Babka for baking week 👩🍳
Ok so we'll admit, this one's a little complex, but it's worth it.
And you'll definitely impress anyone you share them with.
If you share them.
PS - We can only take some credit. Recipe borrowed from the very talented Edd Kimber & recreated by us. ✌️
Babka Ingredients 🍞
Would you just look at those <<<
For the dough:
- 500g strong white bread flour (we like Wildfarmed)
- 30g caster sugar
- 7g dried yeast
- The zest of 1 lemon
- 275ml whole milk
- 75g salted butter (not marg, c'mon)
- 2 large free-range eggs
For the filling:
- 75g salted butter
- 75g 70% dark chocolate
- 2 tbsp icing sugar
- 2 tbsp cocoa powder
- 75g pistachios (out of their shells), roughly chopped
- A sprinkle of Maldon sea salt
For the glaze:
- 75g white caster sugar
- 75ml water
- 1 tsp vanilla extract (not flavouring, get the good stuff)
Step-by-step ✌️
1️⃣ Make the dough. Mix the flour, sugar, yeast & lemon zest in a bowl. Gently warm the milk & butter in a pan until melted. Cool until lukewarm.
Gradually add the milk and 1 of the eggs to the flour mix until it forms a dough. Knead for 10-15 mins until smooth & elastic. Place the dough into an oiled bowl, cover with cling film & leave to rise for approx. an hour or until doubled in size.
2️⃣ Make the filling. Heat the butter & chocolate gently until melted. Remove from heat & whisk in the icing sugar & cocoa powder. Leave to cool & thicken until spreadable.
3️⃣ Start the assembly. Roll out the dough on a floured surface until it's roughly 40x60cm. Spread the filling over HALF of the dough, sprinkle with the pistachios & salt. Fold over the other half of the dough & gently press it together to form a sort of chocolate sandwich. Then, cut into 2-2.5cm strips with a sharp knife. It's very satisfying.
Last few steps 💫
We said this one it was a little more complex!
5️⃣ The fun part. Twist each strand a few times, then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under. If in doubt, just go for it... they'll taste great regardless!
6️⃣ Prove those buns. Put each bun onto a tray lined with baking paper leaving approx. 5cm between each of them. Cover with cling film & leave for 45-60mins until risen. In parallel pre-heat the oven to 190°C fan / 170°C gas.
7️⃣ Lightly brush your precious buns with that other (beaten) egg and slot into the oven. Bake for 20 mins until golden.
8️⃣ Make the glaze. Boil the sugar & water for 2 mins, remove from the heat & add the vanilla. While the buns are fresh outta the oven generously brush with the glaze & sprinkle over a few extra pistachios (why not eh).
Happy baking week one & all 🍞
Oh and don't forget to order your main course.
Ell & Sam