I know you put the recipe in the description ut it would be great if you could caption the ingredients on the screen as you go so I can pause...versus scrolling up and down. At 43 seconds you annotate the temperature but not the amounts. This caused me to put the full cup of sugar in instead of the 100 grams....yeah sloppy I know but had it said 100 grams o the screen versus me having to pause, scorll,pause scroll, this likely wouldn't have been the case. Not blaming you...but it would be more "bulletproof" if I didn't have to pause and scroll over and over again. If you did amounts...then temp and let it sit for a few seconds on the screen, that would be much better. Great video otherwise, thanks!
This looks fabulous. Honestly better than most other recipes I've seen here. but I would strongly suggest not using other food UA-camrs' catchphrases or styles. People know and it'll be looked down upon by the community when your channel grows (which it will). Your food and your production are both great already. Just be yourself and I'm sure you'll reach 100k in no time. Cheers!
Omg. I made a pre mix Babka this Thanksgiving. Im now wondering why I didn't make yours. It's absolutely perfect. I was so impressed I started browsing your other videos. Good luck with your channel. I know you'll have success because your cooking is amazing.
Oh I can understand how you felt after making the pre mixed babka but You know what now Christmas is almost here and You can make these Babkas from scratch, if you make them then do let me know how they turned out. I hope you enjoy baking them, Cheers and Thank you so much for your support and being part of our food community 🙏
Hello The babka is made with brioche dough so butter has to be used but if you really wanna substitute the butter with oil then I would suggest you keeping the same amount and see what results you get (may be we can learn something from it) I am sorry that I was not able to help you as I never made any babka with oil.
Hi! Once they have completely cooled, you can either store them in an airtight container or tightly wrap them with plastic wrap. Btw how did the babkas turn out?
Hello The dough should be stored in the fridge not the freezer. And once you pull it out of the fridge, you can let it sit for a few minutes on the counter before rolling it.
Good recipe but those things did not double in size. They’d be ice the height of the pan. Also when you mention “after 30 minutes” when you just rotated them, it should be: 10 minutes after rotating or 30 minutes into cooking
First I really wanna thank you for your kind words, support, liking the videos and trying all my recipes! I really appreciate it. Well the number of subscribers may not be a million but it's really amazing to have people like you for being a part of that million which we hopefully will achieve one day. I'll keep putting my best efforts to make good content and give you the recipes that you can count on and help you cook more confidently in the kitchen with great end results. Cheers 🙌
I made this today! I think I overproofed them because i left them in fridge over 24 hours (unforeseen circumstances) so it turned out a little crumbly. But flavour was still good! Maybe i will place them lower in the oven as well coz I put them in middle and they rose quite a lot and the chocolate on top burnt a little. Sugary top was nice :)
Hey, Keeping them in the fridge for over 24 hours was likely too long, which might have caused them the crumbly texture. When you say they rose a lot, do you mean during the second rise or while baking? To prevent the chocolate from burning and to prevent the babkas from browning too much, you can cover the babkas with aluminum foil after 30 minutes of baking like I did in the video.
Hands down, the best looking Babka on UA-cam. I have to make this!!!!! Your video is flawless, thank you for not getting crazy with the camera. Subscribed👍. Do you have a croissant recipe?
Thank you so much for the kind words! I'm thrilled you enjoyed the Babka video. Your support means a lot. 😊 Unfortunately I don't have the croissant recipe video at the moment but I will come in the future so stay tuned, Cheers 🙌
Yes you absolutely can, just make sure you wrap them with a plastic wrap, store them in an airtight container at room temperature , they will be good for up to 3 days cheers 🙌
Good morning, As per my knowledge the glass baking pans take longer to heat but once they are hot they retain the heat for a very long time which can result in an uneven baked product, by the time the interior is baked through, the exterior is already overcooked and dry. And to be honest I always use metal pans for baking and have never used glass bakeware so I wouldn’t really suggest you using them.
