#is baking yeast breads and quick breads and cakes and cookies not work?

[lyledebeast]

Absolutely criminal that I have to go to work during baking season.

[lakelewisia]

🍞Now Baking🍰

New Bakes Quick Breads: not as sweet as a loaf cake, not dependent on the patient work of yeast, quick breads have always been a great option, and ours are really quick, thanks to special time-altering loaf pans. Come watch us take them from batter to baked in an instant, made fresh to order. But eat them quick, before staleness or mold can get them (approximately five minutes after baking).

Sandwich: Smoked Mushroom (a variety of locally harvested mushrooms, preserved with incense smokes to carry both the taste and spirit of the forest, layered up thick on hearty bread, suitable for wrapping in a cloth and tucking away as one hikes up into the hills in search of adventure)

Experimental Cookie of the Month January Theme: Birthday

Confetti Explosion: a classic sugar cookie enlivened by an assortment of flavored sprinkles, so each bite is a little different and brings with it a cascade of (eco-friendly, evaporating) confetti, you'll feel like a pinata but without the whole beaten-with-sticks part

One vote token provided with each cookie purchased. Vote for or against this variety in the boxes by the register. Winning varieties will get added to our roster for a year.

Advance Announcement: Fire up your ovens and grease your bundts! Applications will be accepted soon for contestants in the first-ever Lewisian Bake-Off.

[clatterbane]

The first step of some pizza dough using that Nerd Cider Yeast Starter is underway! This is basically a quick sponge with the starter and some of the flours. That starter hasn't gone very sour yet, but it should hopefully be a good flavor.

Being the person I am, I'm not following that recipe very closely. But, I thought I would share it because I do really like their flexible approach to ingredients--which is not far off what I ended up working out myself from experience. (I definitely do not claim to be any kind of super baker, but I've had 15+ years to figure out what seems to work.) Only, they describe and explain better.

The different categories of flours/starches commonly used in gluten free baking are a very useful thing, focusing on their main function in a recipe. That would be roughly why I do tend to balance wholegrain flours with ones that they're putting into the "binding" and "starchy" categories here. The commercial GF blends I've been getting tend to consist entirely (or almost) of binding/starch ingredients, plus usually some psyllium powder and/or gums. You could use that on its own for certain applications like cakes and cookies, but it would most likely not make a very appealing bread used alone. No matter what they show on the package. 😒

For this pizza crust, I'm using a combo of oat flour and this Laila's nearly all starch white blend in with the mix of sorghum, buckwheat, and psyllium that are already working with the yeast starter.

Haven't had anything like that in ages, so I decided to make this as a pan pizza in my trusty smallish cast iron skillet. It's also extra easy that way. The common Swedish style pizza crust is pretty good, but all I've had in a couple of years is one basic style of thin crust. Time to mix it up some!

(Though, unlike that person's wheat flour pan pizza through the link, I am planning to play it safe and prebake this some before topping it. Is that a good idea? We'll find out.)

The well-oiled other half of the dough went into an also oiled Ziploc, to save in the fridge for later. This is definitely a two individual pizza recipe, or one really big pizza. Tempting as it may be, with just me here tonight? One skillet load of thick crust pizza should be plenty plus some.

Why all the emphasis on oil, btw? A lot of GF bread doughs tend to be sticky as hell from the psyllium/gums standing in for gluten, and also softer/wetter than wheat doughs. You WILL want plenty of some type of grease on the outside of the dough itself and your hands before trying to work with the stuff.

Unless you want this kind of situation in your kitchen--except it's bread dough, your hands, and anything else it or they touch.

Anyway, that crust is now proofing in the oven. ⏰😩 Maybe the mixing pot bowl has soaked long enough now to clean it out in the meantime.

