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This recipe is for making Cinnamon Babka & Chocolate Babka. Special recipe from Italy.
Ingredients
Ingredients for Babka dough:-
- 3 cups plus 2 tablespoons all-purpose flour (500 g)
- 1 tsp salt (6 g)
- 4 3/4 tablespoons granulated sugar (60 g)
- 1/3 of a 2 oz cube of fresh yeast(20g ) or 1 packet of dry active yeast (7 g)
- 2 large eggs
- 8.8 oz mascarpone (250 g)
- 100 ml water (a little less than 1/2 cup)
Cinnamon spread ingredients:-
- 3 oz butter softened (85 g)
- 1 tablespoon cinnamon
- 3 tablespoons sugar
- Mix together all ingredients to create a paste.
Chocolate spread ingredients:-
- 1 cup bittersweet chocolate (150 g)(5.5 oz)
- 4 oz unsalted butter (112 g)
- 2 tablespoons cocoa powder (15 g)
- 3/4 cup confectioners sugar (75 g)
- Melt chocolate in a double boiler, and add the butter a small piece at a time. Once chocolate and butter have melted remove from heat and add sifted confectioners sugar and cocoa. Mix well to a smooth paste.
Simple syrup ingredients:-
- 1/2 cup water (120 ml)
- 1/2 cup sugar (100 g)
- In a small pan bring water to a boil and add sugar. Boil gently for about 2 minutes.
Instructions
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In the mixing bowl add flour, salt, and sugar but take a tsp out and add it to the water.
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Using a whisk mix well and this also lightens the flour.
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Add yeast to water and dissolve completely.
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Now add it to flour, and add eggs and the mascarpone.
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Using a hook attachment start on slow and move higher velocity and let it knead for about 10 minutes. The dough will be soft and elastic.
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Grease a bowl and place the dough in it. Cover with plastic wrap and let it rise overnight. Next day roll it. Fold it in 3 and roll it into a rectangle.
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Spread cinnamon or chocolate and roll tightly into a roll. Pinch across to seal the edge.
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Cut the roll in half and twist both pieces.
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Bake in a 10-inch loaf pan that has been greased and covered with parchment paper. Let it rise until doubled in size about one hour. Bake at 335°F (170°C) for 45 minutes.
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Remove from oven and brush with simple syrup
