Polish BABKA; How to make Polish food by Polish Your Kitchen
#poland #cooking #cake Video by Polish Your Kitchen teaching you step-by-step how to make Polish sweet bread - babka.
Link to BABKA recipe:
Link to Facebook:
Link to Instagram:
Link to cookbook:
Link to t-shirt shop:
Want to sponsor a video? Email me at polishyourkitchen@gmail.com
To see more videos, please subscribe. New video posted every Monday.
Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.
KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
Food processor:
Measuring cups:
Measuring spoons:
Silicone spatulas:
Food items I recommend:
Wild mushrooms:
Natural Casings:
OTHER WAYS TO SUPPORT ME AND MY CHANNEL:
You may also choose to support my blog and my channel by donating a few bucks via PayPal at paypal.me/polishyourkitchen Your support is greatly appreciated and allows me to create more recipes, more photography and more videos for your to enjoy. Thank you kindly.
Content I provide on my blog and YouTube channel is free and will always be free. Financial support is not required to enjoy it. Other ways to support me:
1. Watch my videos /all the way through/ and hit the LIKE button under each video.
2. Subscribe to my YouTube channel.
3. Subscribe to my blog @ polishyourkitchen.com - just type your email address into SUBSCRIBE line.
Anna Olson Makes Chocolate Babka LIVE | Live with Anna Olson
Anna Olson make Chocolate Babka live!
Subscribe for more video recipes:
Recipe
Makes one 9 × 5-inch (2 L) loaf (12 to 16 slices)
Prep Time: 25 minutes, plus rising
Cook Time: 70 minutes
Ingredients
Babka Dough
3 cups (450 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 tsp fine salt
2¼ tsp (1 pkg) instant dry yeast
¾ cup (175 mL) 1% or 2% milk, heated to about 115°F (46°C)
1 large egg, room temperature
½ cup (115 g) unsalted butter, room temperature, cut in pieces
4 oz (125 g) cream cheese, room temperature, cut in pieces
Filling
¼ cup (60 g) unsalted butter, room temperature
¼ cup (50 g) granulated sugar
1 tsp ground cinnamon
4 oz (120 g) dark couverture/baking chocolate, finely chopped
Directions
1. For the babka dough, measure the flour, sugar and salt into the bowl of a stand mixer fitted with the hook attachment, then stir in the salt. Add the yeast and then add the warm milk and egg. Mix at low speed until the dough is half blended, then add the butter and cream cheese a few pieces at a time. Increase the speed by one level and mix until the dough looks smooth, about 5 minutes. Transfer the dough to an ungreased bowl and cover the top of the bowl. Let the dough sit on the counter until it doubles, about 90 minutes.
2. For the filling, stir the butter, sugar and cinnamon together and set aside.
3. Lightly grease a 9 × 5-inch (2 L) loaf pan and line it with a piece of parchment paper, letting the ends hang over the long sides of the pan.
4. On a lightly floured surface, roll out the dough to a rectangle about 12 × 18 inches (30 × 45 cm). Spread the sugar-cinnamon butter over the surface of the dough (1) (it will be a thin layer, and don’t worry if there are a few gaps) and sprinkle the chocolate over the top (2). Starting from a short side, quite tightly roll up the dough into a cylinder (3).
5. Use a chef’s knife to cut the dough in half down the length of the cylinder. Separate the two lengths of dough and set them side by side with the cut sides turned away from each other. Twist the two pieces around each other (4), alternately crossing them over and under each other, to create a helix. The dough will stretch as you twist. Cut the helix in half and then twist the two helixes together (5).
6. Drop this twisted dough into your pan (it may not look pretty or precise at this point) (6) and cover the top of the “loaf” loosely with plastic wrap. Let the dough sit on the counter for about 45 minutes, until it no longer springs back when you press a finger into it.
7. Preheat the oven to 375°F (190°C). Uncover the loaf and bake it for 30 minutes, then reduce the temperature to 350°F (180°C) and bake for another 30 to 40 minutes, until the loaf is a deep brown on top and, if you gently peek between a few layers in the centre, you can see that the babka is no longer doughy.
8. Cool the babka in its pan on a cooling rack for 20 minutes, then carefully turn it out of the pan onto the rack to cool completely before slicing. The babka will keep, well wrapped, on the counter for up to 3 days (although it is best enjoyed within 24 hours of baking; it makes good toast or French toast after that).
From Baking Day with Anna Olson, Appetite by Random House, 2020.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#Chocolate #LiveWithAnnaOlson
How To Make Chocolate Babka with Breads Bakery
Edan Leshnick of Breads Bakery in NYC makes decadent chocolate babka in the Munchies Test Kitchen. Edan starts with the dough, made with whole milk, eggs, sugar, salt, vanilla, butter, yeast, and two kinds of flour. The mixture is blended slowly in a stand-up mixer to form the babka’s stretchy gluten texture.
After letting the it rest, Edan rolls the dough into a long, thin sheet, spreads on a layer of Nutella, and sprinkles in chocolate chips. Then, Edan rolls the dough tightly into a roulade to create lots of layers. After cutting his roulade in half, he braids the dough into its famous babka shape, places it into molds, and bakes. Finally, when the babkas come out of the oven, he covers the crust with his simple syrup resulting in a sweet, caramelized treat you won’t want to share.
Check out the recipe here:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:
BABKA RECIPE
baking time and temp: 160°C for 28-35 minutes
yield : 5 loaf (7×4 or 8×3 loaf pan)
ingredients
500 grams all purpose flour
2 tsp. yeast
1/3 cup sugar
1 tsp. salt
1/3 cup milk (evap or fresh)
3 pcs. eggs
1/3 cup butter or margarine
chocolate filling
200 grams dark chocolate
1/2 cup condensed milk
2 tbsp. cocoa powder
100-120 gram grated chocolate or chocolate filling
1/2 cup corn syrup for glazing
thank you for watching!
#babkabreadrecipe
#jewishbabkabread
#richchocolateloafbread
Paul Hollywood's Chocolate Babka ???? | Great British Bake-Off Technical Challenge!
Hi Everyone!
In today's video I try baking Paul Hollywood's Chocolate Babka! This was a technical challenge on Week 4 of the 2020 Bake-Off. Honestly, I really love bake off for all the positive vibes and bootiful bakes. So, I thought it would be fun to try one of the challenges myself! Time for GBBO to cast me...
Let me know what you guys think and if I should try more recipes from the show!
Recipe I used:
Song: LAKEY INSPIRED - Warm Nights (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link: