♪ Well ♪ (bright music) - Bonjour ladies and gents. As they say in Wales,
"Welcome to my kitchen." I hope you are well. Last week I did a recipe on the bake off, like rainbow bagels. I cooked five minutes out
of the actual bake off, I very, very rarely do and I never watch programmes
back I'm old school like that. If I missed it, you learn. (laughing) "But you can watch it back." No. - This week their technical
challenge was babka. - This is "The Great Barry Bake Off", this when I'm starting to bake off recipes this is what I'm gonna do. But that's how you
pronounce it, you're sure? - Yeah it's like a loaf of bread with chocolate run you through it and it's like a traditional
Jewish recipe I think? - Yeah babka is a sweet
braided bread or cake, which originated in the Jewish community apparently in Ukraine. It's popular in Israel and
elsewhere in the Jewish diaspora? Diaspora. ♪ Diaspora ♪ So,
- Anyway. - You are leaving a me
to try and do this thing? - Yeah. - Are we even pronouncing it right? 'Cause this is half the thing. Babka, it can't be
pronounced any other way. But sometimes it gets you like no, the B--
- Is a silent B. - Is a silent B, it's Baka. - [Siri] Babka. - Babka I like that there's a... It's almost like a lot of A's, babka. - Babka. - Babka. - Babka. - [Siri] Babka. - Anyway you've got until I come back from walking the dogs, to do it. - Oh are you proper doing
it like that, are we? (chuckles)
No. - The time starts now. Bake. - Oh wow that was loud. The oven is preheating and these are some blanched hazelnuts so they're the ones without the skin on, which obviously in a pan
you can just warm them up in a pan shake it all and it just kinda flies everywhere. So to avoid that, buy
blanche stuff if you can. (nuts spilling) I'm sure you guys might
be angled out of the spot. This is slightly different
lens I'm using today. This is one that's designed for my camera, the other one I used it's an adapter it's a bit blurry sometimes
this is way sharper. And I don't know if I
can just focus behind me. I'm a bit more blurry now. Yeah I don't know if I
can focus on my face. Oh look at that! It is way better, but I
always prefer the other one. So I'm trying to get used to this one because it should
hopefully make things look a little bit sexier. What are you doing? - He didn't wanna go.
- What? (indistinct) (laughing) Alright, oven's nice and preheated. I'll let you know how long that takes. They normally don't take very long at all. And I might give them a little shimmy, just for even colorage. Colorage? What a word. It's amazing how much when
you warm nuts in the oven like that, like they
hold the heat for hours. So it could be an alternative
to central heating in your house in the winter. Mrs B be like, "Ah, turn
that heat up is cold." which she's already started doing. I'm still wearing my shorts. Just warm up some hazelnuts is fine. Anyhow, apparently chocolate
sauce is the next step. So we've got ourselves a
saucepan, some dark chocolate. Camera's not picking it up. I still have traces of blue food dye, despite over a week's worth of showers. We've gone very off tangent today. But if you have seen any bake-off
recipes through the years, if you've seen any epic
ones through the years, I did the croque en bouche
one, so that's quite cool. Do let me know and we
could maybe add those. So butter's going in and
some sugar too, oh yeah. (hazelnuts clanking) We're not going to completely char them, but just shimmer them like that. Probably another five minutes or so. And they will chop up and whiz so good. And they are making noise as well. It's hard to hear over the oven fan. Oh folks, it's been another five minutes. Can you see that golden colour on there? That is what we're after. Smells like Christmas and
whilst I'm waiting for them to cool down, I'm gonna melt this. (indistinct) Actually who edits my videos,
with the rainbow bagels he said it was very surreal. Two worlds collided obviously, as he does the actual
bake-off, which is cool. But he says he watched
hours and hours of footage that you don't have to see. So it makes it quite exciting. Whereas obviously with me,
it's amazing all the time. I've been a little bit cheeky
there, I got distracted. I thought I might've burnt the chocolate. Please do keep stirring it. Naughty Barry. Off the heat it comes,
look at that gorgeous. Do make sure that you scrape your bottom, which is an amazing rule in life anyway. I imagine we now add
the cocoa powder in now. And then this is gonna cool, and as it cools, it should thicken up. Gorgeous, look at that glossiness. That's amazing. Ah, yeah. (soft music) Well, it does actually say to pour that into a separate bowl, maybe because the pan is hot,
so it might cool down quicker. But that is blooming gorgeous. Right, let's get back to the nuts. (hazelnuts clanking) Like glamorous chickpeas aren't they? Half of them are going to whiz up so they're finely chopped, okay? The other ones, with
them being oven baked, oh, so much more tender. They should... Oh hello. Chop like a dream. So apparently we just roughly chop them. So half them and maybe half them again, but they are just falling apart. Love this. We haven't actually made any dough yet. (nuts crunching) Yeah, I'm really happy with that. A nice mix of chunky halves
and quarters, loving it. Now we'll shred. (blender buzzing) Boom.
