smitten kitchen babka

3) I, like others here, found 30 minutes not quite enough time (the middle of the babka was raw while the edges were JUST done). I’ve browsed through her website, mostly cookie stuff, and half the time I see reviews where several folks have had their heart broken. Made this today working with your notes along with the book. Sorry, your blog cannot share posts by email. Wow. I cannot wait to make this as a Christmakkuh gift for my coworkers! Now I’m more excited about it! 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. This is a super old post now, but had to comment anyway. If only the world knew of this great cake, I bet there would be peace. On the other hand, this could be a life changing revelation. When mixing the dough, should you use the mixer or the dough hook? Save my name, email, and website in this browser for the next time I comment. I’m sure you can come up with creative variations on that theme. Kim. I took one bite and my honest-to-god reaction was: I am not sure I need to bake any other item again, ever. So very good. hurry up please answer because i need to make it in 2 days! Thanks so much! Good recipes transcend ingredients.) Hi Deb, Calories and fat be darned!!! Anna — I think so. I’ve proofed my up to two days, no problem. More like a chocolate bread stew. I tried this one this weekend and it didn’t really rise…it ended up being relatively flat actually. Would you let it sit out at room temp for awhile (1hr?) Why oh why did you have to put that image in my head? Would love to know if you had a good recipe? Thanks again for a fabulous recipe — it was a major hit at Thanksgiving! Made this last night. I covered the loaves with foil and baked until insides were fully done. Ps are the chocolate swirl buns you make as soft as this guy? Most bags of chocolate chips are 12 ounces (some are 11 and change, I think) and contain 2 cups. oh, thank you so much for this recipe. Baked for 35 minutes and they were perfectly done. 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 can’t wait! Must… have… babka! I have tried many babka recipes and this is by far the best one! Also, for those who found their chocolate runny: As Deb suggests in an earlier comment, once my chocolate was done I put it in a class container and placed it in the freezer. It was easier than I thought and the results were delicious. My friend did a few years ago and I still remember it fondly. I’m still learning what needs adjustment in my small upper oven, Can I use active dry yeast in lieu of I start yeast and what changes should I make. It looked and tasted wonderful—and I managed it without a stand mixer, too! Babkas freeze well for up to 1 month. Thanks! They all sell. It didn’t rise either time. I baked it a few minutes less than specified times, and I might’ve taken it out earlier but I was afraid of a doughy center. This sounds amazing but what I am looking for is a cinnamon babka. While technically speaking semisweet is often in the 60s percentile and bittersweet might be more like 72%, the terms are often used interchangeably by manufacturers so it’s not an absolute distinction. Now what? It’s excellent the second day. Lots of family coming into town and staying with us. It will get nice and shiny like an egg bread or challah (or, at least the part of one of mine that didn’t get covered in streusel is). Would it throw things off? They’re gorgeous! Or autumn of any kind so far this year. 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. And now I am excited to try other breads. I think my babka was too squeezed in the pan and that is why just the very center was a bit undercooked and the top was a bit too browned even (left it in the oven for 40 minutes instead of the recommended 30 and covered w/ foil at the 25-minute mark). It’s a brioche-y dough, they’re always made with milk and butter. Thanks for the awesome post and sharing with the world :D. was wondering how to make this recipe non dairy, Any suggestions? C’mon, no Perfect Strangers fans out there? Tree fell but grew back up. It worked out beautifully. You might want to check out the comment guidelines before chiming in. It is a bit dense (almost challah-like) and not as flaky as I like my babka to be. 3. 1 [Image]. My friend and I made this babka last weekend (we weren’t brave enough to make it without some moral support because it looked so difficult). Quick question: can this be made dairy free by substituting the butter with something? ;), (looks fabulous! I held my breath as they were cut to eat – they were the most perfect food I could have brought – whew! I would just add–once you’ve cut those babies in half lengthwise, twist them up immediately WITH CONFIDENCE! Before baking we put the dough in a cold oven with a cup of very hot water to warm it up a bit (our kitchen is cold). Hi ! 