This bread was amazing! It was so fluffy and yummy. Thank you for sharing this recipe! Next time, I will experiment with adding a bit of orange or lemon zest to the dough.
hiii the mixer is literally on in my kitchen as i type this note out. I've made this babka before into a wreath (which I later realised was funny / ironic since a wreath = Christian symbol and babka = Jewish baked good). anyway, second time 'round making it: i had a slight concern/question: when you add the vanilla extract to the yeast/milk mixture (step 1), doesnt the alcohol within the extract partially kill off some of the yeast/weaken the yeast? i do neither chemistry nor food science so anyone feel free to enlighten me. thank you! and wonderful recipe
When I saw this for the first time, I had a hard time containing my drool. I’m making it this week as one of the breakfast breads for our family get together.
My question to you is, after baking, do you keep it in the loaf pan for a short period of time before removing or do you remove right away? And when you put the syrup on it, if it’s in the loaf pan, I could see it soaking in from all areas, but also I would think it would be harder to remove from the pan. That wasn’t addressed in the recipe. Thanks for any guidance. Your recipes are spectacular.
Hey um I tried making this today can you pleas tell me what I did wrong , my dough refuses to rise and I put it in a warm place for I think at least 6 hrs but I didn't rise at all and them when I when to feel the dough it was quite soft but not like a malleable kind of way more of a crumbly wet sand type , is this dough still salvageable or do I unfortunately have to start over. Thank you for your time
I've just made it and it turned out amazing even tho I placed it in the fridge overnight once assembled. Your recipes are the best, thank you so much !!
One of the best bakes ever! I made 4 of them and took them for Christmas Eve dinner and it was a major hit! All our friends were setting some aside to take home to have a slice with their coffee in the morning! I baked this in our home in Colombia and shipped all the ingredients beforehand to make sure we use good dates! 10+++++
Delicious! I used a stand mixer and doubled the recipe to make two loaves. They came out amazing! Even though the double proof takes a while, this recipe was easy to follow and so worth the time. The date caramel is sooo good!
Loved the recipe! Everything about it, easy to follow, excellent dough and the caramel is out of this world good!
Thanks for sharing!
Looks amazing! I’m drooling!
It’s delicious, although I only have any sweets only once in a while
Going to try this soon! Babka is so good!
Looks delicious, I love babka! I appreciate that the recipe yields one loaf - so many babka recipes yield 2 loaves - and sometimes just one is enough.
This looks amazing. Would be so yum for a holiday brunch!
This bread was amazing! It was so fluffy and yummy. Thank you for sharing this recipe! Next time, I will experiment with adding a bit of orange or lemon zest to the dough.
hiii the mixer is literally on in my kitchen as i type this note out. I've made this babka before into a wreath (which I later realised was funny / ironic since a wreath = Christian symbol and babka = Jewish baked good). anyway, second time 'round making it: i had a slight concern/question: when you add the vanilla extract to the yeast/milk mixture (step 1), doesnt the alcohol within the extract partially kill off some of the yeast/weaken the yeast? i do neither chemistry nor food science so anyone feel free to enlighten me. thank you! and wonderful recipe
I would like to make this for the holidays, but prep it earlier in the week. Can this be prepared, then frozen? Will it thaw well?
When I saw this for the first time, I had a hard time containing my drool. I’m making it this week as one of the breakfast breads for our family get together.
My question to you is, after baking, do you keep it in the loaf pan for a short period of time before removing or do you remove right away? And when you put the syrup on it, if it’s in the loaf pan, I could see it soaking in from all areas, but also I would think it would be harder to remove from the pan. That wasn’t addressed in the recipe. Thanks for any guidance. Your recipes are spectacular.
Would a stand mixer work?
Phenomenal recipe - my family loved it!
Hey um I tried making this today can you pleas tell me what I did wrong , my dough refuses to rise and I put it in a warm place for I think at least 6 hrs but I didn't rise at all and them when I when to feel the dough it was quite soft but not like a malleable kind of way more of a crumbly wet sand type , is this dough still salvageable or do I unfortunately have to start over. Thank you for your time
I've just made it and it turned out amazing even tho I placed it in the fridge overnight once assembled. Your recipes are the best, thank you so much !!
One of the best bakes ever! I made 4 of them and took them for Christmas Eve dinner and it was a major hit! All our friends were setting some aside to take home to have a slice with their coffee in the morning! I baked this in our home in Colombia and shipped all the ingredients beforehand to make sure we use good dates! 10+++++
Delicious! I used a stand mixer and doubled the recipe to make two loaves. They came out amazing! Even though the double proof takes a while, this recipe was easy to follow and so worth the time. The date caramel is sooo good!