The Best Chocolate Babka Recipe (Chocolate Brioche Bread)
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- čas přidán 23. 08. 2018
- I don't know if I would call this recipe foolproof, but I would say that it is very consistent and extremely straightforward (and relatively easy) to make. This is a pretty classic chocolate babka with a buttery brioche dough twist. It's a rich bread with chocolate that swirls all through each slice. A huge crowd pleaser, and great for just about anything. If you're a fan of chocolate or bread, then this will be your best friend.
Recipe: www.joshuaweissman.com/post/c...
*Recipe Adapted from Jerusalem: A Cookbook*(amzn.to/2POJh1A)
My Sourdough Guide that I mentioned: • The Ultimate Sourdough...
Recipe Adapted from Jerusalem: A Cookbook: shop-links.co/173131081093958...
Pyrex® Prepware Glass Measuring Cup: shop-links.co/173131078474430...
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl: shop-links.co/173131078588155...
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You are born to teach, Weismann.... just enough info, no boring moment, witty side remarks. Thanks for sharing!
toshiyuki suzuki that is so very kind of you. So incredibly appreciative! :)
@@JoshuaWeissman
Keep up the great work, stay cool!
agreed... it's very rare to have such a cool youtube chef
Your videos are my new bedtime meditation sessions💆🏻♀️
So, you mean he's good at being a weiscrack?
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!!
@Happy Lama If you're asking whether you can just divide the recipe in half for one babka, the answer is yes!!
Great tips
Do you think I could get the same results mixing by hand?
@@heidipharo509 It's a lot of work and your hands will be very dough-y and sticky, but you could probably do it by hand as well.
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.
I like it how you’re saying the measurements in different ways so we all understand it, you owned a subscriber
Look idk how to say it, I’m not American or English
@@loner.720 your English is good (- _ -)
Blight lol, did I just say that 6 months ago? Gee, don’t remember I did but idk why I said my English sucks in some sort of way
Simple mind people can cook too!
Hands down...THE best instructional video for Chocolate Babka on CZcams. 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.
Luka Jovanovic yummy crushed walnuts! i musst try it soon
Lol babka in Russian means grandma or old woman
@@Miromi848 Babka-making babka...
I know your comment is one year old but, thanks to you I just baked my first cinnamon slurry babkas
Lol BABKA in Slovak means Grandma
I absolutely love how detailed your recipe tutorials are. Love each one of them! Thank you for sharing. 💕
I swear every time I look for a recipe there’s one from this guy
I liked this era of josh. Classy. Mostly business. Some natural humor.
a much slower, calmer pace. Enjoyable.
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!
It looks like so delicious. Thank you for your recipe!
Joshua you are so talented and enthusiastic, it shows how much you love to bake and share. You are amazing, keep up the great job!!
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!
I AM DEFINITELY DOING THIS !! I love how you put cups AND grams its so helpful especially with the way you explain everything! Keep it up c:
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
Mm 001 يعطيج العافيه 😻💙💙💙💙 وايد فدتيني لذيذه الطريقه
شكراً لك الله يعافيك
Idk what the hell this means but thank you for putting in the effort of translating
12 ساعة تختمر؟
Zote most welcome
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.
“Notice how I spill it every time I use it. It’s a classic French way of developing flavor.” Have a sub and a like sir.
My mom used to make babka every Sunday. It's been 20 years since I probably made it for the last time with my mom but I still remember the recipe. The taste was amazing for something so simple!
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...!!!
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! ❤️
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!
Damn this remembers me of returning to poland for vacation when my grandmother used to made it. Sweet nostalgia hitting hard
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)
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?
@@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 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 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 👏👏👏
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.
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
Thank you Josh for this incredible recipe my family loved it.i actually made it for the first-time and it tastes pretty good
Thank you so much for sharing your recipe. It is super amazing. I cut the dough plait into smaller portions, and made Mini Loaves in my mini loaf pans.
You make this look so easy! Definitely trying this. Thank you!
Farah Bishara it’s insanely easy. Once you finally commit to doing it you realize how easy and quick it is to make.
@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?
This is so good man! Made 1 today and already made a dough for tomorrow 😍
Nice! I appreciate you adding the quantities in cups and grams. Saves people having to convert it themselves ❤
U're such a fantastic cook. Thank you for sharing Ur knowledge with the world
"French cleanup technique" Hahahhaa I adore you 😂
I made it today and damn... this cake really is mind blowing! The dough is sooo fluffy and delicate and perfectly matches with the bittersweet chocolate filling. I love it! Hope my dad won’t eat it by tomorrow 😂 Thank you for recipe and very clear tutorial ❤️
I tried this adding slivered almonds. OMG! It was amazingly good
Delicious 😋... I baked today following your recipe, my family just loved it! ... thank you ! 😊
I only know what this is because from the 4 Levels of French Toast video 😂
Anna same
same haha
Same
czcams.com/video/6cFAYjQw2CA/video.html
Anna me to
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.
Thank you for taking care to detail the steps in such detail, giving both the volume and mass measurements. I'd been using an entirely different assembly technique for all the years I've been making babka, and it kept all the chocolate mainly hidden inside (as it doesn't involve cutting the rolled dough or even melting the chocolate). This is much prettier, and is a much more practical technique, too, as it doesn't involve picking up the entire dough and praying you don't drop the thing as you twist it - bonus.
