📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Hey :D I just asked myself why you were adding the sugar when you dissolved the yeast and the fat before you developed the gluten in the dough. Thats because you gave the advice to not do so in your other videos. Also why didn't you use cold incredients like in the brioche video? (maybe i missed this info - sorry if thats the case)
It is ok to add small amounts of fat around 10% or less right from the beginning. And I don't use cold ingredients because this dough does not take that long to knead 👍
THIS. Wow. Made them this evening following the recipe all the way, and they turned out incredible! Was able to make 7 buns, though there are only two left already mere minutes of taking them out of the oven 🤣🤣. Thanks so much for your informative video and written recipe. Can't wait to try more of them. Pastry has been an obsession of mine since last year. 🙌🙌
Hey :) That is awesome! I'm so glad you enjoyed it. I love these buns too. Might make a variation of this again sometime perhaps with a different filling 🤤 Happy baking!
Hey, I've made a few of your recipes now, but figured it was about time I commented. Thanks for such great content! This is my fourth time making these, and they are absolutely delicious! Come out perfectly every time! My in-laws are going to be back from the airport in half an hour and they'll have a nice warm batch of these waiting for them when they get home :)
How lovely, I gotta try those. One question: do you have the dimensions of the tin you used? Love your stuff, I tried your sourdough recipe this weekend (it was only my second attempt) and it turned out amazing. Thanks so much for the content, cheers from Brazil.
I have followed chain bakers instructions for brioche, Vietnamese Baguette and his baking tips and my bread quality has greatly improved, I no longer get bad days baking bread He is such a good teacher and does not leave out anything in his instructions. You can expect similar results to his if you follow along
I became obsessed with learning how to do all sorts of braids because of Game of Thrones and I've always been obsessed with baking because, well, yummy lol I'm so excited to combine those loves/hobbies with this recipe! Will be making them this weekend 💜
Fantastic recipe! My family loves muffins so much I feel like I am raising two little muffin men! I think they would eat muffins every day! I’m researching muffin recipes for a cooking video I want to make. This is inspiring! I’ve learned some new things from you! I hope we can learn from each other!
Okay, last day of my "vacation from work" (because weekends don't count) - I went on a "ChainBaker Chocolate Recipe Binge" - baked this today (along with two other chocolate recipes) - even made this using your "no-knead" techniques - I was pleasantly pleased with the results. The braiding technique was the same as the Lemon Challah, but these were so much smaller - lots of "tucking in the end bits". However, when I cut into the muffin, it was perfect - appearance, texture and taste, and the chocolate cinnamon filling and brown sugar glaze made this a perfect treat with a cup of coffee. Photos have been posted #198
My husband and I made these this morning and they turned out great. Excellent recipe and and excellent video. Can't wait to try with different filling. But next up will be Nutella Babka only I think we will use almond butter mixed with cocoa powder. Thanks for the videos and the inspiration.
Amazing recipe. I occasionally do babkas and prepare them a little bit differently. 1. I use nuttela spread instead instead of chocolate mix 2. More milk, my dough it's a little bit runny. I think the bread comes out softer like that. 3. Maybe just a old wife tale, but i never mix the salt together with the yeast at the beginning and the milk needs to be a room temperature or warm. I'm afraid would inhibit the raising of the dough. 4. Definitely use some vanilla extract or lemon or orange zest. It takes the bread to another level. 5. Have experimented with using alcohol directly into the dough. Bring a unique flavor, like a good rum.
I’ve looked at tons of people’s braids, & I always write them out in a way that makes sense to me, then I practice with rope. I rarely actually make them, but they seem pretty easy to me now. Your little buns are great looking! I recently bought a muffin tin with square cups - this might be good for its first use!
I'm so bad a writing the instructions out. When I read them back they don't even make sense to me 😆 in the future I will make some more intricate braids. Oh square muffin tins would be perfect for this! I must get me some of those too!
@@ChainBaker This may only work for me, but I often screen capture the braiding from Instagram (or wherever), then I walk it through really slowly and write something like: “1 over 2, 4 over 5, 3 over 2,” etc. (I’m making these up.) I keep plotting it till I see the pattern is starting over. The numbers are the positions I see the strands in RIGHT NOW, not where the strands were in the beginning. (Don’t name strand 1, 2, 3, 4 and keep those names forever. It’s ever-changing with my system.) I fear this all sounds complicated, when it’s really not. Most of the bakers seem to work half the loaf and then turn it around to do the other end. Edit: (And flip upside down.) A nice braid tutorial is on Tori Avey’s website, and she makes a really nice-sounding challah. I can’t remember if I’ve tried her recipe, as I found it a really long time ago. toriavey.com/how-to/challah-bread-part-2-how-to-braid-challah/
I will definitely check it out and take some notes. I guess you're right we probably all have different systems and explaining it is not easy. Just need to get stuck in and learn any which way 😄
Hey.. is there a reason you are not using bread flour and using all purpose for this one?? If I use bread flour will the recipe be any different?? Edit- I actually read through comments and found the answer to this question.. ☺️
This is a must try with cream cheese and guava paste, I did it last weekend and my family was crazy with it! Specially my mom. The only problem was I didn’t double the recipe, I should’ve done it.