[tameblog]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[ramestoryworld]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[alexha2210]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[angusstory]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[tumibaba]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[romaleen]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[monaleen101]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[iamownerofme]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[shelyold]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[iammeandmy]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[januishstory]

By: Shelly Posted: Feb 3, 2025 This chocolate babka is soft and sweet, made from rich yeasted dough swirled with chocolate filling. It’s the perfect chocolatey treat with a cup of coffee, just try to stop at one slice! If you’re looking for another traditional babka recipe, check out my homemade cinnamon babka, next. Why I Love This Chocolate Babka Recipe If there’s one thing that puts our household in a holiday mood (besides a dozen batches of kolaczki cookies), it’s the smell of babka baking! This chocolate babka is impressive to look at and easy enough to make, with a little patience and a few hours to chill the dough. There’s something almost therapeutic about kneading the dough from scratch and twisting it up around the chocolate filling. Here’s what makes this traditional bread recipe so special: Rich and chocolatey. The babka dough bakes up ultra-soft, dense, and buttery, like the inside of a croissant or homemade cinnamon bun. Then, there’s the chocolate filling, that’s a lot like chocolate ganache. It’s woven throughout, creating delicious little pockets in every bite. Simple ingredients. There are really only 6 ingredients in the dough. It’s a flexible bread recipe that you can adapt with any fillings you’d like. Everyone needs a good babka recipe! Easy method. Traditional Eastern European babka might not be a quick recipe, but it is easy to follow. All those gorgeous twists and chocolatey ridges might look like a challenge, but I promise, you’ll get the hang of it in no time. The longest step is chilling the dough in the fridge! What Is Babka? Babka is shaped like a loaf, so it’s sometimes confused for cake. However, babka is a kind of braided yeasted bread that’s soft and sweet, a bit like cinnamon rolls. It comes from Poland, where it was originally made from challah dough that was twisted around a filling before baking, and soaked with honey syrup afterward. You’ll find babka filled with everything from jam to cinnamon to Nutella, and chocolate babka, like the kind we’re baking here. Dough ingredients. Chocolate filling ingredients. Syrup ingredients. Ingredients You’ll Need Babka is made with enriched dough similar to brioche. The main ingredient in rich dough is fat, like butter, milk, and eggs, which is key to a soft texture and buttery flavor. I’ve included some quick ingredient notes below, and you’ll find a printable list with the full recipe details in the recipe card after the post.  Flour – All-purpose flour is best. Active Dry Yeast – This kind of yeast can go straight into the dough with the other ingredients, without being activated beforehand. Check the expiration date on the yeast packaging to make sure it’s fresh. Sugar – Granulated sugar works perfectly here, plus a pinch of salt. Milk – The milk should be lukewarm, no warmer than 110ºF. Eggs – Two whole eggs and one egg yolk, at room temperature. Butter – Salted or unsalted butter, softened and cut into cubes. For the Filling Heavy Cream – I don’t recommend substituting regular milk or cream with a lower fat content. Butter and Sugar – This can be the same butter and granulated sugar you used for the dough. Vanilla – Vanilla sugar or real vanilla extract both work well in this recipe. Take care not to use artificial vanilla. Chocolate – I recommend high-quality, dark chocolate bars (like Lindt or Guittard) that you can chop into pieces. Chocolate chips won’t melt as smoothly.  For the Syrup Sugar – You’ll dissolve the sugar in water to make a simple syrup. Honey – You could also use maple syrup, or skip the honey if you don’t have it. How to Make Chocolate Babka There are several steps involved in making homemade babka, but they’re all very easy to follow. You can also do some of them simultaneously. I like to prepare the chocolate filling and the honey syrup while the babka is in the oven! Follow along below. Scroll down to the recipe card for the printable instructions. Mix the dough ingredients and work in the butter. Knead to form the dough. Make the dough. Start by whisking together the flour, yeast, sugar, and salt. Then, add your milk, eggs, and egg yolk and stir to bring the dough together. Finally, drop in the butter cubes, gradually working it in with your hands. Knead. Continue kneading the dough for 10 minutes using your hands or a stand mixer. It’s fine if it feels a bit sticky. Let the dough proof for 8 hours. Punch down the risen dough. Proof the dough. Plop the dough ball into a greased bowl, cover the bowl with plastic wrap, and place it into the fridge to proof for 8 hours (I usually do this overnight). When you take the dough out of the fridge, punch it down to remove the air. Prepare the chocolate filling. Make the honey syrup. Prepare the filling. Gather