BABKA AL CIOCCOLATO
Directions
- 1Combine cold water, yeast, sugar, and flour.
- 2Slowly add the eggs in a trickle as the dough forms.
- 3Flavor the dough with vanilla or citrus fruits, preferably vanilla.
- 4Every now and then, release the dough and make folds in the bowl, then continue kneading.
- 5Once the dough is formed, add the salt and the first part of soft butter.
- 6Prepare the filling by combining dark chocolate, icing sugar, bitter cocoa, butter, and cream to strengthen the chocolate flavor.
- 7Using a meter and rolling pin, spread the dough into a 40x30 cm rectangle.
- 8Spread the soft filling over the dough.
- 9Finish the babka with chocolate chips and chopped hazelnuts.
- 10Allow the dough to rise for 1.5 hours at 26ºC or 16-18 hours in the fridge.
- 11Perform a second proofing for 2-3 hours at 26ºC.
- 12Bake in a static oven at 180ºC for 35-40 minutes.
Ingredients
- 270 gr farina 00 media forza (11/12g di proteine 240/260w)
- 50 gr zucchero semolato
- 4 gr lievito di birra secco
- 13 gr lievito di birra fresco
- 95 gr uova intere
- 60 gr acqua
- 75 gr burro
- 0.5 cucchiaino sale fino
- 100 gr cioccolato fondente
- 50 gr burro
- 40 gr panna fresca
- 30 gr zucchero a velo
- 15 gr cacao amaro in polvere
- 40 gr acqua calda
- 30 gr zucchero semolato
- nocciole tritate
- pezzi di cioccolato
Equipment
metromattarellociotolastampo plumcake 25x11cmstampo ciambella da 24cm
Tips
- During mixing, never forget to occasionally release the dough and make some folds in the bowl.
- Make sure the butter for the dough is nice and soft.
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