(laughs) That looks wonderful. Look at that. - What have you been doing? - I'm making a babka! - It doesn't look like it. - Well I haven't started the dough. This is the bit I just
realised that I possibly could have started this
step, which do that 'cause it's gonna save you a proving time. We're gonna make the dough
which is really weird. I've never done it like this before, where we've got the flour, but when we're gonna
mix in butter and eggs. We don't have like a stern mix of things, so I'm gonna do it with an
electric whisker, a hand one, I think it will be fine. We're gonna put just like the
other day with the bagels, the yeast to one side and
then the salt and the sugar, oh yeah. Now apparently, we need to make a ♪ Well ♪ in the middle. And we add in the milk. (clanking) And this is some beaten eggs. Maybe I should have made my
well deeper, look at that. It's just gonna go over the
top like that, all right. But now we beat it together. So for the first time ever, the butter will get added slowly. I'm gonna use an electric whisk but with some dough hooks
that always come with it, that I always keep in the drawer. I'm sure I'm not the only
person that does that. Never done this, excited. Apparently we incorporate
it all together initially, and then we'll slowly add in the butter. I'm gonna turn the speed up a little bit. I've never used these before, they're literally kneading
without using your hands. You don't have to use your hands, it's like a baby's toy. (upbeat music) So what we've got is the butter here, and I'm gonna just drop in
a couple of cubes at a time. It's at room temperature, and I guess we're just
gonna work this through. That went through really quick. (upbeat music) That might be one of the
greatest doughs that I've ever... Just the texture, super smooth. It can't get any better. Still have blue food
dye on my board as well from the rainbow bagels. And we now again go back to (indistinct) and we measure it out. Now just measure it to
the dough you've got. Don't cut it and otherwise
make it too thin like I did. I ended up with the
bangles rather than bagels. We need a 40 centimetre by
30 centimetre rectangle, which coincidentally is the
same size of this board. We have to roll that out to that. (upbeat music) I actually have to start
again because I'm finding that despite flouring down the board, the the dough is sticking. So I'm using one of my seal patch, just so I've got a little bit of movement. I can get it off when I need to later. All right, really happy with that. And with that there underneath,
we can just get it off. Oh my gosh have I ruined it?
(chuckles) If I need to. So now apparently we get
our cooled chocolate mixture and we just put a... Oh my gosh. Is that amazing or was it just me? We need to leave a little
border around the edge. So we'll just get this
coated first of all. Oh wow.
(laughs) I actually kind of wished
that I saw this episode now. Like I've said before, people are like, "Oh do you ever watch it? Or have you ever been invited on it?" I have been invited on
it a few times, yes. And some other shows
like, "Come Dine With Me", but it's more about the
presenters, isn't it? That's what those shows are about. And yeah, I already make
a fool of myself as it is. (upbeat music) There's nothing else to
say other than this is like disgustingly naughty, isn't it? (laughs) And the next step is to put the nuts on, just a mixture of the chunky ones. So let's get those on first
and then the crumbs as well. All right, so it says to
go from the long end here and roll it up into a seam. So a nice sort of tight spiral. So this is what we're gonna do. - Hang on, the long end? - The long end yeah. - Is that not the short end? - Yeah. So what we do, we unravel it back.
(chuckles) Oh my gosh, I'm so glad you're here. Take two. Starting with the long
end, we roll it tightly. Oh, this is really therapeutic. But there's a seam at the
end that you apparently need to sit it on. Yeah that's on the seam. That is on the seam. Are you with me? That's gigantic! That is actually enormous. (laughs)
Am I doing this right? Apparently we take some off
the ends to neaten in it. So I'm gonna go a little bit further because it's just hanging off my board. Now I've run out of board space here. So my plan here is to cut down there. I'm doing it at the angle
here so I can stagger them just here. Then I believe Mrs.B is just checking, but I think that we seal them together by each end like that. So I definitely need to do this. Oh my gosh! This looks gorgeous! And then we turn it cut side up and I believe that we
pinch the bottom end. You see this? Have I even press record in the camera? I can't see. Oh my gosh. Yes, I am recording it. (laughs)
Whew. Then lift the right
half over the left half, followed by the left
half over the right half. Repeat twisting the dough to
make a two stranded plate. I've just realised I can't braid hair. I mean in the past I've
never had to do it. The kids have never asked me. I can't think of why. - Neither can I. - So we need to braid
this so it fits that. - Yeah. - It's actually huge. Can we make a thick braid? Is that possible? - Yeah, it's only two strands. It should be easy. - You can do a braid with three? - Braids normally, (indistinct) Is with three. - Oh. So we can like lose some of
the distance by tucking that right up there like that. - Yeah. - Oh, this is getting everywhere. Alright now what? - So then this one, take it that side. - Okay. - That's it. - Like that? - Yeah. - Oh gosh I feel so confused. Yeah.
