How To Make Show Stopping Babka

By Tasty · 150 min

Ingredients

Instructions

1. Put the flour, yeast, sugar and salt in a stand mixer with the dough hook and mix on low. With the mixer running, add the water, vanilla, egg and oil. Raise to medium and mix 7–10 minutes until smooth and pulling cleanly from the bowl. Add water 1 tablespoon at a time if too dry, or flour 1 tablespoon at a time if too wet.
2. Knead the dough by hand 2–3 minutes until completely smooth, elastic and shiny, then shape into a ball. Oil a large bowl with vegetable oil spray, add the dough, cover and let rise in a warm place 45–60 minutes, until doubled.
3. Preheat the oven to 300°F (150°C) and line a small baking sheet with parchment. Spread the hazelnuts in one layer and roast about 8 minutes, until golden and fragrant. Cool 5 minutes, then process until finely chopped but still a little textured.
4. Melt the butter in a medium saucepan over medium heat. Add the dark chocolate and cook, whisking often, until melted and smooth. Whisk in the cocoa powder and powdered sugar until completely smooth. The ganache should be spreadable.
5. For the syrup, peel the orange with a paring knife and thinly slice the peel. Bring the water to a boil in a medium saucepan over medium-high heat, add the sugar and stir about 3 minutes until dissolved. Add the cinnamon stick and star anise and cook about 1 minute, then add the orange peel. Reduce to low and cook 20–25 minutes, until the syrup thickens and the peel is tender. Take off the heat an
6. Punch down the dough and cut it in half. On a lightly floured surface, roll one half into a 21 x 15-inch (53 x 30-cm) rectangle. Spread half the ganache evenly over the dough to the edges, then sprinkle with half the ground hazelnuts. Starting from a long side, roll into a tight log. Repeat with the other half and let both logs rest 15 minutes.
7. Preheat the oven to 365°F (185°C) and line two 9-inch round cake pans with parchment. Cut each log in half lengthwise with a serrated knife. Cross one half over the other in an X with the cut sides up, then braid the two halves down to the bottom and up to the top. Leave as is or join the ends into a wreath. Move to a prepared pan and repeat with the other log.
8. Whisk the egg and water until smooth, then brush lightly over the babkas. Bake 25–30 minutes, until golden brown.
9. While the babkas bake, heat the syrup over low heat until hot.
10. Take the babkas out of the oven and slowly spoon the hot syrup over the top so it soaks in. Add dried rose petals and chopped pistachios if you like. Move to a wire rack and cool about 30 minutes. Slice gently with a serrated bread knife.

Summarized from Tasty's video. Watch it for the details.

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EggChocolateOrangePistachioDark chocolateHazelnut