You are born to teach, Weismann.... just enough info, no boring moment, witty side remarks. Thanks for sharing!

@JoshuaWeissman

5 жыл бұрын

toshiyuki suzuki that is so very kind of you. So incredibly appreciative! :)

@toshiyukisuzuki7610

5 жыл бұрын

@@JoshuaWeissman Keep up the great work, stay cool!

@AdamHallacher

5 жыл бұрын

agreed... it's very rare to have such a cool youtube chef

@TheSheikha

4 жыл бұрын

Your videos are my new bedtime meditation sessions💆🏻‍♀️

@wt8257

4 жыл бұрын

So, you mean he's good at being a weiscrack?

Made this recipe four or five times. Here are my tips: 1. Make sure ur butter is SOFT when making ur dough!! Saves you a lot of time cuz it incorporates faster. 2. Flour the HELL outta ur work surface. This dough is STICKY and if you don't flour everything, it WILL stick to you, your knife, your countertop, etc. Flour is ur bff! 3. If you want lots of pretty layers, try to roll the dough up as tightly as possible. 4. Stick ur pastry serpents in the fridge for 10 min BEFORE cutting them. This helps the dough firm up a lil and makes it easier to handle. 5. Flour ur knife before cutting the pastry serpent in half. Keep it dry and clean for more precise cuts to maintain those beautiful chocolate layers. 6. Start braiding from the CENTER instead of from one end. 7. If your chocolate mixture is too thick, add some more butter. Make sure the mixture isn't hot when pouring it onto the dough. Hot chocolate + dough = sticky, molten mess. 8. If you wanna switch it up, consider substituting the chocolate mixture for a cinammon slurry, nutella, or maybe jam? 9. When buttering/flouring your pans, i find that it helps me butter them more efficiently if I place the pan over the stove on LOW while buttering, and using a stick of butter. Just running the stick of butter over the warm pan allows you to apply butter easily, like using a glue stick. Enjoy ur babkas!!

@Diamondhamster

4 жыл бұрын

@Happy Lama If you're asking whether you can just divide the recipe in half for one babka, the answer is yes!!

@pbnmy_photodrive8087

4 жыл бұрын

Great tips

@heidipharo509

4 жыл бұрын

Do you think I could get the same results mixing by hand?

@Diamondhamster

4 жыл бұрын

@@heidipharo509 It's a lot of work and your hands will be very dough-y and sticky, but you could probably do it by hand as well.

@markstewartpraisejesus4842

4 жыл бұрын

Adding so much extra flour will ruin the recipe. Just knead the dough until it’s smooth or lower the hydration if it’s too sticky to handle? Use less water or egg or both.

I like it how you’re saying the measurements in different ways so we all understand it, you owned a subscriber

@loner.720

5 жыл бұрын

Look idk how to say it, I’m not American or English

@zodus3041

4 жыл бұрын

@@loner.720 your English is good (- _ -)

@loner.720

4 жыл бұрын

Blight lol, did I just say that 6 months ago? Gee, don’t remember I did but idk why I said my English sucks in some sort of way

@asealdenmogd4232

3 жыл бұрын

Simple mind people can cook too!

I swear every time I look for a recipe there’s one from this guy

My grandmother used to bake Babka all the time, with chocolate (or her favorite, with both chocolate and crushed walnuts) or with that cinnamon slurry.Thank you for sharing this, brings back so many memories. Must... Bake... Babka.

@Jade-ec3nt

5 жыл бұрын

Luka Jovanovic yummy crushed walnuts! i musst try it soon

@Miromi848

5 жыл бұрын

Lol babka in Russian means grandma or old woman

@Evan490BC

4 жыл бұрын

@@Miromi848 Babka-making babka...

@hombreg1

4 жыл бұрын

I know your comment is one year old but, thanks to you I just baked my first cinnamon slurry babkas

@jackpot1475

4 жыл бұрын

Lol BABKA in Slovak means Grandma

“Notice how I spill it every time I use it. It’s a classic French way of developing flavor.” Have a sub and a like sir.