- That's it. - Oh yeah okay. And I think I can squish it a little bit cause it's gotta fit in there, hasn't it? - Yeah. - That like that? - That one over there. - Yeah. - That one over that side. - Definitely not gonna waste this. But I wanna get it to fit in the tin. Yeah. I am happy with that. Lift it up and in like that. Okay. Apparently now we leave this
to prove in a proving bag, which I don't have. So I'm just gonna cover
it in wrap master 3000. (clanking) To hopefully increase in size. It says it might not double,
it might like go a little bit. So let's leave it for
maybe an hour and a half? But regardless of what happens folks, let's just revel in this. This looks blooming awesome. I feel like I work in a patisserie. Ladies and gents, it has been, and I have been patient,
a whole two hours. Checkout that. It's nearly taking over the pan. For the first half an hour,
nothing was happening. I was getting a bit
scared, but there we go. So 15 minutes like that, then we lower the temperature 20 degrees. Oh my gosh, I'm not sure
if you can see that folks, but that is looking gorgeous. So we're just lowering the
temperature down by 20 degrees for another 20 minutes. So that's gonna do its thing
and we want to make sure that our skewer comes out
clean when it's put there. We have got a hundred
grammes of caster sugar and a hundred millilitres of water. Stirry stirry stirry. So that that sugar dissolves
in there almost immediately. And we're gonna bring it to a simmer. Which actually since the
time I've moved my camera, cause it's sugar and water
it does not take long at all. It's simmering right now. So simmer it for five minutes. We need to let this cool
after that simmering for five minutes, cause it's
gonna get poured on the babka. But one thing I realised
whilst I was waiting for those two hours, was that the Crowdfund
campaign has actually ended by the time this video goes live. I think it would have
ended about three hours before this video goes live. So you already know how much it's raised. But another thing that came to me, is if I try and hit 60,000,
cause it's so close to that, that is treble my initial goal
and double my revised goal. And I think that I might
try and do a remake of the Cooking Is Nice video. I might actually put a bonus
video up before you see this. This is like time travel. The future is awesome. Ladies and gents, check that out. Ah, I love like the golden
gradient of colour there. You've got the darkness of
the chocolate, the deep brown and you can just see a lighter browning all the way around there. So it should be a nice crispy
top and a fluffy middle, potentially marbled,
but we're not done yet. Now we drench on the syrup. So that little sugar
syrup combo we did there, it's cooled down, we can brush it on. It's thickened up and
that's just what's happened as it's cooled. But we must do it
apparently whilst it's hot and in this tray. Oh my goodness that is so cool. It's sort of adding a crunchiness to it. The smell is sensational. I think I might have to do
like "The Great Barry Bake Off" every week until the bake-off is over. And then maybe just every week.
(laughs) This isn't just like
making something simple. This is proper, proper baking. And I'm loving that
glossiness that's adding, that's shine. 'Cause that would just cling to it. I just wished that I was
decent at taking photos. (laughing)
Mrs.B you like it? - I love it. It smells amazing. - I just wanted to get a real close up of just glossing this. Like.
(laughing) Wax on, wax off. Right enough of that. All right maybe one more. I love it. I love it. I love it. That is so light. It looks really dense
and horrible doesn't it? It looks ugly. Do you know what I mean? - No that looks amazing. - Oh really? Okay, cool. - Bakers, you've got one
minute to present your work. - Ah soft. Right, let's have a look. Oh, through the middle. Oh yeah baby! Becky Hollywood. - I've gotta cut it. Oh, it's got a nice crunch. - Oh gosh. Oh wow! That is rich! It's like a pan of chocolate
like in bread form. - The inside is well stuffed
and the outside is crunchy. That's amazing!
- I think eating it just warmed is rather naughty isn't it? It feels quite (indistinct) doesn't it? - Yeah.
- The nuts in there. - Well done. - Wow. (laughing) A handshake from my
wife, ladies and gents. All right give this a go folks. If you see any cool bake
off recipes through the year as I said, let me know down below. Maybe some epic ones from a few years back you want me to try. I'm actually quite into this right now. It's quite cool. - Its pastry week next week. - Is it? Oh, I've never made homemade puff pastry. It's bought from the shops. - I did it at school. - All right. ♪ Check your level player ♪ ♪ No matter what your
style the kitchens for me ♪ ♪ So is moustache goatee maybe all three ♪ (upbeat music) - That is amazing. - I'm still rolling. (laughing) Oh my gosh that is amazing. See, it's genuine folks!
