The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25950/east-meets-west-babka

LifestyleFOOD.com.au

This scrumptious take on the traditional Babka is sure to satisfy the taste buds.

Ingredients

  • Plain babka dough

  • 4 ¼ cups all-purpose flour, plus extra for dusting

  • 1/2 cup sugar

  • 2 teaspoons active dry yeast

  • 3/4 teaspoon salt

  • 3 large eggs

  • 1/2 cup warm water

  • 2/3 cup unsalted butter, softened

  • Matcha babka dough

  • 4 ¼ cups all-purpose flour, plus extra for dusting

  • 1/2 cup sugar

  • 2 teaspoons active dry yeast

  • 3/4 teaspoon salt

  • 3 large eggs

  • 1/2 cup warm water

  • 2/3 cup unsalted butter, softened

  • 1/2tablespoon of matcha powder

  • Coconut custard filling

  • 8 egg yolks

  • 58 grams butter, softened

  • 12 tablespoons sugar

  • 3 cups shredded unsweetened coconut

  • Matcha, white chocolate and coconut filling

  • 200 gram coverture white chocolate, chopped or buttons

  • 200 gram desiccated coconut

  • 1/2  matcha powder

  • Decoration

  • 400 gram dark coverture chocolate

  • 2 tablespoons of matcha powder

  • ½ cup coconut flakes, toasted

  • 1 cup dessicated coconut, toasted

Method

  • 1.

    For the coconut custard babka dough, activate the yeast by combining the yeast, warm water and 2 tablespoons of the sugar in a bowl. Leave until foamy. In a stand mixer bowl, combine flour, remaining sugar, salt, eggs, and yeast mixture. Using a dough hook and on low speed, knead the dough until it starts coming together. Increase the speed and add a little water if needed (2 to 3 tablespoons) and keep kneading. Add butter 1 tablespoon at a time with the mixer on low speed; wait until the butter is well incorporated into the dough before adding the next lot of butter. Continue kneading on low-medium speed for at least 5 minutes or until the dough starts pulling from the side of the bowl and becomes smooth. Place the rounded dough in an oiled bowl, cover with plastic wrap, and place in a warm place to prove until doubled in size.

  • 2.

    For the matcha babka dough, activate the yeast by combining the yeast, warm water and 2 tablespoons of the sugar in a bowl. Leave until foamy. In a stand mixer bowl, combine flour, remaining sugar, salt, eggs, matcha powder and yeast mixture. Using a dough hook and on low speed, knead the dough until it starts coming together. Increase the speed and add a little water if needed (2 to 3 tablespoons) and keep kneading. Add butter 1 tablespoon at a time with the mixer on low speed; wait until the butter is well incorporated into the dough before adding the next lot of butter. Continue kneading on low-medium speed for at least 5 minutes or until the dough starts pulling from the side of the bowl and becomes smooth. Place the rounded dough in an oiled bowl, cover with plastic wrap, and place in a warm place to prove until doubled in size.

  • 3.

    For the coconut custard filling, cream together the butter and sugar. Mix in egg yolks. Then fold in the coconut. Grease 1 round ring pan and line with baking paper. Grease a second round bundt pan.

  • 4.

    For the matcha white chocolate and coconut filling, mix together all the ingredients.

  • 5.

    To shape the dough, working each portion of dough, roll it out on a floured counter into a large rectangle. Spoon and spread the coconut custard filling evenly over top, leaving a 1 inch border around the edges. For the matcha dough, spread the matcha, white chocolate and coconut filling over the top. Roll the shortest side of each dough into a tight log. Using a sharp knife, cut the log in half lengthwise into two strands, leaving 1 inch of the end (where the strands meet) uncut. Braid the two strands of the dough carefully crisscrossing the strands over each other. Repeat until the end of the log, pressing the two arms together to seal, and tuck the ends under. Place the braided dough into each one of the greased pans. Cover the pans with a tea towel and leave to rise in a warm place for 1 hour, or doubled in size.

  • 6.

    To bake, heat oven to 180°C and place the pans on the middle rack of the oven. Make the egg wash and brush over the top. Bake for 30-40 mins. Cover the top with foil if they brown too quickly. Cool for 10 minutes in the pan, then loosen around the edges with a knife and carefully invert onto a cooling rack.

  • 7.

    For the tempered chocolate decorations, melt and temper the dark chocolate. Spread the tempered chocolate thinly over 4 or 5 acetate sheets. Allow to set slightly. Then once the chocolate has just set, carefully cut 10-12 rectangles (9cm x 6cm) into the chocolate using a sharp knife and allow the chocolate to set completely. Once set completely, carefully peel off the acetate sheets and transfer the chocolate rectangles to a cold cookie sheet. Using a blow torch from a height very carefully warm the chocolate rectangles and sprinkle desiccated coconut on 5-6 of the rectangles. Sprinkle matcha powder on the remaining rectangles.

  • 8.

    To decorate the coconut custard babka, brush with a sugar syrup and top with toasted coconut flakes.

  • 9.

    To decorate the matcha babka, brush the sides of the matcha babka with sugar syrup and carefully stick the tempered chocolate rectangles on the sides of the babka. Carefully place the coconut custard babka on top of the matcha babka.

Nutritional information

Nutritional analysis per serving (42 servings)

  • Energy 351kj
  • Fat Total 20g
  • Saturated Fat 14g
  • Protein 5g
  • Carbohydrate 38g
  • Sugar 17g
  • Sodium 106mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe has not been edited or tested by the Bake Off Food Department

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