Give this beautiful Babka recipe a go for your next gathering... your guests will be more than impressed
For the toffee, saucepan, 230 grams water, then 1.2 kilos sugar, then 4 tablespoons of corn syrup (or glucose) on top (115 grams water – 600 grams sugar and 2 tablespoons of light corn syrup). Make sure all sugar has water on it. Heat until all sugar dissolved – 8 to 10 minutes to caramelise. Put over a bowl of cold water to stop browning.
For the Hazelnutine, 40 grams unsalted butter, pinch of salt, toast 240 grams of roasted and blitzed hazelnuts. Bring 500 grams caster sugar, 2 tablespoons of glucose and 180 mls water to the boil – caramelise – no stirring. Remove from heat, add in toasted hazelnuts, pinch of salt and 40 grams butter. Pour onto sil mat – let it sit for a few mins until easy to handle, reheat to reshape. Gold leaf to decorate please.
For the bottom babka, pour 1 and ½ cups of warm milk into a small bowl. Sprinkle 30+ grams of yeast and pinch of sugar over milk; yeast rave party! Mixer bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine. Change to dough hook, for 6 cups of bread flour and salt – start to mix – pour in egg mix – when combined, add in bits of chopped up 250 grams of butter. 5 minutes of kneading. In an oiled bowl, cover in cling film and prove for 30 minutes. Make filling – mix all the ingredients bar the rum and set aside. Knock back the dough – roll as thin as possible – spread on mix, sprinkle dark rum. Roll into a giant sausage. – split it in half and twist each half well – then twist them around each other – place directly onto a sprayed and floured large baking tray into a huge donut and prove for another 15 minutes. Egg wash and bake on 175 degrees for 40 odd minutes. Wire rack to cool.
For babka 2 – middle tier, yeast, water and sugar for a rave party. Mixer bowl with the rest – add in yeast rave and dough hook for 5 to 7 minutes. Roll dough out as thin as possible – super thin. Mix the filling in a bowl – mush bananas and spread out – brush over with rum. Roll and slice into 1 inch slices – arrange in flour dusted 10” round spring form pan. Yoke egg wash – bake at 175°C for 35 or so minutes. Leave to cool – slice off the top before staking.
For Babka 3 – top tier, yeast, water and sugar for a rave party. Mixer, with 2 eggs, ½ cup oil, 2 teaspoons of vanilla bean paste, pinch of salt, zest and mix. Add in 500 grams of flour and yeast party a bit at a time – switch to dough hook. Dough it for 5 to 8 minutes – oiled bowl – cling wrap – prove for 30 to 40 minutes. Make filling, mix everything into a bowl BAR the chocolate bits. Taste test – add extra bits for the balance. Roll out the dough as thin as possible. Spread mixer – and sprinkle with chocolate bits sprinkle on dark rum, roll, cut, wrap in cling film and freeze for 10 minutes to make it easier to cut. Slice, dice, braid, twist, and create mini babkas – prove for 10 to 15 minutes. Yoke wash, bake at 180 degrees for 10 to 15 minutes. Wire rack to cool. Once cooling make toffee and start to work the mini babkas together for top tier.
For the construction, base braid – middle babka rolls, top with mini babkas and hazelnutine decorations.
Nutritional analysis per serving (64 servings)
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.
This recipe has not been edited or tested by the Bake Off Food Department
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