Marble Marzipan Babka

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, grease a box cake tin (30 cm long; approx. 2 1⁄2 l capacity) and dust with flour. Put the flour in a bowl and press a depression in the middle. Crumble the yeast in the middle.

2. 2

   Warm 5 tablespoons of milk lukewarm. Add 30 g sugar to the yeast. Mix with some flour from the edge to a pre-dough. Cover and leave to rise in a warm place for about 20 minutes.

3. 3

   Separate 1 egg. Warm the rest of the milk lukewarm. Add 100 g butter, 1 egg, 1 egg yolk, 30 g sugar and a pinch of salt to the pre-dough. First knead everything with the dough hooks of the mixer for approx. 2 minutes, then place it on a floured work surface with your hands for approx. 3 minutes to gl

4. 4

   Cover the dough with a slightly moistened tea towel. Leave to rise for 1-1 1⁄2 hours until it has doubled in size.

5. 5

   Roughly chop 150 g chocolate, put aside. Break the rest of the chocolate into pieces, melt in a hot water bath and let it cool down for about 10 minutes.

6. 6

   Knead the dough again and roll out on a little flour to a rectangular dough sheet (approx. 40 x 54 cm). Stir 50 g butter into the melted chocolate. Spread on the dough, leaving about 1 cm of edge all around.

7. 7

   Separate 1 egg. Mix 40 g sugar and cinnamon. Beat 2 egg whites until stiff, while letting the cinnamon sugar trickle in. Spread the beaten egg whites on the chocolate layer. Coarsely grate the marzipan on the beaten egg white. Sprinkle with chopped chocolate.

8. 8

   Roll up the dough sheet firmly from the long side. If necessary, pull the thicker middle part of the roll a little thinner and slightly compress the thinner ends. Place the dough roll to the ring and press the ends together firmly.

9. 9

   Twist the dough ring and place it in the mould. Leave to rise for about 30 minutes.

10. 10

    Whisk 1 egg yolk and cream. Spread the dough with it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes. Turn down the temperature (electric oven: 175 °C/recirculating air: 150 °C/gas: see manufacturer).

11. 11

    manufacturer) and continue baking for approx. 40 minutes (if necessary, cover with aluminium foil after approx. 35 minutes) Leave to cool in the mould for approx. 30 minutes. Turn out of the tin and let it cool down.

12. 12

    For the chocolate icing, roughly chop the couverture and plate-grease and melt in a hot water bath. Let it cool down for about 10 minutes until it is a little thicker. Cover Babka with the chocolate icing. Let it dry.

Nutrition Facts

KCAL
300 kcal

CARBS
33 g

FATS
16 g

PROTEINS
5 g