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 :)). This is my favorite. Repeat process with second loaf. Looks heavenly! oh MY gosh. I just checked and realized I only have one loaf pan but wanted to max the recipe…. – was really nice kept in freezer – we just cut off a slice when we needed it and heated in oven :). The orange flavor from the zest really shone and the overall texture was really nice – somewhere between a bread and a cake. Today I made both recipes, took them to a party, and Deb’s new recipe was hands down the favorite of everyone. One loaf also has the chocolate of one batch of chocolate chip cookies, and easily serves 12 (I’d argue 24, because the slices are rich enough that a half-slice is plenty, but I apparently hit Sweets Overload faster than others). Or muffins. I tried this over the weekend and Loved it. Just scrape everything back into the bowl and it will rise normally. I’m going to do some more redding about babkas as I would like to try it! This babka, unlike the typical pareve commercial versions, has all the richness that real butter can impart. I always saved it until last. (You know, that coffee cake vibe.) & it worked quite well. Would you still cook it at the same temperature of the same amount of time? Set aside in a warm place to rise until doubled in bulk, about 1 hour. You wrap up the three loaves BEFORE you put them in the loaf pans. Your attention to detail and improvement makes me weak in the knees. is it sweet enough to stand on it’s own? My dough was not really coming together, then I read your suggestion about adding a tablespoon of flour- voila! Made this last night with great liberties taken on all fronts – too numerous to list – cause that’s the kind of organic cook I am. Will make this again and again. You posted yours on Instagram minutes before I posted mine and they were nearly identical. It keeps very, very well (if I’m nowhere around, that is), even at room temperature. Thanks for a great recipe!! If I were to make this in one bundt pan with all three (or how ever many would fit) in order to make one round babka, do all of the directions above still apply? I will say, for the uninitiated, figuring out how to weave? I would guestimate the babka would be done at 180 degrees. And again I must ask: can we get any of these in desktop-size? But quick question. First response: holy cow. <– exclamation point for emphasis, not hostility. P.S. Ok, so I am nervous to try this recipe…but it looks too good not to try. I baked 5 (!) I’ll definitely be making this one again. I should also add, to make it look more like the Babkas I remember from my childhood, I put the entire recipe in one 12 cup tube pan (similar to an angel food cake pan but made out of a heavier metal). damn girl, i am impressed. Bottom line spent a fortune on quality ingredients and it didn’t rise and came out dry! I have the other two loaves in the freezer (unbaked) and will let you know if they turn out! Yowza! Twist 5 or 6 turns. I would assume not, but wanted to be sure. ohh yes i will be baking some soon. I only made a 1/3 batch and baked three mini loafs. It can be done, but I’d want it to defrost before baking and honestly, in the time that takes, you might as well be defrosting an already-baked one since it keeps so well. Rapid rise yeast does not need to be proofed before being added to a recipe; only active dry does. Wow wow wow. It’s not to fully freeze; it’s to make it so they aren’t mush when you twist them. Like a matter of copy write infringement? I, uh, TOTALLY meant to do that. Chocolate heaven. And then the loaves cooled, and I cut a slice and took a bite, and…there are no words. (I am not know for my success with yeast.) I left out the nuts and didn’t miss them. But I like the sound of what you’ve done; so I’ll give that a try too.You can never have enough good babka recipes.Thanks!!! The kind of friend who, no matter what kind of day or week you’ve just had, always makes you feel good. I also second the dough still being raw in the middle after 30 minutes of cook time. Transformative. We at home are very fond of dark chocolate, so I left out sugar in the filling and citrus zest in the dough to savour chocolate to the full. I let this rise overnight and was very nervous to see that the dough looked exactly the same size when I took it out of the fridge the next day, but it puffed up just fine during the second rise. 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. Have also used orange syrup for the last step. My pan is 4×11. I am not ashamed to admit that I had babka for breakfast and lunch today. What do you think? i made it with orange and blackberry a year ago, and I still get requests for it). anyway, as i mentioned, we are cinnamon people more than chocolate, and though everyone raved over the babka as it was, i searched high and low for a cinnamon filling and finally came up with one that looked appropriate. Follow up from #269: all doubts about whether it could be better than the previous babka were put to rest! Dough rolled out beautifully..and almost double the length mentioned in the instructions, giving me a wonderfully layered loaf. Love your rugalah and love your writing and love your recipes. I used pecans but not the sugar and rolled, with the aid of my bench knife. I second apple fritters – when I was small, my dad peeled, cored, and sliced them, battered them in something akin to tempura (not sweet), and deep fried them. I Think because of this, I needed to bake mine a tad longer, 30 min without foil and about 25 with it covered at 375. Shana Tova to you! I LOVE THAT YOU MADE THIS! And a freilichen Purim :). Abigail — Yes, I think that should work fine. Thanks so much! 3. Doughy, chocolaty, and braided to perfection. It does mean you have to twist it a little to get it into the pan. Have made these close to a dozen times and love to give them as care packages (if they only knew). Sorry, one more question. this is so freakin good. Hi Deb! My sister and I made it for a picnic breakfast