A New, Savory Twist on Classic Babka with Za’atar Seasoning, Shallot, Lemon, and Dijon Filling. A savory application for a braided yeast bread frequently made with sweet fillings, such as chocolate and cinnamon.
Sticky and decadent, this cinnamon (or chocolate, choose which filling you'd like more) babka is sure to please.
Christmas traditions start with this Polish Rum Cake. These sugary, rum soaked yellow cakes are easy to make and will make everyone come back for more.
Jump to Recipe Who wouldn’t love a piece of some delicious bread? I’m a real sourdough loaf lover, but every now and then it’s fun to bake something else too. I’ve made this pesto
Dark Chocolate, Tahini, and Halva Brioche Babka
This chocolate peanut butter babka is a dessert-like bread with a rich swirled filling and loads of flavor! Learn how to make it today!
A super easy, rich chocolate and espresso babka made with a rye brioche. The brioche dough is super soft and fluffy, made with rye flour for a toasty finish, and is filled with an espresso chocolate filling and finished with a simple syrup to give it shine and lock in moisture
This Vegan Babka is basically like a cinnamon roll, shaped as babka. Totally worth your time and attention!
How can we make chocolate babka even better? By adding graham crackers and gooey toasted marshmallows!
Caramel Cashew Babka. A nutty, sweet, and fluffy bread.
Delicious fluffy and light babka twist savoury bread with a leek and garlic butter filling. All vegan friendly, perfect to serve with soups, stews or to dip in hummus.
Sponsored by Galilee’s Delicacy
Yesterday morning I sadly flew home, back to London after a few days working in Sicily, where I took as much time as I could to eat gelato and enjoy the weather . It was a whirlwind of a trip, travelling across the island, seeing and eating as much as possible. I was busy working so unfortunately di
The weekend before last I made poppy seed babka using a recipe from Cindy at Salt and Serenity as a basis. My grandmother used to make two kinds of cake that she simply called poppy seed cake and n…
Sponsored by Galilee’s Delicacy
Rich, buttery babka dough meets Italian flavors in this savory pizza babka. Roll up your favorite pizza toppings for this fun twist to pizza night!
Made with a soft milk bread dough, this babka has swirls of chocolate and almond cream making it simply irresistible. Watch shaping video below.
Babka ziemniaczana, to jedno z moich ulubionych dań z dzieciństwa. Od kiedy pamiętam, pojawiała się w moim domu i mam do niej ogromny s...
A super easy, rich chocolate and espresso babka made with a rye brioche. The brioche dough is super soft and fluffy, made with rye flour for a toasty finish, and is filled with an espresso chocolate filling and finished with a simple syrup to give it shine and lock in moisture
This savory babka recipe makes two-cheese cheesy bread that is easy to pull apart and share. It's beautiful to serve at a brunch and great for toasting too!
Buttery brioche, with creamy cream cheese and sweet smelling basil combined in a beautiful braid. Baked to perfection! This savoury cream cheese and basil babka is a delight!
Najlepsza babka piaskowa na Wielkanoc. Wielkanocne inspiracje cz.3.
Oneg Bakery ships its legendary Chocolate Babka nationwide on Goldbelly! "The Chocolate Monster," is made with twice the amount of chocolate as Oneg's regular babka. The New York Times calls it "spectacular chocolate babka" for good reason. This traditional Hungarian loaf of braided dough is layered over and over again with a homemade mix of Dutch-process cocoa and sugar that forms an insanely delicious chocolate filling. If sliced while hot, you'll see the chocolate ooze out. Oneg Bakery was founded in the 1980s by two sisters who came to Brooklyn in the mid-1940s as refugees of World War II. Now run by their grandchildren, the traditional Hungarian Jewish bakery in South Williamsburg, Brooklyn, is famous for Brooklyn's biggest, baddest babka: the Double Chocolate Babka, the world's densest babka. Challah!
