Martha Collison's Nutty Chocolate Babka | Waitrose
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- Опубліковано 11 вер 2024
- Martha shows you how to make a rich, chocolatey bread with origins in eastern Europe.
See the full recipe | www.waitrose.co...
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Tried out the recipe and the addition of nuts were a total winner
looks amazingly yummy and your presentation makes it easy to make. I cant wait to make some.
Such a talented and lovely young woman.
Looks amazing thank you 👏👏👍👌🏼
What a neat work! Trying this for sure!
I’ve baked babka in a Bundt tin, too. But I prefer Martha’s method. Thanks.
Looks amazin!
Perfect 👌🏻
4
Looks delicious!! X
Beautifuly done 👍👍.. going to give it a try for sure ☺
Wonderful!
Can’t open your website 😔
Thank you for the recipe ,is the flour you used is the same as all purpose flour? Can I do the recipe with all purpose?
@Kristin Trent I've made many babkas and have always used King Arthur unbleached all-purpose flour. It works fine.
I was thinking of making this for Christmas breakfast. Could it be made in advance and frozen?
Yes, babkas freeze really well. I slice them first, then wrap each slice and put all in a freezer bag.
I’ve frozen it and slice it in thin layers, you know, calorie guiltiness, and it taste deliciously fresh. I’ll try the Christine’s method, sounds more practical.
Personally I prefer Binging with Babish's Babka from Seinfeld!
Why the name of it is babka?...are you polish?
The measurements are not accurate what you have provided on your page, the filling is really flowing out of the dough
Put the filling in the freezer for few minutes until it thickens then spread it, or after rolling the dough with the filling let it chill for five to ten min in the freezer
Your filling might be thinner because of the difference of chocolate, different cocoa butter percentages has an effect
I like how there's nothing in the fridge but Champagne :3
Liar. I thought it was funny, but you just a liar.
Dear makers of these videos
If you are going to offer these videos to people outside of Europe ie the states please include some kind of ingredient translation. USA: All-purpose- Europe: Plain flour. USA: Bread flour- Strong flour: Europe. Bicarb=baking soda, Corn flour=corn starch, castor sugar=white granulated sugar and so on. May not seem like a big deal to you but. most home cooks are not going to know what it is you are talking about. Just throw up a list in the description area and it should be a great help. Thanks
The same should be said to American and Canadian bakers too. When I was first learning to bake I had to google the ingredients .....
She didn't laminate the dough. The filling gonna spread out
That’s what happened