TURMERIC BABKA - ANNA JANECKA

Thanks to Anna Janecka (@anna_janecka) for making this turmeric babka using Islands Chocolate, as well as her stunning food photography. 
 
INGREDIENTS:
3.5 cups All Purpose Flour
2 tsp Instant Yeast
2 tsp Salt
1 tbsp Sugar
2 tbsp Turmeric 
2 tbsp Cold Butter
2 Eggs
1.5 cup Milk (lukewarm)
For the Filling -
1/2 cup Islands 75% Dark Chocolate -  Chopped bar cubes or buttons 
1/4 cup Sugar
METHOD:
Option 1: Kneading Using a Stand Mixer 
1. Add the flour, yeast, salt, sugar and turmeric in the stand mixer/ food processor 
2. Pulse till the butter disintergrates and mixes with the flour (but you should see the specks)
3. Add the eggs one by one
4. Trickle int he 1 cup of milk. The dough should start to come together now. Process for 1 minute. If it seems dry add 1 tbsp of milk in increments till you get a soft dough. 
5. Take the dough out.
Option 2: Kneading with Hand
1. Mix in the flour, yeast, salt, sugar and turmeric in a large sturdy bowl. Add the cold cubed butter.
2. Now pinch the butter with your index finger and thumb and mix with the flour. Rub the butter in the flour till you don;t have any big cubes of butter left but small clumps of it.
3. Add the eggs and 1 cup milk in 1/4 cup increments if the dough is dry, or if it is too wet add more flour. 
4. Knead the dough well for about 10 minutes. Stretch and fold and repeat. This is done to develop gluten. If step is omitted, bread will be chewy not pillowy. 
Proofing the Bread
1. Use a large bowl for this step. It should be big enough to fit a triple amount of the dough
2. The quick way is to keep the kneaded bread in a bowl, covered with wet kitchen towel for 2-4 hours.
3. The easier way is to keep the dough in a covered bowl (use cling film) in the fridge for 8-10 hours.
Rolling the Dough and last proof 
1. Take dough out of fridge and let it come to room temperature
2. Knead the dough for 2 minutes to make it pliable. Divide it into 2 halves.
3. Make a ball of the one halve and roll it in a rectangle. About 1/4 inch thick.
4. Spread the butter in the rectangle by leaving 1 inch space. Sprinkle the chopped chocolate. Roll it from the longer side to make a long log. 
5. Keep it in the fridge for 10 minutes to make it easier to cut.
6. Cut the log along its length and then braid it. Lift this into a prepared loaf pan lined with parchment paper.
7. Let it rise for another 30 min - 1 hour. 
Baking 
1. Preheat the oven to 180 degrees Celsius or 356 F.
2. Bake the babka in the oven for about 35-40 minutes.
3. Bread is done if the skewer inserted comes in clean & when you knock on the back of the bread it feels hollow.
Enjoy. 

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