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It has been so long that Is wanted to try baking a Babka that when it came out of the oven, so beautiful after pouring on it the syrup so ridiculously pretty, I didn’t want to touch it !!! I think it was the first time I was taking so many picture of the same shot. I had to make two different essay before posting the right one. A bit because of the taste that I didn’t find on the first try but a lot because of how the kneading needs to be done, to have the perfect Babka. But I think I got it right this time or at least close enough to be able to share this wonder with you
For two babka
The dough
1 cup of warm milk 250.ml/g
1 pack dry yeast 7-10g
4 cup flour 500.g
1/3 cup +2 tbsp sugar 100g
2 tsp salt
1 Egg
1 yolk
10 tbsp butter 140g
The filling
3/4 cup chocolate of your choice 170g
3/4 cup butter 170g
1/2 cup sugar 100
1/3 cup cacao 60g
1 full tsp cinnamon 15g
For the syrup
1/3 cup water
1/3sugar
1 tsp cinnamon
1 tsp vanilla
Proceed
In a small cup , warm up the milk just 20 sec in the microwave. Then pour in the dry yeast and let it sit for a few minutes. It needs to be a bit foamy.
In the bowl of your stand mixer with the hook attachment, start by whisking first the flour, sugar, for a few seconds.
Pour in the milk and while it is combining, add gradually the egg and yolk. Whisk for a few second and add the dry ingredients.
Cut the butter in the very small cube and add it gradually to the working dough. Let each piece of butter incorporate well before adding more. Give it a few minutes until everything is really well combined. Scrap down the dough to regroup it.
Cover the bowl with a plastic wrap and a clean kitchen towel as well. Let it rise for 1 hour -1h30, in a warm place. Maybe close to the oven or to the burner if you are cooking.
In the mid-time prepare to filling.
In a double boiler melt together the chocolate and the butter. Give it a good mix once all melt.
In a bowl whisk together, the sugar, cacao, cinnamon, and the melted chocolate.whisk it all together and set aside.
When the dough is nicely raised transfer to a working table with some dusting flour on top and under..
Roll down the dough as thin as possible. This step is very important. You need to finish with a huge 30×20″ rectangle. Fill the dough with the chocolate filling very generously. It needs to spread the entire surface. Leaving 1/2 of dough on the edges.
Start rolling
From the larger part, roll toward you the dough in very small closure every time. You want to come back on your closing every time a little before you create another roll. Cut lengthwise the roll in half. We are going to make two babkas out of it. The first one you are going to cut it in half lengthwise to have at the end two branches that you are going to braid and put it in small loaf bakeware. The second one you will do exactly the same and then bring it together to be able to shape into a round babka and put it in small round bakeware. Cover both with a clean kitchen towel and let it rest for about 40 minutes. It needs to almost double its volume.
In a small bowl mix together 2 eggs yolk with 1 tbsp (15ml/g) heavy cream ( crème épaisse) and when it comes the time to bake them, just brush them both with a little of the yolks.
Shovel it into a 350F/ 180C oven for 30 to 40 minutes.
Prepare your sirop
Combine all your ingredients for the syrup in a small saucepan and bring it to a boil mixing all the time for a real 2 minutes. Then reduce the heat to very low and let it simmer until needed.
As soon as the babka comes out from the oven, brush it generously with the syrup. Be generous. Let it cool down before plating it to a serving plate. Et voila enjoy this amazing and delightful piece of brioche fill with chocolate.
To store it is up to 3 days at room temperature. Up to 1 week in the fridge. Just warm it up in the oven before tasting. You can freeze it as well up to a 1 month in a plastic wrap. To defrost, just place it 15-20 minutes at 200F . So beautiful. A truly delicious recipe.
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That is it for this time! But I’ll see you very soon for another wonder of mine💞
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The cinnamon version!! Just so delicious
For the cinnamon roll apple babka you will have to use all the dough if you want to make it in a rectangular dish! That you will just have to cover with parchment paper. In the US it the baking pan we use for brownies!!!
Ok,Lets talk about this wonder for few lines!
Use the dough from the Babka! But to tell you the truth, the first time I tried this filling recipe, I used my leftover Shabbat bread dough! And I really found it very very good and very useful when you want a lactose-free sweetness!! So if you use a challah dough, proceed in the same way as the Baka dough by really flattening it as thinly as possible! Then fill it also in the same way with this time the mixture, apple, sugar, cinnamon, where you can even add well chopped pecans or walnuts. This gives an absolutely extraordinary little extra texture. Last little details!
Here in the United States there are recipes where he does not even use butter or polls. I make it very often by the way. You can make a fair mixture of sugar and Cinnamon! But if you want to add more texture and taste, believe me, add apples and butter. Now for the syrup. I advise you to prepare a frosting instead. It’s really as they say the icing on the cake it ends the recipe in style! Here we go for the ingredients.
For t he filling
2 apples peeled, then cut into very small dice.
1/3 cup brown sugar 60g
1/3 cup melted butter 60g
1 tablespoon of cinnamon
1 teaspoon vanilla
1/2 cup finely chopped walnuts (optional) 70g
For the icing
1 cup Icing sugar 215g
4-6 tablespoons milk. Plain, oat or soy 30-60ml/g
2 tbsp lemon juice
Closing it by rolling it tight, then cut lengthwise pieces 5 cm thick. Place them in your rectangular baking dish. Cover it and let it rise for 20 to 30 minutes. In small bowl whisk together 2 eggs yolk and 1 tbsp of heavy cream (crème épaisse )After rising, brush the roll with it!
Bake then bake for 40 to minutes at 350F/180C
Meanwhile, prepare your icing.
In a small bowl, mix together the icing sugar with the vanilla. Add in the milk gradually until to reach a thick drizzle. Set aside
Once the roll is done, place it on a rack. Take the icing, whisk it to smooth it again. Drizzle it on top of the apple babka roll. Enjoy while still hot. Warm it up in the oven before enjoying it after all. It can be stored in the fridge. For individual serve just take a roll and heat it just before tasting! It is just so delicious!
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