Thanks to Anna Janecka (@anna_janecka) for this stunning, twisty, decadent turmeric and chocolate babka, which is perfect enjoyed alongside a cup of coffee.
3.5 cups all purpose flour
2 tsp instant yeast
2 tsp salt
1 tbsp sugar
2 tbsp turmeric
2 tbsp cold dutter
1.5 cup milk (lukewarm)
For the Filling -
1/4 cup sugar
Option 1: Kneading Using a Stand Mixer
- Add the flour, yeast, salt, sugar, and turmeric in the stand mixer/ food processor
- Pulse until the butter disintegrates and mixes with the flour (but you should still see the specks).
- Add eggs one by one
- Slowly add 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 small increments until you get a soft dough.
- Take the dough out.
Option 2: Kneading by Hand
- Mix in the flour, yeast, salt, sugar and turmeric in a large sturdy bowl. Add the cold cubed butter.
- Now pinch the butter between your thumb and index finger and mix with the flour. Rub the butter into the flour until you don't have any big cubes of butter left, but small clumps of it.
- 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.
- Knead the dough well for about 10 minutes. Stretch and fold and repeat. This is done to develop gluten. If this step is left out, the bread will be chewy not pillowy.
Proofing the Bread
- Use a large bowl for this step. It should be big enough to fit triple the amount of dough.
- The quick way is to keep the kneaded bread in a bowl, covered with wet kitchen towel for 2-4 hours.
- 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 Final Proof
- Take dough of the fridge and let it come to room temperature.
- Knead the dough for 2 minutes to make it pliable. Divide it into 2 halves.
- Make a ball of the one half and roll it in a rectangle about 1/4 inch thick.
- Spread the butter across the rectangle, leaving 1 inch space from the edge. Sprinkle the chopped chocolate. Roll it from the longer side to form a long log.
- Keep it in the fridge for 10 minutes to make it easier to cut.
- Cut the log along its length and then braid it. Lift this into a prepared loaf pan lined with parchment paper.
- Let it rise for another 30 minutes to an hour.
- Preheat the oven to 180 degrees celsius or 356 fahrenheit.
- Bake the babka in the oven for about 35-40 minutes.
- The bread is done if a skewer inserted comes out clean, and when the bread feel hollow when knocked on the bottom.