Makes one 10 inch cake 

½ cup whole milk, warmed
1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
¼ cup demerrara sugar, plus more
1 large egg
1 large egg yolk
1 tsp vanilla extract
½ teaspoon kosher salt
2 cups all-purpose flour, plus more for surface
7 tablespoons unsalted butter, melted and cooked until it smells caramel like, then  cool until room temperature and color becomes opaque
Ready made Comptoirs du Mathilde chocolate pistachio cream, Nutella or any other good quality organic chocolate cream

4 tablespoons butter, room temperature
6 tablespoons flour
a pinch of salt
¼ cup demerrara sugar
a handful of pistachios  

In one of the latest issues of Bon Apetit magazine I found a note that chocolate babka is the new bagel. Something that is very en vogue this summer. The shot of the babka with its many mesmerizing swirls and folds of chocolate appealed to me so much that I had to make something of the sort. Moreover, I got this wonderful Comptoirs du Mathilde chocolate pistachio cream – organic, natural and oh so tasty. The choice seemed natural. My brioche style babka with swirls of chocolate cream, brown butter and slightly salty pistachio streusel  is just heaven. I know the chocolate pistachio cream is hard to find so you can substitute Nutella or any other good quality chocolate cream. 🙂 But try it by all means!


Lilia, xoxo

Pour milk into a measuring glass or small bowl; sprinkle yeast and a pinch of demerrara sugar over milk. Let stand until foamy, about 5 minutes. 
 Whisk egg, egg yolk, salt and vanilla extract with the remaining ¼ cup demerrara in a medium bowl until smooth. Whisk in yeast mixture.
 Combine 2 cups flour in the bowl. Add egg mixture and beat with a wooden spoon until almost incorporated, about 30 seconds. Add butter all at once and beat the dough until the butter is almost incorporated. Turn out dough onto a lightly floured surface and knead a few times until very smooth. Transfer to a large buttered bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1½–2 hours, then chill for 45 minutes or up to 12 hours. Preheat oven to 350°. Generously butter a 10 inch round pan. Turn out the chilled dough onto a clean lightly floured surface. Roll out to a 22×12″ rectangle and orient so a long side is facing you. Using an offset spatula, spread chocolate filling over dough to extend to the edges. Roll up dough away from you like a jelly roll, pulling lightly on it as you roll to maintain thickness. Fold the dough in thirds as if you would fold a letter and flatten it. Roll up the dough again and cut crosswise into 12  2-inch pieces.  Set the dough upright into the buttered round cake pan. Cover with plastic wrap and let rise 30 minutes. Meanwhile, make the streusel. Whisk brown sugar and ½  tsp. salt in medium bowl to blend. Mix in remaining 2 Tbsp. butter. Add flour and ground pistachios and toss with a fork until moist clumps form (streusel will look slightly wet). Whisk egg in a small bowl and brush egg wash over loaf. Scatter streusel over top.
 Bake the cake, rotating pan halfway through, until golden brown, 50–60 minutes. Transfer pan to a wire rack and let brioche to cool in pan for 15 minutes, then turn out onto rack, running a paring knife around edges to help loosen if needed. Let cool completely before slicing.

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