Anna Olson Makes Chocolate Babka LIVE | Live with Anna Olson

Anna Olson make Chocolate Babka live!
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Recipe
Makes one 9 × 5-inch (2 L) loaf (12 to 16 slices)
Prep Time: 25 minutes, plus rising
Cook Time: 70 minutes
Ingredients
Babka Dough
3 cups (450 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 tsp fine salt
2¼ tsp (1 pkg) instant dry yeast
¾ cup (175 mL) 1% or 2% milk, heated to about 115°F (46°C)
1 large egg, room temperature
½ cup (115 g) unsalted butter, room temperature, cut in pieces
4 oz (125 g) cream cheese, room temperature, cut in pieces
Filling
¼ cup (60 g) unsalted butter, room temperature
¼ cup (50 g) granulated sugar
1 tsp ground cinnamon
4 oz (120 g) dark couverture/baking chocolate, finely chopped
Directions
1. For the babka dough, measure the flour, sugar and salt into the bowl of a stand mixer fitted with the hook attachment, then stir in the salt. Add the yeast and then add the warm milk and egg. Mix at low speed until the dough is half blended, then add the butter and cream cheese a few pieces at a time. Increase the speed by one level and mix until the dough looks smooth, about 5 minutes. Transfer the dough to an ungreased bowl and cover the top of the bowl. Let the dough sit on the counter until it doubles, about 90 minutes.
2. For the filling, stir the butter, sugar and cinnamon together and set aside.
3. Lightly grease a 9 × 5-inch (2 L) loaf pan and line it with a piece of parchment paper, letting the ends hang over the long sides of the pan.
4. On a lightly floured surface, roll out the dough to a rectangle about 12 × 18 inches (30 × 45 cm). Spread the sugar-cinnamon butter over the surface of the dough (1) (it will be a thin layer, and don’t worry if there are a few gaps) and sprinkle the chocolate over the top (2). Starting from a short side, quite tightly roll up the dough into a cylinder (3).
5. Use a chef’s knife to cut the dough in half down the length of the cylinder. Separate the two lengths of dough and set them side by side with the cut sides turned away from each other. Twist the two pieces around each other (4), alternately crossing them over and under each other, to create a helix. The dough will stretch as you twist. Cut the helix in half and then twist the two helixes together (5).
6. Drop this twisted dough into your pan (it may not look pretty or precise at this point) (6) and cover the top of the “loaf” loosely with plastic wrap. Let the dough sit on the counter for about 45 minutes, until it no longer springs back when you press a finger into it.
7. Preheat the oven to 375°F (190°C). Uncover the loaf and bake it for 30 minutes, then reduce the temperature to 350°F (180°C) and bake for another 30 to 40 minutes, until the loaf is a deep brown on top and, if you gently peek between a few layers in the centre, you can see that the babka is no longer doughy.
8. Cool the babka in its pan on a cooling rack for 20 minutes, then carefully turn it out of the pan onto the rack to cool completely before slicing. The babka will keep, well wrapped, on the counter for up to 3 days (although it is best enjoyed within 24 hours of baking; it makes good toast or French toast after that).
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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#Chocolate #LiveWithAnnaOlson

[@JudithPosen]

I absolutely LOVE your tutorials. Could you please let us know when a recipe can be frozen, I see you never mention this. Most people haven’t got time to cook/bake on the day they’re hosting. Thanks so much. I’ve learnt such a lot from you.

[@TracysHomeGarden]

Bread baking is one that I love...especially on days when the weather is cold. Thanks for the recipe Anna, I make Babka but have never thought about putting cream cheese in the filling before! This was spectacular...I have made my bread with cream but the cream cheese in the dough definitely made the texture of the bread softer & tastier. 🤗🤗🤗🤗. Happy baking everyone!

[@angpangalanaypaul8736]

Just wanted to say that I LOVE these live videos. It is like having a teacher walk you through the cooking process. I like the short videos too if I just wanted to watch a recipe for entertainment, but I find the longer videos great for beginners like me who are just starting to learn the recipes.

