Baking Babka with the Best!
Thank you for joining our very own TAU Alumna and Pastry Chef, Shiri Kraus, who was heading up our ‘foodinar’ for an outrageous bake-a-long.
Together, we baked the best babka in the world!
Shiri has worked in senior positions in some of London’s finest restaurants such as The Palomar, The Babary and Haya.
Please find the recipe below:
The list of ingredients for Chocolate Babka!
(Please note the recipe makes 2 loaves)
For the dough:
o 500g plain flour (3.5 cups)
o 12g dry yeast or 36g of fresh yeast
o 100g white sugar (1/2 cup)
o 2 eggs
o 120ml milk (1/2 cup)
o 60ml water (1/4 cup)
o 250g unsalted butter at room temperature
o 1/2 a teaspoon of salt
o One beaten egg to brush the babka before baking mixed with one Tbsp of milk or water
For the Chocolate Filling:
o 500g dark chocolate
o 500ml double cream
o 200g chopped dark chocolate
For the Syrup:
o 200g sugar (a full cup)
o 175ml water (3/4 cup)
Instructions to prepare the dough:
To make the dough place the flour, yeast, salt and sugar in the bowl of an electric mixer and mix briefly together to combine. Pour in the milk and the eggs and, with the dough hook attached, mix together on low/medium speed for about 5 minutes. With the mixer still running add the soft butter one piece at a time and continue kneading for a further 5-7 minutes or until elastic and no longer sticking to the bowl. Form the dough into a ball and place into a lightly oiled bowl, cover with clingfilm and refrigerate overnight.
In the bowl of a stand mixer fitted with a dough hook, add the flour, yeast, sugar, and salt. Mix to combine. Add in the eggs and liquids and mix for 3-4 minutes, or until the dough comes together. With the mixer on low, add the butter, a spoonful at a time, mixing until it’s incorporated into the dough. Then, mix on medium speed for roughly 5 minutes until the dough is completely smooth. Your dough will be quite sticky – that is absolutely fine!
Move to a floured bowl and leave to prove overnight (or at least 2 hours) in the fridge.
Make your filling: warm up the cream and pour over the chocolate. Mix to combine and chill in the fridge to form a spreadable paste.
When your dough is ready, remove from fridge and divide into two pieces. Roll each piece to a rectangle 1.5 the width of your loaf pan. Your dough should be about 1.5-2cm thick. You can roll it slightly thinner if you choose. Spread with your chocolate spread, and sprinkle with extra chocolate (you can also use Nutella or another spread of your choice, and scatter with nuts or dried fruits). Roll into a tight log, and place in freezer for 10-15 minutes to firm up (that way it’ll be easier to slice!).
Slice the loaf down the middle and braid. Transfer to a loaf tin and allow to prove for additional 30-60 minutes (or until springy to the touch).
Brush with egg wash (one egg plus one tbsp of milk or water), you can then sprinkle with sugar or sesame if you like, and bake at 180 for 25-40 minutes, or until golden on the bottom and sides.
When the cake is in the oven, prepare your sugar syrup: 100gr sugar and 100ml water – bring to a boil and allow to simmer for 3 minutes. Allow to cool to room temperature. Once your cake is baked, remove from oven and transfer to a cooling rack to completely cool. Brush lightly with syrup, avoid sogging the cake with too much syrup.