I liked this era of josh. Classy. Mostly business. Some natural humor.

@kojihu3337

2 ай бұрын

a much slower, calmer pace. Enjoyable.

@kalibrador

Ай бұрын

yup, I barely recognize him in more recent videos

I only know what this is because from the 4 Levels of French Toast video 😂

@suhixx1676

5 жыл бұрын

Anna same

@tulafrijters7214

5 жыл бұрын

same haha

@juniipurr22

5 жыл бұрын

Same

@bbennett108

5 жыл бұрын

kzread.info/dash/bejne/aJd6o7ujgdqYc6Q.html

@marinoqualizza9036

5 жыл бұрын

Anna me to

It looks like so delicious. Thank you for your recipe!

"French cleanup technique" Hahahhaa I adore you 😂

Here because I'm watching the Seinfeld episode where Elaine and Jerry had to settle for the cinnamon babka because the couple ahead of them got the last chocolate babka.

@nickjazz9663

4 жыл бұрын

lol same

@CloudfeatherRusticWorks

4 жыл бұрын

"We're going in with a lesser babka!"

@AlexTheeGr8t

4 жыл бұрын

@@CloudfeatherRusticWorks - LOL

@stevena.2306

3 жыл бұрын

cinnamon, ehh....

@drivingintothedesertuntilt3202

3 жыл бұрын

look to the cookie

Hands down...THE best instructional video for Chocolate Babka on KZread. Nice job, Joshua. You're the first to actually give me the courage to tackle making one of these puppies. I've never had Chocolate Babka...but have heard rave reviews about it for years. Thanks for taking the time to make this instructional.

“Thick bois”😂 I love it. Great job!

@vaughnhale7903

5 жыл бұрын

Lol

@jadeblouissant

5 жыл бұрын

*Thicc*

@naritruwireve1381

5 жыл бұрын

You missed your chance to spell it like *_T H I C C_*

@kuzidas9745

5 жыл бұрын

*_T H I C C_*

@Anthro777

4 жыл бұрын

I was looking at the thicc bois at 3:07 LOL

I absolutely love how detailed your recipe tutorials are. Love each one of them! Thank you for sharing. 💕

Damn this remembers me of returning to poland for vacation when my grandmother used to made it. Sweet nostalgia hitting hard

I made this and I have to confess that I am more than thrilled by how it has come out! A few years back I was living away from my family and my father would buy me some kind of pastry from the airport. I forgot what it's called and at that time never thought I could make something like it. Now those airport trips are not needed and the memory of that pastry faded away, that is until I made this today. I cannot believe how it tastes exactly the same (I am most probably wrong, I am not highly sensitive to taste) and how I was able to relive all those memories today, the joy and excitement of seeing my father after months of staying away to study. A big thank you! The instructions were clear, and I had no problem while making it. (Tbh I've been doing a lot of baking this quarentine and I thought I had run out of tasty food I can make withthe ingredients I have, well, I hadn't)

@Noud-od5tx

3 жыл бұрын

Did you measure it with cups or grams? Because he said 3 1/3 cup flour or 530 grams. But 3 1/3 cup is 424 grams. So did you use 530 or 424 grams?

@divyasharontom4526

3 жыл бұрын

@@Noud-od5tx @Noud 2007 I've made this Babka successfully at lest 3 more times but I don't remember being confused. I'm pretty sure I just went with 530 grams(I use a scale instead of cups). (Also point to be noted I usually make one babka with one third of the recipe- i.e, roughly 180 grams per babka)

I really appreciate this video, not only because you have such a great system for your cast.. but Also, you add both American and metric conversions. I sent this recipe to my friend in Australia, I hope she enjoys these as much as I do. Thanks Bro!

I AM DEFINITELY DOING THIS !! I love how you put cups AND grams its so helpful especially with the way you explain everything! Keep it up c:

Joshua you are so talented and enthusiastic, it shows how much you love to bake and share. You are amazing, keep up the great job!!