your filling ingredients, and add the heavy cream to a saucepan with butter, sugar, and vanilla. Gently heat the mixture so it steams, but don’t boil it. Stir in the chopped chocolate so that it melts. Prepare the syrup. Meanwhile, in a new pan, combine the syrup ingredients and bring that to a simmer. Stir as the sugar dissolves. Assemble the Babka Once you’ve prepped the layers, it’s time to put it all together. Follow these steps to fill, twist, and bake your chocolate babka: Roll out the dough and add the filling. Roll into a tight log. Fill and roll the dough. To start, roll the babka dough into a large, 12×16” rectangle. Spread the chocolate mixture over the dough, right to the edges. Afterward, roll the dough up around the filling in a tight log. Slice the log in half lengthwise. Twist the halves together. Shape the babka. Slice the log in half lengthwise. Arrange the halves parallel to each other, cut side up. Now, twist the halves together while keeping the cut sides facing upward. Fold and tuck the ends under, then place the babka into a lined loaf pan. Let the bread rise. Bake! Proof again. For the second proof, leave the babka somewhere warm to rise for 1 ½ hours. Bake. After the second rise, bake the chocolate babka at 350ºF for 35-40 minutes. While it’s still warm from the oven, brush the honey syrup all over top. Cool, then slice and enjoy! Recipe Tips Use quality chocolate. I’ve found that the filling turns out best when I make it with chopped dark chocolate. You can also add 1-2 tablespoons of cocoa powder to the filling in place of solid chocolate.  Chill the dough. While it’s actually fine to proof the dough for the first time at room temperature (rather than in the fridge as directed), I still recommend that you pop the dough into the fridge for at least 1 hour before rolling it into a log. The chilled dough is much easier to roll, cut, and handle. Check that the babka is baked. You can test the babka for doneness using a toothpick, the same as you would a cake. If a toothpick stuck in the center of the babka comes out clean, it’s done. You can also check a babka for doneness using a thermometer. The bread is done when the internal temperature is 190ºF. Don’t skip the syrup! Not only does the honey syrup add shine, but it also prevents the babka from drying out. Cool before slicing. This is the best way to ensure that the babka slices nicely, and keeps the filling inside the bread. Avoid separation. A handy trick to keep the bread and the filling from separating as they bake is to poke a few small holes over the dough before you place the babka in the oven. How to Store At room temperature. Store your chocolate babka airtight at room temperature for up to 3 days, or in the fridge for 5-7 days. If your babka goes a bit stale before you finish it, turn the leftover slices into French toast or bread pudding! Freeze. To freeze your babka, double-wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw the loaf at room temperature before serving. More Yeasted Bread Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It’s a traditional Eastern European treat that’s perfect with a cup of coffee or tea! For the Dough 2 1/4 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup lukewarm milk 2 large eggs, room temperature 1 egg yolk, room temperature 1/2 cup butter, softened, cut into pieces For the Filling 1/3 cup heavy cream 1/4 cup butter 1/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup chopped good quality dark chocolate For the Syrup 1/4 cup water 1/4 cup + 2 tablespoons granulated sugar 1 tablespoon honey Prepare the Dough Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl. Add milk, eggs, and egg yolk. Stir until the dough starts to come together. Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for 10 minutes by hand or 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay. Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air. Prepare the Filling Prepare your ingredients and chop the chocolate. Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam. Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely. Prepare the Syrup Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside. Assemble the Babka Roll the dough on a floured kitchen surface into a 12×16-inch rectangle. Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge. Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper. Allow the babka to rise for 1 ½ hours at a warm spot. Preheat oven to 350ºF. Bake the babka for 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup. Cool the babka completely before slicing and serving. Notes You can make the syrup while the babka is baking. It does not have to be in advance. For the babka use quality dark chocolate. You can add 1-2 tablespoons of cocoa powder to the filling mixture. You can proof the dough for the first time at room temperature, but before rolling it into the log, I advise that you chill it for 1 hour. It is easier to roll and cut the chilled dough, as well as to twist it. If you are not sure if your babka is baked, simply insert a toothpick. If the toothpick comes out clean, you are good to go. Another method is to insert the thermometer. Once it reads 190F the babka is baked. Do not skip the syrup. The syrup will give a nice shine to your babka, but also keep it from drying out. Want To Save This Recipe?Find more recipes like this: Source link