this morning, halving the sugar and butter in the dough and leaving out the syrup in favour of a brushing of milk before baking. Oops. It’s got similar ingredients/taste as a Babke but its flat, has more of a shortbread base and you cut them into bars. You are an evil, evil, woman. I made the dough last night and let it rest over night, however it did not seem to expand at all (let alone double). Just made this babka today and not only have I wowed all my friends, but I feel like I’ve really outdone myself this time. Mine looks perfect and just as I would expect a babka to look so I am unsure where I went wrong. I also refrigerated my babka overnight. Babke is my absolute most favorite cake and I have been trying to perfect it for years. The babka was pretty amazing, warm or cooled. I think America’s Test Kitchen cinnamon babka is the best, but it looks like you’re giving them a run for their money. I told my children I was making Polish Raisin Babka – wow – the turned up noses and squinchy eyes! 4. You are incredible. I’ll try this with the babka next time I need to refresh my starter, and replace most of the yeast with 8 oz of starter. 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. Question: Can I split these and make four small loaves? How did this compare to the babka from Breads Bakery? Deb, What do you think of defrosting the babka in the refrigerator the day (and overnight) before baking and letting it have the second rise in the refrigerator – then just taking it out of the refrigerator 1 – 2 hours before baking to let it come to room temperature? So I’m not sure how some are saying it takes 6 hours to complete this. I would love to attempt a gluten free version. I have the craziest food crush on Yotam Ottolenghi. 8. That looks so great. Hi Deb, I think its definitely one of the more difficult recipes in terms of preparation/chopping/kneading but it was totally worth it!! The outcome was amazing, total success. Thank you!! I made it, and it was fun to make and is just delicious! But a mere 10 minutes after putting it in, it plumped right up! Never tried anything this difficult so am hoping it comes out ok. Had trouble twisting it but i think that’s because I did the chocolate layer too thick? I think the dough is a bit simpler, too. Don’t despair. And if you are so moved to respond with a comment, I will quote you, as well. It creates a very warm, enclosed environment that makes the dough rise very fast. i think it definitely could have done with that slow cold support. I live in Northern California and several guests were from New York. http://www.davidlebovitz.com/2016/02/chocolate-babka-kranz-bread-recipe/. Allow yourself the luxury of an afternoon of discovery. Love this blog. I LOVE it! Chatima tova. I made one loaf sized one for baking, and then some medium and small ones to freeze. Any suggestions for a filling that will work? This is seriously the best babka I’ve ever had – I’m used to digging through babka’s from Junior’s trying to find the best part! with just the eggwash, or cream brushed on top? Wow, I just said I was craving babka…TODAY! A few pinches of sea salt. Looking forward to making this over and over again. No, I think you’ll be fine based on my more current experiments. That said, I love them but not enough to get up by 5 am to make this happen. It puffed up beautifully and tasted gorgeous. Lower oven temperature to 325 degrees and bake until babkas are deep golden, 15 to 20 minutes more. Texture good. You have lucky people in your life. that looks soooooo good. :) Don’t use nearly as much chocolate as I do here; it’s an insane amount that only stays inside the loaf with the help of the loaf pan it bakes in. Oh. I love chocolate as much as the next girl, but it’s delicious when you’re able to eat it in bread, not with a spoon on your plate after you cut open the bread. Some are topped with streusel, others with one of those white pastry icings. Fold ends under, and pinch to seal. Thank you for helping with all of my Rosh Hashanah dessert needs! Deb, your pictures make my mouth water! That is all. In your OG recipe you mention it should be 1/8 thin, is that the same for this recipe? Anyway, I can’t wait to try this “better” version to see how you manage to improve upon perfection… though if anyone can do it, it’s you. (Deb, it was just like your recipe note #3 above– the after the log was split, the cinnamon-filled layers fanned out). A few years ago, I came across a chocolate bread loaf that looked like it was a chocolate, yeasted dough rolled out and filled with chocolate, then baked in a loaf. Why? Thanks for this recipe, Deb! babka? Hope that helps. Success! The orange came through the cake just right, although I might add a skosh more cinnamon next time. Im coming back as a Babka in my next life! I made this yesterdayand i ran into issues with the filling. Will be making this recipe again and again! Gaslighting. I took the large loaf for dinner at a friend’s house last night and I still don’t think they believed I made it! You can skip the 1/4-inch border next time, but you will also then have even more filling fall out. It is so fantastic I fear for my waistline. What gives? I only used half a lemon zested and it added the perfect “je ne sais quoi” undertone. :). I saw this on instagram and thought it looked amazing! Absolutely delicious! Ok, duh, just figured it out. When doubling or tripling, double or triple