Made this last night and didn't turn out well. The dough was super dry and not even close to elastic or sticky. Threw it away and used an older recipe. Tried this one cause it looked better. The 750 grams of flour (6 cups) seems a bit much. My other recipe only uses 4 cups.
Killer recipe! Just made it today and it tastes very similar to babka I had in a Paris Boulangerie. A super fun process as well. I can't wait to experiment with the recipe and see what I can do!
Thank you so much 😊 It’s awesome to hear that the recipe hit the mark and the fact that it reminded you of the babka from a paris boulangerie makes my day! It’s fantastic that you had fun with the process too, I can't wait to see what creative twists you come up with. Keep experimenting, and please do share your results with me on instagram, I’d love to hear how it turns out!
So I started this last night. When I took out of the fridge this morning, some of the dough exploded from the plastic....and I had it wrapped multiple times. It's somewhat hard to roll out unless you have something mechanical to flatten it pretty well. It's currently rising and going into the oven soon. Be back for rest of review. Later: So they turned out fine as far as taste. However, the measurements for the chocolate were off. The chocolate did not look as shiny, and it split when rising/baking. I have to figure out if it needs more butter? Also, I definitely wouldn't leave it in the fridge for 12 hours, but rather half that time.
Felicidades una suscritora más, excelente receta 👏👏hoy vi a unos Polacos comer este rico pan y quise saber cómo se preparaba, tu receta un éxito, un saludo desde Veracruz México 🇲🇽 🌺Congratulations one more subscriber, excellent recipe 👏👏 today I saw some Poles eat this delicious bread and I wanted to know how it was prepared, your recipe a success, greetings from Veracruz Mexico 🇲🇽
@@keniacobelli1618 You're welcome! I'm excited to hear how it turns out. If you don't mind, I'd love for you to please share the pictures on Instagram, cheers 🙌
Hello Chef! I would like to ask you if it’s okay to fill in the babka and put it back in the fridge overnight, and in the morning directly putting in the oven. Is that alright for the babka? Thank you🙏🏽
Hello, Yes It is okay to fill the babka and refrigerate but you can’t bake it right away. you’re gonna have to let it rest and wait until it’s got doubled in size and then bake it. Hope this helps cheers 🙌
Hello! Did you mean a written recipe? If yes then I am sorry it’s not posted anywhere at the moment but all the ingredients that you’ll need to make the babka are mentioned in the description of the video. Thank you and happy baking cheers 🙌
Woah, brother, that is just too stunning for words! I've been too intimidated to try making babka, but not anymore! Thank you so much! Happiest Chanukah/Diwali/Christmas to those celebrating. 🤍🙏🕊🕎
@@nitishadesiguycooking That's the best, most encouraging reply I've ever gotten, thank you! I'm going to make it for my brother next week, and make you proud! Happiest New Year to you, friend 🤍🙏🎉
Hi! I tried your recipe but the chocolate turned out to be a very dense paste like consistency. I used tempered chocolate 70%. Do you think that was the culprit? Thanks
Same here. I used Ghirardelli 60% and it was a paste consistency, rather than a liquid. I wonder if inferior butter is to to blame? I used Members Mark unsalted. Maybe next time try with Kerrygold and see if it makes a difference
hello yeah it could be the reason, so what I would suggest you that you reduce the quantity of the cocoa powder by half and It should solve the problem. cheers.
