MEK Chocolate Babka
Chocolate babka makes a great holiday bread to bake for family get-togethers. This bread is so delicious and chocolaty that everyone will love it. The sweet and tender buttery dough is rolled with a rich chocolate spread that has a hint of warm cinnamon and is hyped with coffee granules. A slice of this bread can be served plain and does not need any spread.
Recipe is under the video tab in the long-form video description and also in the comment. I wish peace and joy to all of you.❤️
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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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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Chocolate Babka Wreath Bread | Christmas Special Pastry Bread | Healthy Baking Recipes | Rasoisaga
Want to make a chocolate Jewish style Babka bread? Follow the healthy baking recipe given in the video, step by step. Welcome to another HomeBaker Episode on Rasoisaga where we visited the home of a bread artist and Bangalore baker, Rekha Joseph who makes this pastry bread for the video. Learn to make a Jewish style Chocolate bread on this video and don't forget to try it at home!
Follow and order from Rekha's Venture here-
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Chocolate Babka Wreath Bread with Semolina and nuts.
Ingredients - For bread dough
Semolina/Chiroti Rava- 130 gm
Whole wheat flour- 150 gm
Cane sugar- 50gm
Instant yeast- 1 tsp
Lukewarm milk(or water)- 85ml
Eggs- 2
Unsalted room temp butter- 75gm
Salt- 1/2 tsp
Oil for greasing bowl
Additional Wheat Flour - 35gms approx
For the chocolate filling
Dark chocolate chips- 90gm
Unsalted butter- 70gm
Powdered sugar(white or cane sugar)- 50gm
Cocoa powder- 20gm
Grated nutmeg a pinch
Cinnamon powder 1/4 tsp
Other filling- Assorted roasted and chopped nuts: 1/2 cup or as required
Syrup
40ml water
40gm sugar
Method
*In a small bowl mix the Luke warm milk, cane sugar and the instant yeast- and let it bloom for 5 min.
*In a mixing bowl, mix the flours with the salt.
* Add in the eggs, activated yeast mixture, butter and knead in stretch and fold method for 8 to 10 min till stretchy and non sticky. Form it into a smooth ball.
*Oil a bowl lightly and place the dough in it, coating all sides with oil.
*Cover it with a wet towel and let the dough proof for 1.5 hours till double in quantity. Or you could do a cold/ long fermentation, which enhances the flavour. For this, place the bowl of dough into fridge and let it proof for around 6 hours.
* While dough is proofing, prepare the chocolate filling and the syrup.
* Once first proofing is done, remove the dough from bowl, roll out into a long rectangle. Apply the chocolate paste as a thin layer and sprinkle the toasted chopped assorted nuts.
* Roll it along the long side into a tight log. With a sharp knife, slit the log in two along the length, to reveal the layers.
* Braid the two halves with layers facing up and place it into a well greased and dusted Bundt pan to create your wreath. You can also use a normal loaf tin. Let this rest for 15 Minutes (proofing time) before baking.
* Bake in preheated oven @ 180 degC for 30 min.
* Once done, remove it from oven and pour the sugar syrup over it while warm in the pan itself. Brush top with melted butter.
* After 5 min, remove the bread from the pan onto a cooking rack and let it cool completely.
* Slice and enjoy this lovely pastry bread with friends and family and spread the cheer of Christmas!
Chocolate filling
*In a pan melt the butter.
* Add the chopped chocolate chips, cocoa powder, cinnamon, nutmeg and sugar.
* Mix on low heat till a smooth paste is formed.
*Do not over heat the mixture.
Sugar syrup
* In a pan boil the water and sugar till the sugar melts.
Merry Christmas and Happy Baking!
#healthybakingrecipes #babkabread #chocolatebread #breadathome
Amazing Twisted CHOCOLATE & NUTELLA BABKA Bread Recipe | Cupcake Jemma
I'm back in my kitchen and I'm gagging to share this recipe with you! It's for one of my favourite breads, Babka, which I can't believe I didn't even know existed until just a couple of years ago. Once I tried it I was hooked, so I thought it wise to learn how to make my own! And now, having fiddled around with the recipe to get it just right, I can pass it on to you guys.
Important note: maybe it's because I'm pregnant, or maybe I just lost my mind a little during filming, but there are some instructions about how to freeze your babka dough if you don't want to bake two loaves at once. However, they make very little sense! Haha. So please find instructions below, if you want to do that.
INGREDIENTS:
530g plain flour (plus extra for rolling out the dough)
100g caster or granulated sugar
1 tbsp instant yeast (aka quick yeast or easy bake yeast)
3 lg eggs
60ml whole milk
60ml water
¾ tsp salt
150g butter, room temp or soft
300g Nutella
100-200g choc chips (depending on how chocolatey you want it!)
For sugar syrup...
100g sugar
80ml water
INSTRUCTIONS FOR FREEZING DOUGH
This recipe is for 2 loaves (halving the recipe doesn't seem to get great results). So if you don't want to bake two at once, you can follow the recipe up until the shaping part (the spreading, the cutting and the twisting). Pop both twisted loaves in to separate loaf tins. The one you want to freeze, simply wrap the entire tin well with cling film and put it in the freezer. Then, when you want to bake it, take it out and cover it loosely with a tea towel or something similar, and leave it for several hours at room temperature. It needs to defrost, then prove so this can take a while. Once the dough looks proven (it's almost double it's original size), you can bake it as instructed in the video. PHEW!
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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