Between you and Babish my recipes playlist is getting long

@BargB

4 жыл бұрын

His s befter

@lesbianmom3179

4 жыл бұрын

*I feel that on an uncomfortable level*

@jimb.errrrrr

4 жыл бұрын

adam ragusea?

@nicholaswhitman4620

4 жыл бұрын

@@jimb.errrrrr Oh for sure, I like his no-nonsense home cook style a lot

@swathisiva5408

4 жыл бұрын

Same

My mom used to make babka every Sunday. It's been 20 years since I probably made it for the last time with my mom but I still remember the recipe. The taste was amazing for something so simple!

Awesome method, man!! I just discovered you yesterday and had to come back again just to make sure I wasn't dreaming that you're a legit baker. And, gotta say... you did not disappoint!!! Got yourself a NEW sub! Keep 'em comin' man!! For now, I gotta check out your sourdough...!!!

You should try a romanian type of cake called "cozonac". It s similar to this but the best recipes are more complex. They can contain an absurd amount of butter (so yummy) and sugar orange peel in the batter, and as a filling: crushed walnuts with rum and cocoa. They are beautiful and so delicious. Would love to see your interpretation of them.

Yesssss thank you, this is the best babka video! Not only enjoyable with the music and everything, but theee best description of making babka that I've followed! Thank youuuu!

This was amazing! People think we went to a bakery. Just added a tablespoon or 2 of milk to the chocolate to make it more spreadable and let it cool down before spreading it onto the dough.

الي محتاج الطريق بالعربي Who needs the recipe in Arabic بابكا: المقادير * 1/3 3 كوب طحين جميع الاستعمالات * 1/2 كوب سكر مطحون "granulated” * 3 ملاعق صغيره خميره او 10g * 3/4 كوب ماء دافئ 💧 * 3 بيضات 🥚 🥚 🥚 * 150 g زبده “room temp” 🧈 * 3/4 ملعقه صغيره ملح البحر مطحون 🧂 الجوكلت * 180g كاكاو غامق 70٪ 🍫 * 120g زبده غير مالحه 🧈 * 3/4 سكر ناعم * 1/2 كوب و ملعقه صغيره كاكاو بودر * رشه ملح 🧂 الطريقه * نظيف الخميره فالماء الدافئ لمده 10 دقائق * • فالخلاط * نظيف كل المكونات الجافه: طحين، سكر، ملح، ونخلط * على سرعه خفيفه الى متوسطه نظيف ثلاث بيضات * نظيف الخميره مع الماء و نخلط الى ان تتجانس * نظيف الزبده على دفعات و نخلط من 8-10 دقائق * في وعاء في زيت نضع العجينة و تغطى لمده 12 ساعه فالثلاجة بعد 12 ساعه * في قوالب الخبز 🥖 ندهن زبدة 🧈 و طحين * نقسم العجينه نصين نستعمل وحده و النص الثاني فالثلاجه * نرقها و نحط عليها الجوكلت الي جهزنه و نستعمله بعد ما يبرد * نحط على الحواف ماء 💧ونبدء انلفها رول و نرص الحواف داخل * بسكين خبز نبدء نقصها نصين بالطول ونعجفها * نحط العجينه فالقالب ونغطيها بفوطه رطبه ونتركها تتخمر من ساعه ونص الى ساعتين الفرن * نسخنه على 190c ونشغل فوق و نحط العجينه بعد التسخين من 25-30 دقيقه * في وقت الاستواء انجهز سيروب الماء و السكر 1/3 ماء و 1/3 سكر على الفرن لين يذوب السكر و ندهن في الخبز اول ما يطلع من الفرن ممكن انغير الفلنق الي جوى العجينه ممكن زعتر و زيت زيتوت ممكن سكر و داوسين و زبده و شراب القيقب ورشه ملح و نخلطهم مع بعض و يكون بدال الشوكولاه اذا مو حابينها اتكون ماصخه

@kokialnassr6454

4 жыл бұрын

Mm 001 يعطيج العافيه 😻💙💙💙💙 وايد فدتيني لذيذه الطريقه

@rihamsaud

4 жыл бұрын

شكراً لك الله يعافيك

@zote8602

3 жыл бұрын

Idk what the hell this means but thank you for putting in the effort of translating

@user-vi8gh1cq5x

3 жыл бұрын

12 ساعة تختمر؟

@Umm.22

3 жыл бұрын

Zote most welcome

Just WOW! I saw this video in the morning and decided to try it out. Went to work, came home those many hours later and finished the batch and was amazed they came out so delicious the first try! Thank you for such an easy to follow video.

Went down the Weissman rabbit hole this past week. Why did it take me this long to find a decent cooking channel. You make everything look doable--so I feel motivated to try it all. Even though you're clearly super skilled, you don't make cooking things seem elite or intimidating. I've been waiting a long time for this. Thank you!

You make this look so easy! Definitely trying this. Thank you!

@JoshuaWeissman

5 жыл бұрын

Farah Bishara it’s insanely easy. Once you finally commit to doing it you realize how easy and quick it is to make.

@Noud-od5tx

3 жыл бұрын

@Farah Bishara Did you measure it with cups or grams? Because he said 3 1/3 cup flour or 530 grams. But 3 1/3 cup is 424 grams. So did you use 530 or 424 grams?

I'm Polish and I love babka!! There's also another cake roll thingy called "makowiec" that we have. It's a poppy seed cake and it's so lovely!

@januszbaluta9421

Жыл бұрын

also, important note, soak your poppy seeds in warm milk and then grind them thoroughly, I use a CLEAN meat grinder.

Thank you Josh for this incredible recipe my family loved it.i actually made it for the first-time and it tastes pretty good

Thank you so much for sharing your recipe. It is super amazing. I cut the dough plait into smaller portions, and made Mini Loaves in my mini loaf pans.

OK, so I made this, some issues I encountered: After applying the chocolate you gotta act quick, because the warm chocolate will heat up the dough and make it sticky. My dough stuck to the counter a bit and became very thin at some places when I tried to roll it. When you cut the dough you'll notice that it's very sticky, so cooling it down in the refrigerator would certainly help. Cool it down properly, an hour perhaps. Braiding it wasn't a great success either because or the stickyness. TL;DR dough =sticky, maybe add more flour or live in a refrigerator, idk.

@alpina4115

4 жыл бұрын

Simon The braiding will be easier if you braid from the middle to the left and then to the right, not from end to end. And don‘t forget to wet your fingers and knife with some cold water

@carmendiez5214

4 жыл бұрын

I felt the same way, i followed the recepy but my dough came out very soft and sticky.

@yuding6019

4 жыл бұрын

Thanks for the tip! I'm gonna make this tomorrow and I'll make the chocolate mixture in advance and chill it in the fridge! Hope I can handle the dough with no problem :)

@tzofeamukiteen3267

4 жыл бұрын

Hey so I made this recipe four times already and I noticed the first time it came out sooo sticky. By trial and error I figured out the problem. It has to do with how melted your butter is, the more melted it is the more sticky and soft your dough will be. I recommend not letting the butter soften too much and you will get a beautiful easy dough to work with. Good luck

@yuding6019

4 жыл бұрын

I'm making this recipe the 3rd time. Have to say the brioche recipe is perfect, but there are some tweaks that I made to handle the dough easier and better. Always prepare the chocolate mixture at least 2-3hrs in advance. Warm chocolate doesn't work, but chilled chocolate won't work either. They will become very solid and need to be rewarmed. And this recipe works great for caramel and cinnamon brioche too. Just put caramel sauce or cinnamon sugar in place of chocolate sauce. They are very delicious and my family love them.

I would recommend filling it with a mixture of plum jam and poppy seed powder. I think that's the traditional way of making it, plus that's a part of what makes babka exceptional.

