Raspberry and white chocolate Babka

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Preparation: 15 minutes ( 4 hours fermentation)

Cooking: 25-30 min

Yield: 1 large or 2 medium loaves

Notes:

The secret of Babka lies in the brioche dough. To have an excellent bun kneading is essential. Make sure you have a dough that you can stretch between your fingers in one film. This network will allow you to obtain a well-proof dough. : Organic All Purpose Unbleached White Flour
For a new taste, you can also use : Organic Unbleached White Khorasan Flour

Ingredients

425 grams of Organic All Purpose Unbleached White Flour
85 grams of Organic Golden Cane Sugar
19 grams Instant yeast
170 grams Warm Milk
85 grams Butter (room temperature)
4 Egg yolks
1 teaspoon Vanilla extract
1 teaspoon Salt
225 grams White chocolate
1 cup Raspberry jam
1 teaspoon Lemon juice

Preparation

Whisk the yeast into lukewarm milk and set aside for about 5 minutes. In a large bowl, cream together the sugar and butter until smooth.
Add the yolks to the bowl, one at a time, constantly mixing for 30 seconds between each addition. Add the vanilla and mix until light and fluffy.
Add the flour and salt and continue to mix until it all comes together. Now mix in the milk + yeast mixture and let it mix until it forms a soft dough.
Knead by hand for another 2-3 minutes. You will have a soft, supple and golden dough. The dough should be able to stretch without breaking.
Cover and let this rise for about 2 hours in a warm and humid place, or refrigerate overnight, making sure to remove it from the fridge two hours before baking.
For the filling, melt the white chocolate, mix it with the jam, and add lemon juice.
Once the dough has risen, roll it out into a sheet with a thickness of 1/8th to 1/4th inch. Make sure to keep it dusted well with flour at all times. It might stick.
Spread the filling over it. Roll the sheet of dough and then pinch the seams to seal it. Roll it to a length of about 24 inches. You can keep it this big or cut it into 2 medium loaves.
For the gorgeous twisty shape, cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.
Let it proof for another 2 hours in a warm and humid place. Preheat the oven to 350F/175C and bake for 25-30 minutes for medium-sized and 30-35 minutes for the large loaf. It is cook when the inner temperature is at 94°C (200°F).
The babka tends to brown quickly because of the high sugar content. Cool for an hour, or eat it right away. The bread stays good for 2-3 days in an airtight box.

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October 29 2024

Raspberry and white chocolate Babka

Notes:

Ingredients

Preparation

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