Comments on: Chocolate Babka

By: Michelle

Michelle — Thu, 08 Dec 2011 16:41:46 +0000

Hi Dede, I definitely think you could make this into mini loaves. I have not experimented with refrigerating the dough before baking though, so I’m not sure how that would turn out.

By: dede

dede — Thu, 08 Dec 2011 12:49:03 +0000

Good morning! Just wondering if you think this could be halved for mini loaf pans? Do you think this could be refrigerated uncooked?

By: 75 of the Best Christmas Recipes | Biz Chicks

75 of the Best Christmas Recipes | Biz Chicks — Fri, 02 Dec 2011 14:33:35 +0000

[...] Nut Bread Cannoli Cheese, Olive & Ham Bread Chocolate Babka Date Nut Spice Bread Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread Nut Rolls [...]

By: 75 of the Best Christmas Recipes | Brown Eyed Baker

75 of the Best Christmas Recipes | Brown Eyed Baker — Mon, 28 Nov 2011 05:01:46 +0000

[...] Nut Bread Cannoli Cheese, Olive & Ham Bread Chocolate Babka Date Nut Spice Bread Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread Nut Rolls [...]

By: Michelle

Michelle — Fri, 04 Nov 2011 20:40:01 +0000

Hi Patty, You could definitely omit the cinnamon without a problem. Enjoy the bread!

By: Patty

Patty — Fri, 04 Nov 2011 17:03:19 +0000

Looking forward to trying this recipe. Any comments on eliminating or substitutions for the cinnamon? I react to most spices but will tolerate them when I can not pass on a recipe and this one sounds like a “must try” recipe.

By: Michelle

Michelle — Thu, 20 Oct 2011 19:13:24 +0000

It’s a sweet dough with swirls of chocolate running through it. I would say almost like a chocolate danish, but in bread form.

By: Gordon

Gordon — Wed, 19 Oct 2011 15:36:56 +0000

What does it taste like? I’m very curious.

By: Top 10 Best Bread Recipes | Brown Eyed Baker

Top 10 Best Bread Recipes | Brown Eyed Baker — Mon, 08 Aug 2011 04:07:15 +0000

[...] Chocolate Babka – Absolutely sinful, a great breakfast (or dessert) treat around the [...]

By: Pepper

Pepper — Wed, 03 Aug 2011 15:59:05 +0000

I made Chocolate babka last week and stil have much left(freezer) My filling had Apricot jam,ground almonds, and I threw in 1/4 cup of brandied raisins, plus some butter. This was smeared on before adding the chocolate-it gave depth to the flavor. Really good.I couldn’t bring myself to add the streusle topping,because the calorie count was already through the roof!

By: LadyGCat

LadyGCat — Thu, 27 Jan 2011 00:31:40 +0000

Have you tried chocolate babka recipe from the Moosewood Dessert cookbook? That’s the only yeast cake I know how to make – it requires no kneading – just mix dough and put it in the fridge for a day (or two). The only alteration I make is to substitute walnuts for 1/2 of the raisins, but that’s just a matter of taste. It comes out perfect every time.

By: Oatmeal Muffins with Dates, Cranberries and Pecans | Brown Eyed Baker

Oatmeal Muffins with Dates, Cranberries and Pecans | Brown Eyed Baker — Thu, 06 Jan 2011 05:02:38 +0000

[...] year ago: Chocolate Babka Three years ago: Brown Sugar-Pecan Shortbread Cookies Oatmeal Muffins with Dates, Cranberries and [...]

By: LarryB

LarryB — Wed, 03 Mar 2010 01:34:53 +0000

Thanks! I was hunting around for a filling for a chocolate babka and found your blog. I’ve been baking my way through Peter Reinhart’s “The Bread Baker’s Apprentice” and just made the cinnamon rolls. Eating them, I thought the dough would make a nice babka. It’s a lot less rich than Martha’s, but still tender and light.

I did cut down the chocolate in the filling a bit, and added in some walnuts so the filling is closer to what I had as a kid. The loaves are in their final proof right now, and I’ll eventually write a blog post and put some photos up on my flickr stream.

By: bob

bob — Thu, 18 Feb 2010 18:28:21 +0000

NOTHING LIKE GREENS CHOCOLATE BABKA
http://www.greenscakes.com

By: denise fletcher

denise fletcher — Fri, 29 Jan 2010 04:34:15 +0000

Eeeeeeeeeek! My waist, my waist! Your site should be banned! God, I just have to try making that bubka. Would you like to know how it turns out? : D

By: Ashley

Ashley — Fri, 15 Jan 2010 03:09:22 +0000

I’ve been wanting to make this chocolate babka for years since I saw it in a Martha Stewart magazine, but didn’t because like you I had no idea what to do with 3 loaves! Your babka looks amazing.

By: bridget {bake at 350}

bridget {bake at 350} — Sat, 09 Jan 2010 20:25:45 +0000

OK…I have this cookbook and have wanted to make this ever since watching Seinfeld! You’ve convinced me that it’s a “must make.”

By: Michelle

Michelle — Fri, 08 Jan 2010 21:41:47 +0000

Hi lululu,

Since you brush the top of the log with the egg/cream mixture and then crumble some filling on top, it will naturally stick, but I went ahead and lightly pressed the topping into the egg wash to be sure that it stuck. A few crumbs fell off here and there, but for the most part it all stayed on.

Enjoy the babka!

By: Michelle

Michelle — Fri, 08 Jan 2010 20:48:48 +0000

Hi Jacquie,

I did not see a nut babka recipe, but perhaps you could use the filling for nut roll? This is the filling I use for my nut rolls:

1 pound walnuts, ground
1/2 cup milk
1 1/2 cups sugar
1 egg
4 ounces (1 stick) butter

In a medium saucepan, mix together all filling ingredients. Bring just to a boil, reduce heat and simmer on medium-low, stirring occasionally, until mixture is thick. Cool completely before spreading on dough, but don’t refrigerate because it will become too firm to spread.

By: Lauren

Lauren — Fri, 08 Jan 2010 00:21:02 +0000

I just stumbled upon your blog via my google reader recs, and I’m hooked already! This looks delicious, I’m flagging it for later!

By: wasabi prime

wasabi prime — Wed, 06 Jan 2010 17:13:04 +0000

Yee-haw, this is a go-for-the-gusto dessert! What a rich and fabulous recipe. Two pounds of chocolate — I love it!!!

By: lululu

lululu — Wed, 06 Jan 2010 14:25:31 +0000

i’m seriously thinking about making this. just i need a little bit more elaboration on “Crumble 2 tablespoons filling down the center of the log, being careful not to let mixture slide off.” should i press the log a bit before i put the filling on along the log? how can i make sure the filling is not sliding off as the log needs to be folded and twisted after?

By: Jane of Jane's Sweets

Jane of Jane's Sweets — Tue, 05 Jan 2010 18:01:34 +0000

Gorgeous! I’d pondered making a chocolate babka in recent weeks but never took the plunge. Glad you took it for me! This is a great post to return to if I ever decide to go ahead and do it. Yours really looks luscious.

By: Deanna

Deanna — Tue, 05 Jan 2010 13:32:55 +0000

Oh, my! Those look fabulous!!!! I want one for breakfast right now Thanks for posting!

By: food librarian

food librarian — Tue, 05 Jan 2010 06:24:59 +0000

Wow! This is beautiful and so rich. Glad you made it during the holidays to share. – mary