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Babka with Chocolate-Nut Filling

Babka with Chocolate-Nut Filling

55 min
For 4 servings
  • 60 gbutter
  • 65 gdark chocolates
  • 15 gcocoa powder
  • 25 gicing sugar
  • 50 gwalnuts
  • 1 tbspsugar
  • 130 gsugar
  • 80 mlwater
  • 5 gyeast
  • 60 mllukewarm water
  • 75 gsoft butter
  • 1 pcegg
  • 1 pinchsalt
  • 5 glemon zest
  • 50 gsugar
  • 265 gflour

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Directions

mug 0.4 l
multi-purpose blade
processor
Chop the chocolate in the bamix® processor and put it in the bamix® mug with the butter. Melt over low heat in a bain marie. Remove from the bain marie, add the cocoa powder and icing sugar and stir with the bamix® multi-purpose blade. Spread the mixture over the dough, leaving about 2 cm clear all around. Finely chop the walnuts with the bamix® processor and spread on top of the mixture. Sprinkle with 1 tbsp sugar and brush the edges of the dough with water. Roll up the dough starting from the narrow side and place on the work surface with the seam facing downwards. Trim the edges. Cut the dough once lengthwise and braid the two pieces of dough together. Place the braid in the greased loaf pan and let it rise, covered, for another 60 to 90 minutes at room temperature. In the meantime, preheat the oven to 190 °C. After allowing it to rest, bake the braid for approx. 30 minutes. If the pastry becomes too dark, cover with aluminium foil for the last few minutes.
Zucker und Wasser in einem Topf mit dem bamix® Quirl verrühren. Dann bei mittlerer Hitze kurz aufkochen lassen, bis der Zucker komplett aufgelöst ist.
Mix lukewarm water, yeast and melted butter with the bamix® multi-purpose blade. Add the egg, salt, lemon zest and sugar and mix with the bamix® multi-purpose blade. Then, stir in the flour. Put the dough in a bowl that has been greased with oil, cover with cling film and place in the fridge overnight. Then, leave the dough to stand at room temperature for another 30 minutes. Roll out into a rectangle on a floured work surface. Cut the edges in a straight line.
Remove the loaf pan from the oven and brush the surface of the babka with the syrup. Leave to cool in the dish for about 15 to 20 minutes. Only then, remove from the dish and leave to cool completely on a cooling rack. A rectangular loaf pan, approx. 24 cm long

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