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Schick's Chocolate Babka at Costco

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Has anyone tried this? It's from New York, about $8.75 for 2 loaves .. wonder if it's as good as the one I tried from Russ & Daughters.

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  1. What Costco(s) did you see this at?

    1 Reply
    1. re: lmnopm

      My daughter just saw it at Costco SSF and said it did not look as good as the Chocolate Babka I mailed her when I was visiting NYC. Great price. (actually $8.79)

      I put this on SF board instead of Costco thread because at times these products are only available in certain regions.

    2. http://chowhound.chow.com/topics/925074

      See the thread on the Kosher Board. Russ doesn't make babka, they and many others sell Green's in house brand packaging.

      I make my own, but if I have to have commercial, I prefer Schick's choclate to Greens, but Greens Cinnamon to Schicks. I think the Green's chocolate is a little bitter.

      I've never bought the Schick's at Costco, I get mine directly from Schick's when I'm in Brooklyn, my great uncle was a baker there for more than 50 years and I always loved the place.

      9 Replies
      1. re: bagelman01

        I've never tried making it but I've examined the recipe that's in Jerusalem. What recipe do you use? Is it hard to make? Did someone like your great uncle teach you how to make it?

        1. re: walker

          I haven't seen babka at Costco yet, but have used the recipe on smittenkitchen recipe - time consuming but pretty fabulous.

          http://smittenkitchen.com/blog/2007/0...

          1. re: janeh

            I think I'd need help making this; pretty long, daunting recipe.

          2. re: walker

            This recipe came from my mother (other side of the family than the professional baker).

            Is it hard to make? No, but it gets easier over time. Sometome I make one loaf and then use the other half of the dough to make chocolate swirl danish on a sheet pan.

            Chocolate Babka
            Makes 2 (8 1/2-by-4 1/2-inch) loaf pans of Chocolate Babka
            Prep Time: 30 minutes
            Cook Time: 40 minutes
            Total Time: 1 hour, 10 minutes
            Ingredients:
            • Dough:
            • 1/2 cup whole milk
            • 3/4 cup granulated sugar
            • 1 package active dry yeast
            • 3 cups all-purpose flour
            • Pinch salt
            • 8 ounces (2 sticks) cold unsalted butter, cut into pieces
            • 3 large eggs, room temperature, separated
            • .
            • Filling:
            • 1 (12-ounce) can chocolate filling, not frosting (see below)

            • Topping:
            • 3 tablespoons all-purpose flour
            • 4 tablespoons granulated sugar
            • 2 tablespoons cold unsalted butter
            Preparation:
            1. Scald the milk and let cool to 110 degrees. Stir in 1 tablespoon of the sugar and the yeast. Let stand for 7 minutes until bubbly.
            2. Meanwhile, in the bowl of a food processor fitted with the metal blade (or by hand using a pastry blender), combine flour, salt and 3 tablespoons of the sugar, pulsing to blend. Pulse in the butter as for pie dough.
            3. Add the egg yolks and yeast mixture and pulse until a ball of dough forms. Place in a clean bowl, cover with plastic wrap and refrigerate several hours or overnight.
            4. Grease two (8 1/2-by-4 1/2-inch) loaf pans and set aside. Beat reserved egg whites until soft peaks form. Add remaining sugar and whip until stiff peaks form. Reserve. Prepare the streusel topping by mixing the flour and sugar and cutting in the butter as for pie dough.
            5. Divide dough in half (refrigerating the half not being rolled) and, on a lightly floured surface or parchment paper, roll each half into a 12-by-18-inch rectangle.
            6. Spread dough with half the chocolate filling and then half the egg whites. Fold in the sides of dough and roll up as for a jellyroll. Place in prepared pan. Sprinkle with half the streusel topping. Cover with greased plastic wrap and let rise until above the rim of the pan. Repeat with remaining dough.
            7. Place rack in center of oven and heat to 350 degrees F. Bake babka for about 40 minutes or until an instant-read thermometer registers 190 degrees F. Let cool in pan 5 minutes and then carefully turn out onto a rack to cool completely.

            1. re: bagelman01

              bagelman, what is the "chocolate filling"? I don't believe I've ever seen this.

              ETA
              Is it this:
              http://www.nuts.com/cookingbaking/fil...

              1. re: iluvcookies

                The link you have is to a very good product to use in babka.
                I have tried and like it.
                I still get a commercial filling not available to consumers that comes in industrial sized cans

                1. re: bagelman01

                  Thanks... I may have to try this one of these days.
                  And I agree that "butter is better" :)

          3. re: bagelman01

            For packaged babka, it wasn't bad. Parents liked it. I like it better than Green's chocolate, but Green's cinnamon is the best packaged 'lasts a long time and comes from far away' babka that I've had.

            1. re: lmnopm

              i concur, although i enjoy using the green's chocolate and cinnamon babkas when making french toast

          4. I haven't tried it; don't belong to Costco but will get a friend who is to look for it. Problem with Costco of course is that it is so random as to what they do or don't have.

            As for Russ & Daughters, well, I was absolutely in love with their babka and stunned to read that it is coming from Green's:

            http://chowhound.chow.com/topics/925981

            I still can't believe that. Maybe it is just a freshness issue, but Green's always seems a bit dry to me. Whereas the one from R&D just melts in your mouth.

            1. This one is absolutely DEElicious! http://www.ivillage.com/chocolate-bab...

              Be very careful, tho, to seal the edges or the filling -- which turns into a tootsie roll-like liquid while baking -- will leak out. Other than that, it's easy and beyond worth the time and effort.

              I took it to a New Year's Eve party last year and everything came to a complete stop as everyone gathered around it until it was turned to crumbs.

              2 Replies
              1. re: rainey

                It's not bad for a Pareve (non-dairy babka), but if you try the real thing made with butter and milk you'll see what you are missing.

                I was in the kosher bakery business in the late 1970s and there is no comparison between dairy and pareve product.

                Quite bluntly, butter is better..............................

                1. re: bagelman01

                  I agree! I didn't even realize that said margarine as I automatically substitute butter.