Soft challah filled and baked with brownie batter!
Festive babka gets an update in this Chocolate Chili Peanut Babka!
Looking for ways to creatively use up your leftover Thanksgiving dinner turkey? How about a Babka bread, using said turkey (or just sliced deli turkey) and lots of Parmesan cheese? Really, any savory filling would be delicious here. Marinara with lots of mozzarella and basil, pesto and roasted chicken. The possibilities are endless! Hope you give this one a try. Enjoy! Turkey and Cheese BabkaServes 8-10 Ingredients for the Dough: 1 cup whole milk, warmed to 110-115 degrees F3 teaspoons insta
S'mores Babka is A rich, buttery and soft dough filled with chocolate, marshmallow fluff and graham cracker crumbs. A creative take of the traditional Babka
This comforting babka is made of a soft and airy dough, is loaded with a gooey Nutella filling, and has a crunchy chocolatey topping.
Yesterday morning I sadly flew home, back to London after a few days working in Sicily, where I took as much time as I could to eat gelato and enjoy the weather . It was a whirlwind of a trip, travelling across the island, seeing and eating as much as possible. I was busy working so unfortunately di
when your house smells like melted gruyere, butter, scallions and black sesame. this is my first time making a babka, and i tried the savory babka recipe by @posiehh! reminds me so much of the baked scallion buns I used to buy in chinatown
S'mores Babka is A rich, buttery and soft dough filled with chocolate, marshmallow fluff and graham cracker crumbs. A creative take of the traditional Babka
This babka recipe features a golden challah-like dough kissed with rye flour and kabocha squash puree filled with a swirl of spiced chocolate, all topped with a salted maple sugar and rye flour streusel.
You think you gonna be successful, You have no chance at all. you call yourself a baker by baking these silly things, this is bullsh*t
This apple babka is made dairy with lots of butter and is worth it. From Uri Scheft, the genious Israeli baker you can now make it yourself in your own home.
Swirls of spiced pumpkin take this sweet bread to the next level.
I had a bag of just opened desiccated coconut that was going to expire really soon. Throwing away food makes me feel guilty. I also have a habit of stocking up my pantry with potential food items for baking. From time to time, things are carried away and I end up with food bought months ago but haven’t been touched and reaching their expiry date. This was exactly what happened and I ended up with a whole bag of coconut needs to be used. I was planning to make a few things coconut to try using this up. Things didn’t go quite as planned and I haven’t had chances to make anything coconut yet until now (apart from Cherry Ripe macarons I made weeks ago). One of the things in my mind was coconut bread. S loves coconut bread from the Asian bakery chain, BreadTop, a lot. And so do I. The bread is sweet, buttery and coconutey. It has crumbly almost cake-like texture. The coconut filling sort of spreads inside the bread randomly. It has rich buttery coconut filling and rather sweet. I was trying to replicate this coconut bread, though I wasn’t aiming for something as sweet and buttery (you know, I’m trying to be sensible about the diet where I can). I need a bread shaping technique that would give a random coconut filling throughout the bread interior, and ‘babka’ bread would fit this purpose. To have a buttery moist interior, I was thinking of coconut mixed with butter into a paste and used as filling. When the bread is baked the butter will be absorbed into its crumb and gives moist and buttery crumbs. I never heard of babka before until one of my blog reader pointed out that the chocolate twisted bread I made resembled babka. Babka is Jewish twisted sweet bread, generally with chocolate or cinnamon filling. It is usually made with double layers of twisted dough and topped with streusel. Well, that is the traditional babka, here is my own take on it, a (sort of) coconut babka. My version: only one layer of twisted bread, no chocolate or cinnamon filling, only coconut and butter, no streusel, only egg wash. I used basic sweet bread recipe and made the dough into one babka and six big coconut rolls. Babka