Berry Chocolate Babka

Recipe

Created by
  • Shalini Digvijay -
  1. Berry Ganache
  2. Brioche Dough
  3. Sugar Syrup
  4. Assembly

Berry Ganache

ingredients preparation
  • 100g
    frozen berries
  • 50-100g
    caster sugar
  • 200g
    W2NV

*50-100 gms - Castor sugar (depending upon tartness of berries.)
 

Method:

Over a medium flame cook the berries with the sugar for 15-20 minutes, till the consistency is syrup like.
Cool and blend.
Remove 75 gms of berry puree to a sauce pan and heat till 45C.
Remove from heat and add in the W2 Chocolate Callets.
Stir well to combine to a smooth ganache.
Contact wrap with cling wrap and chill.

Brioche Dough

ingredients preparation
  • 530g
    all-purpose flour
  • 100g
    caster sugar
  • 3
    eggs
  • 1spoon(s)
    salt
  • 6g
    Dry Yeast
  • 150g
    Hot water
  • 150g
    unsalted butter
  • 1spoon(s)
    oil
  • 2spoon(s)
    milk
  • W2NV

Method:

Mix the water and yeast.
In a large bowl or in the bowl of your stand mixer, place the flour, sugar and salt. 
Start mixing and add the eggs, one at a time. 
Add the yeast & water mixture and knead till the dough collects.
Add 1 spoon of butter at a time and knead till all the butter is used up and the dough is nice and elastic. 
This will take into 10 minutes in a stand mixer and 15 minutes by hand.
Pour the oil in a large bowl and place the dough in it. Tucking edges, place it seam side down. 
Cover and refrigerate overnight.

Sugar Syrup

ingredients preparation
  • 75g
    caster sugar
  • 75ml
    Water

Method:

Place both in a sauce pan and allow to simmer until the sugar has dissolved. 
Keep warm.

Assembly

After 12-14 hours, the dough will have doubled. Line two 8*5 inch loaf tins with parchment paper and set aside.

Divide the dough into half and roll out into a rectangle 50 cm *30 cm.
Leaving a cm edge, spread half the chilled ganache evenly over the entire rectangle and brush the plain edge with water. 
Sprinkle a few callets over the ganache and roll up the rectangle and pinch with the help of the wet surface.
Wrap in cling wrap and chill 30 minutes.
With a sharp knife, cut through the centre, exposing the pink and white layers.
Intertwine the halves, keeping the cuts exposed and pinch the ends and place in the prepared loaf tin.
Cover and allow the Babka to proof. After about an hour, preheat the oven to 180C for 15 minutes.
Brush the babkas with either milk or beaten egg. Place the tins in the oven and bake for 45-50 minutes, until the Babkas are well risen, baked and golden brown from the top.
Once you bring the Babka out of the oven, place the tins on a wire rack.
Spoon the warm sugar syrup over the hot Babka and allow them to sit in the tin for 10 minutes.
Remove the Babka from the tin and allow them to cool and air dry on the wire rack.