The Best Chocolate Babka Recipe
This rich, tender, yeasted bread with swirls of chocolate is an impressive treat.
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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
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चॉकलेट बाब्का | Chocolate Babka | Sanjeev Kapoor Khazana
A beautiful chocolate braided bread may look intricate but is actually very easy to make! So, let's see how it's done!
CHOCOLATE BABKA
Ingredients
1 cup chocolate spread
15 grams fresh yeast
⅓ cup milk
¼ tsp salt
2½ tbsps + 1 cup castor sugar
1 egg
½ tsp vanilla essence
2⅓ cups refined flour (maida) + for dusting
4 tbsps butter, softened
Dark chocolate chips for sprinkling
Method
1. Take yeast in a bowl, add 2 tbsps water and mix well. Set aside to activate.
2. Combine together milk, salt, and 2½ tbsps castor sugar in a large bowl. Break in the egg and add the vanilla essence and mix till well combined.
3. Add the activated yeast and refined flour and mix well. Add the butter, mix and knead till a soft dough is formed. Cover with a cling wrap and set aside to prove in the refrigerator for 4 hours.
4. Dust the worktop with some refined flour, place the proved dough on it and roll it into a thin rectangular sheet. Evenly apply the chocolate spread over the sheet leaving 1 inch space on one horizontal side of the sheet. Sprinkle dark chocolate chips on top and start rolling tightly from the other horizontal side and make a log. Cut the log in half and horizontally cut each half further into two. Braid two halves together.
5. Gently place the braided bread into baking moulds and set aside to prove for 1 hour.
6. Preheat the oven at 180ºC.
7. Arrange the proved dough on a baking tray and place it in the preheated oven and bake for 20-25 minutes.
8. To make the sugar syrup, heat remaining sugar and ½ cup water in a deep pan. Cook till the mixture boils. Continue to cook till the sugar syrup thickens slightly.
9. Bring the chocolate babkas out of the oven and brush the sugar syrup on them. Allow to cool slightly. Slice and serve.
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How To Make Show Stopping Babka
This babka is guaranteed to make make jaws drop! It's beautiful, tasty, comforting and loving. Basically everything you need in life! Follow Chef Shimi, The King of Babka, as he shows you how to make this classic braided bread with homemade chocolate ganache and a zesty, Middle-Eastern inspired syrup.
Find the recipe here:
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INSTAGRAM - @chef_shimi_aaron
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Credits:
MUSIC
Licensed via Audio Network
EXTERNAL CREDITS
Shimi Aaron
+
Shimi Aaron
CINNAMON BABKA | PERFECT BABKA EVERY TIME | BEST ROSH HASHANAH DESSERT | 4 babka shapes | FRUM IT UP
This CINNAMON BABKA is PERFECT EVERY TIME! It is moist, gooey and as a bonus it is versatile so you can dress it up for shabbat and the holidays by adding filling , changing the syrup with a apple syrup made from scratch for example.
I have also included 4 ways to shape your babka: as a babka bread, a rose, a wreath and a crown!
In a nutshell, this is an EASY and FOOLPROOF BABKA RECIPE that comes out PERFECT EVERY TIME
LABRIUT!
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Until next time, stay safe, stay blessed and don't forget to frum it up!
❤️ Sara Malka❤️
*This recipe can be made with regular dairy products as well
Place in a bowl half a cup of lukewarm water
with 2 tsp of sugar and
1 tablespoon of yeast
mix it put it aside covered for 5 to 10 minutes until it bubbles
In a food processor, by hand or in the bowl of a stand mixer fitted with dough hooks
mix together
4 1/2 cups of flour
1/3 of a cup of sugar
2 teaspoon of vanilla extract
and 1 teaspoon of cinnamon
mix everything together
in a separate bowl add 3/4 cup of melted margarine
With half a cup of almond milk (or regular milk depending on what you're using)
mix everything together then set it aside
add your proofed yeast to to the flour
Mix on the lowest speed
add the butter and milk
Mix until fully combined
finally the eggs one at a time making sure to incorporate them fully before adding the other egg
Continue mixing the dough until it begins to come together
after about 3 to 5 minutes of mixing raise the speed to medium-high and mix for another 5 to 10 minutes until the dough is shiny and elastic
For the cinnamon filling for your babka
Add 3 cups of brown sugar
1/3 cup of flour
3 tbsp cinnamon
1 tsp of kosher salt
6tbsp of melted vegan butter or margarine
3 egg whites
Mix everything until fully combined it should form a thick and shiny filling
For a thinner consistency add 1tbsp of almond milk
Mix everything until fully combined and set it aside at room temperature
preheatYour oven at 350°F
When your dough is ready, you should have about 1.2 kg of dough
cut your dough in three equal parts ( about 360g / piece of dough)
Flour your working surface and your rolling pin
Using a rolling pin, roll your dough in a rectangle shape until it rectangle about 9x17 inches and 1/6” inch in thickness
bake for 35 minutes or until the internal temperature is 185F
while the Babka is baking combine
one cup of sugar
2/3 of a cup of water
and 1 teaspoon of vanilla extract
in a small sauce pan bring to a boil on medium high heat once it comes to a boil remove from the heat and swirl it around to ensure that all the sugar is dissolved
If you want you can add fruits in the syrup and let them cook thoroughly to add flavour to the syrup: I like to use Apple to make my own apple syrup recipe from scratch specially as a Rosh Hashanah dessert!
about 20 to 25 minutes into baking spoon about half the syrup onto baking Babka
when your babka is fully baked and the internal temperature has reached 185F, take the babka out of the oven and immediately drizzle or brush the remaining syrup on top of all three babkas it may seem like a lot of syrup but this will ensure a moist and gooey babka
Cover your cinnamon babka with a clean tea towel for 15 minutes to have the most soft and moist babka
Enjoy your amazing delicious yet easy Cinnamon babka that is perfect every time
This babka recipe can be dressed up for shabbat and the holidays like Rosh Hashana with apple syrup, streusel or enjoyed everyday as a decadent snack or breakfast!
⏱TIMESTAMPS⏱
00:00 intro
00:30 preparing cinnamon babka dough
2:30 filling for dairy-free cinnamon babka
3:00 shape your babka in a babka bread
4:30 the crown
5:30 the rose
6:00 the wreath
6:30 simply sugar syrup
6:45 apple syrup made from scratch
7:00 baking babka
8:00 shana tova
???? MUSIC????
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SHORT BIO OF WHO IS BEHIND FRUM IT UP!
Hi!
Thank you for being here and have clicked on this video ! It means so much to me!
Being a religious Orthodox Jewish woman with small children while working full-time as a healthcare professional with no outside help! I share with you tips tricks, shortcuts , DIY, hacks,.. videos to help you celebrate shabbat/holidays, to better understands what are the pillars of Judaism
I post videos every week. Come and join me in this ride on how to be religiously YOU in a simple and fun way: Let's frum it up!
Stay safe and blessed :)
Sara Malka :)
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.
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