Sweet Easter Babka
16 servings
120 minutes
At the beginning of the 19th century, babka was served for Passover in Eastern European countries, but over time the recipe migrated to the menu for Easter celebrations. Since the mid-20th century, babka has been prepared with chocolate filling, and cinnamon and nuts are often added to it . The dough turns out very tender and, if stored properly (in the refrigerator in film), babka remains soft for up to three days. Usually, babka is not decorated in any way - it is beautiful as is, but for Easter it can be covered with icing like a kulich. Of all the recipes in the selection, this one is the editorial favorite.
1
Mix the yeast and 1 teaspoon of sugar with 125 ml of room temperature water. Let it sit for 5-10 minutes.
- Dry yeast: 11 g
- Sugar: 175 g
- Milk: 125 ml
2
Mix flour and 70 grams of sugar with a hook attachment in a mixer.
- Wheat flour: 600 g
- Sugar: 175 g
3
Add 2 teaspoons of vanilla essence to warm milk.
- Vanilla extract: 2.5 teaspoons
- Milk: 125 ml
4
At low speed, add the yeast mixture, milk, and 170 grams of melted butter to the mixer.
- Dry yeast: 11 g
- Milk: 125 ml
- Butter: 370 g
5
Add the eggs one at a time. After 2-3 minutes, scrape the dough from the sides and continue kneading at high speed for another 5-10 minutes. The dough should be glossy, elastic, and soft.
- Chicken egg: 2 pieces
6
Place the dough in a bowl greased with vegetable oil, cover with a damp cloth. Leave for 1-2 hours.
7
Make the filling. Melt 200 grams of butter, powdered sugar, and chocolate in a saucepan over low heat, stirring until the mixture is smooth. Remove from heat and stir in cocoa powder. Pour into a bowl and let cool slightly.
- Butter: 370 g
- Icing sugar: 200 g
- 70% dark chocolate: 160 g
- Cocoa powder: 80 g
8
Make sugar syrup from 75 ml of water, 100 grams of sugar, and 0.5 teaspoon of vanilla essence. Boil until the sugar dissolves, then cool.
- Sugar: 175 g
- Vanilla extract: 2.5 teaspoons
- Milk: 125 ml
9
Cut the dough into two equal parts (it's better to use a scale). Roll each into a rectangle. Spread half of the filling over the dough.
10
Roll it up from the short side.
11
Cut each babka lengthwise into two pieces. Trim 1 cm from each end.
12
Braid the dough. Place it in a mold greased with vegetable oil and lined with parchment. Repeat the steps with the second dough.
13
Cover the dough with a damp cloth. Let it rise for 30 minutes.
14
Bake for 20 minutes at 180 degrees.
15
Brush each babka with two layers of sugar syrup. Return to the oven for 15 minutes. The edges should be slightly browned, and the center should be soft.
16
Once the babkas are baked, immediately coat each with three layers of sugar syrup. Cool for 5-10 minutes in the mold, then remove the babkas from the mold and cool completely on a rack.