I made it today and it looks great! Can’t wait to taste it. Love you Joshua, you’re cool guy!

Hi Joshua I have enjoyed your recipes so decided to order your book, can’t wait 😀 Thank you for all the effort of creating excellent content

Just something I learned along the way for dusting a buttered pan with flour…Dump a heaping tablespoon (or two) of flour into the pan, shake/swirl it around evenly, and tap upside down once or twice into the sink to dump the excess. Voila! Perfectly even coating of flour! (Or tap onto a plastic cutting mat to put back the excess.)

This is so good man! Made 1 today and already made a dough for tomorrow 😍

Delicious 😋... I baked today following your recipe, my family just loved it! ... thank you ! 😊

I made this recipe for 6x since I came across it 1month ago and gifted 5 friends during COVID lockdown. Absolutely great babka recipe that I don't feel the need to try other recipes. My friend's mum even wanted to order it from me to gift their relatives. Although my brioche dough was never as firm as the one in the video. I tried overnight proofing once, the dough was very very soft just like how it is when I only proof it for 1-2h. So I just stick to same day proofing and baking since they gave me similar result. I also experimented with ways to store. Best is to freeze the entire loaf after slicing them to preferred sizes. If you are going to finish in few days, just keep in airtight container in fridge. To serve, simply leave it to room temp or move to fridge section overnight, then microwave 30secs covered with a damp kitchen towel. And you will have a super soft babka 👍👍👍 Thank you once again for this recipe!

@isabelledebie1591

3 жыл бұрын

Did you just skip the proofing for 12 hours in the fridge? Or did you online proof for 2 hours at room temperature/fridge, instead of 12 hours?

I now know how it feels to be talked to as a cupboard

@Ryoko007

5 жыл бұрын

Hilarious comment ever!

@Evan490BC

4 жыл бұрын

I'm sure his cupboard is a better pastry chef than me...

@kvop32984

4 жыл бұрын

I think he has seen a few episodes of “Good Eats” with Alton Brown, he tends to speak into the fridge or cupboard often on that show. It’s one of my favorite cooking shows and one of my favorite chefs as well.

this is the first bread recipe i've ever tried from home and it worked so well! i didn't have enough AP flour so i substituted in whole wheat for about 25% of the recipe and it turned out perfectly and tasted great :) and i've never baked successfully in my LIFE. feeling like a bread GOD right now. thanks, joshua! P.S. felt inspired after my first success so i'm making a sourdough starter today. bread is life

I made this recipe a few years ago but came back tonight to watch it before making it a second time! And I just came to say how far and different you and your channel have come! I like the voice over style!

The only chef who i use his recipes and its amazing from the first time. Thanks😍😍😍

Finally got around to making this one and, well, I love you. I think most of my family does too now lol

amazing dude the quality of the videos are on another level, keep going and you will reach 100k soon :) keep up ur work

@MissySimpleM

5 жыл бұрын

Same here I'm always so stunned that they're so good.

@JoshuaWeissman

5 жыл бұрын

Potatochu Awh thank you guys. I work super hard on this stuff so it’s lovely to read all that. Working to make it there soon! ☺️

Made this for the first time yesterday and it is absolutely heavenly 10/10

Can’t wait to make this! Great job

I made it today and damn... this cake really is mind blowing! The dough is sooo fluffy and delicate and perfectly matches with the bittersweet chocolate filling. I love it! Hope my dad won’t eat it by tomorrow 😂 Thank you for recipe and very clear tutorial ❤️

I made this recipe following everything perfectly, and I used the ingredients listed as they are in the description. My dough was super super sticky, even when cold after 24h in the fridge, and I couldn’t roll it at all. I searched the recipe from the Jerusalem cookbook and it says 120ml of water instead of 170ml, so maybe that was why it went wrong. I will try again tomorrow 💪🏻

@luzjaimes7928

2 жыл бұрын

I probably should have read this before

@RazaRaza-wv5px

2 жыл бұрын

do you mean the water for the yeast mixture?