Hi Charlie i made these for runners after a 5km race in my local village. Everyone said they were amazing thank you for your recipes and brilliant videos they are the best by far on UA-cam
I just made something akin to these, inspired by this video. I used a higher hydration, naturally leavened dough, though. And my muffin tins were too small or I should've made 12 minimini babkas. I'll do the latter of those options tomorrow. Also, I didn't have soft brown sugar so I mixed some dark syrup and ordinary sugar but I think the dark syrup has too much water in it. I have a Polish friend living in the same town, I'll ask what she thinks when I next see her and haven't already eaten all the babkas myself. xD (Curious people will find a video of me inspecting what I had created on my channel.)
follow up - they look and taste amazing! i used paper forms so they ended up slightly flatter with a dia 9-10cm, and around 100g a piece. but the shape didn't matter one bit.
just made this, but mine not as good as yours. I cut proofing time, since in Bekasi Indonesia, quite hot and humid. so the dough is rising faster. I'll try it another time, hope my mini babka as beautiful as yours. thanks for the recipe.
These look great, so professional and can't wait to make them. I will be making them for Thanksgiving!! Thank you for creating such a beautiful bread!!
Greetings from Mexico! Today is my second time doing this amazing recipe. I’d like to know if I can freeze the buns to bake them later, have you tried this before? Or what do you recommend me to do? Thanks!
I just discovered your channel and think your videos are wonderful. I live in a very warm and humid climate (Costa Rica) and struggle with hydration and temperatures when baking. Would you consider doing a video for differing climates? Even just a basic bread video with climate considerations would be very helpful.
Yea.. this dough doesn't work, especially with the cold milk. My bulk fermentation took 24 hours. The butter in with the flour made it impossible to come together into a neat dough. I'll take your method but I'm using a traditional brioche next time.
It worked for me and everyone else, so you must have made some mistakes along the way. Too cool of a dough in relation to room temperature. Weak flour, etc.
@@ChainBaker lol This reminds me of the time when my Exec gave me a donut recipe to teach to the staff. When my junior Sous and I put it together, it came out closer to a madeleine batter in consistency. When I told my boss that it had problems, he gruffly replied, "Guys, this recipe is perfect!" before dumping it on the table and working in another 20-30% flour. I had to remake it to his hydration and measure the addition before I could roll it out to the staff. In my estimation the issue was likely cold milk, dry brown sugar, too early of butter inclusion and scale error from the yeast. 3g on scale with 1g resolution is an insanely high error possibility. I personally prefer volumetric measures for yeast at this point for that reason, but to each their own. I'll make it again with the same quantities but warm milk, fresher brown sugar, a more reliable measure of yeast, and I'll work the butter in last. My go-to Brioche uses a tangzhong but since you don't call for it here, I'll omit. We'll see how different it is. I find the weak flour suggestion to be an interesting one. Even 24 hours after initial mixing, it still fought me when rolling, so gluten development doesn't strike me as an issue. It was the yeast activity that was off.
If you follow all the ingredients and methods exactly then this recipe will need no adjustments. It does not matter whether you use warm or cold milk as long as the final dough temperature is correct in relation to your room temperature. When I make brioche I freeze all the ingredients to keep the dough temperature low. The milk I use is at almost 0C and the flour is negative degrees.
Hello, I just discovered your channel and watched this video. You make it look so easy and I'm excited to try these. I'm looking for a cinnamon recipe. If I leave the cocoa out will it throw the recipe off?
So many things to congratulate about your extremely underrated channel, but besides the recipes, the video editing! All the little things like filming the ingredients falling into the camera, the stop motion ingredients moving away, etc!
Ok I tried this found out you don't put a lot on lol . And braids are easier to do with hair. For the life of me I just can't do it right . But A for trying . 👍👍👍❤
Charlie, these are beautiful, thank you! I addition to these, I look forward to your holiday recipes. Christmas and Halloween. Would you please consider some kind of USA 4th of July recipe? Red White and Blue, and we tend to do stuff like that as dessert. Sadly, the main courses tend to be burgers, hot dogs or chicken lol. Of course sides are always welcome! I know you don't think of July 4, but that would be awesome! Thanks for all of your help and videos!
Thank you, Ken! :) I'm not sure if I will have time this year 😅 But I will definitely add the 4th of July to my festive bakes list to not miss it next time around!
That's just what I had at home that time. If you use strong flour you can slightly increase the butter or milk. Or leave it as it is and just let it rise for longer.
Enriched doughs don’t benefit from bread flour as much as a simple yeast bread would. You certainly can use bread flour, but if your bread flour is more expensive than all purpose, you’re just wasting money. All purpose flour is typical for enriched doughs. Enriched doughs aren’t intended to be chewy.
Hi Charlie, Just subscribed. Clicked link as indicated but kept getting video instead of written recipe. Can't wait to try recipe as looks really yummy and beautiful. Can you send me recipe asap? Thanks
Sure. Let them rise for a while after shaping until you can see that they have puffed up. Then refrigerate. Let them warm up a on the next day at room temperature while the oven is pre-heating.
