How To make Babka with Various Fillings
1 cup milk
2 tablespoons milk
additional
2 large eggs
1/2 teaspoon vanilla extract
3 1/2 cups flour :
(all purpose)
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons unsalted butter or margarine
2 1/2 teaspoons yeast
(PICK A FILLING:) CINNAMON SUGAR BABKA FILLING: 2 tablespoons unsalted butter :
softened
1/4 cup sugar
1 teaspoon cinnamon
CHOCOLATE BABKA FILLING: 1/4 cup cocoa
1/2 cup sugar
1/4 cup melted unsalted butter
1/3 cup coarsely chopped pecans
CHEESE BABKA FILLING: 8 ounces farmer's cheese
2 tablespoons sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
1/4 cup dark raisins
CRUMB TOPPING: 1 tablespoon unsalted butter softened
2 tablespoons sugar
2 tablespoons flour
2 pinches cinnamon
EGG WASH: 1 large egg white :
beaten with:
1 teaspoon water
All ingredients must be at room temperature.
Add ingredients except for filling, crumb topping, and egg wash in the order specified in your machine's manual.
Use DOUGH setting.
At the end of the program, press CLEAR/ STOP. To punch dough down, press START and let knead for 60 seconds. Press CLEAR/ STOP again. Remove dough and let rest 5 minutes before hand-shaping.
HAND- SHAPING TECHNIQUE: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork til crumbly. To make crumb topping, blend all ingredients with a fork til crumbly. Chill both til ready to use.
Lightly grease a 4 -1/2 x 8 -1/2- inch loaf pan. On a lightly floured surface, roll the dough into a 10 x 20-inch rectangle. Cover with filling up to 1 -inch from edges. Roll up lengthwise, jelly roll fashion. Pinch seam and ends together securely together so that they do not open during baking.
Carefully place babka in prepared pan. Fold ends under and shape into an " S " so that it fits into the pan. Cover with a clean kitchen cloth and let rise til doubled in size.
OVEN: 350
Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping.
Bake approximately 30 to 35 minutes, or til golden brown. (If babka begins to brown too quickly, cover top with foil..
Remove from pan and cool on a wire rack.
VARIATIONS:
CHOCOLATE FILLING: Blend together cocoa and sugar. Brush surface of babka with melted butter. Sprinkle with cocoa-sugar mixture and pecans.
CHEESE FILLING: Blend all ingredients together except the raisins. After spreading the cheese filling on the babka, sprinkle with raisins.
How To make Babka with Various Fillings's Videos
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.
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The Best Traditional Babka Recipe (ft. my Jewish Grandma) | Eitan Bernath
Today, my Grandma Bobbie joins me in the kitchen to make some Cinnamon Babka from my cookbook, Eitan Eats The World! This classic Ashkenazi Jewish dessert combines a gooey, cinnamon sugar filling, indulgently tender dough & sweet crumb topping to create the perfect treat for any time of day.
For this delicious recipe & 84 others, order my cookbook Eitan Eats The World anywhere books are sold or on ????
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3 Sweet & Savory Babka Recipes That Will Leave You Speechless!
3 Sweet & Savory Babka Recipes ⬇️ SCRUMDIDDLYUMPTIOUS RECIPES BELOW ⬇️ Maybe you've never heard of babka before, but we're here to change all of that. Babka is a braided yeast bread that originates from Central and Eastern Europe. It's traditionally baked as a sweet bread that's served for breakfast, but we love this delicious baked good so much that we're breaking with tradition and stuffing these 3 babkas with some exciting, new flavor combinations. Whichever one you choose to try, we know these freshly baked delicacies will impress you and your tastebuds. It's all of your favorite flavors, just with a big twist!
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➡️ Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks: youtube.com/scrumdiddlyumptious
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Yield: 1 per recipe
Prep Time: 25 minutes
Cooking Time: 40 minutes
Inactive Time: 135 minutes
Difficulty Level: Moderate
Babka Yeast Dough (for 1):
You'll Need:
- 4¾ cups flour
- 1 tbsp sugar
- 1 tsp dry yeast
- 1 tsp salt
- ¾ cup water
- ½ cup milk
- 3 eggs
- ¾ stick butter, softened
* * * * * * * * * * * * * * * * * * * * * * * *
1. Meat Lover's Pizza Babka
You'll Need:
- ½ cup tomato sauce
- 15 slices of salami
- 5 oz ground beef, sautéed
- 3 oz ham, cubed
- 12 slices of mozzarella
- ¼ stick butter, melted
- Italian seasoning
* * * * * * * * * * * * * * * * * * * * * * * *
2. Mediterranean Veggie Babka
You'll Need:
- 5 oz baby spinach
- ½ red onion, sliced
- 1 garlic clove, minced
- ½ cup crumbled feta cheese
- 12 slices of mozzarella
- ¼ stick butter, melted
- pepper
* * * * * * * * * * * * * * * * * * * * * * * *
3. Chocolate, Caramel & Nut Babka
You'll Need:
- 1 cup Nutella
- ⅓ cup peanuts
- 6 soft caramels, crumbled
- ¼ stick butter, melted
- sea salt flakes
Although babka is traditionally eaten as a sweet treat for Easter breakfast, we think it's only fitting to eat this delicious bread all year round. From its gorgeous presentation to delicious range of fillings, we can't get enough of them! Feel free to get creative and try out some new fillings of your own.
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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
thank you for watching!
#babkabreadrecipe
#jewishbabkabread
#richchocolateloafbread
How to Make An Easy and Absolutely Stunning Chocolate Babka Bread
An absolutely stunning recipe for a chocolate babka. A light airy enriched bread layered with chocolate and pistachio.
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•••••••• Equipment used in video ••••••••
Baking tins (Dimension: 21.3 x 12.2 x 11.5cm):
UK store:
US store:
Bench scraper / dough cutter:
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Long off set spatula:
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Scales UK store:
This bread has it’s routes in Poland and was a popular treat within the Jewish community. The two main fillings are chocolate and cinnamon. But I am guessing that today the amount of fillings are only as endless as our imagination.
You can bake this in high sided baking tins or platted and laid on a baking tray. You can complete this bake in one day by proofing the dough at room temperature. However the taste really develops over time so if you can proof the dough in the fridge overnight it works really well.
Oven temp: 180c on the bake function - bake for 30 mins
Recipe:
500g All purpose white flour (13.2% protein)
10g Dried yeast
220g Full fat milk
100g White sugar
100g Unsalted butter
2 Eggs
Chocolate mix:
250g Roughly chopped 70% Cocoa chocolate
180g Unsalted butter
100g White caster sugar
2 Tbsp of Cocoa powder
Sugar syrup glaze
160g sugar
120 grams water
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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