Hi Chef! I would like to ask you; 175 degrees Celsius on oven ventilation or warming up and down. Your babka’s are my favourite ever. Thank you for your recipe! I’m waiting for your answer in order to start🥹🤗
Hello you’re very welcome and thank you 😊 You simply preheat the oven @175 d c while the babkas are proofing, your oven should make a beeping noise when it’s ready to go. Happy baking, Cheers 🙌
@@nitishadesiguycooking Thank you for your answer, however I might have asked the wrong question. I meant if we should be using fan-forced or conventional settings for the oven🤗🥹🙏🏽
Thank you 🙏 Yes you definitely can do the 1/2 recipe, use 1 whole egg + 2 egg yolks and you can sub all purpose flour with bread flour, no problem. Cheers 🙌
I'm glad you find the explanation helpful! Enjoy baking and I hope your babkas turns out wonderfully. Feel free to ask If you have any questions, cheers 🙌
@@nitishadesiguycooking I actually made your dough but used a cinnamon filling. It was fucking amazing! I’m gonna make it for my stupid little cooking channel 😂 I started it for fun and the fact that I love food of other cultures. Especially hot Desi men cooking good food 😍
![[UA] NAVI проти G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
I know you put the recipe in the description ut it would be great if you could caption the ingredients on the screen as you go so I can pause...versus scrolling up and down. At 43 seconds you annotate the temperature but not the amounts. This caused me to put the full cup of sugar in instead of the 100 grams....yeah sloppy I know but had it said 100 grams o the screen versus me having to pause, scorll,pause scroll, this likely wouldn't have been the case. Not blaming you...but it would be more "bulletproof" if I didn't have to pause and scroll over and over again. If you did amounts...then temp and let it sit for a few seconds on the screen, that would be much better. Great video otherwise, thanks!
Do you have a printable recipe and instructions for this bread?
Looks fabulous.
It is really the BEST!! I found this recipe not long ago and I already made it two times. Loving it!
Thank you 🙏 I am glad you're loving it 🙌
Amazing babka 😋, I’ll make for my family on Christmas , thank you so much for this recipe . Cheers
This looks fabulous. Honestly better than most other recipes I've seen here. but I would strongly suggest not using other food UA-camrs' catchphrases or styles. People know and it'll be looked down upon by the community when your channel grows (which it will). Your food and your production are both great already. Just be yourself and I'm sure you'll reach 100k in no time. Cheers!
Agreed. This is like a combination of Josh Weissman and that end in catchphrase was straight out of Brian Lagerstrom’s video
❤~A Most Glorious Video~❤~THANK YOU SO MUCH!~I am making it on Saturday for a Sunday gift! ☺️
I've always found the process of making babka so satisfying.
God this format is amazing! And the recipe as well ♥️ thank you for everything ♥️
Thank you 🙏 and You’re very welcome
Cheers 🙌
برافو
love to send you a pic of my chocolate babka's that I made on your recipe! but I don't have instagram etc...how else can I send you a pic??
This is the most beautiful Babka recipe I’ve seen made. I’m starting my dough now. 💖
Thank you 🙏
I hope you enjoyed baking and devouring it 🙌
@@nitishadesiguycooking - It was amazing! And, devouring was switch.😂 Here I am back to make it again tomorrow.
Por favor me ayuda con los ingredientes en Español. Gracias.
How was your babka? I want to make it tomorrow
Yummy yum yum. Looks absolutely delicious. Thanks for sharing this.
Thank you so much for visiting and you're very welcome 😊
I don’t have a stand mixer like you, so it would take me more time but it looks absolutely delicious
Kneading the dough with hands will work too 💪 all the best and have fun baking it :)
Cheers
Im from Ukraine and i made this babka -its delicious,many thanks,blessings 😊
You’re very welcome and Thank you for putting your trust into this recipe, I am glad it turned out wonderfully for you 😊
I read further and saw that you said keeping it in the refrigerator for 24 hrs. Is ok, so that's what I'm planning to do, maybe closer to 20hrs.
@@keniacobelli1618 I did 12 hours cold ferment but it should be okay if you’re planning to make it after 20 hours 🙌
Omg. I made a pre mix Babka this Thanksgiving. Im now wondering why I didn't make yours. It's absolutely perfect. I was so impressed I started browsing your other videos. Good luck with your channel. I know you'll have success because your cooking is amazing.
Oh I can understand how you felt after making the pre mixed babka but You know what now Christmas is almost here and You can make these Babkas from scratch, if you make them then do let me know how they turned out.
I hope you enjoy baking them,
Cheers and Thank you so much for your support and being part of our food community 🙏
Hey again chef! Would like to ask you if I can replace the butter with oil and at what quantity or maybe combine them. Thank you!
