Eli Babka/I is a traditional dessert of the Easter time, although it can be prepared at any time of the year. There are several versions, some linked to the traditions of Eastern Europe and others to the Jewish tradition. The Ibabka/I of Jewish origin is a dough strip with double and braided yeast. Its texture is soft and its flavor, chocolate or cinnamon, usually drunk the senses. A delight! Recipegratis brings you a perfect recipe to celebrate the Easter era, with flavors that evoke ancestral traditions: Emb/emiabka/i of chocolate. An unforgettable dessert that you will taste with joy.
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Targetedness Medium |
| Ingredients to make chocolate babka: |
| For the dough :: 530 grams of bakery flour (no strength flour) 80 grams of sugar 120 grams of water 3 medium eggs 5 grams of bakers yeast of liophilized baker or 15 g of fresh yeast 1.2 grams from salt 150 grams of butter | For the filling :: 110 grams of butter 100 grams of black chocolate 50 grams of cocoa powder without sweeten 50 grams of sugar glas 1 handful of split nuts (optional) |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in Easter, |
Ingredients to make chocolate babka:
1. Deposites, inside a bowl, dry ingredients: bakers flour, sugar, 1/4 teaspoon of salt (1.25 grams) and bakers yeast. Remember to sift the flour. Mix the liquid ingredients inside another bowl, beating slightly with a fork: the water (or if you prefer milk) and the eggs. The butter is reserved for later. You can add vanilla optionally, however the traditional chocolate Babka recipe does not contain it.
2. Gradually add the liquid mixture in the bowl of the dry ingredients until finishing it. Meanwhile, knead by hand or blender. You must knead and mix, from the beginning.
3. Add the reserved butter at room temperature (softened), little by little until all. In my case I decided to melt it. Knead for 1 or 2 minutes, then wait for 12 to 15 minutes to resume the kneading.
Trick: The traditional recipe mixes all bread ingredients at once, except butter.
4. Continue kneading for 1 or 2 minutes with rest of 12 to 15 minutes. Repeat this process twice or until the dough of Babka is fine and elastic.
5. When you reach the desired texture, make a ball with the dough and deposit it inside a greased container. Cover and wait until the double mass is volume. Once you increase in size, prepare the table to stretch the dough.
Trick: You can cover the mixture with a wet cloth in a warm or hot place in the kitchen.
6. While the fermenta dough works in the preparation of the filling. Use a pan to melt butter over low heat. Then, add the black chocolate cut into small pieces and remove. When the chocolate is founded with the butter, add the Glass sugar and the cocoa powder. Integrate all ingredients and continue to remove. Once the filling is prepared, remove from heat and reserve.
Trick: To better manage chocolate, it is preferable to melt it to the water bath, along with the rest of the ingredients of the filling.
7. Clean the table and sprinkle some flour. Flattened the dough with your hand and divide it into two equal parts. The resulting mass of this recipe is enough for two chocolate slut.
Trick: If you don want to prepare two loaves, reserve one. To do this, wrap the dough on film and refrigera paper.
8. flattened the dough with the fingers to form a rectangle. Then, the flattened roller ends, taking into account that the dough should be thin. Calculate an approximate thickness of 1 cm. The total rectangle must measure approximately 28 x 38 cm.
Trick: If the dough resists when stretching it, let it rest for 5 minutes. This favors gluten relaxation.
9. Spread the chocolate filling along the dough. To extend the chocolate, help yourself with a wooden spoon or a spatula. Remember to leave a space at the edges of the rectangle, that is, a margin to close the roll.
Trick: If you feel like, you can add nuts. If so, crush them and extend them on the chocolate filling.
10. curled the dough along until the roll closes. Wet your fingers and moisten the final edge, the one that closes the chocolate Babka, so you assure that it does not open.
Trick: To moisten the edge you can use a kitchen brush or a common brush destined for the kitchen.
11. Use a sharp knife to cut the roll in half. Make the cut along.
Trick: Remember to preheat the oven at 190 ºC.
12. Place the halves with the cut up. Then, braid both parties, passing one on the other, to form the traditional chocolate babka.
13. support the bread braid by placing a hand below at each end. Raise the bread with great care and deposit in the mold. Extend the braid with subtlety inside the mold to occupy the entire space. Beat an egg and, with a brush, paint the bread to shine and brown it. Then, cover the mold with a wet cooking towel and wait until the double braided bread its volume.
Trick: Reserve in advance a rectangular mold, covered with baking paper or greased.
14. Once the second fermentation is reached, bake chocolate babka for 30 minutes. Remember not to open the oven before the first 30 minutes. You will know that the sweet bread is ready when clicking with a knife, stick or skewer. If it goes wet it lacks cooking and if it leaves dry it is ready. When removing the bread from the oven, let it cool at room temperature on a rack.
15. An exquisite way to eat chocolate! This wonderful braided sweet bread represents the entire Easter jubilee, leaving a unique and printed sensory experience forever in those who taste it. Although chocolate Babka belongs to the Jewish gastronomic tradition, it has become a worldwide legacy of high pastry. Other typical sweets of this era are Easter eggs, so do not miss the opportunity to make a complete sweet table. If you want to test your pastry knowledge, I invite you to permeate your kitchen with this irresistible pastries. Please tell me how this recipe was and … Document your experience with a photo!