@TheRockerAvril

Жыл бұрын

Omg came here to say exactly this. I have baked stuff before but this is the first time i followed one of Joshua’s recipes. I followed it to the T except i dont have a mixer so i mixed the dough by hand, so i thought that is why its just so sticky and i need to keep kneading. I added like a cup of extra flour but it just wont come together. So disappointed

Baked today, coldproofed the final babka over night, did cinnamon filling, came about amazing!

I’ve made your recipe a couple years ago ! It was my first Babka . I’m back ready to make it again! Getting your recipe

5:15 I found that buttering the knife works incredibly well

A good looking, funny and handsome guy that know how to bake things....God i love this channel My roomates are going to love all the new stuff i'm going to bake because of this

I baked this today and OMGeeeee it was delicious!!! I made 2 actually, one with chocolate and one with cinnamon/sugar ... The actual bread part is so soft and delicious, the extra just added to it. BRAVO on this recipe 👏👏👏

Nice! I appreciate you adding the quantities in cups and grams. Saves people having to convert it themselves ❤

Thank you for the metric measurements, bro.

This came out amazing!!! Although I was a bit lazy and just filled it with nutella 🤫 Still so good though, and pretty easy to make!! I made the second one kinda like a cinnamon roll, with butter and a mix of brown sugar and cinnamon, 10/10 would make again.

@Noud-od5tx

3 жыл бұрын

Did you measure it with cups or grams? Because he said 3 1/3 cup flour or 530 grams. But 3 1/3 cup is 424 grams. So did you use 530 or 424 grams?

U're such a fantastic cook. Thank you for sharing Ur knowledge with the world

Tried this recipe today and super satisfied with the result! Your dough recipe is totally foolproof. I changed some ingredients due to availability, but it still came out perfectly. The dough wasn't too wet, yet moist, much better than other channels'. I'm gonna try this recipe for making cinnamon buns next time. Thank you again! ❤️

My adjustments on this: - chocolate mixture needs a few extra tablespoons of butter - add a teaspoon of cinnamon to the chocolate mixture - substitute half the water for orange juice in the simple syrup, and put a cinnamon stick in there too

@gustavogarcez161

3 жыл бұрын

I wanna try this…

We use to name this kind of food "cozonac". We also add some grinded walnuts, a lot of chocolate, raisins and a jelly thing from turkish people. 🤤🤤

@bradeaclara5260

3 жыл бұрын

Turkish delight sau lokum se numește:)

@l.j.7540

3 жыл бұрын

Oh, such a good idea, have to try turkish delight in baking

Just made this yesterday and it was phenomenal! My baking time was longer, and even the. I had a spot of doughiness in one loaf but that’s okay! Love your video!

I already made this manually w/out standmixer 4 times and I will make this again and again--- i love this recipe !.

I would recommend trying it with the sourdough starter. I made cinnamon rolls over the weekend with it. There is a special, and different depth of flavour, but no tang at all.

@JoshuaWeissman

5 жыл бұрын

J T More testing to do then. Thank you!

@cherriejohan

4 жыл бұрын

how much sourdough starter did u put in? thanks!!

@notconvinced2204

3 жыл бұрын

Bleh 🤢

@claudiaquah4822

3 жыл бұрын

O

@safa5033

3 жыл бұрын

truee....samee, though I inoculate with a very small amount of starter and it took ages to bulk ferment, but I LOVVEDD the taste, I'd say commercialized yeast has more of a (read: bad) flavor.

I have never baked in my entire life. This pandemic made me bake. I followed this recipe and it was a bulls eye. Made it 4 times for family and friends. You made me a you tube baker. Thanks boss Question. If someone doesn’t like chocolate, what else can I use ? Jelly? Jam ? Date syrup ?

@rottweilerexpress

3 жыл бұрын

Bilal Siddiqui cinnamon sugar

I finally made this and it was so good! Thanks for the recipe!

