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Lindt Excellence Chocolate Babka
2 loaves
Lindt Excellence 70% Cocoa
15-30 minutes
Medium

Babka is a yeasted enriched-dough loaf that falls somewhere between bread and cake, here swirled with warming cinnamon and the finest Lindt Excellence chocolate.

3 tbsp warm water

3 tbsp granulated sugar

1 tbsp active dry yeast

150 ml milk, warmed

2 eggs, room temperature

60g unsalted butter, melted and cooled

425g plain flour

½ tsp salt

1 tbsp whipping cream

1 egg

1 bar (100 g) Lindt Excellence 70% Cocoa, chopped

40g walnut halves (optional)

65g granulated sugar

½ tsp ground cinnamon

75g unsalted butter, room temperature

Duration -Prep time: 20 minutes 

             -Cook time: 30 minutes

1

the water, 1 tsp sugar and the yeast in a bowl, and let stand for 8 to 10 minutes or until foamy. Add milk, 2 eggs and melted butter. In a separate bowl sift together flour, remaining sugar and salt, then sprinkle over egg and yeast mixture in mixing bowl.

2

 gently for 3 to 4 minutes. Scrape down sides of bowl. Continue to knead firmly for 5 to 7 minutes or until dough is smooth and elastic (dough should be tacky but not sticky).

3

the dough to a greased bowl and cover with cling film, then leave to rise in a warm place for 60 to 70 minutes or until doubled in volume.

4

freeze chocolate for 10 minutes. In a food processor combine chocolate, walnuts (if using), sugar and cinnamon, and pulse until coarsely ground. Stir into softened butter until well combined.

5

two 23x13cm (9x5-in) loaf tins. Line with enough parchment to leave overhang at sides.

6

roll out dough to a 38x28cm (15x11-in) rectangle. Spread the filling evenly over the dough, leaving a 1cm (1/2-in) border around the edge. Starting at one long end, roll up tightly into log, then cut in half to make two logs.

7

cut in half lengthwise and arrange the two halves, cut side up, next to each other. Pinch top ends together, then twist halves tightly around each other to create a decorative twist (try to keep the cut side facing out to expose layers of dough and filling to create an attractive effect). Repeat with second log. Transfer each twist to a prepared loaf tin. Cover and let rise for 35 to 40 minutes, or until level with top of tin.

8

oven to 190°C (375°F). Whisk the remaining egg with the cream and brush generously over loaves. Bake in the centre of the oven for about 30 minutes or until golden brown.

9

in the tin for 10 minutes, then turn out onto a rack and leave to cool completely.

Excellence 70% 100g

Excellence 70% 100g

£1.99