As of: March 18, 2024, 8:30 a.m
By: Clara Kistner
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Fluffy yeast-plaited buns, laced with fine chocolate and cinnamon sugar – the Eastern European Easter cookie “Babka” tastes good all year round.
Here in Germany, a traditional yeast plait or fluffy Easter wreath is often baked at Easter.
Whether with or without raisins and granulated sugar – the fluffy, brioche-like dough tastes simply delicious on its own, as well as with a little butter and honey.
“Babka”, a comparable yeast pastry, is also served at Easter in many Eastern European countries, such as Poland and Serbia, writes
Vivani.de
.
“Babka,” or “grandmother” in Polish, ranges from a traditional Jewish bundt cake to handy yeast-plaited buns.
It is not uncommon for the pastries to be laced with cinnamon sugar, chocolate or fruit spread.
Baking with yeast: bread, pizza dough and sweet pastries
A classic yeast dough can be used in many ways in the kitchen.
Because it can be used to conjure up both sweet pastries and savory baked goods.
In addition to classic Sunday rolls and a loaf of bread, you can also easily bake aromatic cinnamon rolls with a little fresh or dry yeast.
Eastern European Easter cookies can be enjoyed all year round.
(Symbolic image) © The Picture Pantry/Imago
Even if you don't bake your pizza with easy-to-digest sourdough, you'll probably use the traditional yeast cube.
Ingredients for the chocolate-infused yeast rolls
For about twelve yeast plaited buns you will need:
For the basic dough:
250 g flour (preferably: Type 1050)
4 tbsp sugar
250 ml milk
60 g butter (soft)
3 eggs (M)
1 packet of dry yeast (7 g) (alternatively: 14 g fresh yeast)
1 packet of vanilla sugar
1 tsp honey
pinch of salt
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For the chocolate filling:
60 g dark chocolate (at least 70%)
30 g roasted hazelnuts (coarsely chopped)
30 g butter (soft)
2 tbsp sugar
1 tbsp cocoa powder
1 tsp cinnamon
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That's how quickly you can bake the airy yeast plaited buns with chocolate
First, warm the milk slightly in a small saucepan.
Put the yeast with the honey in a small bowl and pour the lukewarm milk over it.
Stir the yeast into the milk until it is completely dissolved and let everything stand for about five minutes.
Meanwhile, beat the butter, sugar and vanilla sugar in a large mixing bowl until fluffy.
Separate the eggs and gradually stir in the egg yolks.
Set the egg whites aside.
Now add the yeast-milk mixture, the flour and a pinch of salt to the bowl and knead everything into a smooth dough.
If necessary, knead in some more flour.
Form the dough into a ball and place it in the bowl.
Cover with a clean tea towel and leave to rest in a warm place for one to two hours until the dough has doubled in volume.
The chocolate filling can be prepared about half an hour before the end of the rising time.
To do this, the butter is melted together with the chocolate over a hot water bath.
Then stir in the sugar, baking cocoa and cinnamon.
Set aside until the mixture is spreadable.
Remove the yeast dough from the bowl and roll it out on a lightly floured work surface using a rolling pin into a rectangle (about 0.5 cm thick).
Spread one half of the rectangle with the chocolate cream.
Leave a margin of half a centimeter free.
Sprinkle the chocolate-covered part with the chopped hazelnuts.
Fold the uncoated dough over half with chocolate cream, press together carefully and cut into thin strips (about 2 to 2.5 cm wide) with a sharp knife.
Twist the strips several times and form them into a knot.
Fold the knot end under.
Spread the knots a little apart from each other on a baking tray lined with baking paper and let them rise, covered, in a warm place for another one to two hours.
About fifteen minutes before the end of the rising time, preheat the oven to 175 degrees top and bottom heat.
Brush the knots with the egg white and then bake on the middle rack in the preheated oven until golden brown, about 15 minutes.
Bon appetit!
Thanks to the aromatic chocolate and nut filling, the Eastern European yeast plaited buns taste great even without any toppings.
Similar to a piece of classic yeast plait, they can be wonderfully dipped into a cup of coffee or hot chocolate.