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Babka is a braided bread that can contain both savory and sweet fillings. The babka is leaveaned using sourdough starter, but is not sour at all.
babka, chocolate babka, sourdough
2 large eggs
any kind you like
at its peak
dark chocolate callets
dutch processed cocoa
To the bowl of your stand mixer add:
Mix it a bit to distribute the salt.
The starter should be at or before the peak to eliminate any tang.
Mix on two with a dough hook at 2 out of 10. Scrape down the sides as needed.
Then when the dough looks lovely and cohesive, add
of cubed butter, a couple of pieces at a time.
When all of the butter is kneaded into the dough, move the dough to a bulking container with straight sides. Level the dough.
Mark the top of the dough, mark where the dough will have grown 50%, and set the dough somewhere warm for proofing.
Prepare chocolate filling
In a microwave safe bowl add:
dutch processed cocoa powder.
Put it in the microwave at full power for a minute until the butter is melted. Then mix it up so that everything is combined.
Put it back in the microwave at full power for a minute more. Mix it until it’s smooth.
When the dough has finished fermenting, flour your counter.
Flip the dough out onto the floured counter. Flour the top of the dough.
And roll it out into a rectangle of about 20 cms x 30 cms, about 8 inches x 12 inches.
Spread the chocolate filling on top of the dough.
Roll the dough up on the short edge.
Put it in a pan lined with baking paper and put it in the freezer for about 20 minutes to firm up the dough.
Get a very sharp knife and slice the roll in half. Then braid it making sure the chocolate parts stay upright.
Grab a small bread pan and spray it with baking spray. Move the dough to the pan.
Cover it with plastic wrap, and do a second proof. The dough should rise 25% to 50%.
It took around 5 hours in the proofer, but the growth is essential, not time.
When the dough is about there, heat your oven to 180°C/350°F.
Brush with egg wash by mixing one egg with one tablespoon of water.
Put it in the oven and bake for 40-45 minutes until it’s done. Aim for an internal temperature of about 95°C/203°F.
Prepare simple syrup
While the babka is baking, prepare the simple syrup:
Add to a microwave-safe bowl:
water. Microwave on high for 1 minute.
Take out the bowl and stir to make sure the last of the sugar is melted. Then leave it until you need it.
When the babka is done, remove it from the oven, and put the pan on a wire rack.
Brush the top of the babka with simple syrup. Leave it to cool for about 5 minutes, then remove the babka from the pan to let it cool completely.
Don’t wait longer than 5 minutes because it might get stuck because of the sugar in the syrup hardening. Enjoy!
https://foodgeek.dk/en/sourdough-babka-recipe/ - Sourdough Babka