The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Babka

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Boboshempy's picture
Boboshempy

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.


I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".


This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.


Enjoy the pictures,


Nick



 

Eli's picture
Eli

I started baking today and thought I would make a couple loaves of babka. Of course I started and didn't realize I did not have everything. I had no almond paste, no milk powder, or corn syrup. I ran to the store, actually 4 of them and not one had almond paste. Well, I decided (this recipe calls for almond paste, which I love!) I would substitue because I have a recipe that calls for pound cake crumbs. Made it home and then realized someone had eaten the rest of the poundcake. Anyway, I had no filling but my dough was rising. I made a filling out of Sugar Cookies crumbled, orange marmalade, oh yea, I was out of apricot preserves too, almonds, butter and cinnamon. It turned out pretty good as I don't like it too sweet anyway. I didn't put much in there to begin with. I made four but two are Orange marmalade and two are chocolate. I will freeze two and eat two.


I had some issues with rolling and even division of the dough so two are catywonkus in size and shape.


   


Babka Roll


Babka roll


Babka in Pan


Finish


Babka Orange Marmalade Filling


This recipe is based on Marcy Goldman's recipe. I made some changes and didn't use as much flour. I could have as this doug is tacky to sticky but once it bulk ferments it is workable. Great to refrigerate overnight.  This isn't a really sweet babka, I guess it could be depending on the filling.


edit:


Here is the Chocolate! It is one of my favorites too! This is the one that suffered from less dough.


Choco Babka


Chocolate Babka


Eli


www.elisfoods.wordpress.com

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