Chocolate Babka (Ukrainian Cozonac)

Name: Chocolate Babka (Ukrainian Cozonac) - Natalia A.
Ingredients: For the dough: 1 and a half teaspoons of dry yeast; 85 ml of milk; 2 tablespoons of sour cream (not heaped but not level); 1 large egg; 1 yolk from a large egg; 255 g of flour plus some extra for dusting the dough; 3 tablespoons of granulated sugar; a pinch of salt; 1/2 teaspoon of vanilla essence; 55 g of unsalted butter; at room temperature plus a little more for greasing the pan. For the filling: 80 g of peeled almonds; 65 g of granulated sugar; 55 g of butter at room temperature; 1 large egg; 2 tablespoons of rum; 1/2 teaspoon of vanilla extract; 1/2 teaspoon of cinnamon; 1/2 teaspoon of grated lemon zest; 1/4 teaspoon of almond extract; 120 g of finely chopped semi; sweet chocolate. For the crust: 6 tablespoons of granulated sugar; 4; 5 tablespoons of flour; 40 g of butter at room temperature.

Meat - Chocolate Babka (Ukrainian Cozonac) by Natalia A. - Recipia

To prepare a delicious babka, start by combining the yeast with two tablespoons of warm water in a mixing bowl. Set the mixture aside until it starts to bubble, a sign that the yeast has begun to ferment. Once the yeast is activated, add the lukewarm milk, sour cream, egg yolk, and about five tablespoons of flour. Beat the ingredients with the mixer on medium speed until well combined. Then, gradually start adding the rest of the flour, scraping down the sides of the bowl with a spatula as needed. Increase the mixer speed slightly and add the whole egg, sugar, salt, and vanilla. Continue beating the mixture for 3-4 minutes until it becomes creamy and homogeneous. Finally, incorporate the butter, tablespoon by tablespoon, ensuring that each portion is well mixed before adding the next. The result will be a wet and sticky dough. Transfer the dough to a greased bowl with oil or butter, cover it, and let it rise in a warm, draft-free place for about an hour and a half. After this period, gently press the dough down to deflate it, cover again, and place it in the fridge to cool and firm up for at least 3 hours or ideally overnight. Once the dough has cooled, sprinkle flour on a baking paper and place the dough on it, forming a rectangle of about 12 cm by 27 cm. Use the flour to prevent sticking to your fingers or rolling pin. After rolling out the dough, remove the excess flour and transfer it with the paper onto a baking tray. Cover it and put it back in the fridge for about an hour to chill well. Meanwhile, prepare the filling. Place the almonds in boiling water for 1-2 minutes, then plunge them into cold water to remove the skins. Add the peeled almonds to a blender along with the sugar and blend until you get a fine paste. Then, add the butter, rum, vanilla, cinnamon, lemon zest, and almond extract, continuing to mix until a soft paste forms. Cover the mixture with plastic wrap and let it cool. During this time, prepare the crumble. Mix the sugar with the flour, then add the butter and, using your fingers or two forks, rub the mixture until you get fine crumbs. Set everything aside to chill. When the dough is ready, grease a loaf pan. Remove the dough from the fridge, spread it with the almond cream, leaving a 1 cm border on each side. Sprinkle with finely chopped chocolate and start rolling the dough, making sure it is tight to avoid gaps in the babka. As you roll, use a brush to remove excess flour. Once you finish rolling, seal the ends well and twist the rolled dough. Braid it gently and place it in the greased pan. Cover again and let it rise in a warm place. Preheat the oven to medium temperature (180°C). Once the babka has risen, brush it with beaten egg and sprinkle the crumble on top. Bake the babka until golden, and when pressed, it springs back to its original shape, which takes about an hour to an hour and ten minutes. After removing it from the oven, use a knife to loosen the edges from the pan and let it cool for an hour before transferring it to a serving platter. Babka is usually served alongside an espresso coffee, enriched with whipped cream and chocolate-covered coffee beans. This combination will turn every bite into an unforgettable experience!

Ingredients

For the dough: 1 and a half teaspoons of dry yeast
85 ml of milk
2 tablespoons of sour cream (not heaped but not level)
1 large egg
1 yolk from a large egg
255 g of flour plus some extra for dusting the dough
3 tablespoons of granulated sugar
a pinch of salt
1/2 teaspoon of vanilla essence
55 g of unsalted butter
at room temperature plus a little more for greasing the pan. For the filling: 80 g of peeled almonds
65 g of granulated sugar
55 g of butter at room temperature
1 large egg
2 tablespoons of rum
1/2 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
1/2 teaspoon of grated lemon zest
1/4 teaspoon of almond extract
120 g of finely chopped semi
sweet chocolate. For the crust: 6 tablespoons of granulated sugar
4
5 tablespoons of flour
40 g of butter at room temperature.

Chocolate Babka (Ukrainian Cozonac)

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