Sneha's Recipe

Chocolate Babka#BreadBakers

In: Bread Bakers, Breads, Brioche

Chocolate babka, a dense, rich yeasted loaf swirled with an equally rich chocolate filling, is a classic eastern European Jewish bread.

Yields: 1 loaf
Ingredients
For the dough

2¾ Cups All Purpose Flour
1/3 Cup Level Granulated Sugar
11 Grams Fresh Yeast
2 Small Eggs
½ Cup Milk
½ Teaspoon Fine Sea Salt
75 Grams Cold Unsalted Butter- cut into small cubes

For the Chocolate filling:

1/4 Cup Caster sugar - I did not add
¼ cup Unsweetened Cocoa powder
75 Grams Dark chocolate - melted
50 Grams Unsalted butter - melted
50 Grams Chocolate chips or chunks

For the sugar syrup
¼ Cup Water
¼ Cup Granulated Sugar

Method

Making the dough

Place flour, sugar, yeast, and in a food processor and mix on low speed until combined. Add eggs, milk and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. During mixing, you will need to scrape down the sides of the bowl.

Place dough in a large bowl brushed with oil, cover with plastic wrap, and it to rise once risen then leave in the fridge for at least 6 - 8 hours or overnight.

Grease one loaf with oil and line the bottom of each pan with parchment paper with the sides hanging out.

To make the filling

Melt the chocolate and butter, then add the cocoa powder and mix together until you have a spreadable paste.

Roll out dough on a lightly floured surface and shape into a rectangle measuring 15 x 11 inches.

Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle, leaving a ½ inch border all sides .

Sprinkle chocolate chips on top of the chocolate.

Shaping the dough

Use both hands to roll up the rectangle like a log, starting from the long side closest to you and ending at the other long end.

Press to seal the dampened end onto the log, then use both hands to even out the roll into a perfect thick long roll.

Rest the on its seam side down.

Use the knife to gently cut the roll in half lengthwise, starting at the top and finishing at the end, essentially

dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves.

With the cut sides facing up

gently press together one end of each half, then lift the right half over the left half.

Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait / braid. Gently squeeze together the other ends so that you are left with the two halves, intertwined and the babka is ready to go into the baking pan.

Carefully lift the babka into a loaf pan. Don’t worry if there are gaps in the pan since the braid will rise and will eventually look fine, even if you feel like it’s messy at this point.

Cover the pan loosely with plastic wrap or a damp tea towel and leave to rise in a warm place for an hour to rise( this dough will not double in size- it will rise a little).

Preheat oven to 190°C, making sure to allow plenty of time for it to heat fully before the babka has finished rising. Place the pan on middle rack of oven, and bake for about 25-30 minutes, until a skewer inserted into the center comes out clean with no dough attached.

While the babka is in the oven, let's make the syrup.

In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool.

As soon as the babka is out of the oven, brush the syrup over it. Use all of the syrup, even if it looks a lot.

Let babka cool until it is warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.

Just out of the oven and super delicious Babka.. see the swirls, irresistible..

As the babka is baking my house is filling with the aroma of chocolate, yum yum!!

My Notes

Since this dough is a brioche dough / a buttery dough.

After the first rise, it’s highly recommended to place it in the fridge for at least 8 hours or overnight, so it sets properly and is easy to work with. Mine rolled out so smoothly and beautifully after refrigeration.

To make the filling
I have seen many recipes using sugar too. I have not added it , since even chocolate chips is added in the filling and I did not want a too sweet babka. If you want add 1/4 cup caster sugar. Choice is yours.

Even though I did not add the sugar in the filling this is so sweet and divine to taste..

This babka is super delicious.

Check here to see the Nutella Babka Buns recipe.

Lables : Breads, Bread Bakers, Yeasted Cake, Chocolate Babka, Eggs, Butter, Brioche, Jewish

This month, the Bread Bakers are making yeasted cakes, a theme chosen by Archana of The Mad Scientist Kitchen.
Almond Stollen from Baking Sense
Baba-au-Rhum from Ambrosia
Chocolate Babka from Sneha's Recipes
Cranberry Lardy Cake from Food Lust People Love
Drozdzowe from A Day in the Life on the Farm
Hartford Election Cake from All That's Left are the Crumbs
Orange Yeast Cake from Cooking with Renu
Yeasted Lemon Cake from Gayathri's Cookspot
Yeasted Orange Cake from The Mad Scientist Kitchen
Yeasted Pound Cake from Karen's Kitchen Stories
Yeasted Transylvanian Cinnamon Sugar Cake from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Yeasted Cakes.

