Babka Baby

babka-recipe-chocolate-haut-appetit2 babka-chocolate-recipe-haut-appetitbabka-chocolate-recipe   Babka is one of my favourite sweet breads. Its a popular Eastern European staple – and I can’t love them more for creating such deliciously intricate folds of chocolate. Baking bread is in essence a process of good work, care, and patience – the key ingredients to any successful creation. So as spring is upon us, bear your sweetest masterpiece.

Babka

*I made my bread without the syrup so its lower sugar, but please add it if you love!

*Adapted from Uri Scheft of Breads Bakery

For the syrup:
1/2 cup sugar
2/3 cup water

For the dough:
3/4 cup whole milk
1 1/2 packets (10g) active dry yeast
2 1/2 cups flour, sifted
2 large eggs
1/2 cup plus 1 Tblsp sugar
1 tsp vanilla
1/4 tsp salt
1 stick unsalted butter, room temp.

For the chocolate filling:
1 jar of Nutella or chocolate spread
1 cup semi-sweet chocolate chips
 
Directions:

  1. If using the sugar syrup to top, you can make this in advance and store in the fridge. Bring the water and sugar to a boil over medium-high heat. Reduce heat to low and let simmer until the sugar dissolves – about 2 mins. Remove from heat and store in the fridge in an airtight container.
  2. Dough: In a small pot, heat 1/4 cup of the milk on low heat until it reaches 120F but no more. Add the milk to a stand-mixer, and add the yeast and 1 Tblsp of sugar. Let stand for about 10mins until the yeast gets frothy and doubles in size.
  3. Add the remaining 1/2 cup of milk to the yeast mixture. Fit a dough hook to the standmixer and begin to mix on low. Then add in this order: flour, sugar, vanilla, salt and half of the butter. Mix for about 3-4mins on low and then turn the speed up to medium.
  4. Slowly add the remaining butter in small chunks until well combined. Knead the dough for another 2mins approx.
  5. Place dough on a lightly floured work surface and knead by hand until the dough starts to feel flexible (2 mins). Shape dough into a medium square, cover with plastic wrap, and refrigerate for 8-12hours. The dough will rise in the fridge.
  6. Babka: Place dough on a lightly floured work surface. Using a rolling pin, roll the dough out to 10″ x 25″ inch rectangle. Spread chocolate spread or Nutella over the dough and sprinkle on the chocolate chips. (see image)
  7. Take hold of the longer side (25″) of the dough, and roll tightly along this vertical like a jelly roll. If making regular sized babka, cut into 3 equal parts. (If making mini babka, cut into 6 equal parts.)
  8. Cut  each third (or sixth) in half lengthwise (see image).
  9. Place dough halves on top of each other like an X and tuck the ends together and under.
  10. Place the babka in 8″ loaf pan (or mini loaf pans.) Cover with a cloth and allow to rise for an hour (its best you leave it in a warm place).
  11. Preheat the oven to 350F and bake the loaves for approx. 25mins.
  12. Drizzle with sugar syrup or enjoy without!

chocolate-babka-recipehow-to-make-babka babka-chocolate-recipe-how-to babka-recipe-how-to-chocolate

I present: the mini.

babka-mini-recipe-how-to babka-mini-recipe-haut-appetit babka-mini-recipe2

Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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