch last night (with non-expired yeast!) It is so delicious and easy! Thanks!! They’re usually $8 to $9 a pound and can be used as large chocolate chips (or chopped) and melt well. I did add a chocolate crumb topping from NYTimes Melissa Clark’s Babka recipe, because it felt necessary to be extra today. Thank you for all of your wonderful recipes! Thank you for this masterpiece:). Have made two batches Divine!! oof that link I posted didn’t work, it’s the Ghirardelli 60% bittersweet chips. made this twice now — first time i underbaked and it was delicious, if perhaps not very safe. Do you think it’s okay if I use only black cocoa though? It’s funny, I just made the white bean and chard pot pies again this past week and will make the lazy pizza dough when I get home tonight. Where did I go wrong? I stumbled upon this recipe yesterday and couldn’t wait to give it a try! Thank you for the great recipe and photos! 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. I also think the dough might benefit from a longer initial rise (and possibly less yeast) to develop more flavor. But the magic of this is that when you smoosh it into the pan, further mucking the shape and losing filling, no matter how badly, it still looks amazing after it finishes rising and baking, largely due to that sugar syrup glaze. chocolate – that wasn’t on sale. I made it once per letter of your recipe, but the second time I improvised – one log was with poppy seed filling and the other was filled with chocolate and marzipan. Pinch the top ends gently together. Turned into the babka on the left in the top photo. So I tent the babkas in foil at 20 minutes and bake for a total of ~45, testing as I go. I was eyeing this recipe JUST this morning, as I am right now suffering from “Plenty More Fever.”. The UK peeks I’ve gotten through the blogosphere look amazing, as always. Just the perfect amount. Mine looks perfect and just as I would expect a babka to look so I am unsure where I went wrong. I just made this, using active yeast (couldn’t find instant at my little store). For those so inclined it can be watched here http://youtu.be/kXV8mayG3W0 . Here’s what I discovered. Perhaps there will be a new recipe to try in my future! While it was very tasty, it wasn’t like we used to buy in the Boston area. The final product was kinda heavy — it might have needed another 5-7 minutes of baking, although no one complained. Thanks!! question? Incredible!! You wouldn’t want the syrup to soak into the streusel, and you wouldn’t want the rest of it to do without the syrup. Made this for a dinner with friends last week – it was delicious! I love your recipes !! cannot. :). My fault – I didn’t let it rise enough and apparently my oven is a little cooler than I thought. Bonjour, ma brioche ne semble pas avoir poussé pendant la nuit. It tastes good doughy, but it’s not *right*. Roll the dough up with the filling into a long, tight cigar. That firm dough is easier to roll out without turning to mush. This JUST arrived in my email. Longtime follower, first time commenter. I did add a splash of vanilla and bourbon to the melted chocolate… I guess that is part of my signature in chocolate stuff as I just can’t resist! I love the Jerusalem cookbook and the other cookbooks by Ottolenghi but this babka recipe is the one failure. I made the filling early so it is still a “sauce” of sorts, but easy to spread with an off set spatula. Jul 4, 2017 - During lunch at Honey & Co in Fitzrovia a few weeks ago, I tried a Chocolate Krantz Cake for the first time. the sugar syrup feels like too much but it is just the right amount. I did the first rise over ~13 hours in the fridge and noticed very little change. And Jacob, of course. My loaves rose beautifully, both overnight and then braided, and were perfectly cooked after 30 min. And I want it to be warm and gooey/melty when serving so should I put the whole loaf in the oven to warm? Yes, should be just fine. Thanks for this. Make some apple sauce (or leave it on your stove while you go out and forget to turn it off and make some apple butter instead… I speak from experience :)). Also, I wondered if you looked at the Caramel Apple Strata link @ 10 Molly. Has anyone used sourdough starter for a little extra tangy-ness in their babka? Yes. Lulu #88 – as a former baker/pastry chef I am very familiar with the SAF Red and SAF Gold yeast. Or muffins. I recently purchased a food processor and wondered if there was a difference in making the dough in there vs. a stand mixer? These look great! I too agree that it is not necessary to pay all that money for fancy schmancy ingredients. The chocolate filling was hard and when I tried to twist Just wanted to thank you for taking the time to craft such excellent recipes, with easy to follow directions and beautiful photographs to motivate me. It was such a major hit that now I’m pondering fillings to turn it into a more breakfasty item… I’m thinking raspberry, or chai spiced apple, or….something. I made the dough for this last night and had everything prepped to finish it this morning and my dough didn’t rise! I will be making this again and again. My husband is dying for babka but can’t have dairy (sad face). Finally, my loaf pan was 8.5 x 4.5 instead of the 9 x 5 recommended. Hi gwyn — I’d say like Nutella, but maybe not as thick as true paste. And each time it’s come out of the oven and been brushed with that sugar syrup, it looks like I meant to do whatever I did. 2 teaspoons instant yeast Full of favorite recipes from the Le Pain Quotidien kitchens, this book is a little slice of ‘our daily bread’ that you can enjoy at home. Wahhhh!! Cooking took at least 45 mins. To remain loyal to my dislike of zest in baked goods, I added @ 2 tbsp of the “meat” part of a naval orange with juice squeezed out in a fine strainer instead of zest – this is what I use in my hamantaschen dough so I know it works. It seems like a really fun recipe to experiment with, too, with all of that twisty-turny bread. stop. 2. We’re totally doing it with the apples and leftover challah the 2.5 of us can never seem to finish. What I really want to know is whether you filled and baked the dough trimmed off of the logs the way I did (yep, guilty. I saw this on instagram and thought it looked amazing! I know I will have to take it for my Christmas Eve babka this year, but I would like to know for the future. Help!! I’m trying to avoid carbs–how could you do this to me????? I ended up just using regular yeast and gave the babka an extra 1 hour rising time and it worked wonderfully, so yes, if you have time, you can use regular yeast. The outcome was amazing, total success. 10-12 inches around was still a bit thick, and therefore the chocolate parts were pretty stout as well. Baked at 190 C for 12 minutes. I didn’t think I could do this! Thank you! I will say, for the uninitiated, figuring out how to weave? I’d had my dough thoroughly chilled in the fridge overnight but I might even pop it into the freezer next time b/c I had a heck of a time working with it and rolling it out. We made this yesterday for a solstice party this morning, and it was great! Thank you so much for the recipe! In general, though, yes, jam is wetter than chocolate and can increase baking time. The instructions were great – the pictures are so very helpful. 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). I am going to make this for a Sukkot party we have on Sunday. The texture of the bread for me turned out to me more like an average white hamburger roll (lots of tiny bubbles) and I wonder if babka is meant to have that texture? 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.). Next day divided in two, filled half with the chocolate filling from this post and half with the filling from the cinnamon buns post. Could you explain it again? You posted yours on Instagram minutes before I posted mine and they were nearly identical. What are your thoughts on using the same base dough but throwing in some cardamom to the dough? Is it just feeling tha way bc of the amount of chocolate? Do you think it will even ship well at all? Mmmm looks amazing! suggestions please!! Mine was definitely not done baking after a half hour. Hey Deb, in your other babka recipe you mention that after step 7 (filling and shaping the dough in their pans) that you can freeze them at that point, baking them after 5 hours at room temp.

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