SCRAPS #58: babka date!
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!
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?
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!
I loved this babka. it took actually forever but all worth it at the end. I wanted to write a friendly note about a few typos I found in your text recipe. I hope that's okay and it only helps you in growing better and better as i've seen you do just that in the past couple of years of me following you!
- in the ingredients list for the dough you mentioned ground cinnamon. I usually have all the ingredients ready to go in one place and start going through the written instructions and try not to jump around so I don't accidentally miss a step. however, the addition of cinnamon in the dough was not mentioned in the written instructions as a part of the dry ingredients we add to the dough and the picture did not show it either, so I missed adding it unfortunately.
- In step 9 of assemble babka, you mentioned to preheat the oven to 190C or 375F (loved that you included both types of measurements), but in step 2 of make egg wash you wrote have the oven on 185°F to 190°F!! and it should've been degrees C instead T_T
I listened to you and lowered the temperature to super low and was wondering why it's not cooking ah so bummed! :( some baking goods do the trick of heating the oven to a higher degree then lowering it so the product doesn't get burnt so I thought this is one of those cases.
the babkas do look picture perfect and my house smells yummy. just a few quick tweaks will make the recipe perfection! love you and thank you for this!
Wow !! Will definitely be making this this week 😀. Thanks for sharing