Babka (2 loaves)

A middle ground between cake and bread, Babka is a dough filled with cinnamon spiced chocolate rolled up and twisted to form its distinctive shape then baked in a loaf tin. A perfect indulgent treat to accompany a cup of coffee.

Difficulty

Medium

Time

210 min

Author

Kenwood

This recipe is prepared with:

Where great bakes start - Your trusted baking companion, day in and day out. It whisks, kneads, whips and mixes. And with over 25 attachments you’ll soon be blending, grating, dicing and even making pasta. Tackle it all with confidence.

Products

Chef XL KVL4100W

Chef XL KVL4100W

Ingredients

Servings

20

Makes

2 loaves

For the dough

  • 300 g whole milk, warm

  • 450 g plain flour

  • 450 g strong white bread flour

  • 80 g caster sugar

  • 14 g instant yeast

  • 4 eggs

  • 1 Tbsp salt

  • 150 g unsalted butter, cubed, softened

For the chocolate mixture

  • 120 g unsalted butter, cubed

  • 200 g granulated sugar

  • 200 g dark chocolate, broken up

  • 3 Tbsp ground cinnamon

  • 1 egg, beaten, for glazing

Utensils

2 Loaf tins 23 cm (9"), Saucepan, KVL4100W, KVL85.004SI, Dough Tool

Instructions

Step 1

Fit the Dough Tool.

Add milk, plain flour, bread flour, sugar, yeast, eggs and salt into the appliance bowl, fit the splashguard.

Knead for 2 minutes on speed Min until combined.

Add cubed butter gradually while the machine is running.

Knead for 8 minutes on speed 1 until a smooth dough has formed.

Tip: The dough should come together and look smooth with no lumps of butter.

Tip: Stop the machine and scrape the sides of the bowl and then resume mixing, if needed.

Step 2

Remove the bowl from the machine and cover with a damp tea towel.

Prove for 1 hour until doubled in size.

Chill in the fridge for 30 minutes.

Step 3

Add butter, sugar, dark chocolate and cinnamon into a saucepan.

Heat on a medium heat until melted.

Remove from the heat and let cool.

Step 4

Grease two loaf tins.

Transfer the dough to a lightly floured work surface.

Divide the dough into two equal pieces.

Take one piece and roll out into a large rectangle.

Spread half of the chocolate mixture over the surface of the dough.

Roll up the dough tightly along the longest edge.

Leave a gap about 2 cm at one end, then cut the dough lengthways down the centre.

Tip: The dough will stay connected at one end.

Turn the two cut edges to face upwards.

Twist the dough lengths around each other.

Transfer the shaped dough to the loaf tin and cover with a tea towel.

Repeat the same process with the second rectangle.

Step 5

Preheat the oven to 180ºC.

Brush both doughs with beaten egg.

Bake for 1 hour at 180ºC until golden brown, cover with foil if the loaves begin to burn.

Remove from the oven and let cool for 10 minutes.

Transfer to a cooling rack and let cool completely.

Serve.

You can also prepare this recipe* with:

Products

Titanium Chef Baker XL Silver KVL85.004SI

Titanium Chef Baker XL Silver KVL85.004SI