How To make Babka (Festive Bread)
Babka (Festive Bread) No. 2083 Yields 1 Babka
BABKA: 1/2 Cup Seedless Raisins 1 Cup Milk TOPPING:
1/4 Cup WARM Water 1 Egg White
1/2 Cup Sugar 1 Tbls Water
1 tsp Salt 2 Tbls Flour
1/2 Cup Butter, Softened 2 Tbls Sugar
4 Eggs 1/4 tsp Cinnamon
1 Egg Yolk 2 Tbls Butter
3 Cups All-Purpose Flour
1 1/2 Cups All-Purpose Flour
Heat the milk in a small saucepan until bubbles form around the edge. Remove from the heat. Cool until lukewarm. Put the warm (105 degrees-115 degrees) water in a large bowl. Sprinkle the yeast over. Stir until dissolved. Add the lukewarm milk, sugar, salt, butter, eggs, egg yolk and the first measure of flour. Use an electric mixer at medium speed to beat until smooth and well blended. Use a wooden spoon to stir in the second measure of flour. Beat vigorously until the dough leaves the side of the bowl (about 2 minutes). Mix in the raisins. Cover with a towel. Preheat the oven to 350 degrees. Let rise in a warm place until doubled in bulk (about 1 hour). Grease and flour a (9") springform pan. Turn the dough into the prepared pan. Cover with a towel. Let rise in a warm (85 degrees) place until the dough is about 1/2" from the t pan (about 1 hour). Prepare the topping: Beat the egg white with the water. Brush the mixture over the top of the babka. Mix the flour, sugar and cinnamon. Sprinkle on top of the babka. Bake until a cake tester inserted in the center comes out clean (about 60 minutes). Cool in the pan on a wire rack for 15 minutes. Remove the side and bottom of the springform pan. Cut into wedges. Serve warm.
How To make Babka (Festive Bread)'s Videos
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
New York City Food - CHOCOLATE BABKA BREAD Russ & Daughters NYC
Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking
Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.
Get the recipes:
Challah Bread |
Cinnamon Babka |
0:00 - 0:56: Intro
0:56 - 1:56: What is challah?
1:56 - 3:44: Preferment
3:44 - 8:39: Mix the dough
8:39 - 9:45: The windowpane test
9:45 - 12:24: Adding raisins
12:24 - 12:54: Six-strand braided challah
16:42 - 20:10: How to braid the challah
20:10 - 21:49: Finishing the six-strand challah
21:49 - 24:14: Raisin-studded round challah
24:14 - 26:37: Bake!
26:37 - 34:30: Cinnamon babka
34:30 - END: Eat!
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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
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-
If you liked the video, do take a second to SUBSCRIBE to the channel (It's Free!)
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
EGGLESS PESTO BABKA / BRAIDED BREAD / BRAIDED PESTO BREAD / BABKA / BREAD WREATH / OH, CHEAT DAY!
Pesto Sauce With h Fresh Basil Leaves
Recipe -
Pesto Sauce With Dry Basil herbs
Recipe -
For Method Follow Our short but precise video
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