Hello
The babka is made with brioche dough so butter has to be used but if you really wanna substitute the butter with oil then I would suggest you keeping the same amount and see what results you get (may be we can learn something from it)
I am sorry that I was not able to help you as I never made any babka with oil.
hello! they are baked and out of the oven with the sugar syrup on them! question..how do I store them until I can give them away tomorrow?
Hi! Once they have completely cooled, you can either store them in an airtight container or tightly wrap them with plastic wrap.
Btw how did the babkas turn out?
Beatiful babka!
Una traducción al español por favor.. desde Colombia..
For my own protection I feel like I should not bake this. 🤣
since you already have watched the video, I don’t think you’re protected anymore 😂
Hello. Safe in refrigator. Its mean chiller or frezer?then after that we must thawing?right?
Hello
The dough should be stored in the fridge not the freezer.
And once you pull it out of the fridge, you can let it sit for a few minutes on the counter before rolling it.
Good recipe but those things did not double in size. They’d be ice the height of the pan. Also when you mention “after 30 minutes” when you just rotated them, it should be: 10 minutes after rotating or 30 minutes into cooking
What is this. This is something different. It looks good.
It’s BABKA and it’s crazy delicious 🤤
Hello! I was looking for your channel.
Great recipe!
Thank you 🙏
I don’t understand why you don’t have 1 million followers already. Your recipes are amazing, all of them tried by me. It s so unfair 🙁
First I really wanna thank you for your kind words, support, liking the videos and trying all my recipes! I really appreciate it.
Well the number of subscribers may not be a million but it's really amazing to have people like you for being a part of that million which we hopefully will achieve one day.
I'll keep putting my best efforts to make good content and give you the recipes that you can count on and help you cook more confidently in the kitchen with great end results.
Cheers 🙌
You do great!! 🫶🏻 Details that you express and your honesty … it’s literally everything!
😊Been searching all the BABKA recipes and this is the one I am going to make tomorrow, Looks amazing.
Thank you 😊
It’s always exciting to make BABKA,
Do let me know how it turns out,
Cheers 🙌
What’s the dough weight?what’s the size of the tins??
The size Of the tins is mentioned in the video cheers 🙌
Che misura sono gli stampi per mettere dentro il Babka grazie
The size of the loaf pan is 8 1/2 by 4 1/2 inches.
why add extra cocoa powder to the filling?
to intensify the chocolate flavour :)
I made this today! I think I overproofed them because i left them in fridge over 24 hours (unforeseen circumstances) so it turned out a little crumbly. But flavour was still good! Maybe i will place them lower in the oven as well coz I put them in middle and they rose quite a lot and the chocolate on top burnt a little. Sugary top was nice :)
Hey, Keeping them in the fridge for over 24 hours was likely too long, which might have caused them the crumbly texture.
When you say they rose a lot, do you mean during the second rise or while baking?
To prevent the chocolate from burning and to prevent the babkas from browning too much, you can cover the babkas with aluminum foil after 30 minutes of baking like I did in the video.
От чего могла потрескаться шоколадная начинка?
Как будто она получилась сухая
Amazing!!!! Love the editing.
You should post more recipes. Thank you ❤️
Yes yes there’s more recipes on the way 😊
thank you so much for liking and your support 🙏
Can we replace maida with wholewheat flour.
I have never made babka with whole wheat flour so I wouldn’t recommend it to you
Cheers 🙌
Hands down, the best looking Babka on UA-cam. I have to make this!!!!! Your video is flawless, thank you for not getting crazy with the camera. Subscribed👍. Do you have a croissant recipe?
Thank you so much for the kind words! I'm thrilled you enjoyed the Babka video. Your support means a lot. 😊
Unfortunately I don't have the croissant recipe video at the moment but I will come in the future so stay tuned, Cheers 🙌
Can you store them, and if so, for how long?
Yes you absolutely can, just make sure you wrap them with a plastic wrap, store them in an airtight container at room temperature , they will be good for up to 3 days cheers 🙌
👍🏻👍🏻👍🏻🙏🏻🙏🏻🙏🏻👏🏻
Thank you 🙏
hi chef...new subscriber here... keep doing the great work 🤗
👋🏼 thanks for stopping by
And Welcome to the community
cheers 🙌
Good Morning. I'm going to try your recipe but I'm wondering if it's ok to use glass loaf pans? Thanks!
Good morning,
As per my knowledge the glass baking pans take longer to heat but once they are hot they retain the heat for a very long time which can result in an uneven baked product, by the time the interior is baked through, the exterior is already overcooked and dry.
And to be honest I always use metal pans for baking and have never used glass bakeware so I wouldn’t really suggest you using them.
I love how cool they look when you cut them
I agree 💯! It's so satisfying and visually appealing 🤩
Made this last night and didn't turn out well. The dough was super dry and not even close to elastic or sticky. Threw it away and used an older recipe. Tried this one cause it looked better. The 750 grams of flour (6 cups) seems a bit much. My other recipe only uses 4 cups.
Oh no,
The dough should be slightly elastic.
Are you using measuring cup or weighing scale to measure the flour?
Killer recipe! Just made it today and it tastes very similar to babka I had in a Paris Boulangerie. A super fun process as well. I can't wait to experiment with the recipe and see what I can do!
Thank you so much 😊
It’s awesome to hear that the recipe hit the mark and the fact that it reminded you of the babka from a paris boulangerie makes my day!
It’s fantastic that you had fun with the process too, I can't wait to see what creative twists you come up with. Keep experimenting, and please do share your results with me on instagram, I’d love to hear how it turns out!
hi! I sent you an email with pictures...hope you got it!
@@keniacobelli1618 yes I got it thanks 🙏 you did a great job 👏
@@nitishadesiguycooking all three people whom I gave the babka to said it was absolutely delicious! I'm so happy
@@keniacobelli1618
Thank you so much! I'm thrilled to hear that you and your neighbors loved it 🙌
Just followed this recipe…I’ll be back in a few hrs😁
you should be eating them by now 😀
Wow! I love the video edition and the recipe too, the bakba turned out delicious tysm!! 💕
Thank you and you’re very welcome 🙏
I am glad to know that it turned out great for you
Cheers 🙌
It looks delicious, thank you! 🙏
🙏
So I started this last night. When I took out of the fridge this morning, some of the dough exploded from the plastic....and I had it wrapped multiple times. It's somewhat hard to roll out unless you have something mechanical to flatten it pretty well. It's currently rising and going into the oven soon. Be back for rest of review.
Later: So they turned out fine as far as taste. However, the measurements for the chocolate were off. The chocolate did not look as shiny, and it split when rising/baking. I have to figure out if it needs more butter? Also, I definitely wouldn't leave it in the fridge for 12 hours, but rather half that time.
Me paso exactamente lo mismo :(
Option for eggs
Hello I haven't experimented with egg substitutes for making babka, so I can’t really suggest anything, Sorry about that!
🙌
the best-looking babka I've seen! I have to make it :D also, love your accent 😊
Thank you so much 😊 oh yes you definitely should make it, happy baking cheers 🙌
E a legenda, gato?? Brasil 🟡🟢 Que ESPETACULO!!
Thank you 🙏
Felicidades una suscritora más, excelente receta 👏👏hoy vi a unos Polacos comer este rico pan y quise saber cómo se preparaba, tu receta un éxito, un saludo desde Veracruz México 🇲🇽
🌺Congratulations one more subscriber, excellent recipe 👏👏 today I saw some Poles eat this delicious bread and I wanted to know how it was prepared, your recipe a success, greetings from Veracruz Mexico 🇲🇽
Muchisimas gracias por tu apoyo🙏
I hope you give this recipe a try and enjoy eating the delicious BABKA.
Saludos 🙌
I just made the dough, is it ok to refrigerate it for 24 hrs???
@@keniacobelli1618 yes absolutely, just make sure that your refrigerator’s temperature is low around 4 degrees celcius.
@@nitishadesiguycooking
Thanks!!! I'll let you know how it turns out tomorrow!