Want to try these as they look amazing. The only question I have is that you did not provide the approximate dimensions and thickness of the dough when rolling out for filling. Honestly I don't know how long your forearm or arm is. I was hoping to find it in your written recipe but no luck. Could you please provide the approximate dimensions and thickness of the dough when rolling out? That would be quite useful to me. Thank you for sharing this recipe. I can't wait to try it and I have multiple ideas on fillings.
It can be thicker or thinner. There is no rule. I think a square of 45x45cm would be more than enough. The larger it is the more detailed the knots will be.
Made these and they taste as amazing as they look. Thank you so much for sharing the recipe. It was so much easier than I thought it would be. So grateful to you!
How do you calculate hydration of enriched dough? Thanks! My dough recipe has 525 g flour, 240 g milk (87% water), 1 whole egg (50 g, 75% water), 2 egg yolks (40 g, 50% water), 142 g melted butter. Calculation method for lean dough gives roughly 51% hydration, however, this doug is very sticky, behaving like a high hydration dough. Where is the catch? Thanks!
That is a high fat percentage so you should probably use a brioche method for adding butter. Also you should never use melted butter as that will most certainly result in a sticky mess. Here is my guide on adding fat - ua-cam.com/video/lo95Ie21M2E/v-deo.html And here is my brioche guide where you can see the technique used for adding a large amount of butter - ua-cam.com/video/s34RoYJNDuc/v-deo.html
@@ChainBaker Thank you! So, in other words, the basic hydration calculations will not make much sense when dealing with enriched dough or brioche. Love watching your highly skilled hands at work! Totally agree with one of your subscribers - your channel deserves way more sub count!
They are still important because you want to know what you're dealing with. A lower hydration dough will be easier to add fat to than a high hydration one. Cheers :)
Making them right now, it's in the first proof and I was making the chocolate icing. I have some special cocoa powder called black onyx that I like to add to my chocolate stuff. It gives it a very heavy kick of chocolate almost making a brownie-like taste. So I used 7g cocoa and 3g onyx. Looking forward to the results!
@@ChainBaker I think my kitchen may have been a little too cold while proofing. They didn't come out as fluffy as I would have liked. But the taste was great! I'll have to try it again and give a little more time. Also the chocolate spread was a little thick. It made it very messy. Next time I may use a serrated knife because the pizza cutter smushed the filling out and made the strips hard to make neat. Either way it was a fun and tasty recipe!
Hi, I had look at your video and receipe and I am keen to try it. I noticed you have other receipe for the babka are they similar in taste? So many receipes out there with so many variation. Its hard to pick one. Instead of individual ones I am going to use a bread tin to make it easier. Am I able to make it day before put in the fridge and take it out few hours before baking to get to room temperature before cooking it. Or leave it on bench covered overnight This way its ideal for morning tea. Thank you for amazing receipes
This babka is the best one of the of the ones on my channel. You can refrigerate it right after final shaping. The next day leave it out to get up to temperature for a couple of hours and bake :)
Hey! Welcome to the channel :) thank you! Not in babka or brioche. I think brioche would not benefit from it anyway because the dough is super soft and rich anyway, but it could work for babka for sure. It just depends on the application. If you want to keep your babka for the following day, then tangzhong would be a good option to help it keep its soft texture. But if you are going to devour your babkas instantly like I do, then this super basic dough is good enough 😄 Here is my tangzhong milk bread recipe - ua-cam.com/video/JHxusy4M70I/v-deo.html You can use that as a guide to transform any recipe to tangzhong. If you are not familiar with baker's percentage, then you'll need this too to be accurate - ua-cam.com/video/v9tPXTlbYxM/v-deo.html I may do some more thangzhong videos in the future too 👍
@@ChainBaker I incorporated tanghzong in a Greek tsoureki recipe, an Easter sweet bread that's something between a challah, babka and brioche, it was supremely soft and squishy but the crust's texture left something to be desired... Maybe it was too high hydration? I don't know, I'm not really that experienced with bread baking... Anyway, looking forward to seeing more of your videos, already watched a bunch
@@MotoristCY The crust of a thangzhong bread is mostly soft and squishy too. If you like Greek breads, then you may find this one interesting - ua-cam.com/video/7mLGYhB3658/v-deo.html It is a fragrant Christmas bread which I made last year. Thank you so much :)
Hello. I gave a question about adding the butter. From one of your previous videos I understood that the butter should be added after gluten development; if added at the beginning, as in this video, the butter would coat the flour and impede gluten development. Does this not apply to enriched doughs? My dough recipe that I an trying to get the best results out of has 19% butter; would this amount impede gluten development if I mixed it in at the beginning instead of kneading first?
Hi Henrietta! Since the hydration is only 54% and the fat content only 10% I decided to add it all together and it was quite easy to work and get the gluten going. If you're getting closer to 20% fat, then I would suggest adding the butter as I described in the previous video. I normally add up to 10% fat at the beginning in a low hydration dough. As it gets closer to 60% hydro and up, then I would add the fat later.
ooh yeah another gem. Do check out this video on braiding dough, since i saw it challahs are a breeze since i have never learned braiding as a kid ua-cam.com/video/RP6j7esQyjk/v-deo.html
I'm new to your channel. Great videos! I have a proofing box that allows me to control the temperature. Could you comment on preparation times at a consistent 28C? I can't wait to make these.
