Chocolate Babka!

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Preppy Kitchen

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It looks gorgeous, John! And the audio balance was excellent as well! I could hear you clearly and still appreciate the music track as well.

adedow

Here is the recipe:

For the Dough:
- 4½ cups all-purpose flour (540g)
- ½ cup granulated sugar (100g)
- 2¼ teaspoons instant yeast (1 .25-ounce packet)
- 4 large eggs room temperature
- ½ cup whole milk room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons unsalted butter room temperature (142g)

For the Filling:
- ½ cup unsalted butter cubed (113g)
- ½ cup heavy cream (120mL)
- 8 ounces chopped dark chocolate (225g)
- ¾ cup powdered sugar (90g)
- ⅓ cup unsweetened cocoa powder (30g)

For the Syrup:
- ⅓ cup granulated sugar (66g)
- ⅓ cup water (80mL)

For the Dough:
1-) Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes.
2-) Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy.
3-) Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours.

For the Filling:
1-) In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
2-) For the assembly:
3-) Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper.
4-) On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.
5-) Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
6-) Repeat with the second half of the dough and the remaining filling.
7-) Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size)
8-) Preheat the oven to 350F.
9-) Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.

For the Syrup:
1-) While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
2-) Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.

- This recipe makes 2 (8x4-inch) loaves.
- For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture.
- I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli.
- To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf.
- Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out.
- If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough.

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ikeharris

You need to just record your recipes and make them a podcast . It’s like hearing a story unfolding .

Fatima-djsf

It would be great if you listed your ingredients in the discription or a pinned post.
Also I would love a link to your video, if you've done a longer video.

BlobDob

That looks amazing. Wow everything you bake looks so delicious . The end results are always perfect 👍🏼☺️

veda

I loved the chocolate audio in this clip, in some others it is way loud but this had the perfect mix of your voice and cooking audio. Plus your shots are crispy and satisfying as always. It's so high quality, thank you for the audio visual treat!

GiantParfait

This man makes the most amazing things. I'll never try anything bakery again, but I just watch him make art.

heindepaauw

Made this for Christmas last year. Absolutely divine. Also delicious if you do a butter, cinnamon sugar filling

chrisbenson

Смеюсь с того, как он произнёс слово "бабка", это мило🌚

HappyUnicorn_netblyatangrybird

Pure magic happening in your kitchen!!!🤩🤩🤩

PeaceGirl

This was a visual treat! The movements, the flow, the textures argh so beautiful

starsaint

That giant block of chocolate 🤩 how big is that and where did it come from??

ethangarverick

Beautiful Babka John! Looks delicious! Thank you for fixing your sound! I can clearly hear your voice over everything. Great video all the way around!! 🤗👍

lauranewbie

Świetnie wypowiadasz słowo...babka. 😊👍

k_a_t_a_r_z_y_n_a

This looks Soo good
I've been following your recipes for a few months now they are amazing my favorite one is you buttermilk pancakes they are sooo fluffy and yummy great vid hope you have a great day!

MTZcat