March 12, 2014 - 9:37am
Chocolate babka from ITJB
Oh my! Great idea Josh! Any other great ideas like this would be most warmly welcomed.
Best regards, Brian
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Oh my! Great idea Josh! Any other great ideas like this would be most warmly welcomed.
Best regards, Brian
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looks great. Very well crafted. Lucy can't help but throw the kitchen sink at her's proving she is a floozy!
Needless to say we love babka more than cinnamon rolls around here even though the fillings are the same :-)
Nice balking Ski
http://www.thefreshloaf.com/node/32884/poolish-y-w-chocolate-walnut-easter-babka-streusel-snockered-fruits
http://www.thefreshloaf.com/node/35221/b%E2%80%A6b%E2%80%A6b%E2%80%A6-babka-yeast-water-way-gugelhuph-land
or an oldie but goodie
http://www.thefreshloaf.com/node/27858/yeast-water-glazed-spiced-walnut-bourbon-fruit-chocolate-chip-almond-granola-streusel-pol
I appreciate you sharing your links to your kitchen sink babkas. I will definitely be trying a YW version next and like the idea of using a bundt pan. Inspiring baking as always dman!
Best regards, Ski
Or shall i say Chocolate Babka is one of my all time favorite things to eat. I have a good recipe somewhere that I used to make often back when I made more pastry. Its a bit more loaded with chocolate as I like it. Bread has overcome my life. Maybe I should play with pastry more.
More suggestions.
I highly suggest rugalech. If you've never had it or made it you must.
I can overload you with some pastry recipes if you ever want. I've got an arsenal of treats new and old that I used to make back in the day and some current stuff from work.
Nice Bake and Enjoy that Babka
Josh
rugelach recipes Josh. We make all kinds. Though not traditional, puff paste chocolate and nut rugelach is Lucy's favorite but anything is pretty good if surrounded by puff paste:-).I like the traditional dried fruit and nut ones made with cream cheese dough.
I just looked up the recipe and this is next on my to bake list. Doing a batch with multiple fillings appeals to me. I am out of cake crumbs, so time to bake a cake for just crumbs!
The chocolate babka yielded some richer chocolate veins as I began to slice into the folded end:
I started a YW SSD pulla dough yesterday, which is quite similar to babka dough, happened to have some chocolate butter cream and cinnamon sugar on hand so rolled the dough flat and dressed it like a chocolate babka. I also added some chopped sliced almonds inside and on top of an egg glaze. Nearly ready to go into the oven! I may have to finish it with a dman's icing treatment. Sweet tooth or what!
Happy baking folks! Brian
kind of Polish Pulla Ski! You are a honorary Pole now. That has to be tasty...wish I had some to much on. Well done and
Happy Baking