How to Make Babka (Chocolate Swirled ✔️ Orange Glazed ✔️ Completely Delicious ✔️ )
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- čas přidán 8. 05. 2024
- One of you has requested a how- to-make-babka video for months... here it is! Babka is super fun to make and though it is a bit more of a process than some breads, it's really not too complicated overall. Plus, know this: at any phase of the process, you can tuck the dough in the fridge and pick up where you left off the next day.
The base of this babka recipe is the dough for a favorite challah recipe with the addition of orange zest and vanilla. The chocolate filling is from the Jerusalem cookbook's chocolate krantz cake recipe. Some babka recipes call for water in the sugar syrup that the babkas get soaked in upon emerging from the oven, but here, I've used fresh-squeezed orange juice.
Find the full recipe here: alexandracooks.com/2015/03/06...
#babka #simple #roshhashanah #chocolate #orange #bread #yeast - Jak na to + styl
OMG you promised to have this recipe up before fall and you kept your promise. Thank you so much! I only make bread from your recipes and I am ever grateful to you for this! P.S I am the person who kept asking you for this :)
Oh yay! I was hoping you would speak up ... wasn't sure which video you had requested the babka video on. Thanks for all the kind words :) :) :)
@@AlexandraStafford Super excited to make this recipe :)
I had to come back to drop this comment cos THIS was outrageously good. Halved the recipe, Kneaded it by hand and it was a breeze to make. I've made babka before but this was EXCELLENT. I'm extra pleased that I didn't have to use too much butter.
extra tips though: leave the chocolate to cool completely before spreading. It should mimic a grainy paste. Mine was more like a thick liquid and it squeezed it while rolling.
Another tip is the orange flavour is mild so if you like it very present, add more zest to the dough and the syrup.
I tweaked mine by adding fresh ginger juice to the syrup as well and it was amazing. Thank you so much for this recipe!!
So nice to hear this, Kess! And you are so right about the chocolate: I have made that mistake before. I will add a note to the recipe. Fresh ginger sounds amazing!
I have got to try this !!
I am so glad you made this! I can't wait to try!
Hope you love it!
@@AlexandraStafford Okay, I made it two days ago. It's gone. It was so unbelievably delicious, we inhaled it. Pillowy and perfect. Thank you for this. I tagged you on IG. :)(@LydiaKang)
So making this tomorrow! 🤩
Yay!! 🎉🎉🎉
WOW!! Does that look WONDERFUL!!! That's on the menu for fall!!! 🤗😋❣👍👍👍👍👍
Woohoo 🎉🎉🎉🎉 Great to hear!
@@AlexandraStafford Woohoo is what I say too!!🤗 I sent your wonderful book to my daughter-in-law (she LOVES IT) and am calling her tonite to tell her to look for this one! The grandkids will gobble it up!!! That and your BEST pumpkin bread EVER!!! 👍👍😊🤗😋❣❣
Great videos. Keep them coming. Thank you!
Will do! And thank you 🥰🥰🥰🥰
@@AlexandraStafford 🥳❤️
I`m sure I`ll cook it! Looks easy and delicious. And oil instead of butter looks interesting
Shana tova u metuha! :)
You made the little one just for me right?! 😂😁
Saved - of course. 😏 Thank you. 🙏😊💐
I sure did!!! 😂😂😂😂
@@AlexandraStafford 😂😂😙😁💐
Looks scrumptious! It's on my to-do list. Thanks to you I am no longer afraid of bread (yeast)! I am eyeing BTC's pissaladière for next!
Oh yay!! So nice to hear this! I should totally do a Pissaladière video. Thanks for the inspiration!
@@AlexandraStafford We'll be waiting!!!
Thank you for this great tutorial. I think it must be impossible to watch it without wanting to taste that beautiful babka! I love babka and I've made many. I went out yesterday to buy the ingredients for this one, but first I have a question. All of the babkas I've made have used butter, so I'm wondering if there is an advantage to using oil instead. I'm thinking the flavor of the butter would be a positive, so maybe the oil adds something else?
YES!! I've been intimidated to make babka forever but I trust you with my life when it comes to bread recipes, I make your focaccia so often and it NEVER fails. I might make this for brunch for friends this weekend, especially knowing the dough can sleep in the fridge, do you know how long approximately I should let it rest on the pan before baking? Thank you :)
Great to hear! It depends on if the dough was refrigerated or not. If not refrigerated, about 1-1.5 hours. If refrigerated, it can take as long as 3 hours or more. Hope you love it! Thanks for the kind words :) :) :)
Great video. Can I put a nutella instead of your combination?
Looks delish and I will definitely make this. Love the vids. But I do kind of miss the sound of the children and the piano practice :)
Awww thanks ... summer break :) They start back up on Monday, and they're slowly getting back to practicing. There will be more tunes soon. Thanks for the note.
It looks delicious, I will make it. H U G E thumb up for short, unpainted nails.
Hope you love it! And thanks re nails 👍👍
@@AlexandraStafford I was thinking of making it for last year and a half, with your recipe come out delicious. Orange zest and glaze made it taste exactly like babka from my childhood in Poland. Tank you.
From the name I would say that you are making a polish cake called Babka, but its totally different. Anyway, as always it look delicious!
Wonderful! Any alternative filling suggestions?
Would you be open to a frangipane type filling? Or a fruit filling?
@@AlexandraStafford absolutely!
Can I replace the refined flour with wholewheat flour?