@@keniacobelli1618 You're welcome! I'm excited to hear how it turns out. If you don't mind, I'd love for you to please share the pictures on Instagram, cheers 🙌
wondering , how you maintained unmessy hand work with the choc fillin
my wife who is also (the camerawoman) was constantly reminding 🗣️ me to keep my hands clean haha 😂
babka is a yeasted dough, so its bread. right? whereas cake is a chemically leavened batter
Yes, you're absolutely right. Technically, it is bread, but its texture is a little different, it falls somewhere between bread and cake 🤔
Bravissimo, complimenti,di sicuro lo farò la settimana prossima, grazie per la ricetta!👍👏😍❤
Thank you so much for your support and You're very welcome 😊
So, how was the outcome? You must have done a great job with that, I am pretty sure
@@nitishadesiguycookingBuono giorno, posso dire che e uscito spettacolare, buonissimo, complimenti .Buona giornata!🤗😍
Stay connected brother 👍👍🤝🤝
Its a problem If i let the dough in refrigerator more than 12 hours?thank you
Nope it’s absolutely okay.
You can keep the dough in the refrigerator for upto 24 hours.
Cheers 🙌
Hello Chef! I would like to ask you if it’s okay to fill in the babka and put it back in the fridge overnight, and in the morning directly putting in the oven. Is that alright for the babka? Thank you🙏🏽
Hello,
Yes It is okay to fill the babka and refrigerate but you can’t bake it right away.
you’re gonna have to let it rest and wait until it’s got doubled in size and then bake it.
Hope this helps cheers 🙌
@@nitishadesiguycooking thanks Chef! 🙏🏽
I tried this recipe, it's just so delicious !
Glad you liked it!!
Cheers 🙌
Thank you
You're welcome 😊
Hello! I would love to try your recipe. Is the complete recipe posted anywhere? Thanks for sharing!!
Hello!
Did you mean a written recipe? If yes then I am sorry it’s not posted anywhere at the moment but all the ingredients that you’ll need to make the babka are mentioned in the description of the video.
Thank you and happy baking cheers 🙌
@@nitishadesiguycooking Thanks...will give it a go! :-)
What a delicious looking dish! And the bread looks good, too ;)
Thank you 😊
Best Easter gift I ever made for children. Thank you Nitish. This video I thought at least 10m view
You’re very welcome and I hope you and the kids enjoyed it thoroughly
cheers 🙌
Buhat jaldi me ingredients bataye han aap ne or measurements bhi kahin jana hy kya aap ko 😆☺😆
Isse dheere bataunga to neend 😴 aa jayegi 😂
Jokes apart apko ingredients caption me mil jaenge
Cheers 🙌
Woah, brother, that is just too stunning for words! I've been too intimidated to try making babka, but not anymore! Thank you so much! Happiest Chanukah/Diwali/Christmas to those celebrating. 🤍🙏🕊🕎
Thank you so much for your wishes and you’re very welcome 🙏
now it’s time for you to dominate the babka and not be intimidated by it anymore 🙌
@@nitishadesiguycooking That's the best, most encouraging reply I've ever gotten, thank you! I'm going to make it for my brother next week, and make you proud! Happiest New Year to you, friend 🤍🙏🎉
I made this and can't wait to taste them! One in the same size pan you suggested and one shaped like a wreath!
I hope you’re satisfied with the results, now eat those things and enjoy 🙌
Traditionally babka is filled with poppy seeds indeed...
🤔
I used your receipt and Josh recipe and both turned our amazing
Yeeee I am glad to know that they turned out amazing
cheers 🙌
The perfect dessert 😋😋 for this Christmas ⛄🎁 holiday and more healthy too . Thank you for this recipe
You’re very welcome 😊
Hi! I tried your recipe but the chocolate turned out to be a very dense paste like consistency. I used tempered chocolate 70%. Do you think that was the culprit?
