Waterpollen

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Delicious Chocolate Babka

So, my chocolate and bread cravings have been on a high lately and what better way to fix then then by combining the two. In this blog post I will be sharing a deliciously, buttery and mouth-watering chocolate babka that can be enjoyed with friends, family or by yourself! I cannot wait to have this delicious bake with my teas, coffees and heck whatever other beverage I am in the mood for.

Ingredients

The dough baby

  • 10g yeast
  • 1/2 cup of warm milk (I usually put it in the microwave for 30 seconds)
  • 1 tsp sugar
  • 2 cups of flour
  • 85g unsalted softened cubed butter
  • 1 egg
  • 1/4 tsp salt

Chocolate filling

  • 3/4 cup sugar
  • 100g butter
  • 80g semi-sweet chocolate (one that I used that worked well way the 70% Lindt chocolate)
  • 1 tsp ground cinnamon
  • 5 tablespoons of cocoa
  • 1/2 cup of pistachios (optional – and you can choose to use any other nut you like)

Simple Syrup

  • 1/4 cup water
  • 1/4 cup sugar

Method

  • In large bowl, stir yeast, milk, sugar and 1/3 cup of the flour. Leave that to the side whilst the yeast blooms (10 minutes)
  • Use wooden spoon to stir in butter (a few cubes at a time), egg and salt. Stir in the rest of the flour until dough forms.
  • Transfer dough to well-floured surface and knead 10 minutes.
  • Return dough to bowl and cover with towel or lightly greased plastic wrap.
  • Refrigerate dough 6 hours.

ONCE YOURE DONE CLEANING AND WATCHING YOUR FAVOURITE SERIES

  • Grease a loaf pan with butter. The size all depends if you want a flat or nice and tall bread loaf.
  • In a saucepan, melt butter over medium heat.
  • Stir in sugar and once hot remove the saucepan from the heat.
  • Add chopped chocolate to saucepan. Let it stand 1 minute, then add cocoa and cinnamon; whisk until smooth.
  • In a pan, toast and stir pistachios 3 to 5 minutes over medium heat until just toasted.
  • On lightly floured surface, roll out chilled dough to 50×30-cm rectangle (ish shape). Spread filling evenly over dough and sprinkle pistachios evenly on top. Roll dough up, starting at one length side.
  • Using sharp knife, slice dough lengthwise in half leaving at 10cm on the top. Keeping cut sides up, bring ends together, twisting dough together – lifting the bottom piece and placing it over the other over and over again.
  • Cover and let rise about 2 hours or until doubled in size.

IN THE LAST 10 MINUTES OF YOUR CHOCOLATE BABKA RISING

  • Preheat your oven to 190 degrees Celsius.
  • Bake loaf 30 to 35 minutes or until deep golden brown. Drizzle syrup evenly over top of warm loaf.
  • Cool loaf completely in pan on cooling rack. Once cool, take it out of the loaf pan – admire your work and then cut yourself a few slices.

This was probably the prettiest thing I have seen in raw dough form. Once its in the oven it fills your kitchen with a delicious cinnamon chocolatey doughy flavour. Enjoy with a good cup of vanilla chai tea, subtle flavours of rooibos or a rich hot chocolate.

Comments

  1. Talia says

    at

    So excited to bake this for my family!!

    Reply
    • Nkuli says

      at

      Yay let me know how it goes!

      Reply
  2. sikis izle says

    at

    Say, you got a nice blog post. Really looking forward to read more. Keep writing. Trudi Mitchael Watkins

    Reply
  3. sikis izle says

    at

    Say, you got a nice post. Thanks Again. Really Great. Vin Axe Cristobal

    Reply

Trackbacks

  1. Reflecting on 2020 | Waterpollen says:
    at

    […] proved that when the going gets tough family will always be there. During the month, I also baked a chocolate babka. A delicious chocolatey, malty twisted bread that will satisfy all the cravings. This was the last […]

    Reply

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Hello There!

About Me
Hi, I am Nkuli and welcome to my blog. I'm a student who loves to travel and make delicious food. Im here to share with you all my adventures in the kitchen and around the planet.

Recent Posts

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  • Reflecting on 2020
  • Delicious Chocolate Babka

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kulikay

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