What happens with sourdough bread if you don’t do the folds? #sourdough #simplerecipe #homebaker
How To Make Babka Bread | My Maple Pecan Babka Recipe
If you love bread, you *need* to learn how to make babka! Babka is a sweet braided brioche bread, which is usually stuffed with either a chocolate or cinnamon filling - and with it's swirls inside and out, is visually stunning! For my babka, I'll be showing you how to make a maple pecan babka!
However if you're looking for a traditional chocolate babka, see my recipe video here:
If you want a babka bun recipe, check out my baklava inspired babka buns here:
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INGREDIENTS
Babka Bread
205g whole eggs (that's about 4 large eggs!)
60g sugar
150g butter, very soft
145g whole milk
5g active dry yeast
500g bread flour
10g salt
butter or parchment paper, for lining the pans
Filling
200g pecans
120ml double cream (or heavy cream)
107ml maple syrup
50g brown sugar
170g salted butter
10ml vanilla extract
a 2-3 tbsp. maple syrup, drizzled on at the end
This recipe makes 2 babka loaves!
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Chapters:
0:00 - Maple Pecan Babka!
0:11 - Making The Babka Dough
1:01 - Kneading The Babka Dough (and First Prove)
1:46 - Making A Maple Caramel Sauce
2:40 - Rolling & Filling The Babka
4:06 - Braiding Your Babka (and Second Prove)
4:48 - Oven Temp & Baking Times
5:01 - Pour On, Cool & Serve!
5:28 - Want More Babka Flavours? Try These!
#babka #brioche #bakingbread
The Best Chocolate Babka | Eggless Chocolate Bread | How Tasty Channel
How to make Chocolate Babka, a chocolate swirl braided bread, without eggs and without using any stand mixer or kitchen machine!
You'll get a soft sweet brioche bread filled with double chocolate homemade spread, with a crispy sugary crust...absolutely irresistible!
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INGREDIENTS:
Makes two loaf pan 4,5 x 9 inch (11,5 x 22,5 cm)
DOUGH:
420 g (3+1/2 cup) all purpose flour
1/4 tsp salt
75 g (1/3 cup) sugar
8 g (2 tsp) instant dry yeast
190-210 g (3/4 cup+2 tbsp) water, room temperature
110 g (1/2 cup) unsalted butter, room temperature
CHOCOLATE FILLING:
100 g (3,5 oz) dark chocolate
40 g (3+1/2 tbsp) caster sugar (or powdered sugar)
20 g (3 tbsp) unsweetened cocoa powder
95 g (1/2 cup) unsalted butter
90 g (3 oz) dark chocolate, chopped in small chunks
TOP:
60 g (1/4 cup) water
40 g (1/4 cup) sugar
INSTRUCTIONS:
DOUGH:
1. In a large bowl, mix flour and salt.
2. Add sugar, dry yeast and mix until well combined.
3. Add water (don't add immediately all the water amount, leave some water to add in the end if your dough need it) and mix with a spatula.
4. Add butter and mix.
5. Add the rest of the water if your dough is too dry. You have to get a bit sticky dough.
6. Sprinkle some flour on the work surface, place the sticky dough on top and sprinkle the top of the dough with some flour.
7. Knead by hand until the dough will be smooth, very soft and won't stick anymore to the work surface (about 15 minutes). You can add some flour while you knead it if your dough is too sticky, but don't add too much flour or you will get dry babka.
8. Make some folds in the dough as you can see in the recipe video, then form into a ball and place it in a greased bowl.
9. Cover with plastic wrap and put in refrigerator for at least 8 hours (you can also let it rise in refrigerator for up to 15 hours). If you want to follow a quick method, you can let it rise in a warm place until double in size (about 2 hours), but I suggest to let it rise more hours in the fridge for a better result.
CHOCOLATE FILLING (you can prepare it the day before):
1. In a heatproof medium size bowl place 100 g of chopped dark chocolate, butter, sugar and cocoa powder.
2. Melt over bain marie or in the microwave.
3. Mix until smooth and cool it down at room temperature until be spreadable (about 2 hours).
ASSEMBLE:
1. Remove the dough from the fridge and roll it into a 40x45cm-15x18inch rectangle.
2. Spread the chocolate filling on top .
3. Place 90 g of chopped dark chocolate on top.
4. Roll the dough lengthwise.
5. Using a sharp knife, cut the roll in half lengthwise and place the layers of dough and filling visible along the length of both halves.
