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Buy the t-shirt: https://fdgk.net/buy-red-shirt-tshirt 😀
Also i lined my pan w parchment. No issues leaving it to cool longer and easy removal. It was stunning
Made this beautiful babka in a 6” round 3” deep pan. I also used a diff twist shape method. I of course, had to bake it longer but I went by internal temp for a perfect bake Turned out AMAZING! Thank you for this fantastic recipe. Patience people this is soooo worth it!!!!
i tried this with a mixture of dates & cream cheese….mmmmm
Looks yummy! I’m going to have to try this recipe.
I made a babka following this recipe and it turned out fantastic! Wasn't very complicated at all, even without a mixer, and while rolling and braiding was messy the result was gorgeous. The proofing times were quite long, next time I'd like to cold-proof for the second proof and bake the next day. I omitted some of the butter from the filling and added mashed liqueur plums – scrumptious. Thank you for the recipe, will definitely make it again!
That it is, as I make it every Shabbat!
So how do we take this Babka sourdough dough and create Panettane.
Made this the other day. It was so delicious- not too sweet, crunchy on the outside and soft on the inside. Thanks for the wonderful recipe!
i don't know the dough looks like a brioche dough to me. i don't see the difference to be honest. but the chocolate twist is a nice touch indeed
Respect that you mention the history and concept of kosher!
HI SUNE I HAVE TRIED EVERYTHING TO GET MY STUFF TO RISE I JUST CAN'T GET THE COMBO TO WORK.I LIVE IN ARIZONA AND IT IS VERY DRY DO
YOU THINK IT MIGHT BE YHE LACK OF HUMIDITY ? THANK YOU CLIFF
Replace sugar with stevia. Otherwise excellent as always. 🙏
Try replacing the chocolate filling with curd/sugar/
This recipe looks great and I will definitely give it a go. Your brownies are on my favourites list and have never let me down, I love the complexity of flavour they have. Now a request! Could you have a go at sourdough cinnamon rolls. I have seen a recipe but would love to see your interpretation of them 😊
This looks like a recipe I definitely must try!
Hey Sune, whats the difference between Dutch vs French processed cocoa powder? I can't find Dutch readily.
Wow… que delicioso pão de chocolate, me parece muito macio, com uma ótima fermentação. Com certeza vou fazer essa receita. Thanks 👌😋
looks pretty similar to Romanian "cozonac"
The Culture of Babka, Challah, Bagels, and Bialys goes back to the AD times in Poland!
Challah goes back to the days of Moses, when the Manna Stopped falling from the Skies HaShem provides, and bread from the earth was developed!
I make this Every Shabbat as I make my Sourdough Challah! Because both are MEANT To Have, because both are bread from the Earth!
Sourdough is Meant to have because it is absolutely bread from the earth! Shavua Tov for a blessed Week ahead! Thank for sharing this amazing recipe!!!
You sound like you have a cold…..take care!
in russian 'babka' – grandmother
Have you ever played around with a stiff starter? I switched mine to about 60% hydration. End up with a lot more rise, more yeast supposedly, and also less sour notes. I feel like it would lend itself better to a sweet recipe like this
Damn you Sune, I feel like I gained weight just watching your video. It is all but guaranteed that will certainly be the case once I get mine out of the oven! Cheers
As I observe the laws of Kashrut, can you suggest substitutes in the formula to make it Pareve, specifically the butter and milk.
Additionally, the callets are dairy as indicated by the Circle-K D Kosher supervision.
Pure Dutch processed cocoa does not require Kosher supervision.
Thank you for delicious recipe. May I know, does it taste like Brioche?
Definitely making this. It will be great for the holidays…thanks for all you do to improve our sourdough baking skills. I find your methods the best of all the videos on the subject that I have come across. 😊 You are easy to understand and your kind smile and is encouraging. I have become quite a master now, but still refer back to your videos for comfort. Thank you.
Looks great!! Would it be possible to put it in the fridge overnight at some point, and which point would you recommend?
sune it seems yummy delicacy thank you very much. Looking forward to preparing. I have a question, what is the size of the template please? Thanks again
The next step is panettone!
I have started making this and was curious how long it took to ferment? I have a proofing box and an currently proofing at 26 degrees. Thanks! I'm looking forward to the end result!
Would it be helpful for crust to put a pan of water or ice cubes in with the bread for steam, or would that not be a good idea with this kind of bread?
Many thanks – you have given me ideas in my search for the perfect sourdough « Butterzopf ». A braided bread made with relatively low hydration.
Cheers
Looking forward to making this Sune
Looks Good. Sune you are amazing. To keep producing recipes like this is a Gift. Thank you