Chocolate Babka

  • detailaddict Posted: 12/22/09
    Worthy of a Special Occasion

    I have tried this recipe twice already and it still hasn't turned out right. I used all hard-white wheat flour as I have successfully for many other recipes. The first time the loaf fell, and 40 minutes baking time was apparently too long as the top was much too dark. The second time I cut the baking time by 15 minutes, taking it out when the top looked done, only to have it fall as it cooled in the pan because the middle was not baked. It is now going on 45 minutes total baking time, and even if this loaf is edible it probably won't be leaving the house. I've been making yeast breads of all kinds for years now and this just doesn't happen. I gave it two stars only because it looks lovely and I would really like to make it work. If the third time isn't the charm, I won't be trying again.

  • RyannUden Posted: 12/19/09
    Worthy of a Special Occasion

    This recipe is beautiful and delicious, def. worth the time to make it. I wish it could make two loaves at the same time. I have made this twice and each time cooked the loaf for 40 minutes. I had better luck making the streusel with chilled butter instead of softened. I plan to take to family gatherings and eventually experimenting with other filling options!

  • amh1128 Posted: 12/15/09
    Worthy of a Special Occasion

    When I moved back to CA from Philly this is one of the things I missed the most. I thought this was excellent. I took it out after 35 minutes and it was perfect. Would love to try a cinnamon version.

  • Dianethecook Posted: 12/11/09
    Worthy of a Special Occasion

    If you are from New York you probably remember this from the neighborhood bakeries with fond memories. This Babka is even better. I made the dough in my bread machine and it was soft and luxurious. One of the best desserts/bread I have ever eaten. You won't be disappointed.

  • rookiecook Posted: 12/14/09
    Worthy of a Special Occasion

    This was my first taste and attempt at making a babka, so I wasn't sure what I was going into, but it sounded like it would be a wonderful gift for the holidays. One of my two loaves didn't rise much, but after reading the other reviews I continued through the steps and it turned out great, although smaller. I would reduce the baking time by 5 minutes next time and possibly reduce the filling by a quarter to reduce the chocolate overload. I wish the recipe had included other typical filling options to try out. But my entire family loved it and I will definitely be making more to give as unique holiday gifts.

  • angelprincess Posted: 12/09/09
    Worthy of a Special Occasion

    I made this on a whim the other day and have never had nor made Babka before and my family and I LOVED it! My husband said it was Christmas Morning Breakfast good. I was worried when the butter didn't mix in as well as I thought it should and then it didn't rise quite as much as expected, but in the end it turned out fine and tasted great! It did take a while with the double rise, but worth making for a special occasion or to give as a gift.

  • CherylMD Posted: 02/05/10
    Worthy of a Special Occasion

    Quite good. Can't believe it is low fat. I agree that the bread had a little trouble rising as high as the whole pan. Filling was a lot- but i agree it is a good thing. I would suggest using mini chocolate chips instead of chopped semi-sweet chocolate. I did put it in the frig overnight and baked it in the morning after it sitting out for 30 mins. It worked fine -- maybe the dough was a little underdone in the middle, but with all the gooey chocolate you couldn't tell.

  • lisageffen Posted: 12/22/09
    Worthy of a Special Occasion

    Delicious! For the first batch, I followed the recipe as printed. It was gone in no time! I have since made 8 more batches for gifts. I would like to share some of my lessons learned: It IS very chocolate-y. In our family, that is a good thing. Chilled butter does work better for the topping. I made some mini loaves: 3 from one recipe. I baked them for 20 minutes and they were a little doughy. I will go for 23 - 24 minutes the next time. I made a cinnomon version. I put about 2 tablespoons of cinnamon in place of the chocolate and substitued cinnamon chips for chocolate. The reviews were 'Outstanding' for this version.

  • AngellaKing Posted: 12/16/09
    Worthy of a Special Occasion

    I tackled this recipe and thought I'd do a few things differently next time. First, the amount of chocolate was a little overwhelming. I'd probably cut the amount in half next time. Also, I tried refrigerating it overnight and it didn't bake very well in the morning. It really needs to be a room temperature for several hours so the middle will cook properly. Don't try to make this recipe and serve warm, the chocolate needs to set-up for awhile so you can cut it. Other than that I really liked the bread and will make smaller loaves for christmas gifts. If anyone knows how long I should bake a small loaf I'd love to hear it!

  • Emscot20 Posted: 01/08/10
    Worthy of a Special Occasion

    This came out absolutely delicious. It tastes just as decadent as my Mom's babka recipe that uses 2 cups of butter and 12 eggs! I can't wait to make it again. Next time, I will probably not roll it quite so wide, because my jelly roll was much larger than my bread pan.

  • fooddancer Posted: 01/19/10
    Worthy of a Special Occasion

    I made this for the first time last night. The dough is a wonderful sweet bread dough - so soft! The chocolate is very chocolate-y, but I don't mind that a bit. It seemed like too much filling when I rolled out the dough, but it melts right in and isn't too much. It really tastes like a chocolate cinnamon roll. A couple of tips - definitely use chilled butter for the streusel. The softened butter made a paste rather than a streusel. Also, for nice looks, wait until it cools to slice since the chocolate needs to "set."

  • lspeert Posted: 02/05/10
    Worthy of a Special Occasion

    I converted this recipe so that I could make the dough in my bread machine on dough setting 11. I followed the order for adding ingredients as specified in my machine's manual. When the dough was ready, I removed it from the machine, rolled it out, spread the filling, and followed the rest of the directions from your recipe. It worked beautifully.

  • HeatherL2 Posted: 02/06/10
    Worthy of a Special Occasion

    Loved this recipe! I agree with the other reviews about cutting in chilled butter for the streusel topping. It was definately VERY chocolatey when cut from one end of the bread, BUT--when cut from the opposite end, looked just like the picture! I would try it again using 2oz of semisweet chocolate, and adding some chopped walnuts also. My kids devoured it!

  • Kristilyn1 Posted: 03/27/10
    Worthy of a Special Occasion

    I've made this twice. Both times in my bread machine, once as mini loaves. Each time it's come out perfect. The mini loaves were for Christmas gifts and they got rave reviews! My 10 year old son made it as well to give his teacher as a gift and his came out perfect as well. Very easy to get right and tastes delicious. Agree that a cooled loaf is way better than fresh from the oven as it's too gooey right out of the oven. Well worth making any time.

  • pestolovin Posted: 11/09/11
    Worthy of a Special Occasion

    This is indeed delicious and a very nice treat. However, I have to say that when 1 skinny slice equals 6 WW points, I'm hard-pressed to consider this recipe "light".

  • Davethebaket Posted: 01/19/14
    Worthy of a Special Occasion

    I have made Babka's for many years they keep getting better. Worth all the work.

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