You still think about what you want to bake at Easter? We would have an idea: This juicy chocolate-Babka is well received by everyone. Try now.
Whether yeast braid,Or Easter wreath: Sweet yeast biscuits are simply part of Easter. If you fancy a little variety, try a Babka: this is a traditional yeast cake from the Central and Eastern European region, which is available with a wide variety of fillings.
We feel like chocolate, which is why the Babka is filled with a cream made of nut nougat, chocolate and hazelnuts. Simply bite! This is where the recipe comes.
Recipe for chocolate-Babka
With yeast dough, it is important that the milk in which the dry yeast is dissolved is neither too cold nor too warm. If it is too cold, the yeast is not activated. If it is too hot, the yeast breaks and the dough does not open later. The milk should therefore be lukewarm, but not warmer than 40 degrees. If in doubt, take a kitchen thermometer (is available here at Amazon*) To help.
You need these ingredients:
For the dough
- 1 PCK. Dry yeast
- 300 g Mehl
- 50 g of sugar
- 1 pinch of salt
- 2 eggs (size m)
- 60 ml of lukewarm milk
- 80 g soft butter
For the filling
- 60 g Nuss-Nougat-CREME
- 60 g dark chocolate or couverture
- 50 g hazelnuts, roughly chopped
- 1 tablespoon of brown sugar
- 50 g chocolate drops
This is how the preparation succeeds:
1. Warm the milk, it shouldn't be too hot, such as lukewarm so that the yeast does not break. Now stir in the dry yeast into the milk, set aside.
2. Mix the flour, sugar and salt in a large mixing bowl. Now add the eggs and milk with the yeast to the flour mixture and knead well. Then add the soft butter. Knead everything into a smooth dough for about 10 minutes. Then cover the bowl with a clean kitchen towel and let up at a warm location for 60 minutes.
Do you fancy a fruity Babka?
3. In the meantime we prepare the filling. To do this, melt the dark chocolate over a water bath and stir with the nut nougat cream. Briefly roast the hazelnuts without adding fat in a coated pan, sprinkle with a tablespoon of brown sugar and caramelize briefly.
4. A box shape (approx. 30 cm long,Like this from Amazon*) Grease with a little soft butter. Put the open dough on a floured work surface and roll out into a large rectangle. Spread the chocolate filling evenly on the dough, leaving a small edge on the sides. Finally, sprinkle the chocolate drops and caramelized nuts over it.
5. To get the typical Babka shape, tighten the dough tightly from the longer side. Then halve the role lengthways with a sharp knife. The two rolls now alternately put on top of each other or braid. Place the dough in the prepared shape and cover it again for an hour.
6. In the meantime the oven on175 degrees top/bottom heatPreheat. The pastry then for approx.30-35 minutesbake. Then leave in the mold for ten minutes and fall. Let it cool on a kitchen grate, cut it into slices and enjoy lukewarm.
Have you already tried these delicious recipes?
We hope you enjoy baking and trying! You are welcome to send us a photo of the result from Pinterest or Instagram - we look forward to it!
