The word "babka" originally meant "grandmother" in Polish, but is now more commonly used to refer to a traditional ring cake. Our yeast-based braided version has a chocolate and hazelnut brittle filling, and is baked in a loaf pan. The sugar syrup makes it wonderfully moist and irresistible.
Ingredients 4 Portions
For the dough
- 265 gFlour, smooth
- 50 gPowdered sugar
- 1 tsp.Yeast, dried
- 2 Eggs
- 75 gButter, softened
- 60 mlWater
- 0.5 tsp.Lemon Peel, Chopped
For the filling
- 15 gCocoa powder
- 70 gChocolate with 70% cocoa content
- 60 gButter, melted
- 1 tsp.Cinnamon, Ground
- Butter for greasing
For the syrup
- 80 mlWater
- 130 gGranulated sugar
For the dough, combine the flour with the sugar, yeast and lemon.
Add the water and eggs and knead. Add the softened butter and salt.
Knead for at least 10 minutes in a food processor. Place the dough in a dish, cover and leave to rise for at least 4 hours.
Melt the chocolate over a bain-marie and make the filling by combining the hazelnut brittle, melted butter and other ingredients.
Roll the dough out into a rectangle, cover with the mixture and roll up.
Cut the roll in half lengthwise and then braid the lengths.
Line a loaf pan with baking parchment, brush with plenty of butter and place the braid in the pan.
Cover with a damp dish towel and leave to rise in a warm place for 1.5 hours.
Preheat the oven to 190°C (374°F) on the conventional oven setting. Cover the dough in the loaf pan with baking parchment and aluminum foil and bake for around 30 minutes
Remove the foil and bake again for 10 minutes until browned.
Boil the water and sugar in a saucepan to make a syrup.
Now brush the hot cake with the syrup. Leave the babka to cool in the pan, then turn out of the pan and serve on a plate.