Hey Keith! Welcome to the channel. Is it possible to lower the temperature of the proofing box? A high temp like 28C will make the dough rise extremely fast and the quicker it rises the less flavour it will develop. If you can get it down to 25C, 26C, then you could pretty much follow the times given in the recipe. Perhaps cutting down on the final proof if the muffins are rising too fast. If 28C is the lowest setting, then you could probably reduce all the proofing stages by 1/4 - 1/3.
I just made those great muffins they tasted amazingly delicious.. what great teacher you are as this is considered my first time cooking/ baking :) THANK YOU
Wow that is impressive! My first bake was a disaster 😄 well done! I'm happy for your baking success and I'm glad you enjoyed it! On to many more great bakes 🍞 cheers!
@@ChainBaker hey 👋🏼 just made those again 😍… and I want to ask you please how can I calculate for double, triple or even half the recipe how can I calculate 🤔 could not figure out if I should work it by % . Thank you 🙏🏼😊
Yes. I am used to calling it soft brown sugar. There is a soft light brown sugar too. You can use any sugar you like though. The dark sugar will have the most intense flavour.
This video will answer your question - ua-cam.com/video/KoyjTth-kNg/v-deo.html Btw you don't need to bloom the yeast. Just dissolve it in water and mix as per recipe.
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Hey :D I just asked myself why you were adding the sugar when you dissolved the yeast and the fat before you developed the gluten in the dough. Thats because you gave the advice to not do so in your other videos. Also why didn't you use cold incredients like in the brioche video? (maybe i missed this info - sorry if thats the case)
It is ok to add small amounts of fat around 10% or less right from the beginning. And I don't use cold ingredients because this dough does not take that long to knead 👍
@@ChainBaker Okay, thank you :D
I cannot find those baking ramekins! What size are they?
THIS. Wow. Made them this evening following the recipe all the way, and they turned out incredible! Was able to make 7 buns, though there are only two left already mere minutes of taking them out of the oven 🤣🤣. Thanks so much for your informative video and written recipe. Can't wait to try more of them. Pastry has been an obsession of mine since last year. 🙌🙌
Hey :) That is awesome! I'm so glad you enjoyed it. I love these buns too. Might make a variation of this again sometime perhaps with a different filling 🤤
Happy baking!
Hey, I've made a few of your recipes now, but figured it was about time I commented. Thanks for such great content! This is my fourth time making these, and they are absolutely delicious! Come out perfectly every time!
My in-laws are going to be back from the airport in half an hour and they'll have a nice warm batch of these waiting for them when they get home :)
Hey! I'm so glad you're enjoying it. And your in-laws are definitely lucky having you greeting them with some freshly baked goodies.
Thanks :)
How lovely, I gotta try those. One question: do you have the dimensions of the tin you used?
Love your stuff, I tried your sourdough recipe this weekend (it was only my second attempt) and it turned out amazing.
Thanks so much for the content, cheers from Brazil.
It is 8cm wide and 4cm deep.
Thank you so much 🙏 I'm glad that you enjoy my videos and find them useful. Let me know how the buns come out too 👍
I have followed chain bakers instructions for brioche, Vietnamese Baguette and his baking tips and my bread quality has greatly improved, I no longer get bad days baking bread
He is such a good teacher and does not leave out anything in his instructions. You can expect similar results to his if you follow along
That is so cool 😍 I'm happy for your success! On to many more great bakes 🥖👍
@@ChainBaker 🥳🥂🍻🍾
I became obsessed with learning how to do all sorts of braids because of Game of Thrones and I've always been obsessed with baking because, well, yummy lol I'm so excited to combine those loves/hobbies with this recipe! Will be making them this weekend 💜
Fantastic recipe! My family loves muffins so much I feel like I am raising two little muffin men! I think they would eat muffins every day! I’m researching muffin recipes for a cooking video I want to make. This is inspiring! I’ve learned some new things from you! I hope we can learn from each other!
They couldn't have come out more perfect looking, great job! I love the look of these so I might have to give them a go at some point 👊
Thank you! 🙏 Yeah they're well worth a try and they're super easy to make too!
Okay, last day of my "vacation from work" (because weekends don't count) - I went on a "ChainBaker Chocolate Recipe Binge" - baked this today (along with two other chocolate recipes) - even made this using your "no-knead" techniques - I was pleasantly pleased with the results. The braiding technique was the same as the Lemon Challah, but these were so much smaller - lots of "tucking in the end bits". However, when I cut into the muffin, it was perfect - appearance, texture and taste, and the chocolate cinnamon filling and brown sugar glaze made this a perfect treat with a cup of coffee. Photos have been posted #198
You know in TV shows how the food looks a little too perfect? Especially in animation? Well these just look straight up real life perfect :O
My husband and I made these this morning and they turned out great. Excellent recipe and and excellent video. Can't wait to try with different filling. But next up will be Nutella Babka only I think we will use almond butter mixed with cocoa powder. Thanks for the videos and the inspiration.
Amazing recipe. I occasionally do babkas and prepare them a little bit differently.
