This is amazing - it is definitely worth the effort. Looking forward to making this again over the next 2 days
I finally learned to use yeast! It came out gooey delicious! I filled it with guava and cinnamon paste.
Would it be possible to get an ingredient list in weights please? For any pastry I find weighing my ingredients results in far more consistent results.
I’m making this for the first time and noticed that the recipe doesn’t mention to add the two additional TBS of sugar to the warm milk and yeast, to activate the yeast. On my second try it looks like the yeast is getting activated.
Please post a Babka recipe that uses cinnamon and crumbs and another that uses almond paste. Those are so much better than chocolate babka.
This is NOT babka. It is a Czech pastry called povitica (pronounced “poh vi teet sa”. Real babka is a sweet bread containing raisins and/or candied fruit. It may also have a few streaks of cinnamon or the like. It is baked in a babka pan, which is a Bundt-type pan shaped like an old woman’s (baba’s) skirts. Hence the name. Don’t get me wrong, povitica is delicious, but it’s not babka.
Ok, this look so delicious and I really wanna make it but I am struggling to make the basic dough. My yeast is foaming but once I add the flour and eggs it seems incredibly dry and does not get better when I add butter. Before I add the butter the dough seems incredibly stiff and then the butter incorporates funny. All ingredients are room temp except the milk which has been warmed to about ~100 degrees for the yeast to bloom. I am also at altitude if that makes any difference. Thoughts??
This is the third year in a row I'll be making this for both sides of my family. It's a delicious labor of love that's totally worth it. And an edible work of art when you cut into it.
Fabulous... came out perfect!!
Not a chocolate love. Has anyone adapted this to a cinnamon filling??
Want to make this ... unclear as to what cut "crosswise" means???? That means cut it down the length of the loaf??? And then you are working with it cut side up for the criss cross/twist??
my bread dough didn't rise though I followed this recipe. What could have gone wrong?
Have made this several times and it is fun to do and not too hard. I wish I would remember that it does make too much glaze....am forced to use the remainder on ice cream. Sigh
This was delicious and a stellar recipe! I made my own chocolate wafers for the crumbs. My only issue was that the glaze made an excessive amount. Mine had a good amount of glaze on it and I still had some leftover. Next time I'd reduce it by 1/4. I have had the Sadelle's babka and have to say, having it freshly made from this recipe was better than it was from the restaurant. It also freezes well, and I recommend slicing it before freezing. Thanks Melissa for sharing!