Chocolate Babka (Without Stand Mixer)|ASMR
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- čas přidán 19. 05. 2024
- Chocolate Babka is slowly turning out to be one of my favourite breads to bake to Celebrate an Occasion or on a Cold Winter Morning! The bread originates from the Jewish community and is a close cousin of the Challah Bread. This recipe has a Brioche bread with a dark chocolate filling. I pour some orange blossom flavored sugar syrup on top to take the flavor to another level when it comes out of the oven. I hope you enjoy making this recipe and feel free to comment and ask me any questions.
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Timecodes
0:00- Intro
0:49- Mixing the Dough
2:09- Developing Gluten in the Dough
2:30- Adding Butter to the Dough
3:15- Fermenting the Dough
3:42- Making the Chocolate Filling
4:47- Rolling the Dough
6:21- Shaping the Babka
7:35- Final Proofing
7:58- Baking the Babka
8:09- Making the Sugar Syrup
9:00- Glazing the Babka
9:35- Final Result
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Recipe
400 Grams Bread Flour (3 cups+ 1tbsp)
8 Grams Instant Yeast (2 tsp)
8 Grams Salt (2 tsp)
30 Grams Sugar (2 tbsp)
200 Grams Milk (3/4 cup+1 tbsp)
1 Egg (or use 40 Grams Milk if not using egg)
50 Grams Butter (Softened) (1/4 cup)
1. In a bowl add 400 Grams Plain Flour
2. Add the Yeast, Sugar and Salt. Make sure the Salt and Yeast don't touch each other
3. Add the Milk and an Egg and knead into a rough dough and set aside for 15 mins for the dough to absorb the liquids
4. Knead the dough for 3-4 mins and set aside for 30 mins
5. Add 50 Grams of soft butter in the dough little by little and make a smooth dough. Set aside for 45 mins
6. The dough is ready. Deflate and chill in the fridge for atleast 6-12 hours
Chocolate Filling
200 Grams Chocolate
40 Grams Butter
1. Melt the chocolate and the butter on a water bath
2. Set aside to Cool down
Orange Blossom Sugar Syrup
40 Grams Water
40 Grams Sugar
1tsp Orange Blossom Water
1. Heat the water and the sugar and boil for a minute
2. Add the Orange Blossom Water and set aside
Assembly
1. Roll the dough out into a rectangle
2. Spread the chocolate on top with a palette knife
3. Roll the bread as tightly as possible
4. Cut the loaf in half and braid
5. Put in a loaf tin a proof for 1-2 hours or until double in size
6. Bake 180C/350F for 30 mins
7. Pour Sugar Syrup on top and let it cool down for 15 mins before unmoulding the bread - Jak na to + styl
i made this using your recipe, so easy and straight forward! first time baking bread! turned out soooooooooooooooo good!
This was my first time making babka and it turned out wonderfully with your guidance. I have pastry experience, but I feel anyone could follow your video and get excellent results! Thank you!!
Thank you for your kind comment :)
I made babka for the first time today while following this video. Worked like a charm and family loved it.
Thank you so much! I am so glad to hear that :)
I feel so relaxed after watching your video! Amazing work! Thank you💚💚
Thank you. Glad you felt relaxed!
Thank you!! My trusty stand mixer gave up on me and this video is going to change how I bake Babka!
Meraviglia!😊
Прекрасный мастер -клвсс!Спасибо огромное! Здоровья вам и творческих успехов.Продолжайте радовать нас новыми рецептами и мастер -клвссами.
Спасибо. Я обязательно буду работать над новыми рецептами и видео в ближайшее время!
I made chocolate babka this morning and it was delicious! Thank you for the video showing how. I made it about a year ago and the dough was so soft that I was upset that it wasn't right, but you showed me.
Thank you so much. This bread is so tasty that I don't make it very often otherwise I will eat too much :P
I love this peaceful recipe, I will try without the egg as I am vegan, I wondered why you leave incorporating the butter into the dough until last?
Thank you. Usually when we add a fat to the dough its important to add it when we have developed the dough slightly otherwise the gluten in the dough will start to tear and the fat will split from the dough. Doing it in this way helps to avoid that from happening :)
@@peacefulbaking thank you so much, that's very helpful!
