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The best way to make authentic chocolate babka
The chocolate babka is one of the most delicious desserts in the United States, and it is perfect for the dessert of adults and children. This is characterized by its soft and fluffy consistency, accompanied by the classic chocolate.
The preparation of this dessert is an ancient tradition, but with the passage of time it has been simplified. Next, We will explain how to make it in a simple way.
Chocolate babka ingredients
For the pre ferment
65 grams of wheat flour.
125 milliliters of milk.
15 grams of fresh yeast or 5 grams of dry yeast.
For the mass
The pre ferment.
2 units of egg.
Peel of an orange.
Half a tablespoon of vanilla essence.
50 grams of sugar.
325 grams of wheat flour.
5 grams of salt.
100 grams of unsalted butter.
For the filling
85 grams of unsalted butter.
85 grams of chocolate.
45 grams of powdered sugar.
2 tablespoons of cocoa powder.
A pinch of salt.
For the syrup
2 tablespoons of sugar
2 tablespoons of water.
Steps for making chocolate babka
Preparation of the dough
In a saucepan add three-quarters of a cup of milk. You can use both whole and semi-skimmed milk.
Put the milk on the fire and wait until it comes to a boil. The milk is boiled because it makes the dough more manageable.
As soon as it starts to boil, turn off the heat, cover the saucepan, and allow the milk to cool to the point of being warm. That is, up to 40º C.
Separate half a cup or 125 milliliters of boiled milk.
In a bowl, place the yeast and add the milk, then stir very well.
Add the flour, and stir to integrate. Let the pre ferment rest, covered until the yeast is activated for 20 to 30 minutes.
Meanwhile, grate the orange and reserve.
In a bowl, add the pre ferment. Then, crack the eggs, add the orange zest, half a tablespoon of vanilla essence and the sugar.
Stir everything very well to integrate it and obtain a homogeneous mixture.
Sift the flour, together with the salt and stir very well with a paddle.
When you can no longer mix with the paddle, finish mixing the dough with your hands and roll it into a ball.
Close the container of the dough and let it rest for 20 minutes. This is so that the flour particles are properly moistened.
Knead the babka dough
Pour the dough out on the table and knead the dough until it becomes smooth and even. This can take 5 minutes or just knead until the dough is uniform in texture and color.
Add the butter little by little, preferably in 2 sessions.
If you are going to knead the dough in a mixer, the procedure would be the same. First you would have to knead it 5 to 8 minutes in 2nd speed and then add the butter little by little.
Spread the container where you will place the dough with a small amount of oil. Then, put the dough inside.
Close the container and let the dough rise doubling. This can take from an hour and a half to 2 and a half hours depending on the temperature you have at home.
Preparation of the filling
In a saucepan place the butter and melt it a little. This is just to grease the bottom of the saucepan.
Add the chocolate to the saucepan. Stir and melt the chocolate.
Once the chocolate is completely melted, remove the saucepan from the heat. Then add the icing sugar or powdered sugar, salt, and unsweetened cocoa powder.
Stir everything very well.
Let the filling cool down to room temperature.
Assembling the babka
Sprinkle the table with flour.
Pour the dough out on the table and roll it out into rectangles 45 cm long and 25 to 28 cm wide. You can do it first with your hands and then continue with the roller.
Spread the filling on top. When you see that the marks remain in the filling and do not disappear, roll the dough.
Cut the roll lengthwise and then roll it up.
Preparation of the syrup
Place the saucepan on the fire, add the water and sugar.
Heat until the sugar is melted. If you want, you can add 1 splash of rum, or cognac, or another liquor that you like.
Remove from the fire and reserve at 22 or 24º C.
Baking the babka
Butter the mold and line it with parchment paper.
Place the babka inside and cover it with a piece of cling film.
Let the babka rise, doubling its size.
Turn the oven to 170º C or 335º F with heat only from below.
Spray the babka with water and put it in the oven. The oven must be preheated for 20 minutes.
After 10 minutes of baking, turn the heat up and down.
Once it has taken color, turn it so that it browns evenly on all sides.
Cover it with aluminum foil so that it does not brown more on the top.
Take the babka out of the oven and brush the babka with the syrup.
Scoop the remaining syrup around the edges.
Let the babka rest for 10 minutes on a wire rack.
Finally, serve and enjoy.
Chocolate babka is a delicious dessert that can be perfect for snacks, or for a delicious breakfast with milk. In addition, its consistency is soft and fluffy, with a delicious chocolate flavor that many loves.
