Comments on: chocolate babka

By: Jodi

Jodi — Sat, 04 Feb 2012 16:07:56 +0000

Becca-

Once baked, the babka freezes beautifully. There appears to be no impact on quality after defrosting, assuming no freezer burn.

By: deb

deb — Sat, 04 Feb 2012 15:54:08 +0000

Hi Becca — I would 1/3 it for 1 pan, 2/3 it for 2 pans.

By: Becca

Becca — Sat, 04 Feb 2012 15:48:26 +0000

Hi Deb,

Is it possible to half this recipe? Could I make it in 2 loaf pans? I don’t have 3 pans and it just seems like a lot of babka for our little family.

Thanks
Becca

By: deb

deb — Tue, 31 Jan 2012 02:41:57 +0000

Linda — Let me get back to you! I don’t remember there being a brand — I think it’s much more likely that it was made in a central bakery and sold to grocery stores and delis that could brand it as their own — but they were very much alike. Overwhelmed with chocolate and crumbs and just astoundingly good. This is even better but possibly twice as rich since it’s loaded with real butter (I think the babkas were paerve, but can’t remember for sure) and high-quality baking chocolate.

By: Linda

Linda — Mon, 30 Jan 2012 18:20:12 +0000

Hi Deb! I’m such a huge fan!! My friends & I have tried so many of your wonderful recipes & have not been disappointed. I can’t wait to try this recipe but will certainly have to set aside a whole day.

Since I’m a NYer, I”m so very curious… you said that “both Alex and my families loved the same decadent grocery store chocolate babka growing up”…can you share this what & where? :) Thank you!!

By: Amy

Amy — Sat, 28 Jan 2012 14:52:02 +0000

I just made this yesterday and it out of this world!! Thanks for a great recipe!!

By: deb

deb — Thu, 26 Jan 2012 17:41:02 +0000

Hi Katie — Anything that tastes good to you that’s within budget. If you love chocolate chips, you can use them too.

By: Katie Ronald

Katie Ronald — Wed, 25 Jan 2012 16:19:20 +0000

Deb, I was wondering about the chocolate: what would be your runner up? I live in Central IL so high quality blocks of chocolate are a bit hard to find. What do you recommend that I use as far as popular brands go? Also, I cannot WAIT to make this so any advice on the chocolate situation is appreciated!

By: Dan Tuerk

Dan Tuerk — Tue, 24 Jan 2012 21:52:57 +0000

My daughter just sent me your recipe, but I haven’t made it yet because the mathematician in me is confused. In step 7, if you put 1/3 of the filling in the dough, then add 2 tablespoons between folds, won’t you run short of filling by the time you get to the third loaf? Also, in Comment 186, one kilo is actually 2.2 pounds. Can’t wait to try it.

By: Alexandra

Alexandra — Sun, 22 Jan 2012 15:26:09 +0000

I just made this recipe and in my humble opinion the results prove that you are a culinary genius (I already suspected as much; now it’s confirmed). It is the best thing I have made in my entire life. Thank you for your work and for sharing it with us. As a side note, I ran out of chocolate part-way through, and so I filled the third babka with chopped apples and pears, mixed with the cinnamon, sugar, and butter. It was a little messier to roll and twist but it turned out well. Thanks again! I can’t wait to try more recipes on Smitten Kitchen.