1. I use nuttela spread instead instead of chocolate mix
2. More milk, my dough it's a little bit runny. I think the bread comes out softer like that.
3. Maybe just a old wife tale, but i never mix the salt together with the yeast at the beginning and the milk needs to be a room temperature or warm. I'm afraid would inhibit the raising of the dough.
4. Definitely use some vanilla extract or lemon or orange zest. It takes the bread to another level.
5. Have experimented with using alcohol directly into the dough. Bring a unique flavor, like a good rum.
I like your methods! :) 3. is definitely and old myth. Here is a video in which I busted it - ua-cam.com/video/ez95TmSKG04/v-deo.html
I’ve looked at tons of people’s braids, & I always write them out in a way that makes sense to me, then I practice with rope. I rarely actually make them, but they seem pretty easy to me now.
Your little buns are great looking! I recently bought a muffin tin with square cups - this might be good for its first use!
I'm so bad a writing the instructions out. When I read them back they don't even make sense to me 😆 in the future I will make some more intricate braids.
Oh square muffin tins would be perfect for this! I must get me some of those too!
@@ChainBaker This may only work for me, but I often screen capture the braiding from Instagram (or wherever), then I walk it through really slowly and write something like: “1 over 2, 4 over 5, 3 over 2,” etc. (I’m making these up.) I keep plotting it till I see the pattern is starting over. The numbers are the positions I see the strands in RIGHT NOW, not where the strands were in the beginning. (Don’t name strand 1, 2, 3, 4 and keep those names forever. It’s ever-changing with my system.) I fear this all sounds complicated, when it’s really not.
Most of the bakers seem to work half the loaf and then turn it around to do the other end. Edit: (And flip upside down.)
A nice braid tutorial is on Tori Avey’s website, and she makes a really nice-sounding challah. I can’t remember if I’ve tried her recipe, as I found it a really long time ago. toriavey.com/how-to/challah-bread-part-2-how-to-braid-challah/
I will definitely check it out and take some notes. I guess you're right we probably all have different systems and explaining it is not easy. Just need to get stuck in and learn any which way 😄
Hey.. is there a reason you are not using bread flour and using all purpose for this one?? If I use bread flour will the recipe be any different??
Edit- I actually read through comments and found the answer to this question.. ☺️
Nowadays I would use bread flour here too. If the dough is tight one can always add more liquid.
Too many things to bake from your channel!
Life-long project 😁
This is a must try with cream cheese and guava paste, I did it last weekend and my family was crazy with it! Specially my mom. The only problem was I didn’t double the recipe, I should’ve done it.
haha I always think the same! Double is better for sure :D
Hi Charlie i made these for runners after a 5km race in my local village. Everyone said they were amazing thank you for your recipes and brilliant videos they are the best by far on UA-cam
That is awesome! And so nice of you to treat them. Cheers :)
I know what I will make for my family next Sunday morning...
They turned out great and my family loved them. Thanks for the recipe. 😀
Hm ... I bumped my leg and massage will help.
I just made something akin to these, inspired by this video. I used a higher hydration, naturally leavened dough, though. And my muffin tins were too small or I should've made 12 minimini babkas. I'll do the latter of those options tomorrow. Also, I didn't have soft brown sugar so I mixed some dark syrup and ordinary sugar but I think the dark syrup has too much water in it. I have a Polish friend living in the same town, I'll ask what she thinks when I next see her and haven't already eaten all the babkas myself. xD
(Curious people will find a video of me inspecting what I had created on my channel.)
lovely. can the final proof be done in the fridge overnight? would be nice to have these fresh in the morning.
Refrigerate right after final shaping. In the morning take them out and leave to warm up for an hour before baking 👍
@@ChainBaker nice, cheers
follow up - they look and taste amazing! i used paper forms so they ended up slightly flatter with a dia 9-10cm, and around 100g a piece. but the shape didn't matter one bit.
just made this, but mine not as good as yours. I cut proofing time, since in Bekasi Indonesia, quite hot and humid. so the dough is rising faster. I'll try it another time, hope my mini babka as beautiful as yours. thanks for the recipe.
I'm sure it will be better each time you make it 😉
@@ChainBaker Thanks. I follow and tag you in instagram. 🙏❤
Love this! I’ll have to play with it because I want them in a jumbo muffin tin. I may need longer strands.
Loved the recipe, only change made was added an egg to the dough. Doubled the recipe and made large muffin size, they were fabulous and beautiful
Nice glaze and fabulous mini Babkas. Hee hee he never though to make one into 6, easier to share!!! Cross section greatness👏
love watching you work but your killing my waist line :)
😄
Seems like a delectable recipe, I want to try em but can I make it ahead of time and let it rise overnight for the final rise tho?
Definitely. Let them come up to room temperature while the oven is pre-heating the next day.
WOW! YUM! You have created a fantastic course here for bread bakers! Thank you!
These look great, so professional and can't wait to make them. I will be making them for Thanksgiving!! Thank you for creating such a beautiful bread!!
wow i have to try these for sure, they look amazing, ill bet they taste better .....
Those are amazing! Thank you for the video. You make it look so simple.
Tried it and they are delicious.
