Description
Chocolate praline twist babka celebrates rich culinary traditions from Eastern Europe. Bakers discover a delectable blend of sweet chocolate, nutty praline, and tender bread that delights dessert enthusiasts.
Ingredients
Scale
- 630 g / 22.2 oz flour
- 2 eggs
- 170 g / 6 oz melted butter
- 115 ml / 3.9 fl oz warm water
- 115 ml / 3.9 fl oz whole milk
- 71 g / 2.5 oz white sugar
- 1 tbsp white sugar
- 1 packet instant dry yeast
- 1 tsp natural vanilla extract
- 300 g / 10.6 oz pralines
- 100 g / 3.5 oz crushed pralines
- 30 cl / 10.1 fl oz cream
- 1 large pinch of salt
Instructions
- Yeast Activation: Blend warm water, milk, and sugar in a microwave-safe container. Sprinkle active dry yeast and let bloom for 5 minutes until foamy.
- Dough Preparation: Combine flour, salt, eggs, melted butter, vanilla extract, and activated yeast mixture in a large mixing bowl. Carefully mix to prevent salt from directly contacting yeast, ensuring proper fermentation.
- Dough Development: Knead the mixture on a floured surface for 5-7 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm spot for 2 hours or until volume doubles.
- Praline Caramel Creation: Gently heat heavy cream and crushed pralines in a saucepan over medium heat. Stir continuously until the mixture thickens and reaches 105 degrees Celsius, forming a rich, glossy caramel sauce.
- Dough Shaping and Filling: Roll the risen dough into a thin rectangle. Spread warm praline caramel across the surface, leaving a small border. Roll lengthwise into a tight log, then slice in half to create two cylindrical sections.
- Intricate Braiding: Split each cylinder lengthwise, revealing inner layers. Intricately braid the four resulting strips to create an elegant twisted pattern. Shape the braided dough into a circular crown, transferring any remaining caramel over the surface.
- Final Proofing and Baking: Allow the shaped babka to rise for an additional hour at room temperature. Preheat the oven to 180 degrees Celsius. Bake for 25-30 minutes until golden brown and the internal temperature reaches 88 degrees Celsius.
- Cooling and Serving: Remove from the oven and cool completely on a wire rack, allowing flavors to settle and texture to stabilize before slicing and serving.
Notes
- Activate Yeast Precisely: Ensure water and milk temperature are between 100-110°F to activate yeast without killing it; cold liquid prevents proper fermentation.
- Prevent Dough Overworking: Knead just until smooth and elastic; excessive kneading develops tough gluten, resulting in dense, chewy babka.
- Master Caramel Consistency: Watch caramel temperature carefully; use a candy thermometer for accurate heat measurement to achieve perfect glossy texture without burning.
- Control Rising Environment: Place dough in draft-free, warm spot around 75-80°F with slight humidity to help proper proofing and volume development.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 13
- Calories: 375
- Sugar: 24 g
- Sodium: 130 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg