The video features the host of Binging with Babish, making three recipes inspired by the TV show Seinfeld: a wild mushroom soup, lemon poppy seed muffins, and two types of babka (chocolate and cinnamon). The host starts by re-creating the Soup Nazi's wild mushroom soup using Porcini mushrooms, celery, and olive oil, among other ingredients. He then moves on to making lemon poppy seed muffins, experimenting with different filling levels to achieve the perfect muffin top. Finally, he makes two types of babka, using a yeast dough and fillings made from chocolate and cinnamon. The host concludes that the cinnamon babka is the better of the two, citing Jerry Seinfeld's quote that "cinnamon takes a backseat to no babka."
Here are the key facts extracted from the text:
1. The recipe for wild mushroom soup requires 5 cups of chopped Porcini mushrooms and half a cup of Olive oil.
2. The Soup Nazi's recipe also includes 3 pounds of Celery.
3. To make the wild mushroom soup, 3 ounces of dried Porcini mushrooms are reconstituted using 4 cups of boiling homemade chicken stock.
4. The reconstituted mushrooms are then added to a pot with other ingredients, including parsley, onion, garlic, and thyme.
5. The soup is simmered for 30 minutes and then blended until mostly smooth.
6. The soup is then strained and seasoned with salt and pepper.
7. To make the lemon poppy seed muffin, 12 ounces of flour are combined with a tablespoon of baking powder and 1/2 teaspoon of baking soda.
8. The dry ingredients are then whisked together with 7 ounces of sugar and 10 tablespoons of melted butter.
9. Two eggs are added to the mixture, one at a time, and beaten until well incorporated.
10. The zest and juice of one whole lemon are then added to the mixture and beaten until combined.
11. The mixture is then poured into a muffin pan and baked at 375°F for 25 minutes.
12. To make the muffin top, the muffin batter is poured into a ring mold and baked for 10-15 minutes, or until browned and perfect.
13. The muffin top is then brushed with a lemon glaze and served.
14. To make the babka, 18 ounces of flour are combined with 2 1/2 ounces of sugar, 1 teaspoon of Kosher salt, and some freshly grated nutmeg.
15. The mixture is then combined with 1/2 cup of milk and 1 packet of active dry yeast, and beaten until smooth.
16. The dough is then kneaded for 5-7 minutes, until it forms a smooth cohesive ball.
17. The dough is then rolled out into a 24 by 18 inch square and spread with a chocolate or cinnamon filling.
18. The dough is then rolled up and placed in a loaf pan, and allowed to rise for 1 1/2 hours.
19. The babka is then baked at 375°F for 30 minutes, or until golden brown.
20. The babka is then cooled and sliced, and served with a simple syrup.