I'm so glad to have found this channel. All videos are superb. Greetings from Miami, FLORIDA, USA.
Hey Roberto! Thank you so much :) I'm glad you're enjoying the videos.
Greetings from Mexico! Today is my second time doing this amazing recipe. I’d like to know if I can freeze the buns to bake them later, have you tried this before? Or what do you recommend me to do? Thanks!
My freezing guide should give you some answers - ua-cam.com/video/NlIuDpQmEVU/v-deo.html
I just discovered your channel and think your videos are wonderful. I live in a very warm and humid climate (Costa Rica) and struggle with hydration and temperatures when baking. Would you consider doing a video for differing climates? Even just a basic bread video with climate considerations would be very helpful.
This is what I would do in a hot and humid climate - ua-cam.com/video/x-8UoEgtt48/v-deo.html
Thank you for the great advice! So simple and straight forward. Can't wait to try out this.
I’ve never heard of soft brown sugar…or babka buns but I love it…
Yea.. this dough doesn't work, especially with the cold milk. My bulk fermentation took 24 hours. The butter in with the flour made it impossible to come together into a neat dough. I'll take your method but I'm using a traditional brioche next time.
It worked for me and everyone else, so you must have made some mistakes along the way. Too cool of a dough in relation to room temperature. Weak flour, etc.
@@ChainBaker lol
This reminds me of the time when my Exec gave me a donut recipe to teach to the staff. When my junior Sous and I put it together, it came out closer to a madeleine batter in consistency. When I told my boss that it had problems, he gruffly replied, "Guys, this recipe is perfect!" before dumping it on the table and working in another 20-30% flour. I had to remake it to his hydration and measure the addition before I could roll it out to the staff.
In my estimation the issue was likely cold milk, dry brown sugar, too early of butter inclusion and scale error from the yeast. 3g on scale with 1g resolution is an insanely high error possibility. I personally prefer volumetric measures for yeast at this point for that reason, but to each their own.
I'll make it again with the same quantities but warm milk, fresher brown sugar, a more reliable measure of yeast, and I'll work the butter in last. My go-to Brioche uses a tangzhong but since you don't call for it here, I'll omit. We'll see how different it is.
I find the weak flour suggestion to be an interesting one. Even 24 hours after initial mixing, it still fought me when rolling, so gluten development doesn't strike me as an issue. It was the yeast activity that was off.
If you follow all the ingredients and methods exactly then this recipe will need no adjustments. It does not matter whether you use warm or cold milk as long as the final dough temperature is correct in relation to your room temperature. When I make brioche I freeze all the ingredients to keep the dough temperature low. The milk I use is at almost 0C and the flour is negative degrees.
If you are using active dry yeast instead of instant dry yeast, then you should leave it to sit in the milk for 10-15 to get it working.
Hello, I just discovered your channel and watched this video. You make it look so easy and I'm excited to try these. I'm looking for a cinnamon recipe. If I leave the cocoa out will it throw the recipe off?
You can leave the cocoa out. Add more cinnamon though to get a distinct flavour :)
You are a Genius !!! Thanks so much for this channel . It's amazing. Pure Joy !
Glad you enjoy it! :))
So many things to congratulate about your extremely underrated channel, but besides the recipes, the video editing! All the little things like filming the ingredients falling into the camera, the stop motion ingredients moving away, etc!
Thank you so much 🤩
This recipe worked like a charm on my first try! Thank you!
Looks really good, why are there no eggs in the dough?
No particular reason. You can add an egg to it, but be sure to reduce the liquid by around 25g.
@@ChainBaker thank you so much and great channel and videos!
There is no link in my computer
It's in the video description right underneath the video
What's the difference between a Babka and a kanelbullar?
Not much. It's twisted differently and the filling is different. But at the end of the day it's sweet enriched bread layered with a filling.
@@ChainBaker Thanks for the reply. That's kind of what I thought.
If I wanted to add savoury fillings, should I skip the sugar in the dough?
It's up to your taste. Sweet can go quite well with savoury sometimes 😉
Why there is No egg ? I am beginner
It's not always necessary. But it can certainly be added for extra softness.
They look delicious! I think I'll try these next.
Going to use chocolate halze nut spread .
Ok I tried this found out you don't put a lot on lol . And braids are easier to do with hair. For the life of me I just can't do it right . But A for trying . 👍👍👍❤
It'll be perfect next time 😎
Great content as always. Loyal subscriber here. Diggin your style ;)
Thank you so much Christian 🙏😊
Charlie, these are beautiful, thank you!
I addition to these, I look forward to your holiday recipes. Christmas and Halloween. Would you please consider some kind of USA 4th of July recipe? Red White and Blue, and we tend to do stuff like that as dessert. Sadly, the main courses tend to be burgers, hot dogs or chicken lol. Of course sides are always welcome! I know you don't think of July 4, but that would be awesome!
Thanks for all of your help and videos!
Thank you, Ken! :) I'm not sure if I will have time this year 😅 But I will definitely add the 4th of July to my festive bakes list to not miss it next time around!
@@ChainBaker That would be awesome! I'll look forward to it. 😀
Why does this use all-purpose flour instead of strong flour?
