Babka

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Un clásico tradicional italiano con babka. Este apreciado plato representa la esencia de la cocina reconfortante italiana.

Ingredientes

Sirve 10

• 500 gingrediente principal
• 100 gmantequilla o aceite
• 7 gal gusto
• 2 largeeggs(plus 1 yolk)
• 120 mlwarm milk
• 120 gunsalted butter(softened, for dough)
• 1/2 tspfine salt
• 150 gdark chocolate(for filling)
• 80 gbutter(for filling)
• 40 gcocoa powder
• 100 gsugar(for filling and syrup)

Instrucciones

1. 1

   Preparar

   Tener listos los ingredientes.

   The dough is very soft; resist adding too much extra flour.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté listo.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

4. 4

   Servir

   Servir caliente.

   A tight roll gives more defined swirls in the finished loaf.

5. 5

   Cut and braid

   Slice the log in half lengthwise to expose the layers, then twist the two halves over each other into a braid with the cut sides facing up. Tuck the ends under and place in a lined loaf pan.

6. 6

   Second rise

   Cover loosely and let the shaped babka proof for 45 to 60 minutes until visibly puffy and nearly filling the pan. Heat the oven to 180°C (350°F) toward the end of proofing.

7. 7

   Bake and syrup

   Bake 30 to 35 minutes until deep golden and set, tenting with foil if it browns too fast. While warm, brush generously with a simple sugar syrup for shine and moisture, then cool before slicing.

   The syrup soak keeps the loaf moist and gives it a bakery sheen.

Variaciones

• •

  Añade verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes