Babka with sweet filling

Name: Babka with sweet filling
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Polonia
Ingredients: 80 g Melted butter; 60 g Soft butter; 30 g Unsweetened cocoa powder; 1 Teaspoon Cardamom; 1 Teaspoon Vanilla extract; 450 g Flour; 250 ml Warm milk; 25 g Brewer’s yeast; 1 Teaspoon Honey; 0.5 Teaspoons Salt.; 1 Unit Egg; 30 g Sugar; 40 g Sugar

@dolciecoccoledimiki

Very often I dedicate myself to yeasted doughs because I like them. I like seeing the dough grow during the resting time and then even more when it is in the oven. I think it is pure magic. Isn’t it? For yeasted and non-yeasted recipes, I have a notebook where I write my list of “recipes to try.” Do you do that too? Among the ones absolutely to make there had been the Babka for a long time. I don’t know why, maybe it was the name, the shape, the chocolate, or all of them together, but it has always fascinated me. Babka is a Polish and Jewish yeasted bread. The name literally means “little grandmother’s bread” and it is prepared especially during Easter, but it is delicious all year round!!! The Polish version has no filling but only a chocolate or vanilla glaze, while the Jewish version is filled with a chocolate cream often combined with chopped nuts. The dough is super soft and the chocolate cream is indulgent. You must try it!

Difficulty: Easy

Ingredients

No. of servings

Melted butter80 g
Soft butter60 g
Unsweetened cocoa powder30 g
Cardamom1 Teaspoon
Vanilla extract1 Teaspoon
Flour450 g
Warm milk250 ml
Brewer’s yeast25 g
Honey1 Teaspoon
For the filling:
Salt.0.5 Teaspoons
Egg1 Unit
Sugar30 g
Sugar40 g

Cooking time: 20 minCooking: 20 min

Preparation time: 20 minPreparation: 20 min

dolciecoccoledimiki@dolciecoccoledimiki

STEP 1 OF 14
Crumble the brewer’s yeast into a bowl. Melt the butter and warm the milk slightly. Pour both onto the yeast so it dissolves.
STEP 2 OF 14
Add the sugar and cardamom. Mix and gradually add all the flour. Knead vigorously until the dough is smooth and easy to handle. Lastly, add the salt and work it in.
STEP 3 OF 14
Let the mixture rise under a cloth until doubled in size. Meanwhile, prepare the filling.
STEP 4 OF 14
Cut the soft butter into pieces and place them in a bowl.
STEP 5 OF 14
Add the sugar, cocoa, vanilla extract, and honey.
STEP 6 OF 14
Using a fork or whisk, mix everything until the mixture becomes creamy.
STEP 7 OF 14
Take the risen dough and roll it out with a rolling pin. It should be rectangular, about one centimeter thick.
STEP 8 OF 14
Now spread the filling prepared earlier over the entire surface.
STEP 9 OF 14
Roll up the rectangle.
STEP 10 OF 14
Cut the roll in two lengthwise, leaving 1 cm from the beginning.
STEP 11 OF 14
Cross the two strips formed.
STEP 12 OF 14
Close it into a circle.
STEP 13 OF 14
Then, with your hands, press the joining point.
STEP 14 OF 14
Place our babka on a baking tray lined with baking paper and let it rise for at least another half hour. Brush with the beaten egg. Bake in a preheated oven at 190 degrees for about 15/20 minutes.

Suggestions

Baking tray, baking paper

General information

Storage instructions

Store at room temperature for no more than 2/3 days

Origin

Polonia

Macronutrients (100 gr)

Warning

The data shown here, limited to certain specific details, is the result of an analysis carried out using proprietary algorithms. As such, it may contain errors and/or inaccuracies, so users are always asked to verify its accuracy. If you notice any anomalies, please contact us at info@foodiecooklab.it

Lifestyles

Intolerances and allergies

Energy (kcal)	303.64
Carbohydrates (g)	40.85
of which sugars (g)	9.73
Fat (g)	12.91
of which saturates (g)	7.17
Protein (g)	7.34
Fibre (g)	2.07
Salt (g)	0.14

Protein
7.34g · 10%
Carbohydrates
40.85g · 53%
Fat
12.91g · 38%

Preparation