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.
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#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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Martha Stewart Makes Breads Bakery’s Famous Walnut Babka | Martha Bakes Recipes | Martha Stewart
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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US store:
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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How To Make Chocolate Babka Buns - The Scran Line
These Chocolate hazelnut Babka buns are a pure delight! These twisty, twirly sweet Jewish buns are packed full of chocolate and toasted hazelnut (cheeky splash of Nutella, or your favourite hazelnut spread) and they’re so easy to make. Perfect weekend treat with your morning coffee!
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Buns
275ml - 1 1/4 cups milk
75g - 1/3 cup unsalted butter
1 egg
500g - 3 1/3 cups bread flour (or all-purpose flour)
2 tbsp caster sugar
1 tsp salt
7g instant dry yeast
1 orange, zested
Filling
50g - 1/4 cup chocolate hazelnut spread
40g - 1/4 cup unsalted butter
50g - 1/4 cup dark chocolate
Pinch of salt
2 tbsp cocoa powder
1 tbsp granulated sugar
50g - 1/2 cup hazelnuts, toasted
Buns
Add the milk and butter to a heatproof bowl or jug and microwave for 90 seconds or until the butter is melted. Then add the egg and use a whisk to combine. Set aside.
Add the flour, caster sugar, salt, dry yeast and orange zest into the bowl of a stand mixer and fit with a dough hook. Mix on low speed until well combined. Alternatively, you can use a whisk to combine.
Add the wet ingredients to the dry ingredients while the mixer is on medium low speed. Once the mixture forms a ball of dough, continue mixing for 10-15 minutes. Alternatively, you can knead the dough against your workbench.
Cover the bowl with clingwrap and allow to rest in a warm spot for 1 hour. It will double in size.
Filling
Add all the ingredients to a microwave safe bowl and microwave for 30 seconds at a time until melted. Stir until smooth. Add the toasted and chopped hazelnuts and mix.
Assembly
Preheat your oven to 180°C / 350°F.
Once the dough has risen and doubled in size, take out of the bowl and place on a floured surface. Knead for 30 seconds until you form a smooth ball of dough. Split the dough into 8 pieces. I weighed the dough and then used kitchen scales to split evenly.
Create little dough balls. Then roll each ball into a long shape. Use a rolling pin to flatten into a rectangle shape. Add 1 tbsp of filling on top and then carefully and neatly roll up as shown in the video. Use a large knife to cut each roll in half leaving about 2 centimetres or one inch of the top of the roll uncut. Twirl the two pieces around each other and then tie in a knot. This process can be messy but try not to let it get too messy so there’s a good separation of dough and filling.
Once you’re done tying them all, lay on an oiled baking tray and lightly spray the top with more oil. Cover with plastic wrap and allow to rise for 45 minutes. Once they’ve had a second rising, brush with beaten egg and bake for 20 minutes. Allow to cool for 10 minutes before serving.
Storage
Babka buns can be stored in an airtight container for up to three days. To reheat, simply place in the oven for 10 minutes.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:41 - WET INGREDIENTS
01:18 - DRY INGREDIENTS
01:38 - MAKING THE DOUGH
02:14 - TOASTING THE HAZELNUTS
02:27 - HOW TO MAKE THE CHOCOLATE FILLING
04:26 - FINAL RISE
04:35 - BAKING TIME!
04:56 - TIME FOR A TASTE TEST!
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Paul Hollywood's Chocolate Babka ???? | Great British Bake-Off Technical Challenge!
Hi Everyone!
In today's video I try baking Paul Hollywood's Chocolate Babka! This was a technical challenge on Week 4 of the 2020 Bake-Off. Honestly, I really love bake off for all the positive vibes and bootiful bakes. So, I thought it would be fun to try one of the challenges myself! Time for GBBO to cast me...
Let me know what you guys think and if I should try more recipes from the show!
