I don’t know if I would call this recipe foolproof, but I would say that it is very consistent and extremely straightforward (and relatively easy) to make. This is a pretty classic chocolate babka with a buttery brioche dough twist. It’s a rich bread with chocolate that swirls all through each slice. A huge crowd pleaser, and great for just about anything. If you’re a fan of chocolate or bread, then this will be your best friend.
Recipe:
*Recipe Adapted from Jerusalem: A Cookbook*(
My Sourdough Guide that I mentioned:
Recipe Adapted from Jerusalem: A Cookbook:
Pyrex® Prepware Glass Measuring Cup:
KitchenAid – KP26M1XNP Professional 600 Series Stand Mixer – Nickel Pearl:
FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website:
—————————————————————
Music –
—————————————————————
source
44 Comments
Leave a Reply
You must be logged in to post a comment.
Now that's a sexy babka! 🥰
Not sure if a suggestion is in here, but my chocolate sauce always ends up as a play dough and not a sauce
I use to order this online for $25+ per bread 2 flavors cause my behalf don't eat chocolate. This holiday weekend surprised her with a raspberry cream cheese babka while I got my chocolate w/ wallnut. Thanks for the recipe!!!
3:43 is the powder sugar necessary? would regular sugar work just as well? also what does the cocoa powder do? the bar chocolate isnt enough?
The best babka recipe on the internet 😋
For dry ingredients… Just put the mixing bowl on the scale and tare after each ingredient. Boring? But mess free 😂
I've made this exact recipe several times and it turns out great. I use thick cast iron loaf pans, so after the prescribed time I tent the loaves with foil and bake at 350°F for an additional 15 minutes to get the interior temp up to 200°F.
thoughts on making this at 29-32°C room temperature? any extra steps?
instant yeast
Check for flour
9 by 5 bread pan (2 of them)
some chocolate (6.5 oz)
Cocoa powder
Jewish ??why jewish?? is russian all day long….
Can you do coco bread?
Can you do coco bread?
Can you do coco bread?
what would be the best substitute for the butter if I want to make this recipe non-dairy?
So i made this recipe by hand, and it turned out great! But it was very difficult lol. The dough is super sticky, and the braiding part even after chilling my dough serpents was so difficult due to stickyness. I didnt want to add too much more flour due to not wanting to accidentally make them too dense. My loafs didnt turn out as aesthetic as his, but they still tasted amazing.
Definitely going to invest in a stand mixer in the future lol.
Can we skip the refrigeration and make it while proofing it in warm environment?
Your baking skills are awful. Sadly, in youtube quantitity beats quality. Most people are below average and thus that’s why your below average videos are that popular
Can I use warm milk instead of water for the yeast?
I ended up using like an extra cup of flour
Hi Joshua just made BABKA this morning yummy yummy thanks 😋😋
Hi Joshua
I brought your book love the way you cook everything fresh I love to cook everything fresh too I have done lots of your recipes and we all enjoyed it very much I live in Australia good job and congratulations on your book
👍🏾👍🏾👍🏾😊😊😊
Ooooh I cant wait to try this – stunning looking to say the least – good thing to show up at the Family Christmas dinner with! Impressive!!
Most recipes say to, as soon as the bread leaves the oven, take it ou of the pan and over a cooling rack. But in this one we have to spread the syrup, so… When should I place it on the rack? Thanks in advance.
As someone who haven't done this recipe yet, I'm trying to cover all the bases…
hail mr. whiseman
Seinfield tried to get a chocolate one. Ended up having to get a cinnamon one, and got alot of crap for it…. Everyone liked the chocolate better
That's a beautiful loaf! Too pretty to eat. 😊
He looks so different.
Hi bakers, just sharing the feedback from my kitchen that proofing the dough in the fridge for 24 hrs caused the dough to overproof for me. It’s a beautiful loaf but it didn’t rise well in the second proof, collapsed a bit after baking and now has a yeasty flavor.
as someone from the balkans (where the bread is eaten all the time) i can proudly say this bread with poppy seed filling is much better
Joshua being iconic for a whole video
Cool
I made this recipe and it turned out great! My bread didn't really look good and the dough was super soft so cutting it was hard as well. The presentation of my dough before was ugly and I was literally on the verge of retiring from ever making bread but after the 2ish hour rest, my dough became really big and it baked really well as well! Of course, my bread was still really ugly but after putting the sugar glaze on and everything, it was ugly but it tasted great! My brother even thought that it came from a bakery haha. Probably never going to make this again but this one time that I did, I'm really happy about it!
Thank you so so much…yummm
Good morning from a very wet Durban, in South Africa
Stay blessed
How did you get your dough to form a ball? Mine was so wet and sticky, I couldn’t pick it up from the bowl 😢
Thanks for doing this video! My first time doing this recipe for Easter, and I have no idea what I'm doing!
Edits – syntax/typos
Because I didn't see it transcribed –
'Blooming yeast mixture'
10g instant yeast
175g lukewarm water – 90 degrees Fahrenheit
Stir, let stand about 8 minutes.
The Dough –
In stand-mixer bowl, add –
530g AP flour
100g granulated sugar
3g fine sea salt
Toss by hand to incorporate
Start mixer on medium-low speed, add –
3 whole eggs
Blooming yeast mixture
Stop/Scrape as needed.
(Add 1 tablespoon of water and mix / repeat if it's too dry, to help form rough dough ball)
Once a rough dough, add –
150g room temperature unsalted butter
1 tbsp at a time
Stop/Scrape as needed
Mix about 8½ minutes on medium-low speed.
Lightly oil large bowl
Add dough ball to bowl, cover and place in fridge for 12-24 hours
Butter both loaf pans
Dust lightly with white flour
Chocolate Sauce –
120g unsalted butter
180g chopped ~70% cacao dark chocolate
Melt in pot, then add
42g cocoa powder
105g powdered sugar
Whisk until smooth
Nutmeg optional (a dash)
Remove cold dough, cut in half, shape to a small disc.
Roll to about ½" thickness, add half of chocolate sauce to middle and spread outward until about an inch and a half from the edge-ish?
Apply water to exposed dough, and roll disc tightly into a log.
Straighten out, and push ends of log inward to make stockier.
Chill log in fridge for a little to make cutting easier.
Remove from fridge and cut log in half, lengthwise. Pinch tips together, chocolate side facing up.
Fold halves over one another until braided.
Place in pan, chocolate side up, cover with damp towel at room temperature until doubled in size.
Bake at 375F for 25-30m, or until toothpick comes out clean / center doesn't feel 'doughy'
Simple Syrup
In a sauce pan, add –
80g Water
72g Sugar
Brush and use half on each loaf the second theyre removed from the oven, not after cooling. Not looking for coverage, but penetration. Use all of it.
Taste delicious but I didn't get the chocolate swirls all through each slice like your beginning pictures. Not sure what I did wrong with the twisting. I don't think my family will have any problems with me trying again.
The best! Thk! 🙏😘🤗
Great memories, I used to buy it each Friday when I used to work in west Jerusalem, that was 20 y ago! I wish those days can come back , not just for the babka :)❤️❤️
You are really funny 😂
I’ve done a couple of variations with this recipe and they’ve turned out great. So far I’ve tried chocolate, cinnamon-brown sugar, Ube, and Nutella w/hazelnuts
You do this just like my late grandma. Which leads me to believe she reincarnated as you. Nice work grandma.
You made that?! For real?! YUM!!!
Joshua you're not just a Weissman but also a wise man