[hospitalitymanagement]

Master the Basics: 10 Techniques to Elevate Your Bakery Art

Baking is more than just following a recipe; it's an art form that requires precision, creativity, and a deep understanding of the techniques that bring ingredients to life. Whether you are an aspiring baker or a seasoned professional, mastering the basics is essential to creating delicious and visually stunning baked goods. Here are ten techniques that will elevate your bakery art and set you apart in the competitive world of baking.

1. Understanding Ingredients and Their Functions

Every ingredient in baking serves a specific purpose, and understanding these roles is crucial for any baker. Flour provides structure, sugar adds sweetness and browning, eggs contribute to structure and moisture, while fats add tenderness and flavor. Learning the science behind each ingredient will help you adjust recipes and create your own unique baked goods.

Learn about different types of flour and their gluten content.

Understand the role of leavening agents like baking powder and yeast.

Explore the effects of temperature on baking outcomes.

2. Mastering the Art of Mixing

Proper mixing techniques can significantly affect the texture and consistency of your baked goods. Overmixing can lead to dense, tough cakes, while undermixing can result in uneven textures.

Understand the creaming method for light and fluffy cakes.

Learn the folding technique to retain air in delicate batters.

Explore the one-bowl method for quick and easy recipes.

3. Perfecting Dough Handling

Handling dough correctly is essential for achieving the right texture in bread, pastries, and other baked goods. Dough can be sensitive to overworking, which can lead to tough products.

Learn the importance of kneading and how it develops gluten.

Understand the role of resting dough for better elasticity.

Practice rolling techniques for even thickness.

4. The Science of Proofing

Proofing, or allowing the dough to rise, is a critical step in baking, particularly for bread. This process allows yeast to ferment, producing carbon dioxide that helps the dough expand.

Learn the optimal temperature for proofing dough.

Explore different proofing times for various types of bread.

Understand how to use a proofing box for consistent results.

5. Temperature Control and Baking Times

Accurate temperature control is essential for baking success. Too hot, and you risk burning your products; too cool, and they may not bake through properly.

Invest in a good oven thermometer to ensure accurate temperatures.

Learn about the different baking times for cakes, cookies, and bread.

Understand the importance of preheating the oven.

6. Decorating and Presentation Skills

The visual appeal of baked goods is just as important as their taste. Mastering decoration techniques can elevate your bakery art and make your products stand out.

Explore piping techniques for beautiful frosting designs.

Learn about glazing and drizzling for elegant finishes.

Understand the basics of fondant work for sculpted cakes.

7. Flavor Pairing and Enhancements

Baking is not just about sweetness; it's about creating a balance of flavors that complement each other. Understanding how to pair flavors can take your baked goods to the next level.

Experiment with different spices and herbs.

Learn about the use of extracts and essences.

Explore the combination of sweet and savory elements.

8. The Role of Measurement Precision

Baking is often described as a science because of the precision required in measuring ingredients. Even small deviations can lead to significant changes in the final product.

Use a digital scale for accurate measurements.

Understand the difference between dry and liquid measuring cups.

Learn the importance of sifting flour for accurate measurement.

9. Understanding Oven Types and Their Effects

Different ovens can produce varying results due to differences in heat distribution. Knowing your oven's characteristics can help you adjust your baking process for better outcomes.

Learn the difference between conventional and convection ovens.

Understand how to rotate pans for even baking.

Explore the impact of oven hotspots and how to manage them.

10. Continuous Practice and Experimentation

Like any other art form, baking requires continuous practice and experimentation. Trying new recipes, techniques, and ingredients will help you grow and refine your skills.

Keep a baking journal to track your experiments.

Join baking communities for inspiration and feedback.

Enroll in a bakery course in Kolkata to gain professional insights and hands-on experience.

Conclusion

Mastering the basics of baking is a journey that involves continuous learning and practice. By honing these ten techniques, you can elevate your bakery art and create products that are not only delicious but also visually captivating. Institutions like the Krystal School of Excellence offer comprehensive programs that cover these foundational skills and beyond, preparing students for successful careers in the baking industry. Whether you're pursuing a hospitality management diploma in Kolkata or training at a culinary institute in Kolkata, these techniques are essential building blocks for your future in baking.

