Nutella Babka Buns
My take on babka! These soft fluffy Nutella babka buns are simply delicious and fun to make. The lemon and mandarin zest really make the dough so aromatic.
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HOW TO MAKE CHOCOLATE SWIRL BREAD RECIPE | BEST CHOCOLATE BABKA RECIPE | EASY BY HAND OR WITH MIXER
HOW TO MAKE CHOCOLATE SWIRL BREAD RECIPE
In this video I will share with you how to make the best chocolate swirl bread recipe also known as chocolate Babka recipe with step by step explanations as well as tips and tricks
This is a traditional recipe that my grand mother used to make and was tweaked over the years with the help of our family friend Chesky who is a master baker and has is own bakery: it is full of yumminess, easy and there are so many ways to simplified even more: I will share these hacks through the video, make sure you stay until the end where I share with you the # 1 secret for your babka not to be dried but actually to be moist and gooey.
#swirlbread #babka #frumitup
Ingredients
For the yeast proofing:
1 Tbsp of regular or rapid rise yeast ( this will simply change the rising time)
1 tsp sugar
½ cup lukewarm water
For the dough:
4.5 cups sifted flour
1/3 cup regular white sugar
2 tsp vanilla
1 tsp cinnamon
¾ cup plus 2 Tbsp butter or margarine, melted
½ cup milk or almond milk
2 eggs
For the chocolate filling:
1/2 cup sugar
1/3 cup cocoa powder (unsweetened )
1 cup melted dark chocolate ( chocolate button can be used as well!)
½ cup melted margarine
Put everything in a Bain marie or microwave it until smooth
if you prefer you can use store bought spread such as Nutella or a parve version the BEST is Delinut!)
For the oowey gooey syrup aka the magic:
2/3 cup water
1 cup sugar
1 tsp vanilla
1/4 tsp cinnamon (optional)
If you want a bit of a kick, you can add 1tsp of rose water
STEP BY STEP:
Place yeast, sugar and warm water in a small bowl. Put aside until it bubbles , around 5 minutes
In a mixer with dough hook ( you can totally do this recipe by hand, it will be a bit longer to knead than with the mixer) , mix flour, sugar, vanilla and cinnamon.
In the pan where you melted the margarine/ butter add the milk/ or plant based milk , the fact that all the ingredients are warm will help the rising of the dough and will ensure a soft and supple dough!
Start your mixer on low while adding the proofed yeast little by little, then and margarine (butter) and milk (plant milk)mixture and finally add your room temperature eggs one by one ( don’t forget to check them before for blood spots!!)
When the dough is homogeneous, after about 3-4 minutes, change your speed to medium-high until the dough becomes way more elastic ( about 5 minutes depending on your mixer about 10 minutes if you are doing it by hand)
Pre-heat your oven at 350*F
Place your dough in a pre oiled container (bowl, big pot,…) and cover with a Saran Wrap or humid tea towel for about 1 to 2 hours depending on the type of yeast and or environment your dough is in: your reference point is that your dough should double in size
Depending on the size of your pan and the look you are going for this dough will give you 6 small individual babka or 3 loaf pan size babka or 2 large size round 8” spring pan.
Separate the dough in the amount of Babka you want, I like weighing my dough for even baking time
Roll the dough to form roughly a rectangle of about 1/4” thick and then put the chocolate filling or chocolate spread GENEROUSLY on the dough leaving a bit of the edges free for the “fold and roll” process to be easier
Fold the edge of the long side of the dough unto itself forming a small lip and then roll it as equally as you can, I usually use the side of my fingers to roll to have a larger surface to roll at the same time.
Once you reach the end of your dough and you have a log make sure the seam is at he bottom of the log and with a sharp knife, cut in the middle of the log twice to make sure it is completely separated
I like leaving the top edge of the log together to twist, once twisted and the chocolate well exposed, I will cut the other end of the log and tuck the edges
Place the chocolate swirl bread or Babka in a parchment lined pan.
Bake for 25-35 minutes depending on your oven and the size of your chocolate swirl bread as well as the nature of the pan: eg silicone will bake faster than glass
The magic will happen when you will add the rest of the sugar, water and “flavour” you want ( cinnamon, rose water, all spice,…) in a sauce pan bring to a light boil while mixing and create a light golden syrup ( some people will use corn syrup as a short cut!)
Around the 20 minutes mark, add 1/2 of the syrup on the Babkas while they are baking
When the Babkas /chocolate swirl bread are completely baked, brush the rest of the syrup on the chocolate swirl bread
CHESKY'S SECRET: Cover the chocolate swirl bread while still pipping hot with a tea towel: that will ensure that the moisture of the Babka is trapped in the Babka and will make for a moist and delicious result!
