Amazing Twisted CHOCOLATE & NUTELLA BABKA Bread Recipe | Cupcake Jemma | Cake Ideas | baking ideas
Caramelised White Chocolate Swiss Meringue Buttercream Recipe | Cupcake Jemma |
January 30, 2020
Birthday Cake NEW YORK COOKIES with White Chocolate & Rainbow Sprinkles | #NYCookies | Cupcake Jemma |
February 13, 2020
cake decorating compilation
Cake Ideas
baking ideas
I’m back in my kitchen and I’m gagging to share this recipe with you! It’s for one of my favourite breads, Babka, which I can’t believe I didn’t even know existed until just a couple of years ago. Once I tried it I was hooked, so I thought it wise to learn how to make my own! And now, having fiddled around with the recipe to get it just right, I can pass it on to you guys.
Important note: maybe it’s because I’m pregnant, or maybe I just lost my mind a little during filming, but there are some instructions about how to freeze your babka dough if you don’t want to bake two loaves at once. However, they make very little sense! Haha. So please find instructions below, if you want to do that.
Don't forget to check out our special price offer today!
10-Piece Non-Stick Bakeware Set, Includes Oven Crisper, Pizza Tray, Roasting, Loaf, Muffin, Square, 2 Round Cake Baking Pans, Large and Medium Nonstick Cookie Sheet & Microfiber Cleaning ClothClick image to view product and shipping arrangements for this special offer
INGREDIENTS:
530g plain flour (plus extra for rolling out the dough)
100g caster or granulated sugar
1 tbsp instant yeast (aka quick yeast or easy bake yeast)
3 lg eggs
60ml whole milk
60ml water
¾ tsp salt
150g butter, room temp or soft
300g Nutella
100-200g choc chips (depending on how chocolatey you want it!)
For sugar syrup…
100g sugar
80ml water
INSTRUCTIONS FOR FREEZING DOUGH
This recipe is for 2 loaves (halving the recipe doesn’t seem to get great results). So if you don’t want to bake two at once, you can follow the recipe up until the shaping part (the spreading, the cutting and the twisting). Pop both twisted loaves in to separate loaf tins. The one you want to freeze, simply wrap the entire tin well with cling film and put it in the freezer. Then, when you want to bake it, take it out and cover it loosely with a tea towel or something similar, and leave it for several hours at room temperature. It needs to defrost, then prove so this can take a while. Once the dough looks proven (it’s almost double it’s original size), you can bake it as instructed in the video. PHEW!
—–
MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY TWEETS:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
VISIT OUR SHOP –
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW cake decorating compilation
source
Cake Ideas
baking ideas
33 Comments
You look great
This is absolutely mouth-watering. Can I replace the plain flour with cake flour?
Jemma, my family does NOT like Nutella !! I'll use a chocolate/cinnamon mixture !!
Hi can i please tell me the colour of your mixer? Is it yellow or orange?
I Jemma, I have a question. Mine doesn't rise as much as yours, maybe half… Could it be because the dough is too heavy and I shoud put less nutella?
So when you say plain flour, is that bread flour or all purpose flour?
We don't get plain flour here so I used cake flour with the correct conversion (10 extra tablespoons). Was way too dry and the dough didn't come together. Does anyone have the correct amount of flour to use if using cake, bread or self raising flour?
@cupcakejemma: Does freezing of the dough also applies to the cinnamon rolls?? Thank you so much in advance! 😊
for over night where does the dough putted? on the chiller or freezer?
I tried it and it was so delicious, thank you for your well explained recipes, you're amazing 😍
Jemma has the most beautiful pregnancy glow!
You’re perfect!
Would it come out right if you just wanted to throw it in the pan and not twist it?
Love this recipe. It came out so great. I did half nutella and the other half cinnamon. Will have my daughter upload pic on Instagram.
Thank you Jemma 😘
😌😌😌😌😌😌😌
Could you bake both but freeze one loaf? Or wouldn’t it freeze well?
Hi Jemma. Wanted to ask you wat size is your tin loaf? BTW tired it, it's delicious. Thanks
How is proofing in cold temperature for a long time different than proofing in room temp/warm place for less time?
Thank you for the recipes and you are the cake quin i love to watch your vedio and im going to busy with cake soon thank you very much again and congratulations for the new pregnant mamaa
Il est délicieux
Cupcake Jemma: You could put some butter on it if you want?
Me: MORE NUTELLA ON THE GOLDEN BREAD PLEAAASE
I hope you are well and safe with the little bump! I been loving using your kits too! xxxxx
Trying this recipe this week. Are you using unsalted butter? Thanks
Hi Jemma ❤, cannot wait to have baby Jemma here 😊😊😊.
Can we please have a ❤vegan❤ version of this?
This is the most sexual video I've ever seen. Full of innuendo . Nice work Jemma.
Looks delicious
I admire you Jemma!!! I hope to be like you someday and have my own pastry shop!!! Thanks for being inspiration! I will definetly try this recipe!!!
Always love your recipes. I've tried this one and it came out amazing!
I made the dough yesterday. So today I can not wait to bake it.
im jewish from Israel and we make it in our kidush every week
Video states 1 tablespoon of yeast, but recipe in the comment section states 1 teaspoon ?!?
Hi Jemma, I’m a little bit worried because I’ve refrigerated my dough overnight and today it doesn’t seem to have risen at all. I’m a bit worried that my yeast didn’t work or something went wrong?
Thank you for sharing your delicious babka cake. My daughter and I watched your video while making it and it turned out perfect! Your videos are easy to follow, along with your helpful comments. You're my new favorite baker to follow!!
Is it ok if i use bread flour ?