May 18, 2010

Chocolate and hazelnut babka **

The Best Babka cake

Chocolate and hazelnut babka /Gourmet Traveller
 עוגת בבקה נפלאה- המתכון
180 ml lukewarm milk
14 gm (2 sachets) dry yeast
110 gm (½ cup) caster sugar
485 gm (3¼ cup) plain flour, sifted
2 eggs
1 egg yolk
210 gm softened butter
100 gm hazelnuts
100 gm dark chocolate (56% cocoa solids), coarsely chopped
For brushing: eggwash
For scattering: demerara sugar

H O W : Combine milk, yeast and 1 tbsp sugar in the bowl of an electric mixer (fitted with a paddle) and set aside in a warm place until foamy (5-7 minutes).
Add 75gm flour, mix to combine, then add eggs, yolk, remaining sugar and a pinch of salt, mix to combine.
While mixing on low speed, gradually add remaining flour until combined, then add 150gm butter, a little at a time, beating until dough is shiny and elastic (3-5 minutes; dough will be quite soft).
Place dough in a lightly oiled bowl, cover with oiled plastic wrap and set aside until doubled in size (1-1½ hours).
Preheat oven to 180C.

Place hazelnuts on a baking tray and roast until golden (5-7 minutes), cool slightly, then rub with a tea towel to remove skins and cool completely.
Process in a food processor until coarse crumbs form, combine with remaining softened butter to form a paste and set aside at room temperature until required.
Knock back dough and divide into two. Working with one half at a time, roll dough on a lightly floured surface into a 20cm x 32cm rectangle.

With longest side facing you, spread over half the hazelnut paste, leaving a 4cm-border, then scatter over half the chocolate.
Roll away from you to form a cylinder, brush ends with a little eggwash, then join ends to make a loop, twist into a figure of eight and place in a 9cm x 19cm loaf tin lined with baking paper.
Set aside in a warm place until dough reaches the top of tin (1 hour). Repeat with remaining dough.
Brush babkas with eggwash, scatter with demerara sugar and bake in centre of oven until golden and cooked through (35-40 minutes).
Cool in tins for 10 minutes, then turn out, cool on a wire rack and serve warm or at room temperature. Babkas will keep, stored in an airtight container, for 3 days, and are best served warm or in toasted slices.
Full recipe - Here This recipe is from the April 2010 issue of Australian Gourmet Traveller.

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חניתה ורןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.


דורית בג'יו said...

מדהים , ניראה טעים כל כך, צילומים יפיפיים
חג שמח חנית היקרה לך ולבני משפחתך

Chanit Harel said...

תודה דורית יקרה ! חג שמח וטעים גם לכם :)

Alina said...

I've just discovered your lovely blog and its mouth watering recipes and great photos.
כול הכבוד
I also have a blog and you are welcome to drop by for a visit.

Alisa said...

wow, my grandmother used to make something like this, i think this might be the same recipe..amazing!

Gulchathaii said...

This totally reminds me of my grandma's baked sweets...
amazing recipe and beautiful pictures! :) I like your blog

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