Nutty Chocolate Swirl Babka Recipe | Brioche Bread with Homemade Nutella | + Vegan Version
#briochebread #babkarecipe #foodtoliverecipe
This Melt-in-your-mouth Chocolate Hazelnut Babka combines light and tender spelt brioche dough, with a rich and scrumptious filling made of homemade chocolate hazelnut spread and chopped roasted hazelnuts.
Prep Time: 20 min | Rising Time: 2 hours | Cook Time: 40 min | Total Time: 3 hours | Servings: 2 loaves
Calories: 226 | Total Fat: 12g | Fiber: 1.8g | Sugar: 14g | Protein: 3.5g
INGREDIENTS:
For the brioche dough:
• 1 envelope (2 ¼ tsp) active dry yeast
• ¾ cup whole milk, lukewarm
• 4 tbsp sugar
• 3 ¾ cups spelt flour (
• ½ tsp salt (
• 2 eggs, at room temperature
• 115g unsalted butter, at room temperature
For the filling:
• 1 ½ cups homemade chocolate hazelnut spread or nutella (
• 1 cup chopped roasted blanched hazelnuts (
• egg wash – 1 egg whisked with 1 tbsp water
VEGAN VERSION:
For the brioche dough:
• 1 envelope (2 ¼ tsp) active dry yeast
• ¾ cup non-dairy milk, warm (such as almond or oat milk)
• 4 tbsp organic cane sugar
• 3 ¾ cups spelt flour
• ½ tsp salt
• 2 flax 'eggs' (2 tbsp milled flax seeds ( + 6 tbsp water)
• 115g unsalted vegan butter, at room temperature
For the filling:
• 1 ½ cups homemade chocolate hazelnut spread
• 1 cup chopped roasted blanched hazelnuts
For the vegan 'egg wash':
• 1 tsp maple or agave syrup + 2 tbsp almond milk
INSTRUCTIONS:
1. In a small bowl, mix together the yeast, milk, and 2 tbsp of sugar. Let it sit for 10-15 min until it gets foamy.
2. In a stand mixer with a dough hook, combine the flour, salt, and remaining 2 tbsp sugar. Mix it up. Then, add the eggs and the foamy yeast mixture. Start mixing on low until the dough starts to come together. Then, turn up the speed to medium and mix for about 10 min until the dough is soft and smooth.
3. Lower the mixer speed again and add the butter gradually. This should take around 3-4 min. 4. 4. Once the butter is fully mixed in, increase the speed to medium and continue mixing for about 5 more min until the dough is very soft and smooth.
5. Put the dough in an oiled bowl, cover it with a kitchen towel, and place it in a warm spot for about 1 to 1 ½ hours until it doubles in size.
6. Grease two loaf pans and line them with parchment paper.
7. Split the dough in half. Roll out one half on a floured surface into a 16x14 inch (40x35 cm) rectangle. Make sure the long side is facing you. Use a spatula to spread half of the hazelnut spread over the rectangle, leaving about a ½-inch (1 cm) border all around. Sprinkle half of the nuts on top.
8. Use both hands to carefully roll up the rectangle like a log, starting from the long side closest to you and ending at the opposite side.
9. Take a serrated knife and gently cut the log in half lengthwise, beginning at the top and continuing to the seam. You'll now have two long halves, and you'll be able to see the layers of dough and filling along the length of both.
10. With the cut sides facing upward, gently press together one end of each half. Then, lift the right half over the left half. Repeat this process again, but this time, lift the left half over the right. This creates a simple two-pronged plait or braid. Gently squeeze together the other ends so that you have two intertwined halves, with the filling visible on top.
11. Carefully transfer the braided loaf into a loaf pan. Don't worry if there are gaps in the pan; the cake will rise and look fine during baking, even if it seems a bit messy at this stage.
12. Cover the loaf pans with a kitchen towel and place them in a warm spot to rise for 45 min to an hour, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat your oven to 350°F (180°C).
13. Brush the risen loaves lightly with an egg wash. Bake for 40-45 min or until they turn golden brown. Remove the loaves from the oven and let them cool completely before slicing. You can store any leftovers in an airtight container or wrap them tightly before freezing.
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The best bread for the holidays | Chocolate babka #recipe
Chocolate babka recipe
4 cups flour
1/2 cup sugar
2 tsp yeast
2 eggs
1 1/4 milk
5 1/2 tbsp butter
Filling
2/4 cup chocolate chips
5 tbsp butter
1/2 powdered sugar
1/2 cocoa powder
1/2 tbsp vanilla extract
Dough:
* Dissolve yeast in warm milk, let sit for 5 minutes.
* Mix flour, sugar, butter, eggs, and salt.
* Add yeast mixture, knead into a smooth dough.
* Cover, let rise for 6 hours or overnight for best results
Filling:
* Mix chocolate chips, butter, sugar, coca powder, and vanilla extract
* Roll out dough into a rectangle. Spread chocolate filling evenly. Roll tightly, cut in half lengthwise. Twist the two halves together for a braided effect.
* Place in greased loaf pan, let rise for 30-60 minutes. Bake at 350°F (180°C) for 30-40 minutes until golden. Internal temperature should be 190-200
* Brush baked babka with simple syrup allow to cool then serve and enjoy!