6. Twist the two halves in a long braid (keeping the filling side upper).
7. Equally split in two the long braid.
8. Carefully lift the two braids into 2 loaf pans 11,5x22,5 cm (4,5x9 inch). If the braids are too long, compact them a bit.
9. Cover the pans with plastic wrap and let them rise in a warm place until reache the sides of the pans (about 1-2 hours).
10. Bake them in preheated oven (upper and lower heat, no fan) at 180°C-350°F for 30 minutes.
SUGAR SYRUP (prepare it when Babka is baking):
1. In a small saucepan place sugar and water.
2. Bring to a boil and simmer until sugar is completely dissolved.
3. Remove babka from the oven and brush the sugar syrup on the top of the warm Babka.
4. Slightly cool down Babka then remove them from the loaf pan.
5. Cool down completely and serve it.
You can store at room temperature for 2 days, or store in freezer for up to 3 months.
Martha Stewart Makes Breads Bakery’s Famous Walnut Babka | Martha Bakes Recipes | Martha Stewart
Uri Scheft, of Breads Bakery in New York City, shares his Walnut Babka recipe with Martha Stewart. The homemade dessert features a flawless dough rolled with butter, cinnamon sugar, currants, and walnuts. The rolls are then braided together, baked to perfection, and glazed with a warm sugar syrup. This gorgeous pastry is perfect for any holiday or special occasion–and makes for a great gift too.
Get the recipe:
#MarthaStewart #Baking #Dessert #Recipe #Walnut #Food
0:00 Introduction
0:28 Make the Dough
3:32 Assemble Babkas
6:01 Proof and Bake
6:32 Make Sugar Syrup
7:07 Finished Walnut Babka
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Breads Bakery’s Famous Walnut Babka | Martha Bakes Recipes | Martha Stewart
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
FACEBOOK -
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Credits:
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Shimi Aaron
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Shimi Aaron
Home Style Chocolate Babka, Holiday Cakes & More - Green's Bakery
You can order our babka online: greenscakes.com
Babka is a cake with Eastern European roots and modern gourmet appeal. Over a century ago, immigrants to the New World carried their treasured recipes for babka with them across the Atlantic. Since then, babka has held a place of honor among landmark New York bakeries and gourmet shops.
But not all cakes that bear the “babka” name are equal. If you haven’t tasted our babka yet, it’s only fair to warn you that once you do… you will never be satisfied with an inferior one! In fact, our babka is the one that CONSISTENTLY generates RAVE reviews for its irresistible combination of delectable flavor and texture.
(Some reviews from our website:
“Your chocolate babkas are superb. I send them to my daughters and grandchildren in Texas and Singapore, and I send them as holiday gifts all over the country. Everyone agrees that your babkas are the best.”
““This is the best Babka I have ever had by far. They don't ruin the marvelous texture with raisins or nuts - bravo Green's!”
I am currently in Branford, Connecticut. I was shopping in Big Y and I came across a display of your chocolate babkas. I thought to myself, This is interesting, but it can't be any good. I mean, I'm in Connecticut. Nonetheless, I one up and read the label, and much to my very pleasant surprise, it came from Brooklyn. Suddenly, the whole situation changed completely and the babka in my hand gained a whole new legitimacy. I had to bring it home. My wife and I, and all our New England Yankee friends who never heard of a babka, are in love! Never mind it's good, considering we bought it in Connecticut; it is better than pretty much any other babka we have bought in Brooklyn or anyplace else!”)
Our chocolate babka is made from yeast dough spread with luscious chocolate filling. The filled dough is twisted to form the swirls of chocolate you see when you slice the loaf. These swirls pack every bite with chocolate rich and dense enough to satisfy the cravings of any chocoholic.
Babka is the perfect accompaniment to a cup of coffee at breakfast or any time you want a satisfying treat in your favorite flavor. If you are able to resist the temptation to keep it all for yourself, buy a loaf or two to set out for friends and family. They’ll really appreciate your thoughtfulness.
The babkas are made fresh with all-natural, nut-free ingredient and certified kosher pareve. The loaves freeze well and can be served either room temperature or warmed up slightly. The 24 ounce loaf should serve 10-12.