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Wheat grains Chocolate Chip Biscuits

I love chocolate snack cookies - Setting up I LOVE chocolate food cookies! When I seriously considered all of the things that I adore in a cookie, I actually started playing around along with my favorite chocolate nick cookie recipe and additionally came up with this one. I needed to make it a lot more "healthful", a little more major and less wonderful. The addition from oats, whole wheat pastry flour and wheat or grain germ make this some sort of stand-out that doesn't personal taste like a "healthy" biscuit. https://www.cookiesandry.com.au/

This cookie at all times wins rave assessments in my "Baking By using Whole Grains" modules. Especially from mothers who are trying to help make healthier treats with regard to their kids and add them (sometimes with no their knowledge) to be able to whole grains. Despite the fact that this is still some cookie - the application still has offspring, butter and carbohydrates - it also has got some really great developments that help it to above the "regular" chocolate chip dessert. The whole wheat flour, oats and grain germ are full of fiber, b vitamin products, and antioxidants in addition to getting them inside cookie form cannot be all that bad!: )

You can use either wheat grains pastry flour or simply white whole wheat flour in these biscuits with equal results. Regular 100% whole-wheat flour is fat for these. What exactly is the difference? Many my students demand that and it's not as much confusing than this indicates. Basically it comes down to protein subject matter. Think of the peptids (or gluten) material in flour being the structure. The higher this protein, the much better and more resilient your structure is (think chewy artisanal bread and pizza dough). Less protein ends up in a softer system (cakes, muffins along with cookies, for example).

So , which flour should you use in all the cookie recipe? That's a matter of flavor. The whole wheat flour we're used to, a stuff that produces compressed, chewy, tangy loaves is milled (ground) from what is named "hard red winter season wheat". It has a healthy protein content together with distinctive color and additionally flavor. It is best for all kinds of yeasted loaf of bread and doughs and many quick breads in addition to muffins. White whole wheat grains flour and whole grain pastry flour tend to be milled from softer spring wheat which happens to be lower in protein and so produces a more irritated, less chewy merchandise than whole wheat flour. It is still your "whole" grain (meaning the bran along with germ have not already been stripped away), a bit softer and simpler to incorporate into cooked goods. Most meals using whole wheat flour will specify which sort of flour to utilise.

You can find white wheat grains flour and whole-wheat pastry flour as part of your local supermarket inside the baking section (look for brands just like King Arthur Flour, Bob's Red Work or Hodgson Mill) and at Total Foods and your area food co-op (both of these usually have this in bulk like well).

I like a good less sweet candy bar and usually work with just about 1 drink packed light brown lightly sugar and 1/8 - 1/4 glass cane sugar. A sweet nuttiness for the oats and toasted wheat germ add more sweetness to the sandwich, making it easy to diminish the sugar. I exploit evaporated cane liquid which is a healthier replacement of the refined sugar. Evaporated cane juice doesn't necessarily undergo the same handling that refined glucose does and therefore drives most of its nourishment and more importantly, wipes out unwanted chemicals. Seek out evaporated cane beverages or pure walking stick sugar at Individual Joe's, Whole Foodstuff and your local foods co-op.

And here i will discuss the best part of this information, the recipe!

Whole-wheat & Oat Sweets Chip Cookies 1 1/2 cups unbleached all-purpose flour 3/4 cup whole wheat pastry flour 3/4 mug quick oats 1/4 cup toasted rice germ 1 tsp baking powder 1/2 tsp baking soft drink 1 cup (2 sticks) unsalted butter, softened 1 container packed light browning sugar 1/4 -- 1/2 cup evaporated cane juice (cane sugar) 2 massive eggs 1 tsp vanilla 1 drink semi-sweet chocolate money 1 cup walnuts (optional)

Preheat furnace to 375 levels. Place oven wine racks in upper together with lower third within the oven. Line 3 baking sheets by using parchment and reserve.

Sift dry elements together. Cream butter and sugar right until light and deep. Add eggs, individually, until fully utilized. Stir in vanilla. Add about 2/3 of the dry constituents to creamed combination, blending well. Dispose of chocolate chips and additionally nuts (if using) in the rest of the dried out flour mixture and next add to the creamed mix. Stir well to mix.

Drop by spoonsful upon prepared baking bedsheets and place on rack. Bake 6-7 moments then rotate pots and pans from top to bottom racks. Cook another 6-7 units until golden in addition to almost set. Really do not over bake! Take out from oven along with cool on parchment sheets or twine racks.