Tuduu
Babka with sweet filling

Babka with sweet filling

@dolciecoccoledimiki

I often dedicate myself to leavened products because I like them. I like to see the dough rise during the resting time and even later, when it's in the oven. I think it's pure magic. Don't you? For leavened and unleavened recipes, I have dedicated a notebook where I write my list of "recipes to try." Do you do it too? Among those absolutely to make was the Babka for a long time. I don't know why, maybe it was the name, the shape, the chocolate, or all together, but it has always fascinated me. Babka is nothing more than a Polish and Jewish leavened product. The name literally means "little grandmother's bread" and is mainly prepared during the Easter period, but it's good all year round!!! The Polish version has no filling but only a chocolate or vanilla glaze, while the Jewish one is filled with a chocolate cream often with added chopped nuts. The dough is very soft and the chocolate cream is indulgent. You must try it!

Difficulty: Easy
Cooking: 20 min
Preparation: 20 min
Country: Polonia

Ingredients

No. Servings
  • Melted butter80g
  • Soft butter60g
  • Unsweetened cocoa powder30g
  • Cardamom1teaspoon
  • Vanilla extract1teaspoon
  • Flour450g
  • Warm milk250mL
  • Brewer's yeast25g
  • Honey1teaspoon
  • For the filling:
  • Salt.1/2 teaspoon
  • Egg1unit
  • Sugar30g
  • Sugar40g

Preparation

  1. STEP 1 OF 14

    Crumble the brewer's yeast in a bowl. Melt the butter and warm the milk. Pour both over the yeast to dissolve it.

  2. 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. Finally, add the salt and incorporate it.

  3. STEP 3 OF 14

    Let the dough rise under a cloth until it doubles in size. In the meantime, prepare the filling.

  4. STEP 4 OF 14

    Cut the soft butter into pieces and place them in a bowl.

  5. STEP 5 OF 14

    Add the sugar, cocoa, vanilla extract, and honey.

  6. STEP 6 OF 14

    Mix everything with a fork or whisk until the mixture is creamy.

  7. STEP 7 OF 14

    Take the risen dough and roll it out with a rolling pin. It should form a rectangle about one centimeter thick.

  8. STEP 8 OF 14

    Now, spread the prepared filling over the entire surface.

  9. STEP 9 OF 14

    Roll up the rectangle.

  10. STEP 10 OF 14

    Cut the roll in two lengthwise, leaving one cm from the start.

  11. STEP 11 OF 14

    Cross the two strips made.

  12. STEP 12 OF 14

    Close into a circle shape.

  13. STEP 13 OF 14

    And, with your hands, press the junction point.

  14. STEP 14 OF 14

    Place our babka on a baking sheet lined with parchment 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 sheet, parchment paper

General Information

Storage notes

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

Origin

Polonia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)321.67
Carbohydrates (g)40.08
of which Sugars (g)10.45
Fat (g)14.59
of which Saturates (g)8.1
Protein (g)8.6
Fiber (g)2.12
Sale (g)0.05
  • Proteins
    8.6g·13%
  • Carbohydrates
    40.08g·61%
  • Fats
    14.59g·22%
  • Fibers
    2.12g·3%