Well Easter is here and so is a cyclone or two. Currently Cyclone Cook is battering my house with torrential rain and high winds - so I'm guessing gardening is out today.
I saw this recipe online a few weeks ago and thought it would make a yum treat over Easter. Yes you will probably go into a chocolate coma with the filling, but hey Easter only comes once a year so a little over indulgence is allowed. Hope you enjoy it!
EASTER BABKA WITH CHOCOLATE & RASPBERRY
Recipe by Daisy & the Fox
Dough
165g cup whole milk
10g active dry yeast
600g all-purpose flour - sifted
10g active dry yeast
600g all-purpose flour - sifted
2 eggs (100 grams)
115g granulated sugar
1 tsp vanilla
½ tsp salt
115g stick unsalted butter - room temperature
1 tsp vanilla
½ tsp salt
115g stick unsalted butter - room temperature
Filling
85g dark cooking chocolate
70g butter
45g icing sugar
15g cocoa
4 tbsp desiccated coconut
4 tbsp raspberry jam
70g butter
45g icing sugar
15g cocoa
4 tbsp desiccated coconut
4 tbsp raspberry jam
Syrup
⅓ cup water
75g granulated sugar
⅓ cup water
75g granulated sugar
Dough - Pour
the milk and yeast into a bowl. Add the flour, eggs, sugar, vanilla, salt, and
half of the butter in the order listed. Mix the dough for 3 to 4 minutes, then
slowly add the remaining butter and keep mixing/kneading until combined, approx.
another 4 minutes. Form the dough into a flattened square and wrap with plastic
wrap. Refrigerate for 8 to 12 hours or overnight.
Filling - Melt
the butter and chocolate together until smooth. Stir in the icing sugar and
cocoa, the mixture should form a spreadable paste.
To
Assemble - Butter
and line two loaf tins (approx. 22cm X 12cm). Roll out half the dough onto
a well floured workbench (leaving the other half of the dough to chill in
the fridge). Roll into a 24cm by 22cm rectangle. Evenly
spread over half the chocolate mixture, then top with half the jam, and finally
half the coconut, leaving a 2cm border along one side. Brush the 2cm border
with water (this will help the dough stick), and roll up the dough into a tight
log, sealing the wet side to the log.
Trim last 1.5cm off each end of the log. Carefully cut
the log in half lengthwise and lay them next to each other on the bench,
leaving the cut sides up. Pinch the top ends gently together. Fold one side
over the other a few times forming a twist, and pinch the other end of the
dough together. Gently transfer the loaf to the prepared tin, cover and leave
to rise for another 60 – 90 mins at room temperature. Repeat this for the other
half of the dough.
Preheat the oven to 180C. Place
both babkas in the oven and bake for 25 – 30 mins. until sounding hollow
when tapped. If you notice the babka is browning too quickly, simply cover with
foil. While the babkas are baking, make the sugar syrup by simmering
the sugar and water until the sugar is dissolved. Remove from the heat and
set aside.
As soon as the babkas are out of the oven, brush over the sugar syrup, leave to
cool in the pan for 15-20 minutes, then remove to cool fully.
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