Babkallah
- 45 minutes
-
40 minutes
- 1 hours 30 minutes
Ingredients
For 2 bread(s)
-
500 g
Dough
-
30 g
fresh yeast
-
220 g
water
-
45 g
unsalted butter
-
9 g
salt
-
1
egg
Chocolate filling
-
100 g
cream
-
80 g
dark chocolate (in small pieces)
-
40 g
milk chocolate (in small pieces)
-
1
egg
Finishing
-
75 g
hazelnuts
-
120 g
dark chocolate (in small pieces)
Mix for Biscuit bread
The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.
This mix forms a special blend with the perfect proportions of sugar, milk and egg yolk powder. Ideal for biscuit bread, sweet sandwiches, cheesecakes...or as a base for sugar or raisin bread.
Preparation
-
Chocolate filling
- For the chocolate filling, boil the cream. Put the 80 g dark and 40 g of milk chocolate together in a bowl and pour over the boiling cream. Allow to stand for a moment and then stir vigorously. Allow to cool for a while. Add the egg and stir well. Cool completely in the fridge.
- Spread the hazelnuts on a baking tray and roast them in the oven for 10 minutes at 180°C.
-
Dough
- Knead the flour, yeast, water and salt together into a smooth dough. Let the kneader knead for 5 minutes on setting 1. Then add the butter and knead for another 5 minutes on setting 2. Roll into a ball, put in a bowl, cover with a kitchen towel, and place in the fridge. Allow to rest for 30 minutes. Cold dough is easier to roll out later.
- Dust your work surface with a little flour. Roll out the dough into a sheet about 30 cm by 45 cm.
- Spread the chocolate filling over the dough. Leave 2 cm free along the long side, on both sides. Sprinkle with the toasted hazelnuts and dark chocolate chips. Cut the dough in half lengthwise.
- Roll each dough sheet lengthwise into a tightly fitting roll. Start at the cut line where you cut the dough in half.
- Cut each roll into 2 halves. You now have 4 rolls of dough. Intertwine 2 pieces at a time. Place each strand in a buttered baking tin, cover with a kitchen towel and allow to rise for 60 minutes at room temperature.
- Beat the egg together with a tablespoon of water in a small bowl. Brush the dough lightly with egg wash and bake in a preheated oven at 180°C for 35 to 40 minutes.
- Remove the bread from the tin and allow to cool on a wire rack.
Tip!
For even better flavor, when the bread comes out of the oven, you can rub it with "clarified butter."
How to make clarified butter?
Put 250 gr unsalted butter in a pan and let it melt gently. Then let the butter get well hot. The butter will separate into a clear and cloudy mass. Remove the cloudy mass with a slotted spoon and take the pan off the heat. Place a sieve cloth in a colander on top of a bowl and pour the butter into the colander. The remains of the cloudy mass (milk solids) will stick to the sieve cloth.
