Sourdough Babka with Chocolate or Cinnamon Filling
How to make the best sweet Sourdough Babka from Scratch! Full recipe plus get a recipe for chocolate filling and Cinnamon Filling I A Knead to Bake
Ingredients:
600 grams (4 ¾ cups) All Purpose Flour
250 grams (1 cup) Milk
100 grams (2 Large) Eggs
80 grams (⅜ cups) Sugar
8 grams (½ a tbsp) Salt
100 grams Sourdough Starter
125 grams (½ cup) Butter at room temp.
Zest of ½ Lemon
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Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Music:
Four More Weeks by Vans in Japan Youtube Audio Library
BABKA - 2 flavor fillings in 1 bread dough CHOCOLATE & CINNAMON / Braided Swirl Bread
Babka is a Jewish Polish traditional bread. It is soft, sweet and buttery bread. I made 2 flavorful fillings in 1 bread dough - fudgy chocolate and nutty cinnamon. Enjoy!
Dough:
3 tsp instant yeast
3/4 cup lukewarm water
3 1/2 cup all purpose flour
1/2 cup granulated sugar
3/4 tsp salt
2 large eggs, room temp
10 tbsp/150gm unsalted butter, rm temp
Chocolate filling:
1/4 cup unsalted butter
3/4 cup dark chocolate
1/4 cup cocoa powder
1/2 cup powdered or confectioner sugar
Cinnamon filling:
3 tbsp unsalted butter, softened
6 tbsp granulated sugar
1 tbsp cinnamon powder
1/4 cup raisins
1/4 cup walnuts
Bake at 180 degrees for 30 minutes or until skewer inserted in the centre comes out clean.
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#babkarecipe #chocolatebabka #cinnamonbabka
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Music:My_achy_heart by Audio Hertz
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Music: Yummy by Leviathe
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Music:Mr_Sunny_Face by Wayne Jones
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Music: Back Home
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Chocolate Babka with Swirls for Days | Food & Wine Recipe
This amazing chocolate babka gets extra flavor in the swirl from chocolate cookie crumbs. As a bonus, the tender-crumbed babka is topped with a thick and luscious chocolate glaze.
Ingredients
DOUGH
4 cups all-purpose flour, preferably King Arthur
1/3 cup plus 2 tablespoons sugar 2
teaspoons fine sea salt
1 cup whole milk, warmed
1 packet dry active yeast
1 large egg plus 1 large egg yolk
1 stick plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature
FILLING
9 ounces milk chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
1 1/2 sticks unsalted butter, cubed
1 1/2 cups finely ground chocolate wafer cookies
3 tablespoons honey
GLAZE
12 ounces bittersweet chocolate, finely chopped
4 ounces milk chocolate, finely chopped
1 1/2 sticks unsalted butter, cubed
2 tablespoons light corn syrup
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Chocolate Sourdough Babka Recipe | Reteta Cozonac Babka cu Ciocolata
This is my go to Chocolate Babka Recipe:
Dough / Aluat:
4 eggs / 4 oua
120g milk / 120g lapte
60g caster sugar / 60g zagar alb
8g salt / 8g sare
200g active sourdough starter / 200g maia activa
550g white flour / 550 faina alba tip 000
200g room temperature butter / 200g unt la temperatura camerei
Chocolate filling / Umplutura de ciocolata:
160g butter / 160g unt
180g dark chocolate / 180g ciocolata neagra
70g powder sugar / 70g zahar pudra
45g cacao powder / 45g cacao
Syrop / Sirop
90g water / 90g apa
86g sugar / 86g zahar alb
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#sourdoughbabka #babka #sourdough #desert
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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Full written recipe + frequently asked questions:
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Chocolate Cake:
3-Ingredient Chocolate Oatmeal Cake:
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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.
Equipment I used in this video:
Silicone mat:
Loaf pan:
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Chocolate & Hazelnut Babka Recipe || William's Kitchen
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For 2 regular-size Babkas:
For the brioche dough:
115 ml lukewarm water
115 ml whole milk
70 g + 1 tbsp granulated sugar
1 packet of dry instant yeast (about 5-7 g)
630 g all-purpose flour
1 large pinch of salt
1 tsp vanilla extract
170 g melted butter
2 large eggs
For the chocolate and hazelnut filling:
170 g bittersweet chocolate
170 g room-temperature butter
100 g granulated sugar
50 g pure cocoa powder
100-150 g hazelnuts
For the syrup:
100 g granulated sugar
100 g water