That's just what I had at home that time. If you use strong flour you can slightly increase the butter or milk. Or leave it as it is and just let it rise for longer.
Enriched doughs don’t benefit from bread flour as much as a simple yeast bread would. You certainly can use bread flour, but if your bread flour is more expensive than all purpose, you’re just wasting money.
All purpose flour is typical for enriched doughs. Enriched doughs aren’t intended to be chewy.
@@Kate-ct9ys Thanks for the additional info!
Hi Charlie, Just subscribed. Clicked link as indicated but kept getting video instead of written recipe. Can't wait to try recipe as looks really yummy and beautiful. Can you send me recipe asap? Thanks
www.chainbaker.com/babka-buns/ ✌😉
Thanks for prompt response. Can’t wait to try it!
Just subbed. Had a question for you regarding hydration % for croissant dough. What would you recommend?
Here is my croissant dough recipe. I believe the hydration was 60% or a bit less. ua-cam.com/video/ysWxNBzpCPg/v-deo.html
@@ChainBaker thanks!
can i prepare it a night before and bake it the day after to keep it fresh ?
Sure. Let them rise for a while after shaping until you can see that they have puffed up. Then refrigerate. Let them warm up a on the next day at room temperature while the oven is pre-heating.
@@ChainBakeri made the recipe, it’s sooo good i filled it with dates and pecan it was amazing thank you so much❤️
This looks yummy! Please do a recipe for Japanese melon pan. It's my favourite 💗
This is basically the same thing - ua-cam.com/video/XOgP82Jc1p8/v-deo.html 😉
Redic my friend love babka bread!
Want to try these as they look amazing. The only question I have is that you did not provide the approximate dimensions and thickness of the dough when rolling out for filling. Honestly I don't know how long your forearm or arm is. I was hoping to find it in your written recipe but no luck. Could you please provide the approximate dimensions and thickness of the dough when rolling out? That would be quite useful to me. Thank you for sharing this recipe. I can't wait to try it and I have multiple ideas on fillings.
It can be thicker or thinner. There is no rule. I think a square of 45x45cm would be more than enough. The larger it is the more detailed the knots will be.
Made these and they taste as amazing as they look. Thank you so much for sharing the recipe. It was so much easier than I thought it would be. So grateful to you!
How do you calculate hydration of enriched dough? Thanks!
My dough recipe has 525 g flour, 240 g milk (87% water), 1 whole egg (50 g, 75% water), 2 egg yolks (40 g, 50% water), 142 g melted butter. Calculation method for lean dough gives roughly 51% hydration, however, this doug is very sticky, behaving like a high hydration dough. Where is the catch? Thanks!
That is a high fat percentage so you should probably use a brioche method for adding butter. Also you should never use melted butter as that will most certainly result in a sticky mess. Here is my guide on adding fat - ua-cam.com/video/lo95Ie21M2E/v-deo.html And here is my brioche guide where you can see the technique used for adding a large amount of butter - ua-cam.com/video/s34RoYJNDuc/v-deo.html
@@ChainBaker Thank you! So, in other words, the basic hydration calculations will not make much sense when dealing with enriched dough or brioche. Love watching your highly skilled hands at work! Totally agree with one of your subscribers - your channel deserves way more sub count!
They are still important because you want to know what you're dealing with. A lower hydration dough will be easier to add fat to than a high hydration one. Cheers :)
Perfect recipe. They turned out so good
Making them right now, it's in the first proof and I was making the chocolate icing. I have some special cocoa powder called black onyx that I like to add to my chocolate stuff. It gives it a very heavy kick of chocolate almost making a brownie-like taste. So I used 7g cocoa and 3g onyx. Looking forward to the results!
Damn that sounds tasty! How was it? :)
@@ChainBaker I think my kitchen may have been a little too cold while proofing. They didn't come out as fluffy as I would have liked. But the taste was great!
I'll have to try it again and give a little more time.
Also the chocolate spread was a little thick. It made it very messy. Next time I may use a serrated knife because the pizza cutter smushed the filling out and made the strips hard to make neat.
Either way it was a fun and tasty recipe!
. Fantastic good job
Thank you for making mini version of a babka. I was just looking for an idea like this.
Thanks, Jocelyn! :) This is now my favourite kind of babka 😁
65.000 fans! 5.000 more within a week. Congratulations
Thank you so much! It's unreal 😍
@@ChainBaker you are worth it. You make baking easy. And the presentations are always fun to watch.
Hi, I had look at your video and receipe and I am keen to try it. I noticed you have other receipe for the babka are they similar in taste? So many receipes out there with so many variation. Its hard to pick one.
Instead of individual ones I am going to use a bread tin to make it easier. Am I able to make it day before put in the fridge and take it out few hours before baking to get to room temperature before cooking it. Or leave it on bench covered overnight
This way its ideal for morning tea.
Thank you for amazing receipes
This babka is the best one of the of the ones on my channel. You can refrigerate it right after final shaping. The next day leave it out to get up to temperature for a couple of hours and bake :)
Thats awesome. I will do this tomorrow and see how I go baking it on Wednesday but I will let you know. Thank you so so much.
It looks good 😍
🤩
New subscriber here! Loving the content! Have you experimented at all with tangzhong in babka or brioche?
