Skip to main content

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!

Comments

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

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

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

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

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

      Delete
  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!

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

    ReplyDelete
  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!

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

    ReplyDelete
  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

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas