Chocolate Babka from The New Yiddish Kitchen

Our copy of The New Yiddish Kitchen arrived last week, and we were SO excited. You guys know how obsessed Bill was with making the bagels from Yiddish Kitchen when it was an ebook, and now the full print book is here in our hands!

The first recipe I wanted to make was the Chocolate Babka. This is something I have never had before, and it looked so fun with the chocolate swirls. There were a couple things I did wrong when I made this, so I would like to make it again sometime. My yeast didn’t activate as much as it should have. So I did something wrong with that. I also struggled a bit with rolling and twisting the dough properly. All in all, it turned out fantastic, but I can be a bit of a perfectionist, so I want to try again. I really wasn’t expecting to be an expert babka baker, my very first time!

Chocolate Babka-1

My favorite part of this whole recipe (beside the swirls in the bread), was the chocolate filling. It was thick, and creamy, and delicious looking.

Chocolate Babka-2

You guys really need this book. It is definitely one of our favorite Paleo books to date. We are so happy for Jennifer and Simone, and we know this book is going to be a huge success!

Chocolate Babka-4

No mention of The New Yiddish Kitchen would be complete without mention of their fantastic grain-free Bagel recipe. We reviewed it back when TNYK was just an eBook (a wildly successful eBook, mind you). This recipe alone is worth the price of admission. It’s seriously the best paleo-friendly bagel recipe out there.

Grain-Free Bagels

Grain-Free Bagels

We know you’ll love this book, so if you decide to order it, you can do that here: buy The New Yiddish Kitchen on Amazon.


Hayley & Bill

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