Halva Chocolate Babka Recipe – Step By Step :- A highly soft milk bread that was made using a tang Zhong was constructed after being swirled and filled with a brown butter chocolate sauce and crumbled halva. Furthermore, the tang Zhong was used to build the bread.
Halva Chocolate Babka Recipe – Step By Step
In addition to being a simple and delicious variant on my regular milk bread babka, this one is sure to win over your heart. In principle, everything will remain the same; however, the filling will be modified by using marbled halva (plain halva would also work) and browning the butter that is used in the filling in order to accentuate the nutty flavour. This will be done in order to make the filling more flavorful.
- 1 cup milk 232g
- ⅓ cup bread flour 40g
- 1 packet instant yeast 7g
- ½ cup water warm, 55g
- ⅓ cup granulated sugar
- ¼ cup nut oil such as walnut almond or hazelnut (can also use canola oil or brown butter, measured after browning and increase to ⅓ cup)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon fine sea salt
- 4 cups bread flour 500g
- ½ cup butter unsalted, 113g
- ½ cup semi-sweet or dark chocolate
- ⅓ cup Dutch process cocoa 35g
- ⅓ cup powdered sugar 38g
- Pinch salt
- ⅔ cup Halva crumbled
- To make the roux, mix the milk and flour in a small pot over medium-low heat. Stir the mixture constantly for about 3 minutes, or until it thickens into a paste. Put away.
- Put the yeast, a little sugar, and warm water in the bottom of the bowl of a stand mixer. Allow the mixture to sit for 5 minutes. It will start to foam.
- To make the dough, pour the sauce and the rest of the dough ingredients over the yeast. For 10 to 15 minutes, knead the dough on low and then medium until it comes together around the hook. It will still be sticky and mostly flat, but as you knead it, it will stick together better. Place it in an oiled bowl and cover it with plastic wrap. Let it rise for about two hours, or until it has doubled in size.
- For the filling, keep the chopped chocolate in a heat-safe bowl close by. In a frying pan over medium heat, brown the butter by cooking it until it stops skitting and has brown bits on the bottom. Pour over the chocolate right away. Mix the chocolate around so it melts all the way. Mix in the cocoa, powdered sugar, salt, and vanilla. Keep stirring until the mixture is smooth.
- Shape the dough: Cut the dough in half lengthwise. Have two cake pans of the same size ready, one greased and one lined with parchment paper. Making one half longer and wider than your loaf pan by rolling it out until it’s at least 12 to 13 inches wide. Left a 1-inch border around the filling when you spread it out on the dough. Then, put ⅓ cup of halva on top of it. Form it into a log shape, then cut off the sides and down the middle to make two long logs. Put them in the loaf pan and twist them around each other. Do it again with the other half of the dough.
- For the second rise, put the pans somewhere warm for another hour. To see if the dough is ready, press it with your finger to see if it springs back without leaving a mark. If it does, it needs more time. Warm the oven up to 350 F.
- Prepare to bake the babkas. Use eggwash to cover them and, if you want, sprinkle them with sugar. After 35 to 40 minutes, the inside should reach 190F. Cover the babkas with foil if they are turning brown too fast.
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