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Make the dough: Melt the butter in a microwave-safe bowl. Add the milk and stir well. Place flour, yeast, and sugar in a standing mixer fitted with the dough hook and mix on low speed for about 1-2 minutes. Add the eggs and milk mixture, and mix on medium speed until the dough comes together (2-3 minutes). Add salt.
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Set aside for 5 minutes to activate yeast. After 5 minutes, transfer yeast mixture to a large mixing bowl (or the bowl of your stand mixer. Prepare the dough: Add butter, eggs, egg yolk, salt, and 1 cup flour. Beat on low speed with the dough hook attachment for 30 seconds. Scrape down the sides of the bowl.
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Add the filling to the edge, except on one short end, leave about an inch of dough showing. Sprinkle the semisweet chocolate over the filling. Roll up your dough from the opposite short end. Cut the roll down the middle and twist. Add your babka to a loaf pan, cover, and allow to rise until doubled, about 4 hours.
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Add the yeast mix, butter and continue kneading. Proof - Place the dough in a greased bowl, cover in cling wrap and rest for 2 hours. Make the filling - In a bowl, mix your filling ingredients until well combined. Form the Cinnamon Babka - Roll the dough into a rectangular shape, spread the filling and butter on top, then roll up the dough.
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Babka is best stored at room temperature, where it will keep for about 2-3 days. If you want to store it for longer, you can place it in the fridge, where it will keep for about 5-7 days. You can also freeze babka, where it will keep for about 2-3 months.
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Step 5: Roll the Babka. With the longest side facing you, begin tightly and gently rolling the dough into a roulade. Once formed, press down lightly on your loaf and seal the seam, placing the loaf seam-side down on your work surface. Place the roll on a cookie sheet or a tray, and place it in the freezer for 10 to 15 minutes to firm up.
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In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, sugar, yeast, and salt. Cambrea Gordon. Make the dough: Pour in the warm milk and the eggs, and mix on low speed until everything is incorporated and the dough comes together into a rough ball, about 5 minutes.
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Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F. While the babka is baking, prepare the rum syrup. Combine all of the syrup ingredients in a small saucepan set over medium heat. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar.
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Place 1 dough ball on the flour. Roll into a 10x16-inch rectangle that's a scant 1/4-inch thick, with a shorter side closer to you. Spread half of the chocolate filling (about 2/3 cup) onto the rectangle, leaving a 1/2-inch border at the top. Sprinkle with half of the chopped chocolate (scant 1/3 cup).
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Combine 50g of granulated sugar and 50g of water in a small saucepan over medium heat. Stir to dissolve the sugar. Once the sugar dissolves, set the simple syrup aside to let it cool while the babka bakes. At the end of baking, use a pastry brush to brush the simple syrup on top of the babka.
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Refrigerating Babka. Storing your freshly baked babka in the refrigerator is another great way to prolong its shelf life for up to a week. This method works best when combined with either wrapping in plastic and then followed by an additional layer of aluminum foil sheeting around individual slices or loaves if desired before placing them.
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Roll out the dough thinly on a floured surface. Spread the prepared chocolate filling evenly over the dough, and then sift cocoa powder over it. Roll up the dough tightly into a long cylinder, and then cut the cylinder in half longwise. Turn each half of the dough so that the layered part is facing upwards.
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Sugar syrup. Make the sugar syrup either while proofing or baking the babka loaf. The syrup can be used warm or hot. Add all the ingredients in a saucepan and heat over medium high heat. 150 g white sugar, 150 mL water, 2 tsp cinnamon, 1 tsp vanilla. Stir to dissolve the sugar and bring it to a boil.
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First, prepare the dough. In a large mixing bowl, whisk together flour, yeast, salt, and sugar until evenly combined. Add in milk, butter, and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour off the sides of the bowl.
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The babka can stay fresh in the fridge for up to 5-7 days. 5. Freezing (optional): If you want to extend the storage life of the babka, you can freeze it. Wrap the babka tightly in plastic wrap and place it in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. 6.
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2. Knead it just until smooth (if you overwork the dough, it'll become tough). 3. Let rise until doubled in size; about 1 hour. 4. Punch the dough down to release any air bubbles and roll out onto a floured surface. 5. Divide the dough in half; working with one half at a time, roll the dough into 16x10-inch rectangles.