And voila you will have the best most delicious and easy babka
They can be frozen and enjoyed later
Stay safe and blessed
Sara Malka :)
To connect hellofrumitup@yahoo.com
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Babka Heaven Chocolate and Lotus Babka For #shabbat #reels #chocolate #babka #dessert #food #recipe
Babka Heaven Chocolate and Lotus Babka For #shabbat #chocolate #babka #dessert #food #recipes
getting ready for shabbat and making these yummy desserts.
Breads Bakery Chocolate Babka Recipe | Eden Eats
Babka. Hands down my favorite cake in NYC.
Our relationship has always been a close one. We go way back. Growing up in a Jewish family and visiting Israel every summer throughout childhood, I’ve tried quite a few versions.
Babka is a base of yeast dough rolled and braided with chocolate. And in the case of Breads Bakery, Nutella and bittersweet chocolate. Why don’t we see this more often, I ask?! Simply BAFFLED because this is the Best. Idea. EVER.
Since discovering this babka a year ago, I’ve made a trip to the bakery almost every week. They have this deal: two babka for $20. Oh, the friends I’ve made sharing my weekly second! To me, this deal should be called the “make a pal” deal. Because even if they don’t know it yet, everyone loves babka. Babka unites. Particularly this babka. Babka. Okay, I’m done.
So, wouldn’t you know it, Breads invited me into their kitchen to learn the secrets behind their famous babka.
Breads Bakery Chocolate Babka
Makes 4 babkas
For the dough:
170 g (3/4 cup) whole milk
30 g fresh yeast
325 g (2 1/4 cups) bread flour, sifted
325 g (2 1/4 cups) pastry flour, sifted
2 large eggs, room temperature
110g (1/2 cup) granulated white sugar
1/2 tsp vanilla extract
1/4 tsp kosher salt
120 g (8 1/2 tblsp) unsalted butter, room temperature, cut into cubes
For the chocolate filling:
450 g Nutella
200 g (1 1/3 cups) bittersweet chocolate chips
For the sugar syrup:
160 g (3/4 cup) granulated white sugar
120 g (1/2 cup) water
Pour the milk into the bowl of a stand mixer fitted with the dough hook. Break up the yeast into the milk and dissolve it with a whisk or using your fingertips. Dump the flour over the milk, then the eggs, sugar, vanilla, salt and half the butter. Begin mixing at the lowest speed. After 2 minutes, increase the speed to medium and continue mixing for another 5 minutes, scraping down the sides of the bowl so everything combines. Note: the dough won’t be smooth.
Reduce the mixer speed to low and slowly add the rest of the butter to the mix, cube by cube. Only add another cube once the previous one melts into the dough. This should take 2 to 3 minutes. Once all of the butter is mixed in, turn off the mixer – the dough should be smooth and flexible.
Lightly flour a work surface with bread flour and turn the dough out onto the floured surface. Knead the dough into a smooth ball.
Form the dough into a rectangle (measuring about 10″ x 6″) and place on a tray. Cover with plastic wrap and refrigerate for at least 2 hours (up to 12 hours).
Lightly grease four 8 1/2″ x 4 1/2″ loaf pans with nonstick baking spray. Sprinkle some bread flour over your work surface and transfer the dough to the floured surface. Lightly flour a rolling pin and roll the dough into a rectangle measuring no smaller than 36″ x 9″ (up to 40″ x 12″). If the dough shrinks back as you roll it out, cover it with a towel or plastic wrap for 5 minutes to let it rest and then continue rolling again.
Using an offset spatula, spread the Nutella evenly out to all edges of the dough. Sprinkle the chocolate chips over the Nutella evenly.
Place the dough with the long 36″ side closest to you. Starting from the lower left corner of the dough, use your fingertips to roll it to the right side into as tight a roulade as possible. The tighter the roulade is rolled, the more layers of chocolate the babka will have. Once you’re done, gently pull the ends of the roulade so that it reaches about 48″–50″ in length. Using a serrated knife, cut the roulade in half along its long side. Then cut the dough crosswise into 4 even pieces. You should now have 8 roulade halves in 4 pairs of 2. Place a piece cut-side up. Place a second piece cut-side up overtop and perpendicular to the first, so as to make an X with the two pieces. Twist the two halves, gently pulling the dough to wrap the two pieces around each other. This is what gives the babka its signature braids. Transfer the babka to one of the loaf pans and repeat this process with the remaining 6 roulade halves to make 4 babkas total.
Cover the babkas with a towel or place in a clean plastic bag to cover completely. Set in a warm place until they double in size, 2 to 2 1/2 hours. In the meantime, make the sugar syrup.
Combine the sugar and water in a small saucepan over medium-high heat. Bring to a boil and simmer for 2 minutes. The sugar should completely dissolve. Remove from heat and set aside to cool.