I already made this manually w/out standmixer 4 times and I will make this again and again--- i love this recipe !.
amazing dude the quality of the videos are on another level, keep going and you will reach 100k soon :) keep up ur work
Same here I'm always so stunned that they're so good.
Potatochu Awh thank you guys. I work super hard on this stuff so it’s lovely to read all that. Working to make it there soon! ☺️
“Thick bois”😂 I love it. Great job!
Lol
*Thicc*
You missed your chance to spell it like *_T H I C C_*
*_T H I C C_*
I was looking at the thicc bois at 3:07 LOL
The only chef who i use his recipes and its amazing from the first time.
Thanks😍😍😍
I made it today and it looks great! Can’t wait to taste it. Love you Joshua, you’re cool guy!
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.)
Finally got around to making this one and, well, I love you. I think most of my family does too now lol
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!
Made this for the first time yesterday and it is absolutely heavenly 10/10
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.
lol same
"We're going in with a lesser babka!"
@@CloudfeatherRusticWorks - LOL
cinnamon, ehh....
look to the cookie
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.
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?
Just made this yesterday and it was phenomenal! My baking time was longer, and even the. I had a spot of doughiness in one loaf but that’s okay! Love your video!
Hi Joshua I have enjoyed your recipes so decided to order your book, can’t wait 😀
Thank you for all the effort of creating excellent content
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'm Polish and I love babka!! There's also another cake roll thingy called "makowiec" that we have. It's a poppy seed cake and it's so lovely!
also, important note, soak your poppy seeds in warm milk and then grind them thoroughly, I use a CLEAN meat grinder.
I really like that he is not afraid to get his hands directly on the food/dough.
You nailed it,, great baker, yum I love it you were so clear into your expression while teaching
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 💪🏻
I probably should have read this before
do you mean the water for the yeast mixture?
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
Thank you for the metric measurements, 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.
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!
You are the only content created I want to have adds, your videos are so amazing I wish you lived near me so I could pay you to cook for me every day.
Edward Okeefe For sure! I want to do some cooking events in the future. So who knows, maybe I will someday! :)
5:15 I found that buttering the knife works incredibly well
This recipe is amazing 😍 Thanks for sharing and explaining so well! Made it with a cinnamon filling and it was really delicious
I finally made this and it was so good! Thanks for the recipe!
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.
Just recently found you and have been binging all day ❤️ you’re great!
Same😂
Baked today, coldproofed the final babka over night, did cinnamon filling, came about amazing!
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+
honestly as a young student it was amazing to have a warm piece of chocolate babka with a cup of coffee in the morning
I freakin loveeee your videos. Explanation super clear👌🏻
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
I felt the same way, i followed the recepy but my dough came out very soft and sticky.
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.
I just made this. ABSOLUTELY AMAZING. THANK YOU💕✨✨✨
Nailed it! Made it today and it's sooo good! Thanks man!
My grandma used to make this 😋
We use to name this kind of food "cozonac". We also add some grinded walnuts, a lot of chocolate, raisins and a jelly thing from turkish people. 🤤🤤
Turkish delight sau lokum se numește:)
Oh, such a good idea, have to try turkish delight in baking
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!
Made this recipe today and it was a hit!! It's definitely delicious! And all by hand, I don't have a stand mixer! Thank you so much for that
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
I wanna try this…
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 ?
Bilal Siddiqui cinnamon sugar
Very well done video. You speak clearly and explain things succinctly. Thank you so much.
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!
Between you and Babish my recipes playlist is getting long
His s befter
*I feel that on an uncomfortable level*
adam ragusea?
@@jimb.errrrrr Oh for sure, I like his no-nonsense home cook style a lot
Same
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.
J T More testing to do then. Thank you!
how much sourdough starter did u put in? thanks!!
Bleh 🤢
O
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.
This was really excellent, fun to make and special. I used Einkorn flour and forgot to adjust liquid and it still came out great. Everyone loved it as a New Year's Day celebration.
If I need to choose between your recipe and some one elses’..there is no doubt I will go with yours. Just waiting for the book to be released, already prebooked mine. Thank you for making me look like a great cook.
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
@@bbrys404 This babka is Jewish, but I don't know how much Poland comes into play.
Interesting I think of Babka as a Jewish dessert. But many Jews lived in Poland at one time so it makes sense.
@@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.
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
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?
@@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!
@@joanne4769 thank you very very much!!!
Awesome!
Made several times. Great skills, great technique. Thanks gentleman!
Texture looks so gorgeous!
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?
when fah bakes A slow rise in the fridge develops flavor.
It makes it easier to handle the dough, the dough holds it’s shape better.
I TRIED THIS ITS SOOOO GOOODDD didn’t have chocolate on hand so just put Nutella 😍😍😍😍
How many loafs does this recipe make ? 2?
Adeline Charish yeah makes 2
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
I made this years ago and it's so decadent. Thanks!
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!
And Aussies! ☺️
And the rest of the world, basically!
I now know how it feels to be talked to as a cupboard
Hilarious comment ever!
I'm sure his cupboard is a better pastry chef than me...
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 will be making this! Thanks so much for the easy recipe.
This is just absolutely gorgeous
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
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.
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This is delicious.. made this yesterday and loved it .❤️
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