Hi, really like this and do I need to use baking sheet or grease my baking pan?
Thank you. You can grease the baking pan with some butter. Make sure to unmould it when it still slightly warm otherwise the bread tends to stick to the pan.
@@peacefulbaking ok! Thank you very much, I'll try it tomorrow ☺️☺️
@@peacefulbaking This recipe is amazing! The bread itself is really soft. I add some sugar in the chocolate filling, it comes out sweet and delicious. Thank you very much 🥰
@@tokakuazumamorako62 Thank you. I'm so glad you liked it :)
Seems amazing. I want to try but I can't find bread flour in my region. Can I use all purpose flour instead?
Yeah Definitely, That will do the job as well :)
@@peacefulbaking Thank you for the response! I will definitely try it and let you know how it went.
Hi, thank you very much for sharing this recipe with us ! one question though: my dough is still raising in the fridge over night. Do you know why is this happening and how could I prevent it ?
Dont worry thats completely normal. It happens to my dough as well. It happens because yeast keeps growing till the dough gets to around 3-4 Degrees Celcius. In fact that is important to get a really light loaf the next day :)
@@peacefulbaking thank you very much ! I just came back to your video, this is how I figures you replied; did not get a notification. Is your dough still very aerated in the morning as well ? Mine is very very light to touch but unfortunately I need to ruin it by spreading it in order to get the filling in. Thank you very much !
You have "Plain Flour" in the description but have "Bread Flour" in the video. I know theres a difference, but is there anything to consider if choosing plain over bread? Or can you seemlessly substitute?
You can definitely substitute either in this recipe as it is really forgiving but I would recommend using bread flour for the recipe
Thanks for pointing it out to me I changed it on the description
Best of Luck with your Bread
Thanks
hi, what’s the size of the loaf pan you baked it in?
HI There, It is a 24cm loaf tin. Thanks!
@@peacefulbaking thank you! Love the video, hopefully will give it a go 😊😊
Don't forget to rip it apart like a bear
Anyway, I think I'll try this. I have no mixer and want to try a babka
Hi there. I’m rolling proofing and baking this today. Please can you tell me the size of your pan including the depth
Hi its a 24cm standard bread pan. I'm not sure about the depth but a standard bread pan around that size will work well !
@@peacefulbaking Ok, thank, my bread pan worked fine. I have a problem with my oven currently in that it heats up too much, so I baked the babka on 150°C but the top still got a bit burnt. Is there any way to stop that from happening? If I cover the top with foil halfway through baking, would that help in any way?
@@sharifapatel6393 Covering with foil is the best way. It used to happen in my previous oven as well and that will definitely work. Thank you
@@peacefulbaking Thanks for replying
how do you ensure the salt and the yeast don't mix when you mix them?
When using instant yeast it doesnt matter if they both touch since they get mixed in the dough without the yeast really dying due to the salt, When using fresh yeast one needs to be careful though but instant yeast it really doesnt matter much, Thanks!
How big did you spread the dough before you applied the chocolate??
Thats a nice question. I will add that to the details 50cm in LengthX40 Cm in Breadth. If you do a little less or a little more it will still turn out amazing!
Thank you!!! I am chilling my dough right now and will leave it overnight 😁. Love your video! Looking forward to your future content !!!
@@alanprieto4887 Thanks! So cool. Thanks for making my recipe. I'll keep the content coming!
Wanted to know top bottom rods on and fan should be on?
I usually just use the bottom rod with the fan on. The top can sometimes burn the chocolate. Thanks
what is the size of the loaf pan?
24cm. Thanks
Is the milk supposed to be warmed?
I am also wondering what kind of yeast?
@@cheyennemason1061 Hi Cheyenne, The temp of the milk completely depends on your room temperature. I tend to use slightly cold milk in hot summers and slightly tepid milk in winters. The Ideal dough Temp is about 25-27C
For Yeast I prefer Instant Yeast as you can add that to the flour directly and you dont need to bloom it in milk before adding in the dough
Thank you
Is it 30 or 40 grams of butter in the filling? The deskription says 30, but in the video 40 ☺️
Please use 40grams. I will make the changes on the description. Thank you!