Hello Friend how are you? I'm Svieta. Babka of chocolate is a very widespread sweet
Eastern Europe that has become a dessert of worship in the United States.
Babka has a very fluffy crumb, very limp and juicy And it's filled with a delicious
Chocolate filling. Imagine all this with a cup of tea or coffee ... Mmm ...
I can not imagine a chocolate dessert best.
It is very tender, very juicy and smells of luxury.
To make babka in a saucepan we take ¾ of cup of milk You can use so much milk
whole as semi-skimmed
We put the milk on fire and bring it to a boil. We boil the milk because with the boiled milk
the mass is more manageable.
As soon as it starts to boil, we turn off the fire, we cover the saucepan and let the milk
cool to the point of being warm, up to 40ºC.
Separate ½ cup or 125 ml of milk. We boil more milk because boiling
evaporates
In a bowl we put the yeast. I on this occasion I'm going to use fresh yeast but also
you can use dry yeast.
We add the milk.
We remove very well.
We add the flour.
And we remove very well.
And now we leave preferment at rest until that yeast is activated. So we will also check
that our yeast works.
We make the orange zest.
And so the preference has been.
In a bowl we cast the preference.
We shell the eggs.
We add the orange zest.
And we add ½ tsp. of vanilla essence.
We add the sugar.
We remove very well.
We sift the flour.
We add the salt.
And we remove very well.
We finished making the ball with the hand.
We close the container and leave the dough in I rest 20 minutes. It is for them to moisten
properly the flour particles.
We dump the dough on the table. And knead the dough until it becomes smooth
and uniform.
It is a fairly easy dough to knead.
After 5 minutes or when you see that the dough It has the texture and uniform color, let's
go adding butter.
We will add it in 2 sessions.
If you knead the dough in a mixer, the procedure would be the same.
First you would have to knead it 5 - 8 minutes in 2nd speed and then add the
butter little by little.
We integrate the butter to the dough.
I the truth that this type of masses I prefer knead by hand because I love it. Because it is
a mass that works very well, is not a complicated or capricious mass.
And we add the remaining butter.
I have been slow to knead the dough 16 - 18 minutes. In a mixer the time would be similar.
We spread the container with small amount of oil.
We put the dough inside.
We close the container and let the dough rise doubling its size, from 1½ h - 2½ h,
according to the temperature you have at home.
Or, also, you can let the dough rise 30 minutes and then save it in the fridge
8 to 12 hours. That is, you can prepare the dough at night, store it in the fridge
and the next day do the babka.
To prepare the filling in a saucepan we put butter and melted a little. Single
to grease the bottom of the bucket.
And now we add chocolate. I am using the dark chocolate but you can use the
chocolate that you like.
We remove and melt the chocolate.
Once the chocolate is completely melted we remove the saucepan from the fire.
Now we add the icing sugar or sugar impalpable.
The salt.
And cocoa powder without sugar.
We remove everything very well.
We let the stuffing cool down to the room temperature.
My dough spent the night in the fridge and so has stayed.
Sprinkle the table with flour.
We dump the dough on the table.
And now we stretch the dough in rectangles 45 cm long and 25 - 28 cm wide.
First with your hands and then we will continue with the roller.
We spread the filling over.
When you see that in the filling the marks, which do not disappear, roll the dough.
Now we do it like that so that on the edge hit the roll well.
We cut the roll along.
We roll it up
Spread the mold with the butter.
The size of my mold is 24x12 cm.
Rub it with baking paper.
Put the babka inside.
We cover it with a piece of transparent film and let it rise doubling its size.
We light the oven at 170ºC / 335ºF with heat only from below.
To make the syrup, put the saucepan on fire.
We add the water.
And sugar.
We heat until the sugar melts.
If you want you can add 1 splash of rum or cognac or another liqueur that you like.
We remove it from the fire and reserve.
At 22 - 24ºC my babka took 1 hour to rise. At higher temperature it will rise before and vice versa.
We spray the babka with water.
We take it to the oven. The oven must be preheated for 20 minutes.
After 10 minutes of baking we put the heat up and down.
Once I have picked color I will turn it to that is gilded equally on all sides.
And, also, I'm going to cover it with aluminum foil so that it does not brown more above.
We take babka out of the oven.
My babka took 35 minutes to bake.
We brush babka with syrup.
The remaining syrup we throw by the edges.
We leave it at rest for 10 minutes.
We put the babka on a grid so that cool
We are going to try it
MMM…
I love separating the sheets that are completely covered with chocolate.
The orange and vanilla zest give it an exquisite touch
And the pinch of salt that carries the filling highlights the chocolate dramatically.
Friends, I strongly recommend that you prepare this delicious chocolate babka.
It hits a lot for the time we are in.
And your loved ones will thank you also a lot because they will love it.
Please tell me in the comments what such you thought the recipe.
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Until next time.
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