Worth every investment.
Babka Chocolate of Bread Bakery/Brian Kennedy
Uri Sheft from Lachami Bakery is one of the cornerstones of the Israeli baking worlds.
Here he will take you step-by-step on the way to the tastiest Babka-Yeast-Crunch (call it whatever you want) chocolate you've ever made, and that's a promise.
Maybe you need a little more work than just a cake with a simple feel, but on the one hand the investment is worth it, and on the other hand the recipe refers to three English cake pans, so you don't work for nothing (you can also freeze one, after it has cooled, and take it out to reheat at the next opportunity).
And another word about the quantities.
Do you still use measuring cups and spoons?
It's good and beautiful and nice and this recipe also contains them, but it's time to buy a kitchen scale for nothing, you'll see that you get addicted to working with it very quickly.
Ingredients for the recipe
For 3 cakes in English cake molds
650 grams of flour (1/2 4 cups + 2 tablespoons)
30 grams of fresh yeast
110 grams of sugar (1/2 cup + flat spoon)
120 grams of soft butter
2 eggs
150 ml milk (1/2 cup + 2 tablespoons)
1/4 teaspoon of salt
a vanilla stick
Nougat and nut chocolate spread (Nutella or Hashachar)
150 grams of chocolate chips
to brush
egg
milk
Sugar syrup for glazing
150 grams of sugar (3/4 cup)
150 ml of water
2 drops of vanilla extract / half a stick
A spoonful of rum/brandy
Preparation
1. Sift the flour.
2. Pour the milk into the kneading bowl and crumble the yeast into it.
3. Add flour, eggs, sugar, vanilla and salt to the kneading bowl in order.
Using the kneading hook put on low speed.
4. After 3-4 minutes of slow kneading, add the soft butter and increase to medium speed and add another 3-4 minutes to obtain a uniform and slightly elastic dough.
5. Remove the dough from the mixer bowl, flatten it into a square, place it on a tray and roll it out.
and place in the refrigerator overnight.
6. Take the dough out of the refrigerator, divide the dough square into two equal parts.
Roll each part into a rectangle measuring 25*35 cm with a thickness of 0.5 cm.
Spread the chocolate filling on each rectangle.
Sprinkle with chocolate chips and roll into a roulade.
Start rolling from the wide side and at the end of rolling arrange the roll with the closure facing upwards.
If the roulade has warmed up and is too soft, you can put it in the refrigerator and only then continue.
7. With the help of a serrated knife, saw the closure of the dough and cut the roulade in half.
The two strips of dough that were created are turned so that the sawn part faces up and you can see the strips of dough and chocolate.
Divide horizontally into three roulades the size of an English cake pan.
In each cake, place the two X-shaped strips and roll into a screw.
Transfer the burg cakes to English cake pans lined with baking paper.
8. Cover the English cake pans with a damp towel and let the cake rise until it almost doubles in volume.
The goal is for the cakes to add about 70%-80% volume.
The process takes about an hour, depending of course on the room temperature.
9. Heat the oven to 170 degrees.
Brush the cakes with beaten egg with a little milk and put in the hot oven.
Bake for about 30-35 minutes until you get a brown shade.
It is important not to open the oven for the first 15 minutes of baking.
10. In the meantime, prepare the sugar syrup: in a small pot with a thick bottom, put the sugar and water and bring to a boil.
Add the rum/brandy and the vanilla extract.
Remove from heat and set aside to cool.
11. Take the cakes out of the oven.
Pour over sugar syrup, cool and eat.
More pastry recipes
Babka yeast with cheese
Pecan and cinnamon buns
Personal coconut pastry
Non-rising donut sticks
Nougat and hazelnut cake
Cheese fritters
Sticky bun cake
Coffee flavored monkey bread
Sugar and cinnamon rolls
Pear and walnut muffins
Crispy oatmeal cookies
Pecan Muffins
Dinish marzipan and apricot jam
Moshe in a box filled with stuffed chicken
More on the same topic:
in Becca
yeast
chocolate
breads
Uri Sheft