Reviewed: May 2, 2012

I doubled the filling and thought it was a little too much - but my kids can't get enough. The dough was not too wet at all. Delicious.

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Reviewer:

hatchling

Cooking Level: Intermediate

Home Town: Ridley Park, Pennsylvania, USA

Reviewed: Apr. 4, 2012

Very good...i'm partial to the egg wash because it give the bread a the type of crust you would expect a soft pretzel to have but overall this recipe is delicious! I would say with the chocolate it's more of a dessert type bread than breakfast, but it definitely won over my friends and family! I followed this recipe exactly and it turned out wonderfully. I'm going to try it with different fillings next time such as just cinnamon and sugar or maybe some fruit!

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Reviewer:

tanyaburrows

Reviewed: Jan. 18, 2012

So.Good! I used Nutella in addition to the chocolate mixture just because I wanted more chocolate. I also skipped the streusel topping, egg washed the top and sprinkled cinnamon/sugar on before baking. The dough was so easy to make and handle-I didn't need any additional flour at all. It was definitely one of the best doughs I've worked with in awhile! I took both "loaves" to a Bible study group of 12 people and both were gone in less than 10 minutes. Next time I may opt for the more traditional twisted loaf, but these were just fine too! I made my cuts with scissors towards the top and didn't have any issues with leaking filling. My husband, who's Polish, didn't remember having this with chocolate, but with a nut filling instead. I may have to figure out what he's talking about and give it a try as well!

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Reviewer:

rkhyclak

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Athens, Ohio, USA

Reviewed: Dec. 14, 2011

MMMMMMMMHM!!!! delicious! a tip for preventing the leaking, cut AFTER the rings rise, and instead of cutting the bottom, cut the top instead.

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Reviewer:

Cookworm

Cooking Level: Intermediate

Reviewed: Nov. 11, 2011

This is an interesting way to make babka. I have typically seen it made this way. I have the bakery at my grocery store make it for the Jewish holidays and always ask for extra chocolate!

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Reviewer:

hotdogelvis

Reviewed: Nov. 4, 2011

This is so good! Great for breakfast. I added more chocolate, because hey more chocolate! My filling leaked out as well. I think the trick here if you want to put the slits in, is to make them more on the inside than on the top directly. When the dough rises and as it cooks these will rotate.

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Reviewer:

Lexam

Reviewed: Sep. 14, 2011

I cooked them a little longer than 25 min because the bottom didn't look cooked to me, it looked like raw yeast. I took them out a few times and inspected them....a cooked them a couple more min and they came out perfect!!! Soo yumiii!! I recommend to add more filling....the more the merrier :D

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Reviewer:

Leila

Reviewed: Sep. 4, 2011

Really yummy for such an easy recipe! I too added a little nutella on the bottom of the dough, it was wonderful. The loaf was gone so fast, my family ate it and requested more. If you have a kitchen aid, the only hard part is waiting! The dough is super easy to work with, rolls easily. Serve warm, good stuff!

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Reviewer:

Kerrie Thomsen

Reviewed: Jul. 13, 2011

This is our new Easter tradition! From now on, I will bring this delicious babka to brunch. It is SO decadent - reminds me of chocolate-filled croissants I've had in France. The babka is worth the preparation time. If you're a beginner, don't worry, you got this! This one is a crowd pleaser and definitely fitting for special occasions like birthdays, showers, or holiday celebrations. When you add the slits in the side of the pastry, it makes for easy pull-apart serving. Gooey and delish, you will LOVE the chocolate babka!

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Reviewer:

1artsygal

Cooking Level: Intermediate

Home Town: Towson, Maryland, USA

Reviewed: Apr. 16, 2011

OMG This is to die for. I used The fleishmans active dry yeast one envelope is 2 1/4 teaspoons, so I used it as is. I let the Kitchen Aid knead for 15 minutes. It made the most amazing dough. I left it on the preheated stove with saran wrap and it doubled nicely. The dough was just a dream. I can see using this with all kinds of fillings, cherry, cream cheese, cinnamon and sugar. when it came out my daughter and husband each had 3 pieces. In less than 15 minutes ONE was gone. It took over 3 hours, the only downer here. The bread was so delish, light and fluffy. I think I might try semi sweet chips instead of all the chopping of squares. Maybe chips with apricot, yum!!! this was a super hit. WELL WELL WORTH THE WORK!! Showstopping. Couldnt even get a picture of them, they disappeared so fast. Yeast breads can sometimes be tricky for some. This made two fat little rings that never stopped doubling. But this is a no brainer. WONDERFUL!!! 5 stars for sure.

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