Hey! Welcome to the channel :) thank you!
Not in babka or brioche. I think brioche would not benefit from it anyway because the dough is super soft and rich anyway, but it could work for babka for sure. It just depends on the application. If you want to keep your babka for the following day, then tangzhong would be a good option to help it keep its soft texture. But if you are going to devour your babkas instantly like I do, then this super basic dough is good enough 😄
Here is my tangzhong milk bread recipe - ua-cam.com/video/JHxusy4M70I/v-deo.html
You can use that as a guide to transform any recipe to tangzhong. If you are not familiar with baker's percentage, then you'll need this too to be accurate -
ua-cam.com/video/v9tPXTlbYxM/v-deo.html
I may do some more thangzhong videos in the future too 👍
@@ChainBaker I incorporated tanghzong in a Greek tsoureki recipe, an Easter sweet bread that's something between a challah, babka and brioche, it was supremely soft and squishy but the crust's texture left something to be desired... Maybe it was too high hydration? I don't know, I'm not really that experienced with bread baking... Anyway, looking forward to seeing more of your videos, already watched a bunch
@@MotoristCY The crust of a thangzhong bread is mostly soft and squishy too. If you like Greek breads, then you may find this one interesting - ua-cam.com/video/7mLGYhB3658/v-deo.html
It is a fragrant Christmas bread which I made last year.
Thank you so much :)
Hello. I gave a question about adding the butter. From one of your previous videos I understood that the butter should be added after gluten development; if added at the beginning, as in this video, the butter would coat the flour and impede gluten development. Does this not apply to enriched doughs? My dough recipe that I an trying to get the best results out of has 19% butter; would this amount impede gluten development if I mixed it in at the beginning instead of kneading first?
Hi Henrietta! Since the hydration is only 54% and the fat content only 10% I decided to add it all together and it was quite easy to work and get the gluten going. If you're getting closer to 20% fat, then I would suggest adding the butter as I described in the previous video. I normally add up to 10% fat at the beginning in a low hydration dough. As it gets closer to 60% hydro and up, then I would add the fat later.
@@ChainBaker Thank you so much. That is a big help!
Anytime! 😉
Look so good. I will make it 🥰😋😋
ooh yeah another gem. Do check out this video on braiding dough, since i saw it challahs are a breeze since i have never learned braiding as a kid ua-cam.com/video/RP6j7esQyjk/v-deo.html
Also, "there is no rush" could very well be the best advice in this vid, cool!
Oh yes I have seen this one. Still can't get my head around it :D
Very good bro 👏
SO CUTE I wANT TO MAKE IT
I’ve got to try these!❤
what is the length of your stripe cuts?
I don't measure. Just cut into equal parts :)
I'm new to your channel. Great videos! I have a proofing box that allows me to control the temperature. Could you comment on preparation times at a consistent 28C? I can't wait to make these.
Hey Keith! Welcome to the channel.
Is it possible to lower the temperature of the proofing box? A high temp like 28C will make the dough rise extremely fast and the quicker it rises the less flavour it will develop. If you can get it down to 25C, 26C, then you could pretty much follow the times given in the recipe. Perhaps cutting down on the final proof if the muffins are rising too fast.
If 28C is the lowest setting, then you could probably reduce all the proofing stages by 1/4 - 1/3.
@@ChainBaker I can control the proofing temp down to 25C, so I'll give that a try. Thanks for responding. And for your excellent videos.
Let me know how it turns out :)
@@ChainBaker Will do.
Now those are bloody amazing.
🤩
I just made those great muffins they tasted amazingly delicious.. what great teacher you are as this is considered my first time cooking/ baking :) THANK YOU
Wow that is impressive! My first bake was a disaster 😄 well done! I'm happy for your baking success and I'm glad you enjoyed it! On to many more great bakes 🍞 cheers!
@@ChainBaker hey 👋🏼 just made those again 😍… and I want to ask you please how can I calculate for double, triple or even half the recipe how can I calculate 🤔 could not figure out if I should work it by % .
Thank you 🙏🏼😊
No need for percentages. Simply multiply the ingredients 😉
@@ChainBaker cheers 🍻👍🏼
is it possible to do with cinnamon instead chocolate?
Definitely! :)
Thank you so much
So beautiful i will măke them
Let me know how they are ;)
did you use dark brown sugar?
Yes. I am used to calling it soft brown sugar. There is a soft light brown sugar too. You can use any sugar you like though. The dark sugar will have the most intense flavour.
Can you also add egg to the recipe ?
Yeah you could add an egg yolk to make the dough lighter.
@@ChainBaker thank you , love the content and info it helps me a lot
Hola, exelente receta.
🤩
Can i use a preferment for this
Yes. A sponge would be perfect.
@@ChainBaker thank you, i will try it
How do we substitute instant yeast with active dry yeast which requires blooming using a warm liquid?
This video will answer your question - ua-cam.com/video/KoyjTth-kNg/v-deo.html
Btw you don't need to bloom the yeast. Just dissolve it in water and mix as per recipe.
@@ChainBaker
Thanks a lot! I always thought that active dried yeast had to be mixed with warm water and sugar in order to get it activated.