Tuesday, June 2, 2015

Salted Chocolate and Marzipan Babka for #TwelveLoaves


#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our theme this month is A LITTLE SOMETHING SWEET. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves Mexican Breads!

This month, our bread basket includes...
If you'd like to bake along with us this month, share your SWEET bread using hashtag #TwelveLoaves!

I read a bunch of traditional babka recipes and, then, in typical Camilla-style, deviated beyond recognition. But this was a tasty, tender bite for my son's birthday snack. Yum.

Ingredients
Babka
  • 1/2 C warm water
  • 1 T active dry yeast
  • 1 T organic granulated sugar
  • 4 1/2 C flour
  • 3 eggs
  • 1 t pure almond extract
  • oil
Filling
  • 3 ounces dark chocolate, finely chopped (I used a chili pepper infused chocolate from Theo)
  • 2 T organic unsweetened cocoa powder
  • 5 T butter, softened
  • 7 ounces marzipan, grated
  • 1/2 t ground cinnamon
  • flaky sea salt for sprinkling
  • organic raw turbinado sugar for sprinkling
Glaze
  • 2 T butter
  • 2 T organic granulated sugar
  • 1/2 t vanilla bean paste
Procedure
Combine water, yeast, and sugar in a large mixing bowl. Let bloom for ten minutes - until it gets foamy on top. Add in the flour, then the eggs and almond extract. Knead until it comes together in a ball. Oil the bowl and cover with a towel. Let rise until doubled in size, approximately 90 minutes to two hours.

During the rise, make your filling. Place all of the ingredients, up to the cinnamon, in mixing bowl. And, with a fork, blend everything together until a thick paste is formed.

Once the dough is risen, roll it out on a parchment paper. You can divide the dough into half; I kept it all together in one loooooooong roll of dough in the end.

Spread the marzipan mixture over the rectangle. Sprinkle the entire roll with salt and turbinado sugar. Roll the rectangle lengthwise into a jelly roll.


Cut it down the length of the roll so that you have two long skinny pieces.


Wrap and twist the two pieces around each other so that you have a twisted loaf. I shaped mine into a ring to fit on my baking sheet.


Let the loaves rise for an hour and preheat the oven to 350 degrees F. Bake the loaves until golden brown and baked through, approimately 20 to 25 minutes.While the loaves are baking, make the glaze. Bring sugar, butter, and vanilla paste to a simmer until the sugar dissolves. Remove from heat and set aside to cool somewhat. As soon as the babka is pulled out of the oven, brush the syrup all over.


Let cool for a few minutes before slicing!

11 comments:

  1. Such a gorgeous, twisted loaf! Such a lovely treat for your son's birthday :)

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  2. This looks just delicious! I would love a slice of this any time!

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    1. Definitely give it a try, Julie. It WAS delicious.

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  3. OMG it looks so awesome and I love marzipan!

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    1. I know! I'm a sucker for anything marzipan. This was wonderful.

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  4. A Babka is one of those things I've been meaning to try my hand at for years...but just keep putting off. This seriously sounds amazing, and I can't resist the beautiful look of it. Plus...another marzipan lover here - great flavor choice!

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  5. What an amazing treat, and I love how you shaped it!

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  6. Umm ... you had me at salted chocolate, Camilla! Seriously, everything about this bread is right up my alley ... great choice for this month's Twelve Loaves theme!

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  7. I made a similar loaf for one of the challenges. All that wonderful chocolate in a bread is irresistible!

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  8. I've never made a babka before but I love the salted chocolate and marzipan combination. I'm pinning this to try asap. So pretty!
    Renee - Kudos Kitchen

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