CHOCOLATE BABKA RECIPE + WonkyWonderful (2024)

FAQs

Why didn t my babka dough rise? ›

Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

While the dough is rising, preheat your oven. Bake the babka for about 45-60 minutes. You'll know it's done when only a few moist crumbs are left on a toothpick or cake tester when inserted.

One theory says Babka is indigenous to the Ukraine, part of an ancient fertility symbol. The story of chocolate and the Jewish community is a bit different in the Mediterranean. There, Jews and chocolate went together like bagels and cream cheese. Don't miss what matters.

To my friend who posted on February 19: Your dough is dry because kneading for 16-20 minutes is WAY too long. Babka is delicate, not at all like regular bread dough and should not be kneaded but for maybe 30 seconds to combine the softened butter as the last step (far less than even this recipe recommends).

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise.

Roll it up: starting with the rectangle closest to you, roll it up from the bottom along the longer edge, working evenly side to side and pulling back with your fingertips to make the roulade as tight as possible. Repeat for the second rectangle. The tighter the roulade, the more layers of chocolate you'll have.

Pullman Pan

The reason is twofold: I love the resulting straight-sided and presentable sourdough babka. Second, the USA Pan has a natural silicone lining, which, combined with parchment paper, makes cleanup a snap. If you don't have a Pullman pan, a typical 8.5 x 4.5 x 2.75-inch loaf pan will also work well.

A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine.

Babka, which means “l*ttle grandmother” in Ukrainian, Russian, and Eastern European Yiddish is very popular where those languages are spoken. Babka used to be filled with scraps of Challah and seeds or nuts. It wasn't until Eastern European Jews arrived in New York that they decided to put chocolate in the bread.

What is Brooklyn babka? ›

Trader Joe's Cinnamon Brooklyn Babka is a zesty, swirly, brioche-meets-cake loaf rooted in Eastern European Jewish traditions.

Babka originated in the Jewish communities of Eastern Europe in the early 19^th century. Part bread, part cake, the name is thought to derive from a popular Easter cake made in Poland called “baba” which means “grandmother” in Polish.

Why is my dough so sticky? Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

Store your babka at room temperature in the provided packaging using the reseal tab on the back if opened; do not refrigerate. Our babkas are baked daily and, if you can resist eating them, will stay delicious for up to 5 days after purchase.

If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

Possible Solutions

A dull edge can cement layers together and prevent pastry from rising. When using an egg wash, be sure it doesn't run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising. Check the production code date on the box. Discard expired dough.

Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. The solution: keep it warm.

The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.