Recipe I used:
Song: LAKEY INSPIRED - Warm Nights (Vlog No Copyright Music)
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Nutella Babka Bread Recipe By Food Fusion
Amazing recipe that everyone will love. Great for lunch box, tea time and breakfast. #happyCookingToYou #FoodFusion #PakolaFullCreamMilk
Written Recipe:
Nutella Babka Bread
Recipe in English:
Ingredients:
-Pakola Full Cream Milk ½ Cup (room temperature)
-Hot water ½ Cup
-Bareek cheeni (Caster sugar) 1 tbs
-Khameer (Instant yeast) 2 & ½ tsp
-Maida (All-purpose flour) sifted 3 Cups
-Sugar 3 tbs
-Namak (Salt) ½ tsp
-Anda (Egg) 1 (room temperature)
-Vanilla essence ½ tsp
-Makhan (Butter) melted 3-4 tbs
-Makhan (Butter) melted 1 tbs
-Bareek cheeni (Caster sugar) 1/3 Cup
-Hot water ¼ Cup
-Nutella spread as required
-Chocolate chips as required
Directions:
-In a glass,add milk,hot water,caster sugar,instant yeast & mix well,cover & let it rest for 5 minutes & set aside.
-In a bowl,add half quantity of all-purpose flour,sugar,salt & mix well.
-Add yeast mixture,egg,vanilla essence,mix well and beat continuously for 6-8 minutes with the help of wooden spoon.
-Now add remaining flour,mix well and knead until dough is formed.
-Add melted butter & knead dough again.
-On a clean working surface,place dough,stretch dough & knead until its smooth (3-4 minutes).
-Place the dough in a bowl and grease with butter,cover & let it proof for 1-2 hours or until double in size (warm place).
-In a bowl,add caster sugar,hot water & mix well until sugar dissolves & set aside.
-Knead dough again until smooth,sprinkle dry flour and divide in half.
-Take one portion,make a ball,sprinkle dry flour & roll out into a rectangular shape.
-On rolled dough,add & spread nutella spread with the help of offset spatula & sprinkle chocolate chips.
-Use both hands to roll up the rectangular like a roulade,starting from the long side closest to you and ending at the other side.
-Using a knife,gently cut the roll in half lengthwise,starting at the top and finishing at the seam.
-You should have two long,even halves with the layers of dough and filling visible along the length of both.With the cut sides facing up,gently press together one end of each halfthen lift the right half over the left half.Repeat the process again this time lifting the left half over the right to create a simple two-pronged plait.Gently squeeze together the other ends so that you are left with two intertwined halves showing the filling on top.
-Carefully lift into a greased loaf pan (11 x 4 inch),cover with cling film & let it proof for 30 minutes then remove cling film.
-Bake in preheated oven at 180 C for 15 minutes (on lower grill) then 10 minutes on both grills.
-Takeout from oven,brush the sugar syrup over the bread & let it cool completely (makes 2).
-Cut into desired slices & serve!
Recipe in Urdu:
Ajza:
-Pakola Full Cream Milk ½ Cup (room temperature)
-Hot water ½ Cup
-Bareek cheeni (Caster sugar) 1 tbs
-Khameer (Instant yeast) 2 & ½ tsp
-Maida (All-purpose flour) sifted 3 Cups
-Sugar 3 tbs
-Namak (Salt) ½ tsp
-Anda (Egg) 1 (room temperature)
-Vanilla essence ½ tsp
-Makhan (Butter) melted 3-4 tbs
-Makhan (Butter) melted 1 tbs
-Bareek cheeni (Caster sugar) 1/3 Cup
-Hot water ¼ Cup
-Nutella spread as required
-Chocolate chips as required
Directions:
-Glass mein doodh,garam pani,bareek cheeni aur khameer dal ker ace tarhan mix karein aur dhka ker 5 minutes kliya chor dein & side per rakh dein.
-Bowl mein maida ki half quantity,cheeni aur namak dal ker ache tarhan mix ker lein.
-Yeast mixture,anda aur vanilla essence dal ker ache tarhan mix karein aur wooden spoon ki madad sa 6-8 minutes kliya musalsal beat kertay rahein.
-Ab remaining maida dal ker ache tarhan mix karein aur ghond ker dough tayyar ker lein.
-Melted makhan dal ker dough ko dubara ghond lein.
-Clean working surface per dough ko rakh dein aur dough ko stretch aur smooth hunay tak dubara ghond lein (3-4 minutes).
