Mr. Martin is the best baker/instructor I have seen on TH-cam so far. His instructions are clear and concise. King Arthur products are of high quality. I have tried them before and I love them. I'll definitively try this recipe. Thank you.❤❤
Martin is incredible! He makes bread so accessible. I’ve baked quite a bit of his stuff - really upped my yeast game. The ciabatta recipes were great too.
Martin, I've learned a lot watching videos. Not only informative but really entertaining. But, I wanted to comment on how gracious you are sharing small hints and techniques that make a huge difference. Thanks so much.
My grandmother taught me to put a warm damp towel over dough for raising. I also put it in my oven with the light on for a bit of heat from the light (very little).
Martin! Thank you for yet another amazing recipe. I'm on a bread making journey in my old age, and I have learned so much from your videos, I've tried almost every one and you are an amazing teacher! My focaccia was epic following your instructions and I can hardly wait to make these rolls as well. Thank you so much for the joy you bring!
@@KingArthurBakingCompany well, I did make them! mine are not as pretty as yours, but they are AMAZING! the fluffiness and the filling, not to mention the glaze... Easy to follow the recipe, Thank YOU again!
These are great! Made them for Christmas morning and they were a huge hit 🎉 We have some orange-adverse folks in my house so I subbed chocolate simply syrup for the orange, which I thought was too much, but I was out-voted. Thanks for this video - it was so helpful to have in my mind’s eye as I made the buns.
I made this for New Years day breakfast. It was delicious. Even my chocolate hating mother-in-law loved it. Only issue that wasn't really an issue was that the orange glaze didn't come through in the final product. Maybe I'll juice the orange and sub for part of the water next time.
We're glad they were a hit, Tee! You can certainly use fresh orange juice in the glaze, you could also try leaving the zest in the glaze for more flavor instead of straining it out. -👩🍳Morgan
this recipe looks great. production note: please, please invest in a tripod for the cameraperson. The constant rocking back and forth of the camera was really hard to watch.
Our apologies for this being difficult to watch. We appreciate your honest experience with us and will forward this to the team. Please let us know if you give the recipe a try! Kindly, -🥐Lily
Going to try this though I think he could use nuts, any suggestion from the peanut gallery on pistachios v. walnuts here? I think I'm going to add some amaretto as well to the glaze.
It's ultimately personal preference! Walnuts would be lovely with the recipe as-is, finely chopped. Pistachios, finely chopped, could embolden the buns with a few drops of pistachio extract in the glaze. 😉 -🥐Lily
Just a word to the audience, I'd pre-activate the dry yeast in the warm milk prior to adding to the mixture. I usually do that for most dry doughs like this one but I didn't this time as he just tossed it in the mix dry and i got zero rise, even after four hours at 80*F. The yeast is good though, I've used it afterwards no issues. I think it just didn't rehydrate and activate in this case given how dry the dough is. Also start checking around 10 minutes, i slightly burnt mine at 15 minutes, hadn't even got to the minimum suggested time of 18 min. Regardless has a good flavor, will make again.
With many hours of proofing, would it be better to refrigerate the dough after the first main proofing or could you refrigerate after putting the rolls in the pan and proof overnight in fridge, then pull out in morning for a while before baking?
Hi there! You're welcome to give a cold overnight rise a try but with enriched doughs that are already slow risers the cold temperature can impede the rise too much and really extend the rise beyond what the yeast can support. If you do try it, it would likely be most successful during the first rise. -👩🍳Morgan
Martin, I've enjoyed your baking videos since covid.. those were a blessing! I only own 1 USA pan, and I think they recommend NOT using cooking spray? Just sharing in case it ruins the finish. Thanks for making it all seem doable!!!
We spray them, oil them, butter them, etc. and while it can leave a film, even our old pans are still going. Hope your experience is similar! Thanks for coming along! Martin@KABC
These look amazing. Im trying to think how i could adjust this type recipe to make a sort of chelsea bun with currants. I love the addition of orange zest for the simple syrup
First time I liked something straight away,and presed the like botton. We make babka in loaf pan.This is marvelous. Where did you get the baking sheet with plastic cover on top?
We're glad you enjoyed this video! We have half sheet pans with lids (shop.kingarthurbaking.com/items/half-sheet-pan-with-lid) and 9" x 13" pans too (shop.kingarthurbaking.com/items/9-inch-x-13-inch-pan-and-lid-set)! -👩🍳Morgan
I would suggest following the baking instructions from this Chocolate Babka recipe (www.kingarthurbaking.com/recipes/chocolate-babka-recipe): Set your oven to 300°F. Bake the bread for 35 minutes. Tent lightly with foil, and bake for an additional 15 to 25 minutes (for a total of 50 to 60 minutes); the loaves should be a deep-golden brown. To ensure the loaves are baked through, insert a digital thermometer into the center of one loaf. It should register at least 190°F. Remove the loaves from the oven, and immediately loosen the edges with a heatproof spatula or table knife. Let the loaves cool for 10 minutes, then turn them out of the pans onto a rack to cool completely. -🍰Grace
We'll pass along your experience to the team, David. We're sorry it lulled you to sleep. 🥺 Please let us know if you give the recipe a try (linked in the description box). Happy baking, -🥐Lily
You're welcome! In the meantime, we have a couple of different crewneck designs available in our Apparel selection: shop.kingarthurbaking.com/logo-shop/apparel. Happy baking, -🥐Lily
Spencer's correct! Place these, covered, in the fridge once the slices are arranged in the pan. When ready to bake, take out of the fridge and allow to come to room temp (and finish rising if necessary), then eggwash before the bake. Please let us know how it goes! -🥐Lily
You may not get the same results, but you could substitute in something like applesauce for the yolk, and use brush them with cream or simple syrup rather than the egg white. -🍰Grace
We appreciate your honest feedback, Lee, and are sorry that it was too distracting. We will pass your experience along to the team. Please let us know if you try this recipe! -🥐Lily
Mr. Martin is the best baker/instructor I have seen on TH-cam so far. His instructions are clear and concise. King Arthur products are of high quality. I have tried them before and I love them. I'll definitively try this recipe. Thank you.❤❤
Thank you so much for sharing and baking with us, Norma! I'll pass your compliment along to Martin! -🍰Grace
Martin is incredible! He makes bread so accessible. I’ve baked quite a bit of his stuff - really upped my yeast game. The ciabatta recipes were great too.
Martin, I've learned a lot watching videos. Not only informative but really entertaining. But, I wanted to comment on how gracious you are sharing small hints and techniques that make a huge difference. Thanks so much.
We're grateful for his expertise and sharing it with you, Tom! Please let us know how your bake goes! -🥐Lily
My grandmother taught me to put a warm damp towel over dough for raising. I also put it in my oven with the light on for a bit of heat from the light (very little).
That's great advice! -🍰Grace
I’ve never used the damp towel but I always use the light on in the oven in cold months b
@@joelamaro4525 The towel (moistened or not) helps keep it from drying out.
@ I use a towel. Just not moistened.
My current oven doesn't have a light😢
High level of details with plenty of little tips and tricks, as always - excellent instructional video. Looking forward to trying this one!
Please let us know how it goes! 😄 -🥐Lily
Martin! Thank you for yet another amazing recipe. I'm on a bread making journey in my old age, and I have learned so much from your videos, I've tried almost every one and you are an amazing teacher! My focaccia was epic following your instructions and I can hardly wait to make these rolls as well. Thank you so much for the joy you bring!
What an incredibly kind comment, thank you so much for sharing and baking with us, Sandra! 🥰 -🍰Grace
@@KingArthurBakingCompany well, I did make them! mine are not as pretty as yours, but they are AMAZING! the fluffiness and the filling, not to mention the glaze... Easy to follow the recipe, Thank YOU again!
We're delighted to hear about your bake, Sandra! It's a joy to share our recipes with you. 😊 -🥐Lily
These are great! Made them for Christmas morning and they were a huge hit 🎉 We have some orange-adverse folks in my house so I subbed chocolate simply syrup for the orange, which I thought was too much, but I was out-voted. Thanks for this video - it was so helpful to have in my mind’s eye as I made the buns.
Gracias por el dato del jarabe de naranja 🍊 hoy lo pondré en práctica.
😋🍊💕 -🍰Grace
Thanks Martin for your informative and entertaining presentation. The recipe worked so well and the babkas turned out brilliantly.
So happy to hear it! -🍮Kat
I made this for New Years day breakfast. It was delicious. Even my chocolate hating mother-in-law loved it. Only issue that wasn't really an issue was that the orange glaze didn't come through in the final product. Maybe I'll juice the orange and sub for part of the water next time.
We're glad they were a hit, Tee! You can certainly use fresh orange juice in the glaze, you could also try leaving the zest in the glaze for more flavor instead of straining it out. -👩🍳Morgan
THIS IS GENIUS
Excellent presentation! thanks.
Thanks William! 💕 -🍰Grace
Looks perfect and yummy!!
Amazing recipe, thank you for sharing it 😋
Reshape? So that’s how you can roll the dough thin. Amazing
This dough is incredible to work with! -🍰Grace
These look amazing! I love making challah and babka. I made babka during Rosh Hashanah, but these buns look amazing ✨😍✨
Taste even better than they look! Let us know if you give this recipe a try! -🍰Grace
Oh my. I’m just going to have to make a batch for myself since I already committed to a holiday menu, More treats for me!!
Loving this for you! 😄 We'd be delighted to know how your bake goes! -🥐Lily
🥰🤓😝Y’all keep rising (love the hoodie) and have a Merry Christmas! 🎁 🎄
🌅💕💕 -🍰Grace
Looks amazing will definitely try!
Love this, and all of your videos!
Aww thanks Judy! -🍰Grace
*YUMMY!!* ❤👍🏻❤👍🏻❤👍🏻❤
Great recipe ,I will have to try this one ! Thank you
You're welcome, Laura! Happy baking! -🍰Grace
Awesome video. Just in time for the holidays!
this recipe looks great.
production note: please, please invest in a tripod for the cameraperson. The constant rocking back and forth of the camera was really hard to watch.
Our apologies for this being difficult to watch. We appreciate your honest experience with us and will forward this to the team. Please let us know if you give the recipe a try! Kindly, -🥐Lily
Just like everyone else said it, I want that hoodie!!!
Too bad KA is ot available in Canada, we have Robin Hood.
BUT I WANT A KEEP RISING HOODIE!❤❤😂😅❤
Love the videos. Where can I get your hoodie?!
They are currently not available for sale but I'll let our merch team know there's interest in offering it! -🍰Grace
Going to try this though I think he could use nuts, any suggestion from the peanut gallery on pistachios v. walnuts here? I think I'm going to add some amaretto as well to the glaze.
It's ultimately personal preference! Walnuts would be lovely with the recipe as-is, finely chopped. Pistachios, finely chopped, could embolden the buns with a few drops of pistachio extract in the glaze. 😉 -🥐Lily
Just a word to the audience, I'd pre-activate the dry yeast in the warm milk prior to adding to the mixture. I usually do that for most dry doughs like this one but I didn't this time as he just tossed it in the mix dry and i got zero rise, even after four hours at 80*F. The yeast is good though, I've used it afterwards no issues. I think it just didn't rehydrate and activate in this case given how dry the dough is.
Also start checking around 10 minutes, i slightly burnt mine at 15 minutes, hadn't even got to the minimum suggested time of 18 min.
Regardless has a good flavor, will make again.
Thanks a lot.
Let us flax eggs; grounded flaxseed. Excellent recipe and thank you.
where can I get the "Keep Rising" sweatshirt?? can't find it on the site
That's one that was made specially for our annual Employee-Owners Fall Festival a couple years ago! It was never available for sale. 😊 -🍮Kat
@@KingArthurBakingCompany 😭
Looks delicious
That they are! 😊 -🍮Kat
Great video, looks delicious! Who knew so many people have motion sickness issues 😂
With many hours of proofing, would it be better to refrigerate the dough after the first main proofing or could you refrigerate after putting the rolls in the pan and proof overnight in fridge, then pull out in morning for a while before baking?
Hi there! You're welcome to give a cold overnight rise a try but with enriched doughs that are already slow risers the cold temperature can impede the rise too much and really extend the rise beyond what the yeast can support. If you do try it, it would likely be most successful during the first rise. -👩🍳Morgan
@ so the other option is to get up at 3 in the morning if you want them for a breakfast. 😂 😂😂 guess I’ll try making a day ahead!
That would work well! Check out the recipe (linked in the video description) for reheating instructions. Happy baking! -👩🍳Morgan
Martin, I've enjoyed your baking videos since covid.. those were a blessing!
I only own 1 USA pan, and I think they recommend NOT using cooking spray? Just sharing in case it ruins the finish.
Thanks for making it all seem doable!!!
We spray them, oil them, butter them, etc. and while it can leave a film, even our old pans are still going. Hope your experience is similar! Thanks for coming along! Martin@KABC
These look amazing. Im trying to think how i could adjust this type recipe to make a sort of chelsea bun with currants. I love the addition of orange zest for the simple syrup
Sounds interesting, Melanie! Let us know what conclusion you come to with your adjustments and how it goes! -🍰Grace
Keep Rising!
🍞🥖🌞💕 -🍰Grace
First time I liked something straight away,and presed the like botton.
We make babka in loaf pan.This is marvelous.
Where did you get the baking sheet with plastic cover on top?
We're glad you enjoyed this video! We have half sheet pans with lids (shop.kingarthurbaking.com/items/half-sheet-pan-with-lid) and 9" x 13" pans too (shop.kingarthurbaking.com/items/9-inch-x-13-inch-pan-and-lid-set)! -👩🍳Morgan
If I want to make it like a braided loaf, how long should I bake it ?
I would suggest following the baking instructions from this Chocolate Babka recipe (www.kingarthurbaking.com/recipes/chocolate-babka-recipe): Set your oven to 300°F. Bake the bread for 35 minutes. Tent lightly with foil, and bake for an additional 15 to 25 minutes (for a total of 50 to 60 minutes); the loaves should be a deep-golden brown. To ensure the loaves are baked through, insert a digital thermometer into the center of one loaf. It should register at least 190°F. Remove the loaves from the oven, and immediately loosen the edges with a heatproof spatula or table knife. Let the loaves cool for 10 minutes, then turn them out of the pans onto a rack to cool completely. -🍰Grace
OMG😮 THESE REMIND ME OF MY STOPS AT A LOCAL COFFEE SHOP CALLED MUGGWITZ. THEY MAKE THE DAMN BESTEST BABKA. YUMMO !!!😋
Love babkas so im sure i would love this. What brand wall oven are you using? Looks like a Kitchenaid? Do you recommend that oven?
Hi Corey! In this section of our studio we have a Café Appliances oven. -👩🍳Morgan
Add sweet patoto for more flavor to chocolate and some flex seed to flour or pumpkin to flour.
I would’ve watched the whole video in one sitting but the side camera angle rocked me to sleep in the first three minutes.
We'll pass along your experience to the team, David. We're sorry it lulled you to sleep. 🥺 Please let us know if you give the recipe a try (linked in the description box). Happy baking, -🥐Lily
I want that hoodie! :-)
I don't believe we currently have plans to sell this hoodie design, it was just offered to our employees, but I'll pass along the interest! -🍰Grace
@@KingArthurBakingCompany you should sell it. we will definitely buy it.
@@KingArthurBakingCompany Thank you for considering
You're welcome! In the meantime, we have a couple of different crewneck designs available in our Apparel selection: shop.kingarthurbaking.com/logo-shop/apparel. Happy baking, -🥐Lily
How long would you knead if you don't have a stand mixer?
Approximately 10 or so minutes, but knead it until you get a smooth dough. -🍰Grace
Heyyy I made ghost yesterday! I didn't know there was a video. What I did turned out really good. I'll still see if I can get some tips here.
💜💜💜💜💜
How can I make this ahead to bake for the next day or later in the same day?
Wondering the same thing. Maybe put them in the fridge once sliced and placed in the pan?
Spencer's correct! Place these, covered, in the fridge once the slices are arranged in the pan. When ready to bake, take out of the fridge and allow to come to room temp (and finish rising if necessary), then eggwash before the bake. Please let us know how it goes! -🥐Lily
@@KingArthurBakingCompany thank you!
How long would it take fir them to come back to room temperature?@KingArthurBakingCompany
The can depend on the temperature of your kitchen! But generally 1-2 hours should be fine. -🍰Grace
Roll it up 1016 minutues❤❤❤
could i substitute melted butter for the vegetable seed oil?
You may. 😊 Oil offers more moisture in texture for the dough, but melted butter is also compatible! Happy baking, -🥐Lily
Would using a tangzhong extend their shelf life?
It would, Iva! 😊 We have not yet tested it for ourselves, but please let us know if you add a touch of Tangzhong! -🥐Lily
These look delicious! But how does Martin do all this without dusting his hoodie with flour?!
He's a pro! 😉 -🥐Lily
Since you market the Ankarsrum mixer, why not feature it in videos? I’d love to see it in action!!
We hope to starting next year in some of our other social content, thank you for expressing interest in the Ankarsrum! -🍰Grace
Get a camera tripod or a steadicam mount. This looks like it was recorded at sea!
Thanks for your note, Mike - we'll pass this along to the team. Please let us know if you give the recipe a try! -🥐Lily
I would love to know if there is a substitute for eggs in this recipe. Love it!
You may not get the same results, but you could substitute in something like applesauce for the yolk, and use brush them with cream or simple syrup rather than the egg white. -🍰Grace
@ thanks a lot Grace will try it out this weekend!
Why so much instant yeast as compared to a basic bread recipe?
This is an enriched dough, which sometimes calls for more yeast as a result, but it's not too far off from the average amount! -🍰Grace
@KingArthurBakingCompany Thanks 👍
Another babka?
And why not? We love babka! 💕 -🍰Grace
Any chance you could keep the camera steady? I couldn't watch this video because it was so distracting.
We appreciate your honest feedback, Lee, and are sorry that it was too distracting. We will pass your experience along to the team. Please let us know if you try this recipe! -🥐Lily
Agreed it feels like I'm on a boat. Haha
@@JaxHolder1don’t agree. What are you people talking about.
I'll second this, the movement is difficult to watch for me. I do have some mild vertigo issues though
Agree, camera work is distracting
Okay, the side camera is making me seasick.
Капец Дудь постарел
Another Babka?
Yes! And why not? 😆 Babka is beautiful and tastes great! -🍰Grace