Babka Bread With Cinnamon / Cinnamon Babka
This cinnamon babka recipe is using less butter than the usual babka bread. Hope you like it.
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Ingredients:
500g All Purpose Flour
30g Sugar
6g Salt
7g Instant Yeast
50g Unsalted Butter
100g water
130g Milk
50g Beaten Egg
40g Melted Unsalted Butter
20g Beaten Egg
1g Salt
20g Sugar
5g All Purpose Flour
5g Cinnamon
30g Almond Flour
Baking Lessons
Understanding Different Types Of Flour
Beginner’s Guide Guide To Baking With Yeast
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THE MOST DELICIOUS PESTO BABKA BREAD! ????
How To Make Pesto Babka Bread - VERY DELICIOUS!
A Babka bread that has pesto? That's what I'm going to teach you today! I'll show you the babka bread recipe.
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How to Make Nutella Babka | Delicious Chocolate Swirl Bread Recipe
Everyone loves a babka. Sweet, enriched dough layered with chocolate spread. The best part is that you can fill this kind of bread with anything you like. It could even be made savoury with pesto and parmesan perhaps. That is totally up to you.
I chose Nutella for this recipe as it is just so convenient and delicious, of course.
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Sweet & Savory Babka | Basics with Babish
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The Best Chocolate Babka Recipe
This rich, tender, yeasted bread with swirls of chocolate is an impressive treat.
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Chocolate Babka Recipe
This chocolate babka (chocolate braided swirl bread) is made of soft and rich brioche dough, filled with delicious chocolate filling, then rolled and braided into a beautiful swirl loaf, which gives this cake a unique look when you cut it. This dessert also known as chocolate Krantz cake, and it may look as complicated dessert to make, but if you follow the recipe you’ll see this dessert is pretty easy to make.
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Makes two loafs
Ingredients:
For the dough:
4¼ cups (530g) All-purpose flour
1/2 cup (100g) Sugar
1 tablespoon (10g) Instant dry yeast
1/2 teaspoon Salt
3 Eggs
1/2 cup (120ml) lukewarm milk
2/3 cup (155g) Butter, softened, cubed
Oil for greasing
For the filling:
4oz (130g) Dark chocolate, melted
1/3 cup (40g) Cocoa powder
1/2 cup (62g) Powdered sugar
1/2 cup (115g) Butter, melted
For the syrup:
1/3 cup (80ml) Water
1/3 cup (67g) Sugar
Directions:
1. Make the dough: in a large bowl or in a bowl of a stand mixer fitted with the dough hook, place flour, sugar and instant yeast, stir. Add milk, eggs, salt and mix on low speed until combined.
2. Add butter, one cube at the time, while mixing until incorporated. Knead the dough for about 10 minutes, until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover and let rise in the fridge, overnight.
4. Make the filling: In a large heatproof bowl place chopped chocolate, butter, cocoa powder and powdered sugar. Set the bowl over a saucepan of simmering water (double boiler), melt, stirring occasionally. Allow to cool slightly.
5. Grease two 9x4 inch (23x10 cm) loaf pans with oil and line the bottom of each pan with parchment paper. Divide dough in half, while working with one portion, keep the second, covered in the fridge.
6. Place the dough onto a lightly floured surface and roll into a rectangle about 15x10 inches (38x25 cm). Spread half of the chocolate mixture over the rectangle, leaving a ¾ inch (1/2 cm) border all around. Roll up tightly from one of the longer sides into a sausage shape. If at this point the dough is too soft, refrigerate for 20 minutes.
7. Using a serrated knife, cut the dough in half lengthwise, so you have two long pieces with the inside exposed. Turn each piece so filling faces upwards. Starting from one end, lift one piece across the other, twisting together but keeping the filling exposed, to make one long twisted braid. Push ends of the twist together to make the length shorter, then squeeze the dough into the prepared loaf pan.
8. Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours, puffy. Repeat with the second part of dough.
9. Preheat oven to 350F (175C).
10. Bake for 25-30 minutes, until golden brown.
11. While babka is baking make the syrup: in a small sauce pan heat sugar and water. Cook until sugar is dissolves.
12. Remove the cakes from oven and immediately brush with the syrup. Allow to cool before serving.
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