I made this Babka for the first time for Shabbat.. the best babka recipe I made so far.. everything went smoothly from the tough to the filling.. and it tasted amazing. Thanks 👏🏻👏🏻

Just recently found you and have been binging all day ❤️ you’re great!

@KickCaesar

5 жыл бұрын

Same😂

You are the only content created I want to have adds, your videos are so amazing I wish you lived near me so I could pay you to cook for me every day.

@JoshuaWeissman

5 жыл бұрын

Edward Okeefe For sure! I want to do some cooking events in the future. So who knows, maybe I will someday! :)

I tried this adding slivered almonds. OMG! It was amazingly good

I just made this. ABSOLUTELY AMAZING. THANK YOU💕✨✨✨

Babka is a Traditional Polish "Yeast-dough-Cake" baked for the Holiday Seasons 🎄🎁🎅 The word "Babka" originates from the word "babcia" grandmother also often used about an elderly woman 🤶 "Babka's" can have different fillings like Chocolate, Poppy Seed, Friut Marmelade, Dried Fruits or Nuts 😊

@bbrys404

3 жыл бұрын

I've never heard anyone call a cake like this "babka" in Poland, only on the "English-as-first-language" internet. To me babka is a yeast cake with raisins, in a characterictic shape (high, round, hole in the middle) OR a completely different type of cake, similar to pound cake, which is also what you get if you google "babka czekoladowa". Is calling a yeast cake with filling "babka" some kind of regionalism? I'm confused

@Death_Bliss

2 жыл бұрын

@@bbrys404 This babka is Jewish, but I don't know how much Poland comes into play.

@analogkid4957

2 жыл бұрын

Interesting I think of Babka as a Jewish dessert. But many Jews lived in Poland at one time so it makes sense.

@elchmiellixxo9320

2 жыл бұрын

@@Death_Bliss You're right, babka which Joshua is making in this video is Jewish. The thing is that this type of babka was made by Jewes who used to live in Poland and it was inspired by Polish traditional babka. Jewish babka is still popular in Poland, but not as much as original Polish one.

I freakin loveeee your videos. Explanation super clear👌🏻

I really like that he is not afraid to get his hands directly on the food/dough.

You nailed it,, great baker, yum I love it you were so clear into your expression while teaching

Keep up the good job, pal :) Make sure to drop some celsius measures as well for us European folks :) I adore your craft, man! Thank you for all the amazing videos!

@heidibauer1106

5 жыл бұрын

And Aussies! ☺️

@szczezuj

5 жыл бұрын

And the rest of the world, basically!

Yup, chocolate babka is definitely a winner. Rarely do the recipes out there get it right. You got it right. I'm a new subscriber. I love your videos and your personality is sooo winning. Are you a professional bread baker???

@MYSTIC5925

5 жыл бұрын

Cheryl S. I’d say so

@JoshuaWeissman

5 жыл бұрын

Cheryl S. Thank you so much! Happy that I got it down right! I’ve worked in professional kitchens all over but no experience in pastry or baking at a restaurant. The majority of what I know in cooking/baking was self taught through forcing myself to learn everything, making no shortcuts, taking the necessary time to learn everything, and repetition repetition repetition. Baking came kind of naturally to me after spending pretty much my whole life (and still doing) mastering cooking. I hope that kind of answers your question. A little insight in my own life. :)

@crazyisme1

5 жыл бұрын

Joshua Weissman Hi I’m new here! But I’m the same way! I went to school for culinary but I honestly find baking just comes naturally to me. Keep up the good work! I’m excited to watch all of your videos now 😉

@JoshuaWeissman

5 жыл бұрын

Thank you so much!

Love this! Can’t wait to try it out! Thank you!

Very well done video. You speak clearly and explain things succinctly. Thank you so much.

I always thought that the Romanian version of this called "cozonac" it's Italian inspired but looks like it's Jewish and Turkish inspired because we make it with Turkish delight too, obvious there are a lot of filings but mainly are chocolate and Turkish delight, raisins, walnuts. Oh ya and I made the vegan version of these because I love it and ofc I m vegan.

