An absolutely stunning recipe for a chocolate babka. A light airy enriched bread layered with chocolate and pistachio.

Join the email community:
https://www.culinaryexploration.eu/co...

Connect with me on instagram @culinary_exploration
Tag me in the photos of your creations!
  / culinary_exploration  

•••••••• Equipment used in video ••••••••

Baking tins (Dimension: 21.3 x 12.2 x 11.5cm):
UK store: https://amzn.to/2JGjcjC
US store: https://amzn.to/2TDfMDN

Bench scraper / dough cutter:
UK store: https://amzn.to/34wguad
US store: https://amzn.to/36wMzzF

Long off set spatula:
UK Store: https://amzn.to/2RuNPgk
US Store: https://amzn.to/2XutXMu

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


As an Amazon Associate I earn from qualifying purchases.