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What's the secret to an ooey gooey chocolate babka
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anotherima




 
 
    
 

Post 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!
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sushi galore




 
 
    
 

Post 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!
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kollel wife




 
 
    
 

Post 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?
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studying_torah




 
 
    
 

Post 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 😊
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familyfirst




 
 
    
 

Post 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?
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lucky14




 
 
    
 

Post 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.
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home organizer




 
 
    
 

Post 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
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bigmomma




 
 
    
 

Post 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
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boogiebabe




 
 
    
 

Post 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.
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Teomima




 
 
    
 

Post 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.
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bigmomma




 
 
    
 

Post Sun, Aug 04 2019, 11:02 pm
boogiebabe: is the recipe you posted already doubled or is this the original recipe?
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bigmomma




 
 
    
 

Post Sun, Aug 04 2019, 11:04 pm
Laiya rather, is this recipe the original or already doubled?
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bigmomma




 
 
    
 

Post 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?
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Laiya




 
 
    
 

Post 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.
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happyone




 
 
    
 

Post Wed, Jul 29 2020, 1:46 pm
My secret is asking my Hungarian , chassidish, domesticated friend to bake it for me !!
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