All I’ve come up with so far is taking your cinnamon bread recipe and scattering chopped apple through it. Looking forward to making this! But I will be making this some day! Your instructions are clear and thanks for the tip about chilling the dough before cutting it, it makes sense. Advice would be appreciated. Badigeonner la babka de sirop dès la sortie du four en utilisant tout le sirop. 1) The overnight rise was great — it actually did rise quite a bit in the fridge. – Definitely use a thermometer to make sure it’s cooked through (190 deg about) I don’t bake raised things very often, but I can always count on the Red Star yeast not to fail. Enjoy! Well I made it with active dry yeast because that was what I had and I was in such a mood that I just needed to bake and said to hell with the consequences! So.. if you are absent-minded like me and don’t look at your labels closely, never fear, salted butter cannot overcome the addictively deliciousness that is this babka! Could you invent one? Also, because I really REAlly wanted pecans, I toasted about a cup of pecan pieces and added them directly to the chocolate mixture before it cooled completely. Looking great so far. I have made Ottolenghi’s Krantz Cakes in Jerusalem and I thought the many steps in the process well worth the amazing results. Sarah — Thank you. We only have one bread pan so I put the other in a bundt and it worked great! I am making them again, and I really want to add crumbs to them instead of the sugar wash. Any suggestions for a good crumb on top of babka recipe? Do you still add the orange zest? I’d eventually get it wrapped enough to look like this, but you can see, the ingredients are falling out everywhere. Thank you! just the perfect way to conclude my lovely now day. I would recommend not chilling the dough logs in the freezer for too long before cutting; I did 15 minutes and while they sliced beautifully, I had to let them warm up considerably before being able to twist them. Wonderful, also apple butter in a crock pot is awesome! Casser 2 œufs, et ajouter 6cl d’eau. about to hit the oven with high expectations! I did use the full amount of syrup suggested in the book, and it seemed like a fine amount to me. If so, how long? The kind of friend who, no matter what kind of day or week you’ve just had, always makes you feel good. I’ve made this and it’s wonderful. Would it be possible to make the dough and freeze half of it already twisted and ready to go? Just curious if this is a common issue. Yes, in theory, but it might not be as nice once the syrup goes on. I put my beautiful-looking dough in the fridge to rise overnight as directed, but when I pulled it out this morning, it appeared to have frozen solid as a rock (and not to have risen at all, though that’s a secondary issue probably related to the freezing)! At what temperature? Thanks for all the great recipes and inspiration through the years! I also increased the salt in the dough and add a little optional cinnamon to the chocolate filling. Cooking took at least 45 mins. Thank you for creating and writing about it. We often make something simmilar in Europe but we usualy do it with ground nuts, poppy seed or Nutella. Both worked out just fine, if a wee bit too carmelized I’m a trained pastry chef so I never say “burned” or “too dark”. For the bake, I had to bake my loaves for a full 1 hr and 15 minutes, and even then they felt a bit soft. Thanks for responding Deb! So I’ve been reading your blog for awhile now but never made anything – don’t know why, just haven’t – but the chocolate babka caught my eye and my taste buds. While babkas are baking, make syrup: Bring sugar and water to a simmer until sugar dissolves. I’ll update the recipe with this tip too. 2 teaspoons instant yeast This babka is absolutely wonderful. We used white whole wheat flour (that’s what we have), which worked fine. Thanks. each and every time i pass by breads bakery i convince myself not to get it, that, today is not quite the day to indulge. While I think I should have trusted my judgment to roll the dough out thinner than 10 or 12 inches in order to get decent swirl action, the chocolate filling was underwhelming, and the bread was unremarkable. For other readers: baked mine for a solid 45 minutes, covered them with foil at about the 25 mark but they needed the extra time to avoid being doughy in the center. More details: I made one batch of the babka dough. Andrea — Was your slice from the end? Question: Can I split these and make four small loaves? Hi Kim- I have mine in the oven right now, so I can’t attest to the time it takes to bake (plus I have a wonky oven), but as for the filling, mine also seemed runny, but it thickened substantially when I let it cool, and turned into a perfect, spreadable consistency when almost fully cooled, so perhaps that would help? It’s so hard to say. Is that to ensure that the chocolate extends the length of the loaf? Yes, both things. YUM~! I want to make this for Christmas day, but have many events on Christmas Eve. But they are beautiful. And lemon zest, as I had no orange on hand.) It is so fantastic I fear for my waistline. Remove from heat and set aside to cool somewhat. 3 large eggs Your email address will not be published. The orange flavor from the zest really shone and the overall texture was really nice – somewhere between a bread and a cake. I must tell you–I made these today (one regular loaf, two mini loaves) and it was AMAZING! Fair enough — and I do agree that the word “better” here is relative. The only technical suggestion I would make is to re-chill the dough after rolling it out. Roll out on a well-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin, likely 10 to 12 inches. I have the remainder in the freezer, so we can just make a few at a time (zero willpower if they are all baked and ready to eat at the same time lol). Simple to follow and totally worth the effort. Cooks Illustrated magazine uses that same rolled and cut in half technique with cinnamon bread, too. It caused an Instagram ruckus. Am I don’t want to be a downer Deb, I’d love to make these Easter weekend but would also love to be able have them just out of the oven when the crew of 30-something “kids” roll out of bed in the morning. Although I was curious, I knew there was no way they could be as good. Deb, since you live in NYC, you MUST try the chocolate banks from Breads Bakery near Union Square. – Use slightly warm water — this helped my dough to finally rise a little overnight in the fridge. xxx. Yotam Ottolenghi is an Israeli-born chef and food writer based in London. But the taste was soooo good. You were so right about it looking rough and irregular after twisting the two sections, and placing them into the loaf pans. Regarding note #5; I had a hell of a time adding butter to doughs by hand until I stumbled upon the Slap-n-Fold technique championed by Richard Bertinet. Isn’t there suppose to be milk in this recipe ? I have been thinking about making your previous babka recipe for some time now, but was turned away by the amount of ingredients and my lack of skill with yeast breads. Our family and friends LIVE for the previous babke recipe that you posted on your site a few years ago. Best I’ve ever made. Chocoladdict : ahaha ! Thank you (and Yotam and Sami!) After tasting this horrible Babka, I’m tempted to try it! Ignore me. I remember the dough expanding out of the bowls I had on the rises. Didn’t have to chill dough before slicing/braiding. :). But poppy seed+ chocolate is now only on my mind…. I love your recipes !! Mine increased by about 50% overnight and then… stopped. That said, I love them but not enough to get up by 5 am to make this happen. This is the second time I have used your recipes Should I take the frozen baked loaf out of the freezer the night before and let it sit out on the counter overnight? Gauri — Black cocoa is usually recommended as a 50/50 swap because it’s so intense. This is another thing that freezes very well flat in ziplock bags. I may finally get over my phobia about baking with yeast. And not unlike the chicken pot pies, this, along with the messy, complicated prep, became the problem. Anyway, thanks for the challenge and know Babka #1 still has a superfan! The nuts add complexity and texture. Jul 4, 2017 - During lunch at Honey & Co in Fitzrovia a few weeks ago, I tried a Chocolate Krantz Cake for the first time. Ottolenghi doesn’t disappoint. Would it be possible to make this without the lemon/orange? Did it just get too cold? Merci de ne pas les utiliser sans mon autorisation. This sounds like the dough may be over-proofed. I’m looking forward to trying this recipe, and want to put in a good word for Red Star brand yeast. 1/3 cup water Blame it on the pictures and their MUST HAVE NOW effect, plus I love Babkas. I have tried many babka recipes and this is by far the best one! I hope there’s some left over for mommy and daddy! It’s unfair to the original babka; it’s not “better” just a different stye — more krantz cake/Israeli-style while the other is more Eastern European. The long rise makes the bread REALLY tender. I was just going to make this from the jerusalem book myself. This one is easier to make and is less over-the-top. Yes, let it sit out and it will catch it up to where it should be. i did it. It would probably be traveling for two days. for the record, there’s also the babka “cupcake” situation from a few years ago that were a big hit in my house! I must make this, it looks amazing. I think 8″ pie dish should be close. That said, I must repeat that had I not underbaked them, they would have been fantastic. Puis, rouler la pâte afin de former un long boudin. I also baked the cut ends in cupcake liners (two per liner), so nothing got wasted. Can’t wait to enjoy it for brunch this morning! You recipe is so appealing and your directions so straightforward and reassuring that I am already thinking about what I can make next. Ack ack ack I’m an idiot and did a full cup of butter instead of 2/3 cup. Loved this recipe, thank you Deb! I´ve been reading your blog for a while now, but this was the first recipe I decided to try and make. Not sure where I went wrong…any thoughts Deb? Overnight or ten hours in the fridge would help with