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
such a great question!!! most store-bought vanilla extract aren’t strong enough to kill it, especially since there’s such a tiny amount compared to the rest of the liquids. that said, never say neverrrr hahahah
Definitely! I would bake it all the way through, chill it to room temp, freeze it covered in plastic or placed in a ziplock bag. When it comes to thawing, pull it out from the freezer and place it in the fridge for 12 to 24 hours. You can warm it up at a low temp in the oven before serving! Or even refresh the loaf with a little extra sugar syrup drizzled on top.
Just wanted to come back and say that freezing, thawing in the fridge, and reheating was a success! I didn't have extra syrup handy, but it still warmed up nicely.
It was a huge hit and had folks rushing back to kitchen to claim slices to take home. 😂
It has already been requested for our next family gathering!! Thanks so much!
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.
Great question! I should’ve been a little more clear with my instructions. I leave the loaf in the pan, pour the syrup while it’s in the pan, and let it come to room temp in the pan. After that, I use the parchment paper to lift up the loaf and slice it :)
Thank you for sharing this recipe! I can't wait to try it. If I wanted to make this fresh in the morning for breakfast is there some part of the proving process that could be changed to be overnight in the fridge? Or how might I adapt the recipe?
Loved the recipe! Everything about it, easy to follow, excellent dough and the caramel is out of this world good!
Thanks for sharing!
this made me so happy!!!
It’s delicious, although I only have any sweets only once in a while
this one’s gonna be worth it :)
seems that way, haha
Going to try this soon! Babka is so good!
I hope you enjoy 🧡
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.
right?! I’m with you! Plus a recipe that yields a single loaf is much easier to double if needed 🧡
I can’t wait to bake a single loaf this week!
This looks amazing. Would be so yum for a holiday brunch!
ohhh, definitely!
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.
A bit of citrus in the dough would be so lovely :)
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
such a great question!!! most store-bought vanilla extract aren’t strong enough to kill it, especially since there’s such a tiny amount compared to the rest of the liquids. that said, never say neverrrr hahahah
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?
Definitely! I would bake it all the way through, chill it to room temp, freeze it covered in plastic or placed in a ziplock bag. When it comes to thawing, pull it out from the freezer and place it in the fridge for 12 to 24 hours. You can warm it up at a low temp in the oven before serving! Or even refresh the loaf with a little extra sugar syrup drizzled on top.
You're an angel, thank you! 😊
Keep me posted! Hope it’s a success 🧡
Just wanted to come back and say that freezing, thawing in the fridge, and reheating was a success! I didn't have extra syrup handy, but it still warmed up nicely.
It was a huge hit and had folks rushing back to kitchen to claim slices to take home. 😂
It has already been requested for our next family gathering!! Thanks so much!
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.
Great question! I should’ve been a little more clear with my instructions. I leave the loaf in the pan, pour the syrup while it’s in the pan, and let it come to room temp in the pan. After that, I use the parchment paper to lift up the loaf and slice it :)
Would a stand mixer work?
absolutely!
Looks beautiful 🥲
Making this right now! Thank you, Carolina 🫶🏼
Hi there
Has anyone substituted the milk for something else? Water or oat/almond milk? Thanks so much
Thank you for sharing this recipe! I can't wait to try it. If I wanted to make this fresh in the morning for breakfast is there some part of the proving process that could be changed to be overnight in the fridge? Or how might I adapt the recipe?
I did it twice already! It is soooo goooodddd!!! And it is from where my grandmother comes from (Ukraine)
I tried making this twice and the dough never rose. Super bummed cause this sounded delicious!