was baked in bread tin and rolls were baked in texas muffin tin (an extra large muffin tin). Both turned out to be quite pleasing to the eyes. The aroma of coconut is wonderfully sweet, creamy and toasty. It is one the most aromatic food. My house was filled with heavenly aroma when these breads were being baked. It was the aroma that reminded me of my hometown, Thailand. It felt like I was transported back to Bangkok and was having a coconut pudding or sweets. The bread was really lovely toasted with butter. It was heavenly. We had also had them with vanilla ice cream and poached pears as a dessert (didn’t have the chance to take the photo. It was sinfully good). Coconut Babka and Coconut Roll Make 2 loaves, or 12 rolls, or 1 babka and 6 rolls (like I did) Sponge Ingredients 7 g (1 tablespoon) instant yeast 15 g sugar 375 g warm milk 300 g bread flour Dough Ingredients 2 eggs 9 g (1 ½ teaspoon) salt 350 g bread flour 125 g butter 50 g sugar Coconut filling 70 g butter 55g desiccated coconut 15 g Sugar Egg wash Ingredients 1 egg 1 tablespoon milk Making the sponge Mix sugar, yeast, and flour together in a bowl. Pour in the warm milk. Mix until smooth. Cover with plastic bag. Set aside for 30 minutes. You will see a lots of yeast activity in the sponge. There’ll be lots of bubbles and volume will be about double. Mixing the final dough Add eggs, salt, sugar and half of bread flour (175g) into the sponge. Mix until smooth (using either mixer or a big metal spoon). Mixing on a medium speed with dough hook, add butter to the mixture, a couple of small pieces at a time and beat well to combine. Add the remaining bread flour and mix until combined and butter is well incorporated. Continue kneading on medium speed until the dough is smooth and silky, about 3-5 minutes. Adjusting the flour as necessary to achieve smooth and silky dough. Place the dough in an oiled bowl, cover with plastic bag, and let it rise at room temperature approximately 1 ½ to hours or until doubled in size. At this stage, you can chill the dough overnight or proceed with the below shaping. If chilling the dough overnight, degas the dough before chilling, and follow below instructions on shaping. Gently pat the dough to degas it. Divide it into two equal pieces. Roll the dough into approximately 25 x 35 cm rectangle with 1-cm thickness. Spread half of coconut butter mixture onto the dough leaving 1-cm around the edges. Roll the dough up (on the long side) like a jelly roll. At this point you can either shape it into a babka or rolls by following below instructions To shape babka – Grease bread pan. Cut the roll open in the middle. Lay two pieces of dough side by side with the cut side up. Gently twist the two pieces together. Start from the top, put the left piece on top of the right piece, and continue for the whole dough length. Gently lift the dough into bread pan (my bread pan is 23 x 13 cm). Cover the pan with plastic bag or wrap. Proof the dough at room temperature for 45 - 60 minutes or until almost doubled in size. To shape roll – Cut each jelly roll into 6 equal pieces. You can put the cut rolls onto texas muffin pan or lay them on baking trays. Cover the pan with plastic bag or wrap. Proof at room temperature for 45 - 60 minutes or until doubled in size. Preheat the oven to 175 c . Brush the surface of the dough with egg wash (mix egg and milk together to get egg wash) before baking. Baking babka loaf for 35 – 40 minutes. Baking roll for 25 – 30 minutes. Make coconut filling Mix butter, coconut and sugar together until well combined. The mixture will become a thick chunky paste. Set aside. One for my friend... Submitting this post to YeastSpotting.
The countdown is on, with only a few days left until One Tin Bakes is finally out in the world. After waiting well over a year my new book is finally published and to say I am excited is an understatement. I can’t wait for you guys to see it, to bake from it and to have it in your kitchens. Always t
Are we sick of sweet baked goods and holiday treats yet? No? Good. Same here. And thank goodness for that because I did a thing. A thing involving a super intimidating (at least to me) baked good. And loads of chocolate. And pistachios. I give you: salted chocolate pistachio babka! And in all seriousness, it