the rise. It makes the chocolate hard and impossible to twist on each other…. Hubby wanted a cake. This recipe is definitely a keeper and I’m looking forward to making it to the letter (almost!) Seven years ago: Arroz con Pollo (we still love this dish SO much; it’s a fall/winter staple.) I found that rolling the log out from a 15-inch side made too long of a twisted rope to fit a loaf pan; a 10-inch width fit better. What do you think about that? I’d think extra chocolate would make it more wet? in my oven, i will also put foil on much sooner next time than i did this time — well before the 20min mark. This looks just divine! You are an evil, evil, woman. Thanks Deb! Or use the convection feature on the oven? next time! What combo filling ingredients would you suggest for a non-chocolate babka? Thank you for sharing. The second I left in a little longer tented with foil, it hit 185 and was still a little doughy. Thank you so much for the recipe! No buttery streusel crumbles on top? Looks incredible. Rather than push all the way to the end and have chocolate ooze out, I took the final portion (where I had wet the dough) and folded it up onto the rest of the roll to seal in the chocolate. Notify me of follow-up comments by email. I’d like to bake this but I’m in Europe and my loaf pans are 11.5” x 4.5”. made this and loved it! I’m sure it was awfully strenuous having all that chocolatey pastry to test…. Pie, obviously… you can freeze the peeled slices in a single layer on a baking sheet and then transfer to ziplock bags, or prep the filling, spices and all, and dump into a pie plate (either disposable or regular lined with foil) and freeze that, which you can later plop into a crust, top with crust, and bake. Thanks for this. Recipe adapted from Yotam Ottolenghi's award winning cookbook Jerusalem. It really isn’t hard and the result is so good. It used to be no problem, and then one day, it all stopped. I don’t think it’s been a problem for others. They freeze and defrost really well. Thanks, as always, Deb, for delicious unfussy recipes that build my confidence and joy in the kitchen. If you want this to be a single-day process, however, once your dough is done rising, put it in the fridge for 30 before rolling it out. I just baked it – it’s easy to make, just follow all the steps, so delicious- it melts in your mouth. But yes, I’d guess 180 to 190, tops. I meant 30 minutes at 375 by thermometer, not 350. I followed each carefully written direction and note and they turned out perfectly. It was forgotten for about 4 hours. The final product was kinda heavy — it might have needed another 5-7 minutes of baking, although no one complained. Your directions called for a second rising, or a rest under a damp tea towel, but because I took so long making dinner and finishing these loaves (to assemble, chill again, cut lengthwise, etc. I will have to try the Martha recipe to see if it’s more bready like you suggest. Or muffins. Thanks for the recipe; I’ll try it this Fall. Simple and cheap. But yummmmm. I’m such a disaster when it comes to baking bread and of course I don’t have a stand mixer and had to do this by hand. Also, how do you feel about making one of those “what we mean when we say” videos on how to cut and fold the babka? Looks amazing, sounds delicious and boy do I like a challenge! I took it out of the oven at 4:30 edt. Just really buttery and it might take a little bit longer to rise. Cover with a damp tea towel and leave to rise another 1 to 1 1/2 hours at room temperature. After I’d turned it out, you pop it back under the broiler with a little shaved cheese on top. :). Genie — I’m sorry that this didn’t work out for you (and that you aren’t happy with the cookbook). I just want to add my 2 cents about the cooking time, which I also found to be too short — mine took about an hour in my glass pan and slightly less in my metal pan. 1. Four servings out of two loaves and 30 hours of loving attention is just too sad; I have to at least try. I was a little nervous with the cutting and braiding, but like you said, it all came together in the end. Thank you! We at home are very fond of dark chocolate, so I left out sugar in the filling and citrus zest in the dough to savour chocolate to the full. I can’t wait! Then I added the eggs and pulsed some more til they were well incorporated. As a mother of 4 sons, I can assure you that there will be many next times for this recipe and many of your other recipes. It has been a hit every time. The Babka was amazing – everyone loved it and between us all we managed to consume the entire thing. But it seemed like the kibosh on photo copying was related to a change in the way you allow photos to be copied from the website? 5,769 talking about this. Note: I rolled out the extra dough from the ends and filled with nutella, used about 6.5 oz of chocolate (was just easier the way my block of chocolate was to chop that way and have a little extra rather than too much- OCD like that) and was about 2 tablespoons short of butter for the filling and it still turned out SO GOOD!
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