Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp active dry yeast
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1/2 cup warm water
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Special equipment needed:
- Stand mixer with dough hook attachment
- 9x5 inch loaf pan
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast. Mix on low speed until well combined.
2. In a separate bowl, whisk together melted butter, sour cream, warm water, eggs, and vanilla extract.
3. With the mixer running on low speed, gradually pour the wet ingredients into the dry ingredients. Mix until a dough forms.
4. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
6. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan.
7. On a lightly floured surface, roll out the dough into a rectangle about 16x12 inches.
8. Sprinkle chocolate chips and chopped walnuts over the dough, leaving a 1-inch border around the edges.
9. Starting from the long side, tightly roll up the dough into a log. Pinch the edges to seal.
10. Cut the log in half lengthwise, exposing the layers of filling.
11. Twist the two halves together, creating a braided effect. Transfer the babka to the prepared loaf pan.
12. Cover the babka with a clean kitchen towel and let it rise for another 30 minutes.
13. Brush the top of the babka with beaten egg.
14. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
15. Let the babka cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Baking time: 45-50 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes one 9x5 inch loaf. Serves 8-10.
Nutritional information:
Calories: 438
Fat: 21g
Carbohydrates: 53g
Protein: 10g
Sodium: 192mg
Sugar: 16g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- Instead of chocolate chips and walnuts, you can use cinnamon sugar or jam for the filling.
Variations:
- You can make a savory version of babka by omitting the sugar and chocolate chips, and using cheese and herbs for the filling.
- You can make mini babkas by dividing the dough into smaller portions and baking them in muffin tins.
Tips and tricks:
- Make sure the butter and sour cream are at room temperature before using them in the recipe.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- To prevent the babka from sticking to the pan, line it with parchment paper before greasing it.
- To make the braiding easier, you can chill the rolled-out dough in the fridge for 10-15 minutes before adding the filling.
Storage instructions:
- Store the babka in an airtight container at room temperature for up to 3 days.
- You can also freeze the babka for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating instructions:
- To reheat the babka, preheat the oven to 350°F. Wrap the babka in aluminum foil and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Dust the top of the babka with powdered sugar before serving.
- Serve the babka sliced with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Chopped nuts
- Fresh berries
- Chocolate shavings
Pairings:
- Coffee or tea
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the dough doesn't rise, make sure the yeast is fresh and the water is warm but not too hot.
- If the babka is browning too quickly, cover it with aluminum foil halfway through baking.
- If the babka is undercooked in the center, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw dough.
- Check the expiration date of the yeast before using it.
- Store the babka in an airtight container to prevent contamination.
Food history:
- Babka is a traditional Jewish sweet bread that originated in Eastern Europe.
- The word "babka" means "grandmother" in Polish.
- Babka is typically made with a yeast dough and filled with chocolate, cinnamon sugar, or jam.
Flavor profiles:
- Sweet
- Rich
- Nutty
- Chocolatey
Serving suggestions:
- Serve the babka warm or at room temperature.
- Slice it thick or thin, depending on your preference.
- Enjoy it as a breakfast pastry or a dessert.
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Region: Polish