Show Stopping Chocolate Babka Wreath By Chef Shimi Recipe By Tasty

SHOW-STOPPING CHOCOLATE BABKA WREATH BY CHEF SHIMI RECIPE BY TASTY

Steps:

• Make the dough: Add the flour, yeast, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed. With the mixer running, add the water, vanilla, egg, and vegetable oil. Increase the mixer speed to medium and continue mixing until the dough is smooth and pulls away cleanly from the sides of the bowl, 7-10 minutes. If the dough is too dry, add more water, about 1 tablespoon at a time, if necessary. If it is too wet, add more flour, 1 tablespoon at a time.
• Transfer the dough to a clean surface and knead by hand until the dough is completely smooth, elastic, and shiny, 2-3 minutes. Shape into a ball. Grease a large bowl with vegetable oil spray, then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 45-60 minutes, until doubled in size.
• Make the filling: Preheat the oven to 300°F (150°C). Line a small baking sheet with parchment paper.
• Spread the hazelnuts in an even layer on the prepared baking sheet. Roast for about 8 minutes, until golden brown and fragrant. Let cool for 5 minutes then transfer the hazelnuts to a food processor and process until finely chopped, but still with some texture.
• Melt the butter in a medium saucepan over medium heat. Add the dark chocolate and cook, whisking frequently, until melted and evenly combined. Whisk in the cocoa powder and powdered sugar until completely smooth. The ganache should be spreadable.
• Make the syrup: Use a paring knife to remove the peel from the orange, then thinly slice the peel.
• Bring the water to a boil in a medium saucepan over medium-high heat. Add the sugar and stir until dissolved, about 3 minutes. Add the cinnamon and star anise and continue cooking for about 1 minute, then add the orange peel and stir to combine. Reduce the heat to low and cook for 20-25 minutes, until the syrup thickens and the orange peel is tender. Remove the pot from the heat and cover to keep warm.
• Assemble the babka: Punch down the dough, then transfer to a clean surface and slice in half. On a lightly floured surface, roll out one portion of dough into a 21 x 15-inch (53 x 30-cm) rectangle.
• Using a silicone spatula, spread half of the chocolate ganache evenly over the dough, all the way to the edges. Sprinkle half of the ground hazelnuts on top. Starting from a long end, roll the dough up into a tight log. Repeat with the remaining dough, then let the logs rest for 15 minutes.
• Preheat the oven to 365°F (185°C). Line 2 9-inch round cake pans with parchment paper.
• Using a serrated knife, slice a log in half lengthwise. Cross one side of the log over the other in an X shape with the cut sides facing up. Starting from the center, braid the two halves together to the bottom and top. You can leave as is, or bring the ends together to form a wreath. Transfer to a prepared pan. Repeat with the remaining babka.
• Make the egg wash: In a small bowl, whisk together the egg and water until smooth.
• Brush the egg wash lightly over the babka wreaths.
• Bake the babkas for 25-30 minutes, until golden brown.
• Meanwhile, heat the syrup to low heat until hot.
• Remove the babkas from the oven and slowly ladle the hot syrup on top, letting it soak into the babkas. Garnish with dried rose petals and pistachios, if desired.
• Transfer the babkas to a wire rack and let cool for about 30 minutes.
• To serve, gently slice the babkas with a serrated bread knife.
• Enjoy!

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY

Steps:

• Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
• In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
• Add in the milk and yeast mixture and whisk until fully incorporated.
• Gradually add in the flour and mix until fully incorporated.
• Gradually add in the butter and mix until fully incorporated.
• Cover with a towel and let rest for 30 minutes.
• Bring out the dough onto floured work surface and knead until smooth.
• Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
• Preheat oven to 375˚F (190˚C).
• For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
• Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
• Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
• Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
• Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
• Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
• Lay another piece horizontally over the vertical piece and above the other horizontal piece.
• Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
• Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
• Follow this method around the dough clockwise.
• Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
• Tuck in the excess pieces of dough under the bread.
• Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
• Bake for 35-45 minutes, until lightly browned and cooked through.
• Enjoy!

CHOCOLATE ORANGE BABKA

Steps:

• Heat the milk in a small pan over a low heat until warm, but not hot. Set aside. Put the flour into the bowl of a stand mixer. Add ½ tsp salt to one side of the bowl and the sugar and yeast to the other. Mix each side into the flour with your hands, then using the dough hook attachment until fully combined.
• Pour in the warm milk, then, with the mixer on medium, add the eggs one at a time. Keep mixing the dough for 10 mins until smooth, then gradually add the butter, one or two cubes at a time, until fully incorporated, about 5-8 mins. Scrape down the sides of the bowl - the dough will be very soft.
• Scrape the dough into a large bowl, cover with a clean tea towel and leave to rise for 1 hr 30 mins-2 hrs until doubled in size. Once doubled, chill for 1 hr.
• Line a large baking sheet with baking parchment and set aside. To make the filling, put all the filling ingredients and a large pinch of sea salt flakes in a small saucepan over a low-medium heat, stirring continuously until everything has melted together. Transfer to a bowl, leave to cool completely, then transfer to the fridge and chill for 40 mins, stirring every 20 mins until the mixture has thickened but is still spreadable.
• Remove the dough from the fridge, and roll out on a lightly floured surface to a roughly 70 x 40cm rectangle. Spread the filling evenly over the dough using a spatula or palette knife. With a shorter end closest to you, roll the dough up into a tight sausage. Transfer to a board, seam-side down, and cut in half across the length so you have two long pieces. Lay the two pieces out in front of you, parallel to one another, and cross them over each other along the length in a plait-like pattern. Curl into a circle and join the ends to make a wreath, then carefully transfer to the lined sheet.
• Cover with a tea towel and leave to rise for 1 hr until doubled in size. Heat the oven to 180C/160C fan/gas 4 and bake the babka for 35-40 mins until golden.
• For the syrup, simmer the sugar, orange juice and zest over a high heat for 5-10 mins until thickened. Brush the babka with the warm syrup. Strain the candied orange zest and scatter over the babka. Serve warm, or leave to cool completely, then keep wrapped. Will keep wrapped at room temperature for up to three days.

CHOCOLATE BABKA

Steps:

• Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
• Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
• Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
• When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
• Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

CHOCOLATE BABKA

Steps:

• In a large bowl, mix 2 cups flour, sugar, yeast and salt. Cut in butter until crumbly. In a small saucepan, heat water to 120°-130°; stir into dry ingredients. Stir in eggs and yolk, orange zest and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate 8 hours or overnight., Turn out dough onto a lightly floured surface; divide in half. Roll each half into a 12x10-in. rectangle. For filling, in a microwave, melt butter and chocolate chips; stir until smooth. Stir in confectioners' sugar, cocoa and salt. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Place in 2 greased 9x5-in. loaf pans, cut side up. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 35-45 minutes, tenting with foil halfway through baking. Meanwhile, in a saucepan, combine sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Brush over warm babka. Cool 10 minutes before removing from pans to wire racks.