Babka is a real explosion of taste and softness, and its scent spreads pleasantly for hours throughout the house.
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Recipe categories
Difficulty
Preparation time
120 minutes
Cooking time
30minutes
Nutrition table
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Chef
Ingredients
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Mature licol
Value
180 g
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Flour 00
Value
100 g
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Clementine juice
Value
180 g
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Citrus-flavoured honey
Value
120 g
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Soft Bavarian butter
Value
100 g
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Fine white sugar
Value
50 g
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Eggs
Value
2
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Salt
Value
4,5 g
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Vanilla powder
Value
1 g
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Raspberry and dark chocolate cream
Value
200 g
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70% dark chocolate
Value
70 g
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Egg yolk
Value
1
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Milk
Value
1 spoon
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Preparation steps:
Preparation steps template
Short
Preparation steps
Description
Leave the butter, juice and eggs at room temperature. Leave the chocolate and raspberry cream in the fridge instead. Refresh the lycoli and bring it to double its volume.
Description
In a bowl, place the flour, sugar, vanilla, juice, eggs, ripe lycoli and half the amount of honey available (60 g). Knead everything together and allow the powder to absorb.
Description
Make the dough smooth and compact. Add the remaining honey and bring it to a true rope, you will see the dough become loose. Gradually and in a few minutes it will become stretchy and tough again.
Description
Next, insert the butter. Incorporate it well into the dough until it is smooth and silky, soft and stringy. Leave to relax 15 minutes and finish with the salt until absorbed (2/3 minutes are sufficient). Transfer the dough to a lightly buttered workbench and leave to rest 15 minutes.
Description
Perform a forceful Slap and Fold and place in buttered measuring cup. Place in a warm place but not above 26/27° and after 20 minutes for the dough to settle, mark the starting point and end point of doubling.
Description
When it has reached double its volume, divide the dough into two equal parts and deflate it with your fingertips, bringing out the rising gases. Roll out with a rolling pin to a rectangular size (approx. 20x35).
Description
Fill with the raspberry and chocolate cream and evenly distribute knife-cut chocolate chips, they must be fine.
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Roll up your dough from the shorter side and seal it, using a cutter to remove the two ends so that you have a perfect cylinder. Transfer to a tray with baking paper and place in the freezer for an hour, or in the fridge overnight. This will allow you a precise cut without excessive spillage of filling.
Description
Butter your loaf tin. Cut the babka in half lengthwise and place one side on top of the other in an 'X' shape. Braid from the centre of the 'X' first one side and then the other, thus obtaining a neat braid. Place it in the mould and let it rise between 26/28° for as long as it takes to double in volume. It should fill 2/3 of the mould.
Description
Preheat the oven to 180° and beat the egg yolk with milk. Brush to shine all over the surface and bake for 25 to 30 minutes. To avoid over-baking, cover with aluminium foil after the first 20 minutes. If you have a probe thermometer, use it to take it out of the oven when it is perfectly cooked, i.e. when the core probe reaches 92°.
Description
Allow it to cool completely before cutting and serving.
Title
Ingredients for 12 people