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How to make Chocolate Babka - The Boy Who Bakes - Recipe
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- Опубліковано 17 сер 2024
- Todays recipe is for a delicious pistachio chocolate babka, its a super delicious recipe and although takes a little time, is well worth the effort.
Full recipe can be found here
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What a delicious recipe. My first attempt was a success. I replace the dry yeast by fresh yeast and used hazelnuts instead of pistachios. This is amazing and super yummy. I have even shared the recipe with friends as I'm so impressed.
Best one made. Thanks
I just made it! So delicious! ❤️. Thank you for sharing your recipe!
What a beautiful bake and I love the pistachio twist! Lovely
Looks delicious will try this recipe.
I made Ottolenhi's Chocolate Krantz from his book Jerusalem so many times.It was awesome .
thats a wonderful recipe, my filling is based on that recipe
Great recipe... I’m going to try it
Oooh, looks so yummy. I'd like a warm slice with my coffee ☕☕
Nikki Royal it would awesome with a big mug of coffee!
A beautiful bread and I love the twist with the pistachio! NIceness Thanks for sharing
gorgeous! well done! i will try it for sure
Just made Edd's babka. It is delicious!!! I recommend 100% - I used a mixer and I would never try doing it by hand, it's so messy! I used milk chocolate so I reduced the sugar in both the chocolate mix and the sugar syrup. Came out perfect. Wait to cut until it has fully cooled down :P
Oppps. I apologize for my earlier comment asking where the full recipe was. I found it, lol. Might want to mention where it can be found at the beginning of the video so people don’t presume you haven’t included them and stop watching. You are an amazing baker. I love your style and presentation. Thank you again! P.S. where do you buy those beautiful shelled pistachios?
Have you made a pistachio cardamom pound cake? If not, I would love to see your version.
Looks yummy!
Seinfeld is my only Babka reference....this opens up a whole new realm of Babka dreams for me. Yum!
Baker Boy: Brilliant!
Looks amazing 😀👍😀👍
Love the new video 👌. Will definitely give it a try.
Fantastic
I made one chocolate and the other Was cinnamon and it was amazing! Great recipe
Best for tea time ☕❤
I like this.
Everything on your channel looks so good but I definitely can't bake like you 😥
This looks fantastic! Time to keep my usual recipe aside and try your take on the Babka. :)
Nicely done. Please give some serving suggestions. What can I pair it with?
Hi Thank you for the recipe!! i put the dough in the fridge and it did not raise at all and was hard. where did i go wrong? what do i do with the dough?
can't wait to make this! can you please make Ben's Cookies? thank you
My dad made a cinnamon sugar babka for Chanukah once, it was crazy good
Try halwa babka also its soooo amazing 😍😍
Looove it 😍
Sorelle In Cucina thanks :)
ohh gaaaaawd could you take a request please? I lived in London for years and used to get the chocolate gourmandise from Paul Patisserie and I miss it so much it’s ridiculous. Can’t get it where I live now, but maybe you could make it?! 😬💙
Ronniechops I buy that type of pastry a lot when I’m in France! Will definitely recreate them in the future
Very nace recipie! Can we make the dough and wy fill them with nutella? I dont eat the sugar and that i ask you that!
Hye dear, if I dont want to refrigerate overnight, then how long should I leave outside? Just to mame it rise and bake it on the same day?
Do you have a personale recipe for croquembouche? Love the recipe by the way!
Esther Kromjong thanks! I do actually, I have a slightly simplified version in my book Patisserie Made Simple :)
How can you make soft doughs like brioche without a stand mixer? You mentioned you could use your hands - how long would the kneading take? Would probably have to use a bench scraper I imagine? Thanks!
I X you can knead the dough by hand but it’s pretty sticky and you need to resist the urge to add extra flour, a plastic dough scraper would definitely come in handy. It would likely take 15-20 mins to knead
The Boy Who Bakes thanks so much for replying! Shall give this recipe a try soon 😊
I’m polish but honestly I’d never seen a babka w chocolate (or even in such a form) 😂 looks fantastic tho
Request for an upcoming video- Lamingtons!
Hmm i mixed for quite some time and was never able to pull a windowpane. Eventually i gave up and popped it in the fridge. It’s been there for a couple of hours and seems to be rising quite a bit. Any thoughts?
Hand mixing is always going to harder for an enriched dough but it will get there wventually
Hi, great video. thanks for sharing. May I ask the source of your pistachios? From which country are they?
Do you serve it as is or do you butter it?
Faltou a receita na descrição do canal
Can I make babka without using melted chocolate and just cocoa powder?
Also, you should try challah!!!
That looks really delicious Edd 🙂
picantesworld77 thanks it’s so worth trying!
Your babka looks absolutely beautiful.
my question here is.. why do we let dough relax and rise.. punch out the air.. shape again and let relax and rise again then bake it.. would it be bad if I just mix shape then relax?
Because this dough is rich in butter, it needs to be cold in order to roll it out nicely. And also, I think it would be hard rolling it just after mixing if the dough is not relaxed, it would probably fight you. And lastly, after mixing it would be impossible to roll it to a desired lenght if it has not risen yet.
You remined me of Micheal buble 😍
How about an apple cinnamon babka.
Do I need to bloom my active dry yeast?
McKenzie Home Reno if you’re using active dry that’s advisable yes but I use fast action dried which can be added straight to the dough
May I know the temperature of the milk?
Melissa Leanna it can be cold or room temp, because this dough is risen slowly in the fridge it doesn’t need warming up at all
Are they 1lb tins or 2lb tins?
I really wanna make a babka but i dont have a kitchen aid :(
Can you leave the nuts out? Just thinking about people with allergies 😊
Debbie Hargreaves yep of course, the nuts don’t effect the building blocks of the recipe they’re just for flavour :)
Would you take pity on me and give me the recipe conversion into Imperial???
Seinfeld. Lol
WHAT ARE THESE PISTACHIOS THO!? Why do they look like that?? How am I the only one seeing this??
the pistachios we see more commonly still have the shell and skin still on covering up the green interior plus they are normally older nuts that have been roasted meaning they have less vibrant colour. These are younger and with the shell and skin removed so they are really vibrant green and tender. This sort of nut is grown mostly in italy and in the middle east, but you can use any type of pistachio for this recipe, just without the shell
@@TheBoyWhoBakes were those salty pistachios?
Enrique Topete no they weren’t but I add a pinch of sea salt to the filling so if you can only get salted that’s fine just leave out the additional salt
Wonderful tutorial except that you don’t state the amount of ingredients, so why should I watch this? How much flour? How much sugar, chocolate powder, dark chocolate, etc.? What is the yield, etc.. I love the way you teach, but I am so frustrated, lol. Arrrgggghhhh!. Is the information shown somewhere? Did I miss it? 🥺
It’s linked in the description box
Cringy.