Hey :D I just asked myself why you were adding the sugar when you dissolved the yeast and the fat before you developed the gluten in the dough. Thats because you gave the advice to not do so in your other videos. Also why didn't you use cold incredients like in the brioche video? (maybe i missed this info - sorry if thats the case)

It is ok to add small amounts of fat around 10% or less right from the beginning. And I don't use cold ingredients because this dough does not take that long to knead 👍

@@ChainBaker Okay, thank you :D

I cannot find those baking ramekins! What size are they?

Hey :) That is awesome! I'm so glad you enjoyed it. I love these buns too. Might make a variation of this again sometime perhaps with a different filling 🤤 Happy baking!

That is so cool 😍 I'm happy for your success! On to many more great bakes 🥖👍

@@ChainBaker 🥳🥂🍻🍾

Hey! I'm so glad you're enjoying it. And your in-laws are definitely lucky having you greeting them with some freshly baked goodies. Thanks :)

I'm so bad a writing the instructions out. When I read them back they don't even make sense to me 😆 in the future I will make some more intricate braids. Oh square muffin tins would be perfect for this! I must get me some of those too!

@@ChainBaker This may only work for me, but I often screen capture the braiding from Instagram (or wherever), then I walk it through really slowly and write something like: “1 over 2, 4 over 5, 3 over 2,” etc. (I’m making these up.) I keep plotting it till I see the pattern is starting over. The numbers are the positions I see the strands in RIGHT NOW, not where the strands were in the beginning. (Don’t name strand 1, 2, 3, 4 and keep those names forever. It’s ever-changing with my system.) I fear this all sounds complicated, when it’s really not. Most of the bakers seem to work half the loaf and then turn it around to do the other end. Edit: (And flip upside down.) A nice braid tutorial is on Tori Avey’s website, and she makes a really nice-sounding challah. I can’t remember if I’ve tried her recipe, as I found it a really long time ago. toriavey.com/how-to/challah-bread-part-2-how-to-braid-challah/

I will definitely check it out and take some notes. I guess you're right we probably all have different systems and explaining it is not easy. Just need to get stuck in and learn any which way 😄

Thank you! 🙏 Yeah they're well worth a try and they're super easy to make too!

It is 8cm wide and 4cm deep. Thank you so much 🙏 I'm glad that you enjoy my videos and find them useful. Let me know how the buns come out too 👍

Glad you enjoy it! :))

That is awesome! And so nice of you to treat them. Cheers :)

I like your methods! :) 3. is definitely and old myth. Here is a video in which I busted it - kzfaq.info/get/bejne/m-BpaLeeuLGrYGg.html

Thanks, Jocelyn! :) This is now my favourite kind of babka 😁

Hey Roberto! Thank you so much :) I'm glad you're enjoying the videos.

Refrigerate right after final shaping. In the morning take them out and leave to warm up for an hour before baking 👍

@@ChainBaker nice, cheers

follow up - they look and taste amazing! i used paper forms so they ended up slightly flatter with a dia 9-10cm, and around 100g a piece. but the shape didn't matter one bit.

They turned out great and my family loved them. Thanks for the recipe. 😀

Damn that sounds tasty! How was it? :)

@@ChainBaker I think my kitchen may have been a little too cold while proofing. They didn't come out as fluffy as I would have liked. But the taste was great! I'll have to try it again and give a little more time. Also the chocolate spread was a little thick. It made it very messy. Next time I may use a serrated knife because the pizza cutter smushed the filling out and made the strips hard to make neat. Either way it was a fun and tasty recipe!

haha I always think the same! Double is better for sure :D

🤩

Wow that is impressive! My first bake was a disaster 😄 well done! I'm happy for your baking success and I'm glad you enjoyed it! On to many more great bakes 🍞 cheers!

@@ChainBaker hey 👋🏼 just made those again 😍… and I want to ask you please how can I calculate for double, triple or even half the recipe how can I calculate 🤔 could not figure out if I should work it by % . Thank you 🙏🏼😊

No need for percentages. Simply multiply the ingredients 😉

@@ChainBaker cheers 🍻👍🏼

Thank you so much 🤩

This is what I would do in a hot and humid climate - kzfaq.info/get/bejne/rpNoiNJ2zNrYZGw.html

Definitely. Let them come up to room temperature while the oven is pre-heating the next day.

Thank you so much! It's unreal 😍

@@ChainBaker you are worth it. You make baking easy. And the presentations are always fun to watch.

Ok I tried this found out you don't put a lot on lol . And braids are easier to do with hair. For the life of me I just can't do it right . But A for trying . 👍👍👍❤

It'll be perfect next time 😎

Thank you so much Christian 🙏😊

This is basically the same thing - kzfaq.info/get/bejne/jrWXg5tjr8mVoGw.html 😉

My freezing guide should give you some answers - kzfaq.info/get/bejne/hNJ5qKehttOphok.html

Thank you, Ken! :) I'm not sure if I will have time this year 😅 But I will definitely add the 4th of July to my festive bakes list to not miss it next time around!

@@ChainBaker That would be awesome! I'll look forward to it. 😀

You can leave the cocoa out. Add more cinnamon though to get a distinct flavour :)

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Sure. Let them rise for a while after shaping until you can see that they have puffed up. Then refrigerate. Let them warm up a on the next day at room temperature while the oven is pre-heating.

@@ChainBakeri made the recipe, it’s sooo good i filled it with dates and pecan it was amazing thank you so much❤️

I'm sure it will be better each time you make it 😉

@@ChainBaker Thanks. I follow and tag you in instagram. 🙏❤

Nowadays I would use bread flour here too. If the dough is tight one can always add more liquid.

This babka is the best one of the of the ones on my channel. You can refrigerate it right after final shaping. The next day leave it out to get up to temperature for a couple of hours and bake :)

Thats awesome. I will do this tomorrow and see how I go baking it on Wednesday but I will let you know. Thank you so so much.

😄

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Let me know how they are ;)

Hey! Welcome to the channel :) thank you! Not in babka or brioche. I think brioche would not benefit from it anyway because the dough is super soft and rich anyway, but it could work for babka for sure. It just depends on the application. If you want to keep your babka for the following day, then tangzhong would be a good option to help it keep its soft texture. But if you are going to devour your babkas instantly like I do, then this super basic dough is good enough 😄 Here is my tangzhong milk bread recipe - kzfaq.info/get/bejne/gK6oqNaqmbObYH0.html You can use that as a guide to transform any recipe to tangzhong. If you are not familiar with baker's percentage, then you'll need this too to be accurate - kzfaq.info/get/bejne/rJ-kg7uF0ci9qIE.html I may do some more thangzhong videos in the future too 👍

@@ChainBaker I incorporated tanghzong in a Greek tsoureki recipe, an Easter sweet bread that's something between a challah, babka and brioche, it was supremely soft and squishy but the crust's texture left something to be desired... Maybe it was too high hydration? I don't know, I'm not really that experienced with bread baking... Anyway, looking forward to seeing more of your videos, already watched a bunch

@@MotoristCY The crust of a thangzhong bread is mostly soft and squishy too. If you like Greek breads, then you may find this one interesting - kzfaq.info/get/bejne/bdN8eryZp5maZWw.html It is a fragrant Christmas bread which I made last year. Thank you so much :)

It's up to your taste. Sweet can go quite well with savoury sometimes 😉

It can be thicker or thinner. There is no rule. I think a square of 45x45cm would be more than enough. The larger it is the more detailed the knots will be.

Made these and they taste as amazing as they look. Thank you so much for sharing the recipe. It was so much easier than I thought it would be. So grateful to you!

www.chainbaker.com/babka-buns/ ✌😉

Thanks for prompt response. Can’t wait to try it!

Here is my croissant dough recipe. I believe the hydration was 60% or a bit less. kzfaq.info/get/bejne/r9mHq7Fz39angJs.html

@@ChainBaker thanks!

Hi Henrietta! Since the hydration is only 54% and the fat content only 10% I decided to add it all together and it was quite easy to work and get the gluten going. If you're getting closer to 20% fat, then I would suggest adding the butter as I described in the previous video. I normally add up to 10% fat at the beginning in a low hydration dough. As it gets closer to 60% hydro and up, then I would add the fat later.

@@ChainBaker Thank you so much. That is a big help!

Anytime! 😉

I don't measure. Just cut into equal parts :)

Yes. I am used to calling it soft brown sugar. There is a soft light brown sugar too. You can use any sugar you like though. The dark sugar will have the most intense flavour.

That is a high fat percentage so you should probably use a brioche method for adding butter. Also you should never use melted butter as that will most certainly result in a sticky mess. Here is my guide on adding fat - kzfaq.info/get/bejne/otVpaKyWl5exYnk.html And here is my brioche guide where you can see the technique used for adding a large amount of butter - kzfaq.info/get/bejne/qZlkhdKKr7SopZc.html

@@ChainBaker Thank you! So, in other words, the basic hydration calculations will not make much sense when dealing with enriched dough or brioche. Love watching your highly skilled hands at work! Totally agree with one of your subscribers - your channel deserves way more sub count!

They are still important because you want to know what you're dealing with. A lower hydration dough will be easier to add fat to than a high hydration one. Cheers :)

Yes. A sponge would be perfect.

@@ChainBaker thank you, i will try it

Hey Keith! Welcome to the channel. Is it possible to lower the temperature of the proofing box? A high temp like 28C will make the dough rise extremely fast and the quicker it rises the less flavour it will develop. If you can get it down to 25C, 26C, then you could pretty much follow the times given in the recipe. Perhaps cutting down on the final proof if the muffins are rising too fast. If 28C is the lowest setting, then you could probably reduce all the proofing stages by 1/4 - 1/3.

​@@ChainBaker I can control the proofing temp down to 25C, so I'll give that a try. Thanks for responding. And for your excellent videos.

Let me know how it turns out :)

@@ChainBaker Will do.

Definitely! :)

Thank you so much

Not much. It's twisted differently and the filling is different. But at the end of the day it's sweet enriched bread layered with a filling.

@@ChainBaker Thanks for the reply. That's kind of what I thought.

That's just what I had at home that time. If you use strong flour you can slightly increase the butter or milk. Or leave it as it is and just let it rise for longer.

Enriched doughs don’t benefit from bread flour as much as a simple yeast bread would. You certainly can use bread flour, but if your bread flour is more expensive than all purpose, you’re just wasting money. All purpose flour is typical for enriched doughs. Enriched doughs aren’t intended to be chewy.

@@Kate-ct9ys Thanks for the additional info!

It's in the video description right underneath the video

It's not always necessary. But it can certainly be added for extra softness.

This video will answer your question - kzfaq.info/get/bejne/gdWpnbelzZPPfps.html Btw you don't need to bloom the yeast. Just dissolve it in water and mix as per recipe.

@@ChainBaker Thanks a lot! I always thought that active dried yeast had to be mixed with warm water and sugar in order to get it activated.

It worked for me and everyone else, so you must have made some mistakes along the way. Too cool of a dough in relation to room temperature. Weak flour, etc.

@@ChainBaker lol This reminds me of the time when my Exec gave me a donut recipe to teach to the staff. When my junior Sous and I put it together, it came out closer to a madeleine batter in consistency. When I told my boss that it had problems, he gruffly replied, "Guys, this recipe is perfect!" before dumping it on the table and working in another 20-30% flour. I had to remake it to his hydration and measure the addition before I could roll it out to the staff. In my estimation the issue was likely cold milk, dry brown sugar, too early of butter inclusion and scale error from the yeast. 3g on scale with 1g resolution is an insanely high error possibility. I personally prefer volumetric measures for yeast at this point for that reason, but to each their own. I'll make it again with the same quantities but warm milk, fresher brown sugar, a more reliable measure of yeast, and I'll work the butter in last. My go-to Brioche uses a tangzhong but since you don't call for it here, I'll omit. We'll see how different it is. I find the weak flour suggestion to be an interesting one. Even 24 hours after initial mixing, it still fought me when rolling, so gluten development doesn't strike me as an issue. It was the yeast activity that was off.

If you follow all the ingredients and methods exactly then this recipe will need no adjustments. It does not matter whether you use warm or cold milk as long as the final dough temperature is correct in relation to your room temperature. When I make brioche I freeze all the ingredients to keep the dough temperature low. The milk I use is at almost 0C and the flour is negative degrees.

If you are using active dry yeast instead of instant dry yeast, then you should leave it to sit in the milk for 10-15 to get it working.

Life-long project 😁

Yeah you could add an egg yolk to make the dough lighter.

@@ChainBaker thank you , love the content and info it helps me a lot

Also, "there is no rush" could very well be the best advice in this vid, cool!

Oh yes I have seen this one. Still can't get my head around it :D