Chocolate Babka with variations (Cynthia Barcomi)
easy
Ingredients
- 560 g Flour
- 1 pack of Dry yeast
- 65 g Sugar
- 1/2 TEASPOON Salt
- 125 g Butter, soft, in chunks
- 150 ml warm milk
- 4 Yolks
- 3 TABLESPOONS Water, if the dough is too firm
- 150 g Dark chocolate, melted
- 60 g Butter
- 150 g Dark chocolate, roughly chopped
- 80 g Marzipan, crumbled at will
- 2 egg white, beaten stiff
- 50 g sugar, mixed with 1 tsp. cinnamon
- 1 Egg Yolk
- 1 TABLESPOON Cream
- 100 g Flour
- 90 g Sugar
- 7-10 Tbsp ¼ tsp cinnamon
- 25 g chopped walnuts or almonds
- 1 pinch Salt
- 60 g Butter, melted
Directions
- 1
Mix flour, yeast, sugar, salt and butter in a mixing bowl. Whisk warm milk and egg yolk and add to the flour mixture. Knead with a food processor or hand mixer with dough hook for 4-5 minutes.
- 2
Place the dough on a lightly floured work surface and knead for several minutes. It should be soft and smooth.
- 3
Butter a clean mixing bowl. Place the dough in it, cover with a damp tea towel and leave to rise for 1-2 hours until it has doubled in volume.
- 4
In the meantime, prepare the filling: melt 150 g dark chocolate and mix it with the butter, coarsely chop 200 g dark chocolate and crumble the marzipan (if desired).
- 5
Mix the sugar-cinnamon mixture with the egg white.
- 6
Box down the risen dough and cut in half. Dust the work surface with flour and place the dough on top. Have the prepared components of the filling and the buttered baking tins ready.
- 7
Roll out each half of the dough to a rectangle 45 cm x 35 cm in size - the dough should be quite thin. Fill the rectangle with the filling (leaving a 1 cm margin): first spread the melted chocolate, then spread the beaten egg whites, followed by the crumbled marzipan, and finally the chopped chocolate.
- 8
Roll up both pieces of dough firmly. Bring the ends together in a ring and then press on. Twist both rings 4-5 times and place them in the buttered box moulds. Spread with the egg yolk glaze and sprinkle with crumbles.
- 9
Let it go for 30 minutes.
- 10
Preheat oven to 180 °C. Bake the loafs for about 55 minutes. After 40 minutes, check that the babkas do not become too dark. If this is the case, cover the loafs loosely with aluminium foil and continue baking. After 55 minutes, lower the temperature to 165°C and bake for another 12 minutes. The babkas are ready when it sounds hollow when you tap them from below. Let them rest in the baking tins for at least 15 minutes before removing them and cooling them on a cake rack
- 11
Recipe: Cynthia Barcomi, from "Baking. I love Baking", Mosaik Verlag