The most unrecognizable bread - Chocolate Babka Bread

Overview

Babka - Babka is said to be from the Polish region of Eastern Europe, meaning grandma. It is a bread made only on holidays. Babka bread is a fermented cake. It can be said to be ugly, but it will never disappoint you in taste. It is also high in calories and is too easy to miss due to appearance. Generally speaking, it is no-knead and easy to operate. It is stuffed inside, then cut, the stuffing is exposed, braided together, and then made into a wreath, round or other shapes, and finally smeared with fruit nut syrup. Finally, I would like to say that it is super delicious and is good news for those who don’t like hand-kneaded bread. This is already my favorite bread. When making it, I just squeezed the juice from a lemon and put it in a bowl and smashed it. . . This bag was not coated with syrup in the end, which can be regarded as a compensation for my guilt of eating sweets, but lemon zest was added inside, which made it delicious.

Tags

• baking
• pregnant women
• maternity
• old man
• breakfast
• students
• cocoa powder
• corn oil
• egg
• high powder
• unsalted butter
• vanilla extract
• warm water
• dark chocolate
• dry yeast
• fine sugar
• lemon juice
• lemon zest
• powdered sugar
• salt

Ingredients

Steps

1. 1 Preparation of starter: First take 65 grams of high flour, yeast, and warm water, mix evenly, and mix into a paste. Cover with plastic wrap and ferment at room temperature for 45 minutes. More bubbles will appear on the surface of the batter.

   

2. 2 Put the bread ingredients into the starter, except for the flour, mix well.

   

3. 3 Into batter.

   

4. 4 Add flour

   

5. 5 Knead into dough and ferment at room temperature until doubled in size

   

6. 6 During this period, make the filling. Melt the softened butter and dark chocolate over water and heat to 40 degrees. Mix evenly. Sift the powdered sugar and cocoa powder into the chocolate paste. Stir evenly. It will become like chocolate mud. The more you stir, the drier it feels.

   

7. 7 Take out the dough and roll it into a rectangular shape, the width is slightly smaller than the 450g toast mold.

   

8. 8 Spread chocolate sauce on top.

   

9. 9 Roll up and refrigerate for 15 minutes, which will make it easier to cut.

   

10. 10 Grease a knife with some flour and cut it in half. Braided into a twist shape. Put it into a mold, or just braid it into a circle.

    

11. 11 Second fermentation until 80% full, preheat the oven to 190 degrees, upper and lower heat, I put the middle and lower layers, 25-30 minutes, cover with tin foil after the surface is colored.

    

12. 12 After coming out of the box, immediately brush the bread with lemon syrup (just boil the lemon with sugar). After 15 minutes, take the bread out of the mold, let it cool and slice it before eating.