every ingredient. Hello! My favorite combo: apple peels, oats, rosemary, cinnamon, cornmeal, and fresh (raw) peanuts, plus a little honey and oil to bind it. However, what about apple rugelach? Put back on bottom rack, baked longer. And it came out beautifully. form? but this time it seemed perfect but didn’t rise at all in the fridge! i’m having a “who cares if it’s organic” moment and turning a blind eye to those 5 sticks of butter you mentioned. There is cinnamon in the filling and you can taste it. I’d 1/3 the recipe (it makes 3 loaves, and the volume of one should probably be sufficient for a 9-inch round) or you could halve it (for a thicker 9-inch round cake). Your email address will not be published. Also, what size is the mini loaf? I made this over the weekend. Can’t wait to meet you when you come to LA – see you in Beverly Hills! 2. I’m considering making a pumpkin/cream cheese version for a Thanksgiving post-dinner-coffee-snack. WOW! Check. Can this cake be frozen? And if you’re ever in Montreal and looking for something similar in decadence with less effort – you have to try out Cheskie’s kosher bakery. I am always perplexed when I see a bread recipe that calls for 9 x 4. You can use her line: “Honey, I’m your cook not your doctor!”. And it was good. :) Happy Holidays from Portugal! Not sure where I went wrong…any thoughts Deb? Blessings on your little head! #50 – Sheena: i didn’t use a mixer… just a wooden spoon and some elbow grease :) check out commet #17. I have the book and on that page I’ve written “My favorite of all chocolate cookies — EVER!” I’ve been baking some 50 years, ever since I could reach the counters! Love the picture of your chocolate babka. How long did you proof the dough the second time? I used to make your little babka buns for Christmas and we loved them, but these loaves are ridiculous and have no doubt taken their place. 100% Upvoted. ive been following your blog for some time now, and as a fellow Jewish chick, i LOVE how you include traditional recipes on your site. Instructions. I let the second one warm up for about 20 minutes and it helped a bit. 1/4 to 1/2 teaspoon rose water or orange flower water (optional, to taste) 1/8 teaspoon ground cloves and/or cardamom (optional) 1/3 cup (75 grams) unsalted butter, melted. Deb – I can not wait to try this recipe. I apologize for the harsh tone of my previous review. It’s turned out fine in my opinion. Just wondering how long you baked your two mini-loaves for — I only had two regular-sized pans and baked those off immediately, but I froze the minis and am planning to bake them tomorrow. That’s funny that the Martha one had tons more fat in it, because this one tastes super rich as it is. Fantastic! While I’ve actually never had a babka before, what came out of my oven was DELICIOUS! I just made this recipe and I agree with some of the other posters – I”m a chocolate lover but I think this would be much better with less chocolate. Bake for 40 to 45 minutes, until a skewer inserted into the center doesn’t feel like it’s hitting sticky/rubbery dough, or the internal temperature is 185°F. One month? Nut-free seems to be the way to go when at a community event. The photo of pouring the chocolate into — what, more chocolate? Oh my – so good! no comments yet. I always hated them in ice cream as well. thanks for the recipe. I made a lot of changes to get the recipe airtight enough for my needs; I promise it works as written. I’d never tasted babka before, but buttery bread/pastry swirled with chocolate and cinnamon seemed like a genius idea (especially after I saw your amazing photos). To bake one you need a special kind of tall baking tin. The one I’m looking for has 7 very thin layers of sponge cake. Just made it messier to roll, but worked out. I made the filling early so it is still a “sauce” of sorts, but easy to spread with an off set spatula. I made this last night– but I used the 72% chocolate from Trader Joe’s (which I’ve heard is actually Callebaut)and thought the filling turned out too hard. I also have, for reference, challah buns in the archives. Keep on cooking and publishing cookbooks. Also, did you actually use chocolate chips or did you use a better quality dark chocolate? I think because I didn’t let it come to room temp, the loaves didn’t really rise in the pan but they baked well and tasted great! Thanky. Also had to bake it a bit longer, with some foil at the end, but it turned out awesome. My dough has been sitting in the fridge for about 3 hours, and looks like it has hardly risen. Inspired. Deb, have you ever had or made Alligator cake? I almost fell off my chair when reading your World Peace Cookie recipe. Debbie, I got two big loaves and three small ones from the dough. Bake babka(s): Sprinkle babka with an extra couple pinches of poppy seeds. Can the dough proof in the fridge for 24 hours? The kranz cake was the first recipe from the book I made after I got in for Christmas almost two years ago because I, too, could not resisit the photos. As much as I am happy with a chocolate babka recipe I would love a poppy seed+ chocolate babka. I don’t get it!!? next time! knifegirl — You are very astute. Oh, and thanks for the recipe. Hey Deb- can this be made in round pans? but mine fit in a simple S shape, and it looks lovely. It came out perfect! (It uses oil, not butter.) old is with grandma this weekend.

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