Babka is a rich, sweet bread with swirls of filling, often chocolate or cinnamon. Here’s a detailed recipe for a classic chocolate babka:
Ingredients:
- For the dough:
- 2 teaspoons active dry yeast
- 1/3 cup warm milk
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 3 ounces unsalted butter, softened
- 1 large egg
- 1/4 teaspoon sea salt
- For the filling:
- 3.5 ounces unsalted butter
- 3/4 cup granulated sugar
- 3 ounces bittersweet chocolate, melted
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 cup toasted hazelnuts, chopped (optional)
- For the syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon honey
Instructions:
- Prepare the dough:
- Mix yeast, milk, sugar, and 1/3 cup of flour in a bowl. Let it rest until bubbles appear (10–15 minutes).
- Add butter, egg, and salt, then gradually mix in the remaining flour. Knead until smooth (5 minutes).
- Cover and refrigerate for 6 hours or overnight.
- Make the filling:
- Melt butter in a saucepan, add sugar, and stir until dissolved. Remove from heat and mix in chocolate, cocoa powder, and cinnamon. Let cool.
- Assemble the babka:
- Roll out the dough into a rectangle (12×20 inches). Spread the filling evenly and sprinkle hazelnuts if using.
- Roll tightly into a log, slice lengthwise, and twist the halves together. Place in a greased loaf pan.
- Bake:
- Let the dough rise for 2 hours. Preheat the oven to 375°F (190°C) and bake for 30 minutes.
- Add syrup:
- Boil sugar, water, and honey for 4 minutes. Brush over the babka while warm.
Enjoy your babka sliced with coffee or tea!
Chiffon Cake Recipe
Chiffon cake is a light and airy dessert, perfect for any occasion. Here’s how to make it:
Ingredients:
- Dry Ingredients:
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 7 large eggs, separated
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- For the meringue:
- 1/2 teaspoon cream of tartar
- 1/4 cup sugar
Instructions:
- Prepare the batter:
- Sift flour, sugar, baking powder, and salt into a bowl. Make a well in the center and add egg yolks, milk, oil, and extracts. Mix until smooth.
- Make the meringue:
- Beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
- Combine:
- Fold 1/3 of the meringue into the batter to lighten it. Gently fold in the remaining meringue.
- Bake:
- Pour batter into an ungreased tube pan. Bake at 325°F (160°C) for 55–60 minutes. Cool upside down to prevent shrinking.
- Serve:
- Run a knife around the edges to release the cake. Dust with powdered sugar and serve with whipped cream or berries.
This chiffon cake is tender, fluffy, and sure to impress! Let me know how your baking adventures go. 😊