Thanks
Same here. I used Ghirardelli 60% and it was a paste consistency, rather than a liquid. I wonder if inferior butter is to to blame? I used Members Mark unsalted. Maybe next time try with Kerrygold and see if it makes a difference
hello
yeah it could be the reason, so what I would suggest you that you reduce the quantity of the cocoa powder by half and It should solve the problem.
cheers.
Hi Chef! I would like to ask you; 175 degrees Celsius on oven ventilation or warming up and down. Your babka’s are my favourite ever. Thank you for your recipe! I’m waiting for your answer in order to start🥹🤗
Hello you’re very welcome and thank you 😊
You simply preheat the oven @175 d c while the babkas are proofing, your oven should make a beeping noise when it’s ready to go.
Happy baking, Cheers 🙌
@@nitishadesiguycooking Thank you for your answer, however I might have asked the wrong question. I meant if we should be using fan-forced or conventional settings for the oven🤗🥹🙏🏽
@@hjrhbty oh yes please keep your oven on conventional settings - so no fan
cheers 👍
I made this bread for my kids really toooooooo gudd...taste👍👍
Thanks for your feedback , I’m glad to know that you all enjoyed it 🙌 cheers.
Nice! Cool background music too.
Thank you 🙏
I LOVE Babkas and this recipe is so easy to follow. Thank you!
you're very welcome,
cheers 🙌
Wow looks great! Can this be halved? How many eggs for just one loaf please? Also, is there a benefit to using all purpose flour over bread flour?
Thank you 🙏
Yes you definitely can do the 1/2 recipe, use 1 whole egg + 2 egg yolks and you can sub all purpose flour with bread flour, no problem.
Cheers 🙌
@@nitishadesiguycooking Thank you! Brilliant, I will try it out... :)
Superb ۔۔۔really mouth watering
Thank you 🙏
wow this bread looks very yummy 😋😋😋
Thank you 😋
Really really enjoyed this tutorial 👍👍
Thank you 😊 I appreciate your feedback.
Do we have to refrigirate it for 12 hours, or is it possible to just refrigerate for a couple of hours?
I would recommend you keeping the dough in the fridge for at least 6 hours if not 12.
Cheers 🙌
Hello!! How much instant yeast can i use? Thanks
Hello there
You can use same quantity as active dry yeast - 14 gms
Woow amazing.super yummy
Thank you 🙌
I love how you explain evert step, I will have to try thiis.
I'm glad you find the explanation helpful! Enjoy baking and I hope your babkas turns out wonderfully. Feel free to ask If you have any questions, cheers 🙌
Great video, thank you 😊
You’re welcome 😊
Ay no. Que bonito se ve ese pan. Tengo que intentarlo
Muchas gracias 🙏
Excellent tutorial!
Thank you, I am glad you liked it 🙏
Where did you learn to do babka?
I learned it by myself, I kept making it until I was happy with the final product 🙌
Turned out amazing! Best recipe and very clear instructions. Thank you
My pleasure 😊
You need to make croissants and show us how
Omg that was a lot of work!
Yes I agree but it’s all worth it 😊
Q delicia como siempre. Magistral lo q haces. Feliciades
Gracias doña
Μπράβο! Πολύ ωραία!👍👍👍
Thank you 🙏
Wow, that's beautiful!!
Thank you! 😊
Excelente ca l'aire délicieux
Merci 🙏
🌷👀💘
Thank you 😊 🙏
Will try to make it. Thanks for the recipe chef.
You’re welcome,
enjoy making it
Cheers 🙌
Any substitute for eggs?
Never made them without the eggs so can’t really suggest you anything sorry!!
Best video of Babka. You’re also easy on the eye 😁
Thank you 🙏
@@nitishadesiguycooking I actually made your dough but used a cinnamon filling. It was fucking amazing! I’m gonna make it for my stupid little cooking channel 😂 I started it for fun and the fact that I love food of other cultures. Especially hot Desi men cooking good food 😍
😱it looks so delicious! I will try this recipe 👍🏽
Thank you 🙏 let me know how it was 🙌
First like first comment
🙌
Super
Thank you 😊
Se ve espectacular 🍞👏
Muchas gracias 🙏