Babka Cake

Babka Cake - Bruno Albouze - THE REAL DEAL

Babka Cake Recipe
Makes two 4x9 inch (10x23cm) loaf pans.

Brioche Dough
0.55 lb. (250g) bread flour*
0.55 lb. (250g) all purpose flour*
2 packs (14g) instant yeast* or 1 ounce (30g) fresh yeast
5 ea. (250g) eggs
1/4 cup (60ml) milk
1/4 cup (60g) sugar
1/2 Tbsp (10g) salt
2.6 sticks (300g) butter, cubed and cool.

*Mixing both flour gives better results than using bread flour only. It makes the brioche dough more workable.
*If using active yeast, warm up milk and mix yeast in – wait 5 minutes and add into remaining ingredients.

In the bowl of your stand mixer fitted with the hook, mix eggs, milk, salt, sugar, flours and instant yeast. Once the dough comes together, set the speed to medium and mix for 12 to 15 minutes scraping down the bowl and the hook as it goes. The dough should become firm and somewhat stretchy.
Add the cubed butter and continue mixing on medium low speed. Scrape down the sides of the bowl as it goes. The dough should get smoother and smoother. Increase the mixer speed a bit and mix for 5 minutes more. At this point, the dough should make a slap-slap sound against the sides of the mixer bowl showing the dough elasticity – it should not stick anymore. The internal temperature should now be around 75/80ºF (24/26ºC). Transfer brioche in a greased bowl or use the mixer bowl. Cover with plastic wrap and let rise for a couple hours or until it has tripled in size. Deflate dough, form a ball, cover and refrigerate overnight. The refrigeration slows down fermentation. This gluten-relaxation lessens the elasticity of the dough, making it easier to roll out. Always work with a brioche dough that has spent a night in the refrigerator!.

Almond Chocolate Streusel
3.5 ounes (100g) almond paste, 65% almond, cubed
1/2 cup (70g) powdered sugar
0.6 cup (80g) all-purpose flour
2 Tbsp (20g) cocoa powder
1 pinch salt.
6.5 Tbsp (100g) butter.

In a food processor, blend almond paste with sugar and salt until well combined. Add flour and cocoa powder; give a few pulses. Add cubed butter and mix until just combined. Roll out into a 1/4 inch (4mm) thick sheet. Freeze and cut into strips and cubes. Bake for 12 min at 325ºF (160ºC). Let cool and crush a bit using the food processor. Use half of the streusel for the log and half for the topping.

Chocolate Fudge
5 ounces (150g) dark chocolate
5 ounces (150g) milk chocolate
6.5 Tbsp (100g) butter.

Melt all ingredients together; smooth it out and set aside. If it sets, warm it up in microwave.

Orange Blossom Water Syrup (for 2 babka).
1 cup (250g) water
1.2 cups (250g) sugar
1 Tbsp (15ml) orange blossom water (to taste).

Bring to a boil water and sugar. Remove from heat and add flavoring. Let cool – use just warm.

Assembly & Baking
Dust brioche and countertop with flour. Roll out brioche loave into a large 1/4 inch (4mm) thick rectangle. Spread chocolate fudge and half of the almond chocolate streusel. Roll out into a tight log. Divide log into 2 equal portions. Cut it lengthwise and twist. Grease pans with softened butter and add a coating of cooking spray. Let babka proof; ideally at 80°F (26ºC) for about 2 hours or until the edges of the dough reach the tops of the molds. Egg-wash if desired and bake at 325ºF (160ºC) for 30 minutes, bake on pizza stone for better results. Unmold almost immediatly after coming out of the oven. Prick brioche, pour in warm syrup and cover with remaining chocolate streusel. Babka can wrapped up and kept in refrigerator for 5 days. Better served just warm – Enjoy!

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