@meryemsen5043

2 жыл бұрын

66uuy66766666666⁶56

Skrillex teaching me babka.Interesting

@peace360maker

5 жыл бұрын

quadrant 6 lmaooooooo

@vibranium-riprich314

4 жыл бұрын

So long hair + glasses = Skrillex?

@just83542

3 жыл бұрын

@@vibranium-riprich314 Let's not forget that in almost every other video he uses bass drops, although that technique isn't kosher for babka.

This recipe is amazing 😍 Thanks for sharing and explaining so well! Made it with a cinnamon filling and it was really delicious

Just found your Joshua and I'm loving them! Another must try recipe that you delivered with swag, liked and subscribed!

My grandma used to make this 😋

I TRIED THIS ITS SOOOO GOOODDD didn’t have chocolate on hand so just put Nutella 😍😍😍😍

@cheonsacher

4 жыл бұрын

How many loafs does this recipe make ? 2?

@wadeearizwan5078

4 жыл бұрын

Adeline Charish yeah makes 2

I will be making this! Thanks so much for the easy recipe.

Awesome! Made several times. Great skills, great technique. Thanks gentleman!

Babka!

i just made this and i had extra dough so i made chocolate rolls like cinnamon rolls and it's so good and so worth the whole like 30 hours and i want to cry

@Noud-od5tx

3 жыл бұрын

Did you measure it with cups or grams? Because he said 3 1/3 cup flour or 530 grams. But 3 1/3 cup is 424 grams. So did you use 530 or 424 grams?

@joanne4769

3 жыл бұрын

@@Noud-od5tx i made this ages ago but i think i used grams. different brands of flour have different absorbency and gluten as well but it varies very little. i guess at first just use less flour and reserve some at the side that completes the total 530g. then add as u need until u get the desired texture or the texture of the dough in the video :) ive learnt a lot about bread since making the babka and just know that bread is always better to do by feel and you have to really do what ur gut tells you. hope the babka turns out good if u use this recipe!

@Noud-od5tx

3 жыл бұрын

@@joanne4769 thank you very very much!!!

Joshua you're not just a Weissman but also a wise man

Thank you for taking care to detail the steps in such detail, giving both the volume and mass measurements. I'd been using an entirely different assembly technique for all the years I've been making babka, and it kept all the chocolate mainly hidden inside (as it doesn't involve cutting the rolled dough or even melting the chocolate). This is much prettier, and is a much more practical technique, too, as it doesn't involve picking up the entire dough and praying you don't drop the thing as you twist it - bonus.

I made this for my rich dough final exam and I got the highest score!

I want to see joshes bloopers... he has to have some practice runs for some of his stuff and i could use a confidence booster. ya know for those times i feel like i got this and i be cocky not planning enough

Made this recipe today and it was a hit!! It's definitely delicious! And all by hand, I don't have a stand mixer! Thank you so much for that

I made this recipe and it turned out great! My bread didn't really look good and the dough was super soft so cutting it was hard as well. The presentation of my dough before was ugly and I was literally on the verge of retiring from ever making bread but after the 2ish hour rest, my dough became really big and it baked really well as well! Of course, my bread was still really ugly but after putting the sugar glaze on and everything, it was ugly but it tasted great! My brother even thought that it came from a bakery haha. Probably never going to make this again but this one time that I did, I'm really happy about it!

"If it goes in and it feels doughy then it's not done yet BRO" man, this is some quality narration/life advice.

I usually use milk to proof my yeast instead of water, and I use Nutella spread instead of chocolate for the filling. Great recipe

@jael690

5 жыл бұрын

I was thinking Nutella as well, gonna give that a shot

@margaretmccrea6042

4 жыл бұрын

Do you warm it up?

I made this years ago and it's so decadent. Thanks!

Nailed it! Made it today and it's sooo good! Thanks man!