How to make Chocolate Babka

Babka, likewise called Babka Cake and Babka Bread in certain spots is essentially a sweet yeasted bread made with basic fixings.

 

It's an adoration offspring of bread, croissant and cake, if three could deliver a youngster that is.It's presumably best portrayed as a sweet yeasted bread with a wanton filling.

 

Dim Chocolate inside delicate rich folds of a rich bread with a just prepared cup of my number one espresso can exile staunchest of demons.I can vouch for it!

 

 

Ingredients

• 2 tsp Salt
• 3 1/2 Cups All Purpose Flour* or Maida
• 1 tbsp Sugar
• 2 tsp Instant Yeast
• 1 1/2 Cup Milk Lukewarm
• 2 tbsp Cold Butter
• 2 Eggs

Filling

• 5 tbsp Butter
• 1/2 Cup Chopped Chocolate*

Syrup

• 1/4 Cup of Sugar
• 1/4 Cup of water

 

Instructions

Kneading Using a Stand Mixer(Option 1)

1. Add the flour, yeast, salt, sugar and cold butter in the Stand Mixer/food processor/Aata maker
2. Pulse till the butter disintegrates and mixes with the flour.(but you should see the specks)
3. Add the eggs one by one.
4. Trickle in the 1 cup of milk.The dough should start to come together now.Process for 1 minute.If it seems to dry add 1 tbsp of milk in increments till you get a soft dough.
5. Take the dough out.

Kneading with Hand(Option 2)

1. Mix in the flour, yeast,sugar and salt in a large sturdy bowl.Add the cold cubed butter.
2. Now pinch the butter with your index finger and thumb and mix it with the flour.Rub the butter in the flour till you don’t have any big cubes of butter left but small clumps of it.
3. Add the eggs and 1 cup milk.Start by mixing and wetting all the ingredients.Once the dough starts to come together ,add more milk in 1/4 cup increments if the dough is dry or if its too wet add more flour.
4. Knead the dough well for about 10 minute. Stretch and fold..and Repeat.This is done to develop Gluten.If this step is omitted the bread will be chewy instead of pillowy.

Proofing the Bread

1. Use a large bowl for this step. It should be big enough to fit a triple amount of the dough.
2. The quick way is to keep the kneaded bread in a bowl, covered with wet kitchen towel for 2-4 hours.
3. The easier way is to keep the dough in a covered bowl(use cling film) in the fridge for 8-10 hours.

Rolling the Dough and last proof

1. If in the fridge,Take the dough out of the fridge and let it come to room temperature.
2. Knead the dough for 2 minutes to make it pliable.Divide it into two halves.
3. Make a Ball of the one halve and roll it into a rectangle.About 1/4 inch thick.
4. Spread the butter in the rectangle by leaving 1 inch space.Sprinkle the chopped Chocolate.Roll it from the longer side to make a long log.
5. Keep it in the fridge for 10 minutes to make it easier to cut.
6. Cut the log along it's length and then braid it.Lift this into a prepared loaf pan lined with parchment paper.
7. Let it rise for another 30 min-1 hour.

Baking

1. Preheat the oven to 180 degrees Celsius or 356 F.
2. Bake the babka in the oven for about 35-40 minutes.
3. Bread is done if the skewer inserted comes in clean.Also when you knock on the back of the bread and it feels hollow.

Syrup

1. Make this ahead of time so that it can be brushed over the bread as soon as its out of the oven.
2. Heat the sugar and water in a sauce pan together till the sugar crystals dissolve and the syrup thickens.
3. Brush it generously over the babka for the beautiful glossy look.

 

 

 

source:https://www.yellowthyme.com