What's the secret to an ooey gooey chocolate babka

↑ anotherima

Tue, Sep 20 2016, 9:41 am

Laiya wrote:

Rise 1 1/2 hours. Recipe says it makse 8, but I've made it into just 4, in medium sized loaf pans.

thx so much!

↑ sushi galore

Tue, Sep 20 2016, 9:41 am

Mevater wrote:

Isnt it the recipe posted and repeated, above your post?

Oops! I didn't see. Thanx!

kollel wife

Tue, Sep 20 2016, 9:44 am

I don't like so gooey - but my question is, how do you tell when it's ready - often I find it's not well baked inside, even though the outside looks well done - is this the way babka or kokosh is supposed to be?

studying_torah

Tue, Sep 20 2016, 10:51 am

Also how do u prevent the outside from getting hard until the inside dough is done? I don't like gooey dough, just gooey chocolate.
Oh and why does my filling run out all over?
Would love banka help 😊

familyfirst

Tue, Sep 20 2016, 11:14 am

Sorry- not a babka pro here:)

Does babka need a second rising? How long to bake for on what temp?

lucky14

Tue, Sep 20 2016, 8:24 pm

you need to make this one: https://smittenkitchen.com/200.....b-ka/
best babka recipe I've ever made. Chocolatey yuminess.

↑ home organizer

Tue, Sep 20 2016, 10:00 pm

lovemytwins wrote:

Recipe please.

Dough and then a dry mix on top before rolling?

3 cups sugar
3 cups confectioners sugar
1-1/2 cups dark cocoa
1-1/2 tsps cinnamon
7 Tbsp bread crumbs
4 scoops vanilla sugar

Mix well.

Enough for 8 babkas

bigmomma ↓

Wed, Nov 28 2018, 7:16 am

I will be using dry yeast. Do I proof the yeast separately or add all dough ingredients together? Can you please list the steps with the dough ingredients? TIA

boogiebabe

Fri, May 31 2019, 2:32 am

Laiya wrote:

Sure!
I'm sure any dough would work, but I'm retyping it here for proportions (the directions are pretty standard):
Dough:
7 1/2 c. flour
4 1/2 T. yeast (btw I just used 2 packets and it was perfect!)
3/4 c. sugar
1 T. vanilla sugar
1 c. oil
1 3/4 c. warm water
2 eggs
2 egg yolks
1 tsp. salt

Filling: I did 1 1/2 times the filling:
1 1/2 boxes instant choc. pudding mix
1 1/2 c. cocoa powder
3 c. sugar
1 egg + 1 yolk
1 c. oil
1/2-3/4 c. water
1 T. vanilla
* Stir firs the dry ingr., then slowly add in the wet. Start with 1/4 c. water and slowly add an additional 1/4 c. if necessary--it should have the consistency of peanut butter according to the recipe.

Crumb topping: (I also doubled this)
you can skip this but it's worth the extra effort!
1/4 c. (or half stick) margarine
1 c. flour
3/4 c. sugar
Pulse until crumbly and sprinkle over cakes.

Bake at 350 for 30-35 mins.
My plan was to try all 3 of the winning babka recipes but I never ended up trying any of the others, bec. this one was so good!

Eta: Just made this recipe for shabbos which I got from here because too lazy to look up original, and there's a typo. The water in the filling should be just 1/2 c., not 1 1/2 cup (corrected now). So sorry!

Makes 2

Bump.
Filling for kokosh recipe. This filling is super. I dont know how to link the thread, sorry.

Teomima

Fri, May 31 2019, 5:35 am

I use lots of oil and plenty of dark brown sugar. That creates a rich gooey caramel when baked. Add cocoa, and it comes a rich gooey chocolate caramel. Plus dried chocolate cake/cookie crumbs for texture.

↑ bigmomma ↓

Sun, Aug 04 2019, 11:02 pm

boogiebabe: is the recipe you posted already doubled or is this the original recipe?

↑ bigmomma ↓

Sun, Aug 04 2019, 11:04 pm

Laiya rather, is this recipe the original or already doubled?

↑ bigmomma

Sun, Jul 26 2020, 2:39 pm

3 cups sugar in the filling of this recipe sounds like alot in the Mishpacha winning recipe posted.it sounds like a lot of filling and the poster wrote that she doubled the filling.Are these proportions correct?

↑ Laiya

Wed, Jul 29 2020, 1:40 pm

bigmomma wrote:

Laiya rather, is this recipe the original or already doubled?

I can't find the original magazine page but I'm pretty certain that as posted, is one and a half the original for the filling, just one times the recipe for the dough. I also reduced the oil in the filling a bit.

happyone

Wed, Jul 29 2020, 1:46 pm

My secret is asking my Hungarian , chassidish, domesticated friend to bake it for me !!