8 comments

Skillet Rosemary & White Wine Chicken Leg#Baking Bloggers

In: Baby Potatoes, Baked, Baking Bloggers

In baking bloggers, which is a group started by Sue , where in the topic for November month is baking in cast iron. I had purchase this lodge cast iron skillet many months back and had not yet used it. This theme gave me an opportunity to use it, thanks Sue for this wonderful theme.

Soft and juicy Cast Iron Skillet Chicken legs with fresh rosemary and white wine is so delicious, it's a hassle free, ready in less than 30 minutes! Just marinate the chicken and the veggies of your choice, pop the entire skillet in your oven and you will have tender, juicy chicken legs ! I have a small 23 cm skillet so one chicken leg with thigh can fit into it, added some halved red baby potatoes, a complete and power packed meal is ready.

Ingredients
1 Chicken Leg with thigh
2 Sprigs of Fresh Rosemary
¼ Teaspoon Sumac
¼ Teaspoon Freshly Crushed Black pepper
¼ Cup White Wine
A Juice of one small Lemon
Salt to taste
4 Red Baby Potatoes
1 Teaspoon Olive Oil

Method
Wash and pat dry the chicken with a kitchen paper towel.

In bowl mix in the lemon juice, olive oil, rosemary, sumac, crushed pepper and salt to taste. Rub this marinade into the chicken well. Toss in the halved red baby potatoes into the remaining marinade and place them into the skillet along with the chicken leg.

Pre-heat the oven with both elements on at 200 degrees. Before you pop the skillet into the oven pour in the white wine and bake for 30 minutes. After 15 minutes remove the skillet holding the handle with silicone gloves, turn the side of the chicken and potatoes, pop this back into the oven for another 15 minutes and its done.

Yum yum juicy and tender Skillet Chicken legs are ready to enjoy!!

Labels : Skillet, Chicken, Baked, Baking Bloggers, Baby Potatoes, White Wine, Sumac, Rosemary, Healthy Dinners, Complete Meal
Check the other recipe of : -
Baking Bloggers: Cast Iron Baking Baked Cheese and Sausage Ziti by Food Lust People Love
Blackberry Coffeecake Bites by Sid's Sea Palm Cooking
Cast Iron Jalapeno & Honey Corn Bread by Hardly A Goddess
Dutch Oven Bread by Simply Inspired Meals
Dutch Oven Swiss Chocolate Cake by Daily Dish Recipes
Pull-Apart Garlic Rolls by Karen's Kitchen Stories
Skillet Apple Pie by Palatable Pastime
Skillet Cornbread with Bacon, Onion and Cheddar Cheese by Our Good Life
Skillet Rolls by A Day in the Life on the Farm
Skillet Rosemary & White Wine Chicken Legs by Sneha's Recipe

3 comments

Bragoli - Maltese#Improv

In: Bacon, Beef, Carrots

I saw this recipe Bragoli recipe on tv, it's a Maltese recipe, very flavorful and taste delicious. It's the red wine in the gravy that gives an awesome taste to it.

When I, surfed the net seen so many different variations, so you can alter your bragoli according to your taste. I made this as seen on tv and altered it as per my taste.

Ingredients

2 Eggs - hard boiled and diced
6 Bacon Rashers
4 - 5 Beef Tenderloin Steak - flattened with a meat tenderizer
2 Big Cloves Garlic - minced
1 Tablespoon Chopped Flat Parsley
2 Tablespoons breadcrumbs
Salt to taste

Red Pepper flakes to taste
Olive oil for frying
Toothpicks

For the Gravy
2 Bay leaves
2 Medium Onions - finely chopped

1 Green Chilly - finely chopped

5 Medium Tomatoes - blanched, skinned & finely chopped

2 Carrots - diced
1 Stick Celery - chopped
1½ Cup Red wine

1 Cup Green Peas - used frozen

Method
Hard boil the eggs and set aside. Once cooled chop them and the bacon.

In a bowl mix the eggs, bacon, garlic, parsley, red chilly flakes, salt to taste and breadcrumbs.

Flatten the steak with a meat tenderizer.

Place a tablespoon of the filling on one end of the steak.

Wrap your meat around the mixture by rolling the meat to make a wrap.

Fasten with toothpicks.

In a deep pan / kadai heat oil and add the bay leaves.

Over a medium heat lightly brown your bragoli and set aside.
In the same pan, add the onions, garlic and green chillies fry for 2 - 3 minutes. Add the carrots, celery and tomatoes and a cup of water cook for 5 minutes on low flame . Add the wine and place the browned bragoli on top and bring it to a boil. Simmer on medium low flame for an hour, keep stirring in between.