[@TracysHomeGarden]

Even though I’m a seasoned baker, I still find that Bake along live videos make it very personal and inviting for me as well. 🤗🤗🤗

[@Tania-fu5xp]

Thank you very much for the time you dedicate all the tricks and details!! Thank you!!

[@mariadias8959]

Absolutely fabulous! So much knowledge . Seems to answer all the questions before we even ask them. And doing it live is so relatable with us . Thank you!!!

[@globewalker3839]

Hi Anna, you are a professor in the kitchen! We are all very lucky to have you share your experience and words of wisdom in cooking and baking. Love you!

[@serenaohys7912]

Serena from Malaysia, I love watching Mdm video on baking, cos Mdm explained in detail, is very helpful for me as a beginner on baking.

[@maxhr1749]

Definitely make babka. It’s so worth it. I found a recipe that turned out really well by reading the blog notes where you get a feel if this is going to be like what you’ve tasted from a bakery. The addition of cream cheese is like a rugelach dough except there isn’t any yeast since it’s more like a cookie/pastry. Since this is a dessert bread, I use pastry flour. I’m not trained at all. I just go by what I’ve found to be nice. You can also add cornstarch to AP flour if you don’t have pastry flour. Weigh the ingredients instead of cup measure since this always seems to give the best results. Right now I’m baking Anna’s muffins and have learned a few things here about yeast. I would like to find fresh but haven’t had any luck here in Syracuse, NY. I have used Anna recipes for other things and am impressed by her teaching and tips. There’s always something to learn to make baked goods great. Nice recipe! And don’t worry-the chocolate will stand out out more than cinnamon here. So follow her recipe for authenticity. My husband is Jewish and in NY (downstate mainly) you have opportunities to sample some of the best traditional baked goods so you know if your recipes are quality.

[@yamiledelrociomartinezbaez3126]

Thanks, for the inspiration! My daughter (9) made a chocolate babka for Mother’s Day the past weekend, today just filled a couple with “dulce de Leche”. Looks like we are going to babka-ing. For the weeks to come! I will tell you how my dulce de leche babka ends.

[@seagermaryann1657]

I watched this a few times and tried it today....so awesome!!! Thank You I learned a lot! Delicious, YUM!

[@noraherrera2311]

I’m surprised you have no more likes 👍 I love all your videos and appreciate you ….something I can not be on your live video but I watch them after ….thanks

[@Canadian693]

TFS! Being born to Ukrainian parents, my mother made babka’s often and she baked often. Her homemade breads and cakes were always the best and we always had plenty of homemade goodies, I will always remember when I was in high school and it was time for lunch, my friends would say: here comes Valentina with her Ukrainian sandwich. My sandwiches were always made from homemade bread, yum! Love your videos and love watching you on Chocolate Showdown! A fan from Northern Alberta, Canada 🇨🇦.

[@isabeltorres5434]

I really like the way you explain the baking

[@bushrashaikh5240]

It's like a scientific baking class, love love love it. Thank you

[@salmawalji9946]

It's wonderful love it always love your recipes good for teaching and very easy to follow your steps

[@yuanfenghua140]

I just baked it today! My son love it! Thank you for your live video! Also, I had your cook book too!

[@sakinamirsultan6072]

I love watching your video and all your recipes are amazing. I learn a lot from u and also did some of your recipes. Love ❤️ from Malaysia 🇲🇾.

