Oh hey Fall, nice to see you again.
And a warm HEY to you out there, dear reader. I took some time off from blogging and screen time in general. Essential time to recharge and spend more time with my loved ones.
It also helped to say goodbye to summer-time and step into the new season with open arms.
Can’t wait for a slightly chilly but still sunny mornings with hot coffee and some baked goodness, cuddles on the balcony, so much tea, healing soups, walks in the woods, cinnamon and pumpkin flavours & a lot of babka/oven action in the kitchen.
This babka is inspired by the talented Mister Ottolenghi, who is an imagined regular-guest at our kitchen table. The amount of love and trust I have in his recipes let me go about a yeast-project like this. I tried to make it as easy as possible so that you, too, maybe develop the idea of trying out a chocolate babka. Welcome Fall with a lil’celebration, cozy tea & babka time, invite some friends and enjoy stepping into the new season with all senses.
WEEKEND INDULGE: CHOCOLATE BABKA
2 cups light spelt flour / 260 g helles Dinkelmehl
1/2 cup coconut sugar / 90 g Kokosblütenzucker
1 tsp instant yeast / 1 TL Trockenhefe
2 eggs / 2 Eier
1/4 cup cold water / 4 EL kaltes Wasser (evtl. mehr)
1/2 tsp salt / 1/2 TL Salz
1/2 cup coconut oil or ghee / 100 g Kokosöl oder Ghee
100 g dark chocolate / 100 g Zartbitterschokolade
1/4 cup coconut oil or ghee / 60 g Kokosöl oder Ghee
1/4 cup maple syrup / 50 g Ahornsirup
1 handfull hazelnuts / 1 Handvoll Haselnüsse
1/4 cup cacao powder / 20 g Kakao Pulver
maple syrup / Ahornsirup
roasted hazelnuts / Geröstete Haselnüsse
black sesame / Schwarzer Sesam (optional)
In a large bowl combine flour, sugar and yeast. Add the eggs and water, mix with a hooked hand mixer for a couple of minutes. Add more water if the dough does not come together. Add salt and the oil or ghee, slowly in pieces. Mix for 10 good minutes so the dough becomes smooth. Coat another large bowl with coconut oil or ghee and place dough inside, cover the bowl. Leave it to rest overnight. If you don’t have the time you can let it rise at room temperature, takes a good 3 hours for it to almost double. Once your dough is done rising, put it in the fridge for 1 hour before rolling it out. Trust me, this part is essential!
Melt the dark chocolate in a little pan. Mix in the oil or ghee, syrup, hazelnuts and cacao powder. Set aside.
Let’s get to work:
Coat a loaf pan with parchment paper on the bottom and some oil on the sides.
Take the dough from the fridge and roll it out on a counter which is coated in flour.
Roll it thin, the shorter side points towards you. Spread the chocolate filling evenly all over the dough with a small border on the sides. Roll it up into a long piece. Put the long roll into the freezer for 10 minutes before cutting.
Slowly cut the piece in half lenghtwise and lay the two halves next to each other with the cut sides up. Combine the top ends, lift one side over the other and repeat, gently forming a twist roll. Carefully transfer the twisted roll into the prepared loaf pan. Let it rest for at least 30 minutes. Then preheat the oven to 375F /190c, and then finally bake for 25-30 minutes.
When the babka is still warm, brush it with maple syrup, roasted hazelnuts and black sesame. Let it cool down a bit still in the loaf pan, after a while take it out and enjoy it warm or wait longer for it to cool completely. But seriously, try and eat it warm!