Preheat the oven to 350o. Bake the babkas for 25 minutes in a convection oven or 30 minutes in a regular oven. Once they’re done baking, the babkas will be golden brown.
Remove from the oven and immediately brush generously with the sugar syrup. You should still have about a quarter of the syrup leftover after brushing the babkas. You can refrigerate the syrup for up to a week and reserve it for later use.
Let the babkas cool completely at room temperature before turning them out from their loaf pans.
HOW TO MAKE BABKA | The Best Cinnamon Babka Recipe
Link to my Chocolate Nutella Babka Recipe:
Have you been watching The Great British Baking Show and decide to try your hand at making babka? Or are you just a babka afficionado wanting to know how to make your favorite bread? Either way, this is the recipe for you! This cinnamon babka will blow your mind with deliciousness, that cinnamon filling swirled throughout this brioche-like bread is like the ultimate cinnamon roll...I promise you won't regret making it!
If you're wanting chocolate babka, click up top for that recipe too!
**Please LIKE, COMMENT and SUBSCRIBE for more deliciousness**
Cinnamon Sugar Babka
Makes 2 loaves
Bread:
3/4 cup warm milk (NOT hot)
2 1/4 tsp (1 packet) active dry yeast
4 Tbsp granulated sugar, divided
2 ¾ c all purpose flour, plus extra for kneading
2 large eggs, room temp
5 T melted butter
1/2 tsp salt
1 tsp vanilla extract
½ tsp nutmeg
1 t vegetable oil
Streusel topping:
½ c powdered sugar
¼ c flour
4 T butter
Pinch of salt
Cinnamon Sugar Filling:
8 T (1 stick) butter, room temperature
1.5 c brown sugar
1.5 T cinnamon
1 t nutmeg
2 T flour
Big pinch of salt
Syrup:
⅔ c sugar
⅓ c water
In the bowl of a stand mixer, add warm milk, yeast and 2 T sugar. Whisk it together and let sit 5-7 minutes until foamy. Add in ½ c flour and whisk to incorporate. Let sit another 15-20 minutes until mixture looks fluffy and domed.
Add remaining 2 T sugar, eggs, butter, salt, vanilla, and nutmeg and attach to stand mixer fitted with dough hook attachment. Turn on mixer and mix to incorporate. Start adding flour in about ½ c additions, waiting until previous addition is incorporated before adding in another. Make sure to scrape down sides of bowl and make sure dough is mixing evenly. Once all the flour is incorporated, leave the stand mixer on a medium-low speed and let it knead the dough for 5 minutes. Then turn dough out onto a lightly floured work surface.
Knead the dough by hand for a few minutes until a nice, smooth ball has been formed thats no longer sticky. Lightly oil the dough with vegetable oil and put it back into a bowl. Cover it with plastic wrap and let the dough rise in a warm place for 1-2 hours or until doubled in size.
While dough is rising, prepare the filling and the streusel topping.
For the streusel, add all the ingredients into a medium bowl. Using a fork or your fingers, work the butter into the dry ingredients until clumps start to form. Set streusel to the side.
For the cinnamon sugar filling, add all the ingredients into a medium bowl and again, using a fork or your fingers, mix until combined.
Once dough has risen, punch it down and divide it into 2 pieces. Using a rolling pin, roll the dough out into a large rectangle, approximately 18” x 12”. Thinly and evenly spread ½ of the cinnamon sugar filling over the surface of the dough, all the way to the top and to the left and right edges. Leave the ½ inch of dough on the edge closest to you free of filling.
Starting at the edge nearest you, very tightly roll up the dough. The more tightly it’s rolled, the more stripes you’ll have in your bread and the better it will look! Once rolled, pinch the free edge of the roll closed onto the dough.
Once the dough has chilled, use a serrated knife to cut the roll down the middle lengthwise, revealing all the layers of filling. Make an “X” with the dough (filling side up) and then twist together one half of the “X”, then the other, pinching the ends and keeping the filling side up while twisting. (If you’re confused about this, watch the video!)
Transfer into a parchment-lined loaf pan and top with streusel. Repeat with second roll.
Cover the babka with plastic wrap and let rise 30-45 minutes or until risen but not completely doubled in size.
While dough is rising, preheat over to 350.
Once dough has risen, transfer it to a baking tray and bake in preheated oven for 45-55 minutes or until dark golden brown on top
While babka is baking, make the sugar syrup by adding sugar and water to a pan over medium heat. Mix together until sugar is completely dissolved, then set to the side.
When babkas come out of the oven, immediately brush with sugar syrup. The syrup provides a beautiful shine and will help keep your babkas fresher for longer. Let breads cool completely before digging in (i know, it’s hard!).
Breads will keep at room temperature for 48 hours if tightly wrapped or can be frozen for up to 3 months. Serve warm or at room temp.