[@belamitaguedes5962]

I love your style of instruction I always follow you for most of my baking needs

[@rosariodesoto5300]

Hello, it's so good that you are doing these videos,🤗 I think we are learning so much, I love yout blouse😍🌻

[@mariedelrosario390]

Hi greetings from Cardiff ,South Wales ,uk , learned a lot love your recipes

[@maytem.s.6010]

Nice recipe. Each month I bake a sweet bread. This recipe is my next one. Thanks a lot. Kisses from Spain in Europe 🥰😘🌹

[@Maryrose4436]

Really enjoying your class,great instructions. Thank you ☘️☘️☘️Ireland

[@scrubbersteve]

I really enjoy your videos, Anna, though I don’t watch live as it’s very early morning here in Australia when the stream starts. 😴 Not only do I love your baking but listening to you reminds me of my cousins in Toronto, who I miss so much. I was meant to visit last year but we all know what happened there! 😆 Hopefully I can get back to Canada once it’s safe to travel and borders open again. 🤞🏻

[@floramin8409]

How much milk

[@tiktokngsikat9293]

Love this episod. always watching your videos . If Can't find again your vedio I just Just your name. Your inspired me to bake. I'm not a bake person, but bcoz of u i cooking now my bread in pan..bcoz i dnt hav oven. I just used ur recipies. Thank you for sharing ❤️

[@renayepalumbo1403]

Hello Anne Really enjoyed all your amazing videos! Just wondering if I can make this Babka gluten free using almond flour? Thanks so much!

[@marilycalma1604]

Thank you for your videos; so well explain!! Do you have a recipe for a pumpkin Babka with cinnamon nuts filling?

[@joannemullins3099]

Oh that’s looks delicious. I wish I had some. Definitely going to make it.

[@madhushreevijayakumar5181]

375 ml milk 🌈 450 grams all purpose flour 😌 25 grams granulated sugar 🐾 7 grams yeast 🍗 egg 🚗 115 grams unsalted butter 👸 125 grams cream cheese 🍥

[@guzelmahmudova7861]

Hello Anna î love your channel and your recipes.Tank you so munch.

[@javaneselady9225]

Hello anna..i love your recipes specially the blackforest💋❤

[@ИринаТ-б2с]

Hello from Québec !!!merci beaucoup pour bonne et délicieux recette Yum Yum

[@sbettybop]

your Babka looked very good! Thanks for sharing. I have started to bake bread recently and I am curious with the different methods of bread making. Methods such as tangzhong, Japanese Yudane, poolish, autolyse, etc. I wonder if you have tried any of these methods and if so, which method would you say produces the bread that is fluffy and stay softer longer.

[@naailagangat]

From Zambia Love your videos

[@marianamaraloi7916]

Thanks Ana! Romania

[@sylviebedard4648]

Do you recommend a particular type of baking chocolate?

[@areenjwan265]

Omg chef Anna Olson I really like your recipes

[@Pinky-55-60]

Oh yum I’m definitely making this for Easter. This looks so good. I love your recipes. 😏 didn’t like math in school.

[@josefamanalo4763]

Hi, shout out, pls nice watching it fr Pampanga Philippines.

[@veronegamer8692]

18:08 thx for answering my question and I did add some raisins and it tastes so fruity and chocolatey.

[@jillpritchard8793]

Hello Michael, you are doing a Great Job as Cameraman! Keep it up and you should be on the show as well, maybe showing you trying a bite of Anne’s beautiful recipes! Take care, JilliBean from Washington State ( for now)

[@antonellamasella2300]

Wow! Definitely trying this weekend! Caught this day after airing LOL. Where is that marble serving tray from. I’m local so would love to get one!

[@tanginelio9363]

Kia Ora from New Zealand, love your cooking knowledge. Thank you.

[@dianebelli7240]

Hi Alison if you use a stater how much do I put n PLease? Would it be double 14 grams ?

[@Ma_FerM]

I LOVE IT!!!!!! ❤️❤️❤️ I love how Anna Olson cooks

[@jillpritchard8793]

I think this would be great using a Chocolate-Hazelnut filling

[@katalinhorvath463]

Hmmm😄😄😄 very good! Thank you very much 💟🙌👑

[@nelsintosh]

I have used cream cheese in my babkas but only in savory fillings, together with garlic, fresh herbs and parmesan cheese. I'll try it in the dough. Have you tried savory fillings? Thanks.

[@michaelgomez782]

Hi anna im a big fan of your videos quick question with the filling can use ghee in placed of stick of butter

[@raccoon874]

I bet you can

[@SomewhereInIndiana1816]

Looks delicious! Thank you.

[@luzvigerminal558]

I love to see a classic panettone.

[@LiLi-dp3kr]

Hi Anna, amazing recipe. May i know why is bread improver or bread softener used in certain bread recipes. Thank you.

[@RuthIlongga]

thank you

[@souroupeanabelle7246]

Hello, is it necessary to add the cream cheese? If we don't have it by what shoud it be replaced?

[@carolb4693]

Hello from HONDURAS Anna. Thank You!!

[@mmakomanyatja5213]

Thank you Anna you are the best

[@angelaspielbusch1237]

So lovely thank you 😊

[@georgiaguerrero851]

Can I add more chocolates? Thank you

[@hugofourie7966]

Anna is the best...never miss a show

[@jordanrempel8401]

That looks amazing

[@foodiezplate]

Baking this right now 😍

[@fahmidaughani1675]

Hi Anna! You r my inspiration 🇵🇰

[@katarzynafergisz9948]

Babka - in Poland it´s a very traditional cake for Easter :)

[@jillpritchard8793]

Is this the exact recipe for the Polish Babka?

[@katarzynafergisz9948]

@@jillpritchard8793 There are hundreds of them :) I personally use 3 recipes regularly and I am always happy to try new ones. And the name ´´babka´´ is veeeery Polish :)

[@josefamanalo4763]

Amazing I'll ry to make it, thanks.

[@hilalbinici3601]

hi ım watchıng you from TURKEY

[@jillpritchard8793]

For this Babka, could you roll it as you did but bake it on a Cookie sheet to make it round? Your count should go once for “like” but Twice for Love.!🥰🥰🥰 Congrats on 600!

[@nazyghassemi1625]

Can coconut oil be replaced for butter?

[@TracysHomeGarden]

You can replace the coconut oil for butter in the dough but not the filling. Happy baking!

[@rebeccaxx]

This reminds me of the swedish *tigerkaka* so yum

[@minervasales7104]

I watching from the philippines

[@joyherting3705]

If I wanted to make a raspberry, apricot, or a lemon curd babka how would I do that? I was thinking it'd be kind of cool to do each braid different filling. It would probably only be practical if you're making multiple loaves for an event or the freezer. For example for raspberry there could also be blueberry and blackberry. For the apricot I thought we could also do an almond filling and a cinnamon and brown sugar and nut filling. And for the lemon curd you could also do lime and an orange curd. A Boston cream type one maybe with chocolate and a thick custard might be good. Or pina colada, black forest, now my brain won't stop LOL

[@AussieAngeS]

Oooh my goodness that looks sensational Anna 😍

[@kristalama]

The live stream called for 1/2 cup of sugar for the filling, but the book recipe calls for 1/4 cup, so could you opt for more sugar if you want it sweeter? Thanks!

[@kkat7512]

This looks amazing. Tfs Anna

[@andirezekikahar1348]

I really like the way you make the cake tastes good, can there be Indonesian subtitles like chocolate chip cookies? My advice aunt

[@angelahagianis4707]

HELLO Anna from Melbourne Love you

[@estellehollington4633]

Hello from South Africa .

[@lynisaaks9837]

Just a suggestion. If you dip your knife in hot water, wipe it and spread your sugar and butter, I am sure it will make the job easier.

[@luciadousdebes3923]

Anna, hi from Ecuador! If I am cooking in high altitude, what adjustments should I do?

[@antoniajagodic]

Delish ❤️

[@jasfern3909]

hello! from the philippines?😍

[@mdrmg3840]

If we don’t use the cheese, do we is more butter??? 🙏🏻🙏🏻🙏🏻

[@ernopataky9209]

🇨🇦 ✅ Always a pleasure to see you! I learned a lot and I. continue to learn from your excellent videos. Thank you very much! 👏🤗

[@DH-qz2so]

Q: re: homemade yeast... wow! I didn't know that we could make our own! The recipe that you mentioned, could we then use this homemade yeast in our Bread Machines as well?

[@heidisifein3184]

I noticed your rolling pin is fatter in the middle. Does that accomplish something when rolling vs using the flat rolling pin?

[@anaelenamartinez3289]

I just did the recipe today; the dough came to dry from the begining ; i have to trought It out ; should i use less flúor or more Milk? , i live in México its very humide, please help, i want to do it again tomorrow. Thank you

[@glendadavid1374]

@Anna Olson,,,, I Wish There was a LOVE before the LIKE because there is Only one way to Describe YOUR Breads and Cakes LOVE LOVELY.. Greatness in Progress :) :) :)

[@akizuki231]

Good morning everybody.. It's 5 am now.

[@Poonamsmartkitchen]

Nice

[@seinundzeiten]

Can you do a live stream every week?

[@karen1946-o4b]

I'd love to be your recipe tester 😁

[@sarahal-chalabi2116]

Anna I love the way you bake, teach, and present. I enjoyed almost all your short videos on your channel! I liked your regular short videos more, they’re straight to the point. Unfortunately I cannot watch your live videos because they’re too long and hard to follow...

[@jillpritchard8793]

Hello Anne, I first want to tell you how Amazing you are and your recipes are 2nd to None! I wish I could come into your Kitchen and learn from you, or maybe you could just move to Washington State. I would like be to be your neighbor! My question for you today is about Ovens. Are the ovens Electric or Gas and with your Bakes, Which would you choose to use if you were designing a Kitchen for a new home. I will be moving from Washington State to Georgia in the next year and building a Container Home. My Kitchen is going to be 20’ long and and have a large walk-in Pantry. I will have so many tables and cupboards for storage, nothing will have to be sitting out causing clutter. I am going to have a designated Cookie Station and the drawer type canisters like you have. It makes so much sense! I will also have a Bread Baking station to bake all kinds of quick breads like my Irish Soda Bread, Being Irish, it’s a must! I have seen people use a heating pad turned on low to get the bread to rise and also used the oven light to act as a warming drawer. Do you have a recommendation? Remember for now, I am near Seattle-Tacoma area and my home is usually pretty cool. Sorry to be so long no-winded but I have 1 more question then I will hush up! I have never tried to make a Pavlova or Meringue Cookies cuz it is usually raining when I feel like making them. Great timing right! I have also seen Broken pieces of Meringue chunks used as a filling in Ice Cream and a topping. I have a great Breville Ice Cream Maker that I use regularly to make fresh Ice Cream for my Mum. She is one of so many people diagnosed with Alzheimer’s Disease. The one way to get her to take her nighttime meds is to crush the meds and put in in a scoop of The Ice Cream. So we are never without. I love adding the toppings inside the cream but I would like to know if the Meringue pieces would stay lightly Crisp or do they get soggy? Have you ever tried this idea? I value your opinions very much and would love to know what you think about these items. Thanks a Million! JilleBeans

[@heidisifein3184]

Thanks for saying yeast in grams. Our packets in Egypt are 11 grams

[@margaretsprague6884]

For the sake of diabetes, is there a substitute for the sugar that you use, and can you use wheat flour instead of white?

[@heidisifein3184]

From egypt! Can never catch you live! 😂

[@vickydumrique5129]

From Bahrain

[@dmitry3290]

Olsons: just want 600 likes Audience: we can do better

[@jeevscreations7900]

Looks yummy 😍 You could have save your energy by minimising the too much talking.. Keep going...

[@diminett6462]

Can you use lupin flour

[@alana6806]

Superstore sells fresh yeast

[@litoboy5]

COOL

[@arlenearida993]

can you double the amount of filling?

[@raccoon874]

omg you could but I think it may ooze out and burn.. start with 50% increase and see

[@miriamisabelnavarrollanes269]

Porfabor en español!!!