Czekoladowa Babka (Babka)
באבקה BabkaPowiedz to: BAHB-ka
Czekoladowa babka to bogate, drożdżowe ciasto, które powstało w społecznościach żydowskich Aszkenazyjczyków w Europie Wschodniej i stało się ukochanym podstawowym wypiekiem w izraelskich piekarniach. Ten skręcony bochenek zawiera warstwy miękkiego, maślanego ciasta owiniętego wokół hojnego wiru nadzienia z gorzkiej czekolady. Tradycyjnie jest spożywana w Szabat, święta lub z filiżanką kawy o każdej porze dnia. Kontrast między delikatnym, lekko słodkim chlebem a intensywną czekoladą sprawia, że jest nieodparcie pocieszająca i wyjątkowa.
Czekoladowa Babka (Babka)
באבקה, Babka
Wymowa: BAHB-ka
- Porcje
- 8
- Przygotowanie
- 30 min
- Gotowanie
- 35 min
- Razem
- 1 godz. 5 min
- Poziom
- Średni
Także bezorzechowe.
Alergeny: zawiera gluten, mleko, jajko. Sprawdź etykiety na opakowaniach składników.
Składniki
Ilości zostały przeskalowane. Czasy gotowania i rozmiary naczyń pozostają takie same.
Chocolate Filling
Syrup
Przygotowanie
In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Add warm milk, eggs, and vanilla. Mix on low until a shaggy dough forms.
Add the softened butter one piece at a time, mixing well after each addition. Knead on medium speed for 6–8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not sticky.
Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 ½ to 2 hours.
While the dough rises, prepare the filling. Melt butter and chocolate together in a saucepan over low heat. Stir in cocoa powder, sugar, and salt until smooth. Set aside to cool until spreadable but not firm.
Punch down the risen dough and roll it out on a lightly floured surface into a 12×18-inch (30×45 cm) rectangle. Spread the cooled chocolate filling evenly over the dough, leaving a ½-inch (1 cm) border.
Starting from the long side, roll the dough tightly into a log. Using a sharp knife, cut the log in half lengthwise to expose the layers. Twist the two halves together, keeping the cut sides facing up.
Place the twisted loaf into a parchment-lined 9×5-inch (23×13 cm) loaf pan, tucking the ends under. Cover loosely and let rise again for 45–60 minutes until puffy.
Preheat oven to 350°F (175°C). Bake for 30–35 minutes until the top is golden brown and the internal temperature reaches 190°F (88°C).
While the babka bakes, make the syrup. simmer sugar and water for 2 minutes until dissolved. Brush the hot syrup generously over the babka as soon as it comes out of the oven.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Warianty regionalne
Cinnamon babka is the other classic version, made by replacing the chocolate filling with a mixture of brown sugar, cinnamon, and butter. Some modern Israeli bakeries add nuts, halva, or even tahini to the chocolate filling.
Uwagi kucharza
- For the best chocolate flavor, use a dark chocolate with at least 60% cocoa.
- The dough can be made the night before and refrigerated after the first rise; bring to room temperature before rolling.
- If the dough resists rolling, let it rest 10 minutes so the gluten relaxes.
Podawać z
Hot coffee or tea; often served plain or with a light dusting of powdered sugar.
Przygotowanie z wyprzedzeniem i przechowywanie
Babka keeps at room temperature for 2 days or can be frozen whole or sliced for up to 1 month. Reheat slices gently in a toaster oven.
