How To make Babka (Festive Bread)
Babka (Festive Bread) No. 2083 Yields 1 Babka
BABKA: 1/2 Cup Seedless Raisins 1 Cup Milk TOPPING:
1/4 Cup WARM Water 1 Egg White
1/2 Cup Sugar 1 Tbls Water
1 tsp Salt 2 Tbls Flour
1/2 Cup Butter, Softened 2 Tbls Sugar
4 Eggs 1/4 tsp Cinnamon
1 Egg Yolk 2 Tbls Butter
3 Cups All-Purpose Flour
1 1/2 Cups All-Purpose Flour
Heat the milk in a small saucepan until bubbles form around the edge. Remove from the heat. Cool until lukewarm. Put the warm (105 degrees-115 degrees) water in a large bowl. Sprinkle the yeast over. Stir until dissolved. Add the lukewarm milk, sugar, salt, butter, eggs, egg yolk and the first measure of flour. Use an electric mixer at medium speed to beat until smooth and well blended. Use a wooden spoon to stir in the second measure of flour. Beat vigorously until the dough leaves the side of the bowl (about 2 minutes). Mix in the raisins. Cover with a towel. Preheat the oven to 350 degrees. Let rise in a warm place until doubled in bulk (about 1 hour). Grease and flour a (9") springform pan. Turn the dough into the prepared pan. Cover with a towel. Let rise in a warm (85 degrees) place until the dough is about 1/2" from the t pan (about 1 hour). Prepare the topping: Beat the egg white with the water. Brush the mixture over the top of the babka. Mix the flour, sugar and cinnamon. Sprinkle on top of the babka. Bake until a cake tester inserted in the center comes out clean (about 60 minutes). Cool in the pan on a wire rack for 15 minutes. Remove the side and bottom of the springform pan. Cut into wedges. Serve warm.
How To make Babka (Festive Bread)'s Videos
Nutella Bread Loaf Recipe | Chocolate Brioche Babka
For all the chocolate lovers out there you must try this soft, fluffy, delicious and FUN to make NUTELLA BREAD.
Definitely an amazing treat for everyone, adults and kids, all will love it, trust me!
For one loaf you will need:
Warm milk 240 ml
Instant yeast 10g / 1Tbsp
All-purpose flour 400g
Sugar 50g
Salt 1 tsp
Egg 1
Butter 40 g
Nutella
Bake for 20 min on 180 °C in a preheated oven.
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Latte tiepido 240 ml
Lievito istantaneo 10 g
Farina tipo 00 400 g
zucchero 50 g
Sale 1 cucchiaino
uovo 1
Burro 40 g
Nutella
In forno pre-riscaldato per 20 minuti a 180 °C
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Merita’s bakery
Chocolate & Hazelnut Babka Recipe || William's Kitchen
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For 2 regular-size Babkas:
For the brioche dough:
115 ml lukewarm water
115 ml whole milk
70 g + 1 tbsp granulated sugar
1 packet of dry instant yeast (about 5-7 g)
630 g all-purpose flour
1 large pinch of salt
1 tsp vanilla extract
170 g melted butter
2 large eggs
For the chocolate and hazelnut filling:
170 g bittersweet chocolate
170 g room-temperature butter
100 g granulated sugar
50 g pure cocoa powder
100-150 g hazelnuts
For the syrup:
100 g granulated sugar
100 g water
Chocolate Braided Bread [Babka]|#yummy#food#shorts#sweet#dessert#bread#chocolate#braidedbread#babka
Sweet & Savory Babka | Basics with Babish
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Chocolate Bread - Babka Chocolate Bread Recipe - Backstreet Kitchen
Learn how to make Chocolate Bread, also known as, Babka Bread. A traditional Eastern European bread that is soft, fluffy, and sweet. It's made with a rich, buttery dough that is braided and baked to perfection
Make this treat for your kids or enjoy with your family at evening teas. It is perfect for lunches and tea-time snacks. If you have love for Choclalte then you're surely going to love this. You can stuff this with any thing that you prefer - Nutella, Chocolate Spread, Cinnamon - We will show you how to make Babka Bread (or Chocolate Bread) at home easily.
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#baking #bread #backstreetkitchen #homemade #easyanddelicious #foodie #recipe #recipevideo #homemade #quickrecipe #babka #crispy #bakery #bakingislife #baked #bake #breadrecipe #chocolate #chocolatebread #chocobread #chocolatelover #teatime #eveningsnacks #lunch
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CONTENTS OF THE VIDEO:
0:00 - Intro
0:08 - Dough preparation
2:21 - Filling
2:49 - Interweaving
3:19 - Bake time
3:34 - Final Looks
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License code: 6PWLJFTSLOWDTIRD
Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking
Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.
Get the recipes:
Challah Bread |
Cinnamon Babka |
0:00 - 0:56: Intro
0:56 - 1:56: What is challah?
1:56 - 3:44: Preferment
3:44 - 8:39: Mix the dough
8:39 - 9:45: The windowpane test
9:45 - 12:24: Adding raisins
12:24 - 12:54: Six-strand braided challah
16:42 - 20:10: How to braid the challah
20:10 - 21:49: Finishing the six-strand challah
21:49 - 24:14: Raisin-studded round challah
24:14 - 26:37: Bake!
26:37 - 34:30: Cinnamon babka
34:30 - END: Eat!
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All the food that’s fit to eat (yes, it’s an official New York Times production).