Babkas filled with chocolate or fresh blueberries

I've wanted to post this recipe for a while because babkas are such a comfort food.  However, posting bread or babka recipes can be tricky because it can take a few tries to get the dough right.  But these pointers should help you get there.

These are the most important things I've learned about bread and babka baking :
    - It takes time (several hours), this is why I use a breadmaker, using the pizza dough setting (no baking). I leave it to mix and then allow the dough to proof once (rest and rise).  I'm often doing something else, leave the house, etc., even leave it to proof several hours, that's the best part about a breadmaker, you can forget the dough and it's ok, it's in a warm place and needs to rise. Of course there's no need for a breakmaker, you can mix all the ingredients, knead and proof in a warm place and also forget about it – but do set a timer.  You can even leave the bowl covered with plastic wrap overnight in the refrigerator after first proof, first kneading to remove air.
    - Make sure your active dry yeast is fresh and still active (putting it warm water - a bit warmer than room temp, not too hot or it will kill off the yeast) and seeing if it is active is best : does it foam, double in size, etc. If it stays the same, it is no longer active and your bread will remain dense or won’t double in size.
     - Proofing twice is essential, so prepare to wait 1-2 hours + 1 hour + baking time.
     - After the first proof, you know the dough is ready when 1) it isn't sticky 2) you can hold it up and it's elastic enough to make a "curtain", or a sheet you can hold up that’s almost transparent.

    - I won't get too much into altitude and whether or not you live in a dry or humid climate but those are things to take into consideration! You'll need to adjust your dough in order for it to rise well in the oven and stay soft, and the best way I've been able to do this is 1) after 1st proof, check the dough while kneading, flattening and rolling : is it sticky to the touch, does it stick to the rolling pin or surface?  Then add a sprinkle of flour and knead until it doesn't stick. 2) If the dough is too hard or dry, start by adding a teaspoon of cream and fold several times until it's well incorporated, if it's still hard, repeat.

So here's the recipe that hasn't failed me yet :

300 g flour (sometimes I can actually go up to +50 g to get the right consistency)

7.5 g of active dry yeast in 1/8 cup warm water
120 g butter
2 tablespoons cream
2 eggs (whisked with a fork)
50 g sugar
Dash of salt

Your choice of filling : 1/2 cup of chocolate hazelnut cream, blueberries, raspberries, brown sugar-cinnamon + butter +nuts, salted carmel, fruit preserves (preserves or caramel tend to melt or run during baking, but are still good)

Butter a loaf pan, round pan or ramekins and dust with flour.  Put the yeast in warm water for about 15 minutes. (I will proceed to explain the recipe without a breadmaker. If you use a breadmaker, add wet ingredients, then dry, then butter.)
Mix in a bowl : eggs, sugar, cream, prepared yeast, then fold in dry ingredients and knead with a kneading hook or hands about 3 minutes. Add softened butter and knead for another 10-12 minutes.  Dough should be elastic and not sticky to the touch.  Cover and set aside to rise at least 2 hours or until almost doubled in volume. 

It looks somewhat like this: 

https://www.instagram.com/reel/Cp2x6sRI4Zq/?igshid=YmMyMTA2M2Y=

Remove dough from bowl then poke and knead to remove air.  Make 3 balls of equal weight from the dough. Roll a ball out flat with a rolling pin to about 1/2" thickness and about 3-1/2" x 8" rectangle or the length of your loaf pan.  Spread a thin layer of filling on top of this surface.  Starting from the long side, roll into a log, then place on parchment paper.  Do the same with the other balls of dough and fill with your choice of filling.  Place the logs into the freezer for about 15 minutes or until just set, they're easier to work with this way. 
Remove from freezer.  For the ramekin size, cut the logs in length in half, almost to the end, leaving an inch uncut, then turn the slice with the filling facing up so the filling or fruit don't run onto your working surface, start braiding starting from that uncut inch.  For a loaf or circular pan : cut log in 3 lengths almost to the end, leaving an inch, then braid the three lengths, tucking in the ends.

After you braid the dough, either create a circle and place on a baking dish, or cut in half to make two logs, stretch and curl in to make individual ramekin servings.  You can also take three braided logs with the same filling and put them on top of each other in a loaf pan.  Put in a warm place and allow to rise another hour.
Preheat oven to 180° C / 350° F.  Use an egg wash (1 egg yolk + 2 tablespoons of water) and brush the surface before baking to get that golden color. Bake for 20-35 minutes (depending on indivual size or loaf) or until risen and toothpick test comes out clean.

Tell me how it turns out.  Enjoy !

Selected gift ideas :

If you would like to buy a breakmaker : Breadmaker 14 settings

or a Kitchenaid mixer with a hook attachement : Stand mixer

Little heart ramekins : Ramekins heart shaped 3.5 inch

Cutting boards : 3 piece bamboo cutting boards

*This site contains ads and affiliate links*

See my Disclosure and Privacy statement to learn more