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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5 users found this review helpful

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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6 users found this review helpful

Reviewer:

Silver Ghost

Cooking Level: Expert

Home Town: Linden, New Jersey, USA

Reviewed: Mar. 16, 2011

Dangerously delicious and not hard to make using bread machine for dough. Thought I had too much streusal for top so only used half, but afterward realized that I could have piled it on and it would have been fine. My only problem is that during baking, the rolled dough separates a bit so there is an air gap underneath the top part of the bread. I sometimes have the same problem with raisin bread, which is also rolled up. Maybe there is a trick to rolling....

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2 users found this review helpful

Reviewer:

ANGELAH100

Cooking Level: Intermediate

Reviewed: Jan. 16, 2011

Very good, a bit of work but not too bad if you have a KA mixer. Mine wasn't dry at all, nice and moist. I baked them separately, the first came out a little overdone, so I reduced the cooking time by five minutes for the second one, perfect.

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8 users found this review helpful

Reviewer:

Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

Reviewed: Jan. 9, 2011

After rolling the dough out, I spread it with Nutella spread and then sprinkled it with the chocolate mixture. It deepened the chocolate flavor. To die for. I opted not to add the topping, and instead sprinkled the rings with coarse sugar, which added a sparkle and a little sweetness. I will be making this again. And again. And again.....

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7 users found this review helpful

Reviewer:

MANDACOOK1

Reviewed: Dec. 18, 2010

Wow! It's hard to describe. You really don't taste the chocolate, taste more like a cinnamon bun and Anyone doubting this one should give it a try...surprising delicious, will keep recipe and make again and again. I think this can be made for any occasion.

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1 user found this review helpful

Reviewer:

warpy2

Reviewed: Dec. 6, 2010

DELICIOUS! My husband has been talking about it for months since I made it, I will be saving the SECOND time I make it for some special occasion! :) A little more involved than the average recipe, as bread can be, but worth every bit of time. I did double the filling, as another reviewer suggested, and it worked great.

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Reviewer:

Jen

Cooking Level: Expert

Home Town: Pawcatuck, Connecticut, USA

Reviewed: Oct. 7, 2010

Really tasty! make sure to cut the slits on the top, not the bottom or the chocolate will all leak out.

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2 users found this review helpful

Reviewer:

BKBARONS

Reviewed: Aug. 28, 2010

I had never had a Babka before despite my Polish upbringing, but gave it a try. My 2 & 4 year olds helped. We used 2 cups white whole wheat flour for the all-purpose flour, chocolate chips for the baking chocolate squares, & sucanat (dehydrated sugar cane juice crystals) for the white sugar. We thought it was good but not spectacular. My loaves baked very well but I would bake the loaves separately next time for better doneness control. One ended up more done than the other despite my rotating during baking and careful monitoring. This recipe inspired me to keep trying heritage recipes, looking for ultimate keepers.

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