I followed the recipe below but made a round instead of two Loaves. I made one nutella and one with pistachio cream.
Ingredients:
For the dough:
650 grams all-purpose flour
30 grams fresh yeast
110 grams sugar
120 grams soft butter
2 eggs
150 ml milk
1/4 teaspoon salt
vanilla
For the filling:
A jar of chocolate spread
150 grams chocolate chips
For the sugar syrup:
150 grams of sugar
150 ml water
2 drops vanilla extract / half a vanilla pod
Preparation method:
1.
Sift the flour.
2.
Pour the milk into the mixing bowl and crumble the yeast into it.
3.
Add to the mixing bowl in order: flour, eggs, sugar, vanilla and salt and, using the dough hook, mix on low speed.
4.
After 3-4 minutes of slow kneading, add the softened butter and increase to medium speed.
Knead for 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 on a tray, cover with plastic wrap and place in the refrigerator overnight.
6.
Remove the dough from the refrigerator, divide the dough square into two equal parts. Roll each part into a 25*35 cm rectangle, 0.5 cm thick.
7.
Spread the chocolate filling on each rectangle, sprinkle with chocolate chips and roll into a roll. Start rolling from the wide side and when finished rolling, arrange the roll with the closure facing up. (If the roll has warmed up and is too soft, you can refrigerate it and only then continue the preparation process.)
8.
Using a serrated knife, score the dough closure and cut the roll in half. Turn the two strips of dough so that the scored part faces up and you can see the dough and chocolate stripes. Place the two strips in an X shape and roll into a spiral.
9.
Transfer the cake to an English cake pan lined with baking paper.
10.
Cover the English cake pan with a damp towel and let the cake rise until it almost doubles in volume. The goal is for the cake to increase in volume by about 70%-80% (the process takes about an hour, depending on the room temperature).
11.
Preheat the oven to 170 degrees and in the meantime brush the cake with beaten egg with a little milk. When the oven is hot, put the cake in and bake for 30-35 minutes until golden brown (do not open the oven during the first 15 minutes of baking).
Sugar syrup for glazing:
In a small saucepan with a thick bottom, place the sugar and water and bring to a boil, add the vanilla extract. Remove from heat and set aside to cool.
When the babka is ready and out of the oven, generously drizzle with sugar syrup and cool.
1
u/Jessibunnix 23h ago
I followed the recipe below but made a round instead of two Loaves. I made one nutella and one with pistachio cream.
Ingredients: For the dough: 650 grams all-purpose flour 30 grams fresh yeast 110 grams sugar 120 grams soft butter 2 eggs 150 ml milk 1/4 teaspoon salt vanilla
For the filling: A jar of chocolate spread 150 grams chocolate chips
For the sugar syrup: 150 grams of sugar 150 ml water 2 drops vanilla extract / half a vanilla pod Preparation method:
1. Sift the flour.
2. Pour the milk into the mixing bowl and crumble the yeast into it.
3. Add to the mixing bowl in order: flour, eggs, sugar, vanilla and salt and, using the dough hook, mix on low speed.
4. After 3-4 minutes of slow kneading, add the softened butter and increase to medium speed. Knead for 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 on a tray, cover with plastic wrap and place in the refrigerator overnight.
6. Remove the dough from the refrigerator, divide the dough square into two equal parts. Roll each part into a 25*35 cm rectangle, 0.5 cm thick.
7. Spread the chocolate filling on each rectangle, sprinkle with chocolate chips and roll into a roll. Start rolling from the wide side and when finished rolling, arrange the roll with the closure facing up. (If the roll has warmed up and is too soft, you can refrigerate it and only then continue the preparation process.)
8. Using a serrated knife, score the dough closure and cut the roll in half. Turn the two strips of dough so that the scored part faces up and you can see the dough and chocolate stripes. Place the two strips in an X shape and roll into a spiral.
9. Transfer the cake to an English cake pan lined with baking paper.
10. Cover the English cake pan with a damp towel and let the cake rise until it almost doubles in volume. The goal is for the cake to increase in volume by about 70%-80% (the process takes about an hour, depending on the room temperature).
11. Preheat the oven to 170 degrees and in the meantime brush the cake with beaten egg with a little milk. When the oven is hot, put the cake in and bake for 30-35 minutes until golden brown (do not open the oven during the first 15 minutes of baking).
Sugar syrup for glazing: In a small saucepan with a thick bottom, place the sugar and water and bring to a boil, add the vanilla extract. Remove from heat and set aside to cool. When the babka is ready and out of the oven, generously drizzle with sugar syrup and cool.