An absolutely stunning recipe for a chocolate babka. A light airy enriched bread layered with chocolate and pistachio.
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•••••••• Equipment used in video ••••••••
Baking tins (Dimension: 21.3 x 12.2 x 11.5cm):
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Bench scraper / dough cutter:
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Long off set spatula:
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Scales UK store: https://amzn.to/3aWeaLX
This bread has it’s routes in Poland and was a popular treat within the Jewish community. The two main fillings are chocolate and cinnamon. But I am guessing that today the amount of fillings are only as endless as our imagination.
You can bake this in high sided baking tins or platted and laid on a baking tray. You can complete this bake in one day by proofing the dough at room temperature. However the taste really develops over time so if you can proof the dough in the fridge overnight it works really well.
Oven temp: 180c on the bake function bake for 30 mins
Recipe:
500g All purpose white flour (13.2% protein)
10g Dried yeast
220g Full fat milk
100g White sugar
100g Unsalted butter
2 Eggs
Chocolate mix:
250g Roughly chopped 70% Cocoa chocolate
180g Unsalted butter
100g White caster sugar
2 Tbsp of Cocoa powder
Sugar syrup glaze
160g sugar
120 grams water
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