fragrant small flowers
62 recipes
Chocolate babka
ingredients
servings
10
Butter
90 oz
Type 00 wheat flour
230 oz
Manitoba flour
230 oz
White sugar
80 oz
Water
120 oz
Fresh brewer's yeast
12 oz
Hazelnut cream
to taste
Dark chocolate 80%
to taste
Almonds
10 oz
Eggs
3 unit
Desserts from Poland
Chocolate babka
Chocolate babka
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Soft braided brioche filled with chocolate!
preparation
step 1
Combine the flour and sugar in the planetary equipped with a hook. Dissolve the yeast in warm water together with a teaspoon of sugar.
step 2
Add the eggs to room temperature and the water with the yeast to the flour. NB If the dough is too sticky to be unable to mix add a little flour
step 3
At this point add the soft butter cut into small pieces and incorporate it one at a time into the dough. NB it is an operation that takes time (about 15min).
step 4
Once the butter has been added, it can be lightly kneaded on a work surface and then left to rest in a bowl covered with cling film, in the oven with the light on or with the minimum temperature of 30 ° for 2 and a half hours.
step 5
After the rising time, roll out the dough into a rectangle with a thickness of half a cm.
step 6
Fill with the spreadable cream, the chocolate and almond flakes and roll up the long side of the straight line. Cut the long side in half, and weave overlapping the two ends.
step 7
Move the braid in a plumcake mold and leave to rise always covered with plastic wrap and in the oven for at least 1 hour. Brush the surface with a little milk and cook at 170 ° for 30min.
