Chocolate Babka Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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Photo by Lexam

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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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Photo by Leila

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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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Photo by 1artsygal
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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Photo by 1artsygal

Cooking Level: Intermediate

Home Town: Towson, Maryland, USA

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Photo by Silver Ghost
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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Photo by 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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Cooking Level: Intermediate

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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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Photo by Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA
Living In: Sunland, California, USA

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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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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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Displaying results 11-20 (of 40) reviews

 
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