BRAIDED NUTELLA BREAD | CHOCOLATE LOAF BREAD
Must try this Nutella Braided Bread so soft & delicious????????
✔️Ingredients
1 cup [240 ml] fresh milk
1 whole egg
3 tbsp [38 grams] granulated sugar
2 tsp [6 grams] instant yeast
2 & 1/2 cups [320 grams] all purpose flour
1/2 tsp salt
2 tbsp [30 grams] butter / margarine
*nutella or any chocolate spread for filling
✴️Bake @ 180C for 25-30 mins. or until golden brown
✴️Baking time may depend on oven specification
????Dough mixture consistency may subject to type, quality & protein content of flour. NOT all flour are created equal in protein content. So if your dough mixture turned out too wet/sticky or seems impossible to knead, may add up flour.
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✔️WHITE LOAF BREAD (No Milk/No Butter/No Egg
✔️MONGGO LOAF BREAD
✔️NO KNEAD LOAF BREAD
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Chocolate Braided Bread [Babka]|#yummy#food#shorts#sweet#dessert#bread#chocolate#braidedbread#babka
Rum Babka - Babeczki Rumowe - Christmas Recipe #121
Rum soaked babki from my Christmas menu are delicate, sweet and so festive. Lets have some boozy delights together, this Christmas because they are worth every minute you spend on preparation and baking!
I hope you enjoy!
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Ingredients:
For the Babki:
2 and 1/2 cups of all purpose flour plus more
2 tsp of instant yeast
4 large eggs
1 tsp of vanilla extract
1/4 cup of soft butter
1/4 cup of sugar
1/2 cup of milk
For the Rum Syrup:
1 cup sugar
1 cup water
1/2 cup orange juice
1 teaspoon vanilla
2/3 cup dark rum (for no-alcohol version add few drops of rum essence to 2/3 cup of orange juice)
For the Glaze:
2/3 cup of icing sugar
Few tbs of orange juice
or
whipped cream
candied cherry
Instructions:
Warm up the milk in a microwave until lukewarm. 10 seconds at a time.
Add 1 tsp of sugar and yeast. Stir and set aside.
Add your eggs and sugar into your stand mixer and beat until pale yellow and fluffy.
Add vanilla extract and beat some more.
Add yeast mixture, flour and mix, using hook attachment.
Add butter and knead for 5 to 10 minutes, until the dough is smooth and elastic.
Butter the top and cover the bowl with plastic wrap.
Leave it to rise until double in size. Punch down after an hour.
When your dough is risen, knead few times and cut into 20 parts.
From each part form a ball and place in a well buttered mini muffin pan.
Let rise again until the forms are full.
Bake in preheated oven to 180 degrees celsius for 20 min.
Make Rum Syrup by placing sugar, vanilla extract, water, and juice in a small saucepan over high heat, stir constantly, until sugar is dissolved, about 5 minutes. Let it cool.
When cool, add rum, mix and set aside.
While muffins are still warm, poke holes all over the top and soak them top side down in the syrup for a minute. Pour some of the Rum Syrup into the muffin pan and place your babki back to soak in the syrup from the bottom. over. When it has been absorbed, pour more syrup over. You might have to do this two or three times.
Prepare the glaze by mixing icing sugar with orange juice, one tsp at a time until you get desired consistency.
Set soaked muffins on the cooling rack and pour orange Glaze over them, letting it drip down the sides. Allow the glaze to harden before serving. To be honest they are the best next day! If you decide to serve them with whipped cream, put the cream just before serving for best presentation!
Enjoy!
Amazing Chocolate Babka Recipe
Rich and decadent, this chocolate Babka is a delicious enriched bread that has ribbons of chocolate running throughout it. This visually stunning chocolate babka is perfect for any occasion and any meal. Enjoy both loaves immediately, or freeze one for later!
RECIPE:
If you’ve never had chocolate babka before, then all you need to know is that it’s half bread, half cake, and 100% delicious! This yeast-based dough is sweet, soft, and buttery, making it hard to have just one slice. I also love how beautiful each slice is thanks to the layers of chocolate throughout the babka bread.
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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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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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How to Make Chocolate Babka Muffins | Perfect Braided Mini Babka Bun Recipe
This fun sized babka is awesome and it is super easy to make. The four-strand braid will make you look like a pro even though it is the easiest thing in the world.
Soft and fluffy dough layered with a rich cocoa filling. You can customize it to your taste by choosing a different filling. The only thing to look out for is consistency as a runny filling will turn this into a nightmare.
If you have made babka, then you will be familiar with the process. Of course, there could be many variations to the dough. I chose a relatively low hydration, not too much fat and sugar and no preferments or sponge to make things as easy as possible.
You just need a few basic ingredients, which a lot of you will most likely have at home and you will need a few hours of waiting time. There is not much to say about this one.
The soft brown sugar used in each part of this bread gives it a nice richness and the glaze makes them shine with a dark brown colour.
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Principles of Baking
The Steps of Baking
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CHAPTERS
0:00 Intro
1:05 Ingredients & equipment
1:55 Mixing the dough
3:06 Bulk fermentation & folding
3:52 Rolling and filling the dough
6:15 Cutting down to size
7:17 Braiding
8:58 Final proof & baking
9:42 Glazing & the result
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