The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25951/free-form-babka

LifestyleFOOD.com.au

Try this amazing recipe for a different take on the traditional Babka.

Ingredients

  • Babka dough

  • 4 ¼ cups plain flour

  • ½ cup caster sugar

  • 2 teaspoons instant yeast

  • Zest of one lemon

  • 3 eggs

  • ½ cup water

  • 1 teaspoon table salt

  • 2/3cup (150g) unsalted softened butter

  • Sunflower oil, for greasing

  • Filling

  • 130g dark chocolate (54%)

  • ½ cup unsalted butter

  • 50g pure icing sugar

  • 1/3 cup cocoa powder

  • 3 tsp cinnamon

  • 2 cups toasted chopped pecans

  • Syrup

  • 1/3 cup water

  • 75g caster sugar

Method

  • 1.

    For the babka dough, combine the flour, sugar, yeast and zest in a standing mixer bowl. Add eggs and ½ cup of water, mixing until comes together in a mass. Add the salt. On low speed, add the butter a spoonful at a time. Once incorporated, mix on medium speed for 10 minutes until completely smooth, scraping the bowl every few minutes. Proven dough at room temperature for 2 hours or until doubled. Refrigerate for 20 minutes, then roll out and spread with filling. Roll up into a sausage then slice lengthways and twist into a braid. Lay in tin, prove again for 30 minutes then bake at 190°C for 20-40 minutes. Once out, pour over sugar syrup.

  • 2.

    For the filling, melt chocolate and butter together until smooth, then stir in powdered sugar, cocoa and cinnamon. Roast and chop pecans, stir through.

  • 3.

    For syrup, simmer water and sugar together until dissolved. Pour over hot babka once turned out.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 346kj
  • Fat Total 22g
  • Saturated Fat 10g
  • Protein 4g
  • Carbohydrate 35g
  • Sugar 16g
  • Sodium 108mg

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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