Walnut Chocolate Babka

Name: Walnut Chocolate Babka
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 700 g Flour; 1/2 cube (21 g) fresh yeast; 180 g Sugar; 7-10 Tbsp Salt; 125 g soft + 75 g cold butter; 150 ml Milk; 2 Eggs (size M); 3 Egg yolk (size M); 300 g Dark chocolate; 200 g Walnut kernels; 7-10 Tbsp Flour; 7-10 Tbsp Butter

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 18

700 g Flour
1/2 cube (21 g) fresh yeast
180 g Sugar
7-10 Tbsp Salt
125 g soft + 75 g cold butter
150 ml Milk
2 Eggs (size M)
3 Egg yolk (size M)
300 g Dark chocolate
200 g Walnut kernels
7-10 Tbsp Flour
7-10 Tbsp Butter

Directions

1
Mix 550 g flour, crumbled yeast, 65 g sugar, 1/2 teaspoon salt and 125 g soft butter in flakes in a bowl. Separate the eggs. Heat 150 ml milk and whisk with 4 egg yolks. Pour milk and egg mixture into the flour mixture and knead well with the dough hooks of the hand mixer for 4-5 minutes. Place the dough on a lightly floured work surface and knead to a soft smooth dough. (If the dough is too firm, you can knead in 2-3 tbsp.
2
of water.) Butter a mixing bowl, put dough into it and cover with a damp tea towel. Let dough rise for 1-2 hours until it has doubled in volume. Coarsely chop the chocolate and nuts separately. Roast nuts in a pan without fat, remove. Beat the egg whites until stiff, pour in 40 g sugar. Knead the dough on a floured work surface and roll out into a rectangle (35 cm x 45 cm). Spread the egg white-sugar-mixture on top, leaving about 2 cm of edge free. Sprinkle with chocolate and nuts. Roll up the dough from the long side, press the ends together in a ring. Turn the ring 3-4 times and place it in a buttered box form (11.5 cm x 30 cm; 7.5 cm high), let it rise for about 30 minutes.
3
Spread the egg white-sugar-mixture on top, leaving about 2 cm of edge free. Sprinkle with chocolate and nuts. Roll up the dough from the long side, press the ends together in a ring. Turn the ring 3-4 times and place it in a buttered box form (11.5 cm x 30 cm; 7.5 cm high), let it rise for about 30 minutes. Meanwhile, for the crumbles, knead 150 g flour, 75 g sugar, 1 pinch of salt, 75 g butter and 1 egg yolk with your hands to form crumbles, chill. Sprinkle the cake with the crumbles and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. (If the crumbles get too dark, cover the cake with aluminium foil.) Let it rest in the tin for about 15 minutes, then take it out and let it cool down on a cake rack. Tastes hot and cold
4
Preparation time approx. 1 3/4 hours. waiting time approx. 2 1/2-3 1/2 hours