-Bowl mein dough ko rakh dein,makhan sa grease karein aur dhak ker 1-2 hours ya size double hunay tak proof ker lein (warm place).
-Bowl mein bareek cheeni aur garam pani dal dein aur cheeni ghul janay tak ache tarhan mix ker lein & side per rakh dein.
-Dough ko smooth hunay tak dubara ghond lein aur maida chirak ker do hisson mein cut ker lein.
-Ek portion lein aur ball bana lein,maida chirak dein aur rectangular shape mein rolling pin ki madad sa bail lein.
-Rolled dough per Nutella spread dal ker pheela lein aur chocolate chips dal dein.
-Dono haathon ki madad sa rectangular shape ko rolkl ker ka roulade bana lein.
-Knife ki madad sa lengthwise cut ker lein.
-Two halves ko ek ka upper lengthwise twist ker lein aur ends ko seal ker lein.
-Greased loaf pan (11 x 4 inch) mein rakh dein aur cling film sa cover ker ka 30 minutes kliya proof ker lein phir cling film ko remove ker lein.
-Preheated oven mein 180 C per 15 minutes kliya bake ker lein (on lower grill) phir 10 minutes kliya bake ker lein (on both grills).
-Oven sa nikal lein aur brush ki madad sa sugar syrup laga lein aur thanda ker lein (makes 2).
-Desired slices mein cut ker ka serve karein!
Chocolate Babka Recipe
This chocolate babka (chocolate braided swirl bread) is made of soft and rich brioche dough, filled with delicious chocolate filling, then rolled and braided into a beautiful swirl loaf, which gives this cake a unique look when you cut it. This dessert also known as chocolate Krantz cake, and it may look as complicated dessert to make, but if you follow the recipe you’ll see this dessert is pretty easy to make.
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Makes two loafs
Ingredients:
For the dough:
4¼ cups (530g) All-purpose flour
1/2 cup (100g) Sugar
1 tablespoon (10g) Instant dry yeast
1/2 teaspoon Salt
3 Eggs
1/2 cup (120ml) lukewarm milk
2/3 cup (155g) Butter, softened, cubed
Oil for greasing
For the filling:
4oz (130g) Dark chocolate, melted
1/3 cup (40g) Cocoa powder
1/2 cup (62g) Powdered sugar
1/2 cup (115g) Butter, melted
For the syrup:
1/3 cup (80ml) Water
1/3 cup (67g) Sugar
Directions:
1. Make the dough: in a large bowl or in a bowl of a stand mixer fitted with the dough hook, place flour, sugar and instant yeast, stir. Add milk, eggs, salt and mix on low speed until combined.
2. Add butter, one cube at the time, while mixing until incorporated. Knead the dough for about 10 minutes, until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover and let rise in the fridge, overnight.
4. Make the filling: In a large heatproof bowl place chopped chocolate, butter, cocoa powder and powdered sugar. Set the bowl over a saucepan of simmering water (double boiler), melt, stirring occasionally. Allow to cool slightly.
5. Grease two 9x4 inch (23x10 cm) loaf pans with oil and line the bottom of each pan with parchment paper. Divide dough in half, while working with one portion, keep the second, covered in the fridge.
6. Place the dough onto a lightly floured surface and roll into a rectangle about 15x10 inches (38x25 cm). Spread half of the chocolate mixture over the rectangle, leaving a ¾ inch (1/2 cm) border all around. Roll up tightly from one of the longer sides into a sausage shape. If at this point the dough is too soft, refrigerate for 20 minutes.
7. Using a serrated knife, cut the dough in half lengthwise, so you have two long pieces with the inside exposed. Turn each piece so filling faces upwards. Starting from one end, lift one piece across the other, twisting together but keeping the filling exposed, to make one long twisted braid. Push ends of the twist together to make the length shorter, then squeeze the dough into the prepared loaf pan.
8. Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours, puffy. Repeat with the second part of dough.
9. Preheat oven to 350F (175C).
10. Bake for 25-30 minutes, until golden brown.
11. While babka is baking make the syrup: in a small sauce pan heat sugar and water. Cook until sugar is dissolves.
12. Remove the cakes from oven and immediately brush with the syrup. Allow to cool before serving.
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