Easier than you think, rich, buttery and intensely chocolate, this recipe makes two perfect loaves -one for eating warm, just out of the oven, and one for later.
Gaggenau appliances: Combi-steam oven
Preparation time: 25 minutes + 21⁄2 hours proving
+ 30 minutes chilling
Cooking time: 35 minutes
Serves: 2 loaves
Category: Dessert, baking
| Ingredients | Preparation |
|
Dough 250ml milk 21⁄2 tsp yeast 50g sugar 1 egg plus 1 yolk 60g butter, melted 500g bread flour 3⁄4 tsp salt Chocolate filling 100g unsalted butter 150g caster sugar 80g dark chocolate, chopped 40g cocoa powder Honey glaze 100g sugar 125ml water 2 tbsp honey |
1. Prepare 2 loaf tins approx. 23cm x 12cm. Spray with cooking spray and line with baking paper. 2. For the dough: Warm milk in microwave for 30 seconds on 1000W. Transfer milk to the bowl of an electric stand mixer and sprinkle yeast on top. Add sugar, egg, yolk and melted butter. Mix with a dough hook until combined. Add flour and salt, and knead on medium speed for 10 minutes. The dough should form a soft dough. Transfer to a well-oiled bowl, cover with plastic wrap and allow 3. When the dough is proving, make the filling. In a small saucepan, melt the butter, sugar and chocolate. Stir until smooth. Remove from heat and add the cocoa. Stir until smooth. Set aside to cool. 4. When dough has doubled in size, divide dough in 2. Place on a well-floured surface and roll one piece of the dough into a 30cm x 40cm rectangle. Trim the edges to neaten. Spread half the chocolate mixture over the dough. Roll up tightly along the long edge. Place on a tray seam side down and repeat with the second piece of dough. Place the dough in the refrigerator for 30 minutes, to firm up the dough. 5. After the dough has firmed up, remove from refrigerator and place on bench. Use a sharp knife to slice lengthways through the middle of the dough. Turn the cut sides upwards and press gently to join at the top end. Twist the dough to plait one piece over the other, with the cut sides facing up. Repeat to make a twist and finish by joining the ends together at the base. Repeat with the second dough. 6. Gently place each twist into a loaf tin, cover with a damp tea towel and set aside to rise for about 1 hour or until doubled in size. 7. Preheat oven to Hot air 170°C + 30% humidity. Bake the babka for 35 minutes on a wire rack on shelf position 1. To finish 1. While the babka is baking, make the glaze by heating the sugar, water and honey in a small saucepan over low heat. Remove and allow to cool. 2. When the babka is ready, remove from the oven, place on a wire rack and brush with the cooled glaze. Use all of the glaze, half on each. Allow to cool in the tins before cutting into slices to serve. Note This dough can also be used to make scrolls. Instead of cutting through the middle and plaiting the dough, simply cut into 4cm pieces and turn the spirals to face upwards. Bake on a tray. Proving the babka at room temperature helps to develop flavour. In cold weather or to speed up the proving time, the Dough proving function 38°C can be used. Prove dough uncovered until dough doubles in size. |