The Best Chocolate Babka | Eggless Chocolate Bread | How Tasty Channel
How to make Chocolate Babka, a chocolate swirl braided bread, without eggs and without using any stand mixer or kitchen machine!
You'll get a soft sweet brioche bread filled with double chocolate homemade spread, with a crispy sugary crust...absolutely irresistible!
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INGREDIENTS:
Makes two loaf pan 4,5 x 9 inch (11,5 x 22,5 cm)
DOUGH:
420 g (3+1/2 cup) all purpose flour
1/4 tsp salt
75 g (1/3 cup) sugar
8 g (2 tsp) instant dry yeast
190-210 g (3/4 cup+2 tbsp) water, room temperature
110 g (1/2 cup) unsalted butter, room temperature
CHOCOLATE FILLING:
100 g (3,5 oz) dark chocolate
40 g (3+1/2 tbsp) caster sugar (or powdered sugar)
20 g (3 tbsp) unsweetened cocoa powder
95 g (1/2 cup) unsalted butter
90 g (3 oz) dark chocolate, chopped in small chunks
TOP:
60 g (1/4 cup) water
40 g (1/4 cup) sugar
INSTRUCTIONS:
DOUGH:
1. In a large bowl, mix flour and salt.
2. Add sugar, dry yeast and mix until well combined.
3. Add water (don't add immediately all the water amount, leave some water to add in the end if your dough need it) and mix with a spatula.
4. Add butter and mix.
5. Add the rest of the water if your dough is too dry. You have to get a bit sticky dough.
6. Sprinkle some flour on the work surface, place the sticky dough on top and sprinkle the top of the dough with some flour.
7. Knead by hand until the dough will be smooth, very soft and won't stick anymore to the work surface (about 15 minutes). You can add some flour while you knead it if your dough is too sticky, but don't add too much flour or you will get dry babka.
8. Make some folds in the dough as you can see in the recipe video, then form into a ball and place it in a greased bowl.
9. Cover with plastic wrap and put in refrigerator for at least 8 hours (you can also let it rise in refrigerator for up to 15 hours). If you want to follow a quick method, you can let it rise in a warm place until double in size (about 2 hours), but I suggest to let it rise more hours in the fridge for a better result.
CHOCOLATE FILLING (you can prepare it the day before):
1. In a heatproof medium size bowl place 100 g of chopped dark chocolate, butter, sugar and cocoa powder.
2. Melt over bain marie or in the microwave.
3. Mix until smooth and cool it down at room temperature until be spreadable (about 2 hours).
ASSEMBLE:
1. Remove the dough from the fridge and roll it into a 40x45cm-15x18inch rectangle.
2. Spread the chocolate filling on top .
3. Place 90 g of chopped dark chocolate on top.
4. Roll the dough lengthwise.
5. Using a sharp knife, cut the roll in half lengthwise and place the layers of dough and filling visible along the length of both halves.
6. Twist the two halves in a long braid (keeping the filling side upper).
7. Equally split in two the long braid.
8. Carefully lift the two braids into 2 loaf pans 11,5x22,5 cm (4,5x9 inch). If the braids are too long, compact them a bit.
9. Cover the pans with plastic wrap and let them rise in a warm place until reache the sides of the pans (about 1-2 hours).
10. Bake them in preheated oven (upper and lower heat, no fan) at 180°C-350°F for 30 minutes.
SUGAR SYRUP (prepare it when Babka is baking):
1. In a small saucepan place sugar and water.
2. Bring to a boil and simmer until sugar is completely dissolved.
3. Remove babka from the oven and brush the sugar syrup on the top of the warm Babka.
4. Slightly cool down Babka then remove them from the loaf pan.
5. Cool down completely and serve it.
You can store at room temperature for 2 days, or store in freezer for up to 3 months.
How To Make Chocolate Babka with Breads Bakery
Edan Leshnick of Breads Bakery in NYC makes decadent chocolate babka in the Munchies Test Kitchen. Edan starts with the dough, made with whole milk, eggs, sugar, salt, vanilla, butter, yeast, and two kinds of flour. The mixture is blended slowly in a stand-up mixer to form the babka’s stretchy gluten texture.
After letting the it rest, Edan rolls the dough into a long, thin sheet, spreads on a layer of Nutella, and sprinkles in chocolate chips. Then, Edan rolls the dough tightly into a roulade to create lots of layers. After cutting his roulade in half, he braids the dough into its famous babka shape, places it into molds, and bakes. Finally, when the babkas come out of the oven, he covers the crust with his simple syrup resulting in a sweet, caramelized treat you won’t want to share.
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Polish BABKA; How to make Polish food by Polish Your Kitchen
#poland #cooking #cake Video by Polish Your Kitchen teaching you step-by-step how to make Polish sweet bread - babka.
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How To Make Show Stopping Babka
This babka is guaranteed to make make jaws drop! It's beautiful, tasty, comforting and loving. Basically everything you need in life! Follow Chef Shimi, The King of Babka, as he shows you how to make this classic braided bread with homemade chocolate ganache and a zesty, Middle-Eastern inspired syrup.
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