BABKA!

Deliciously decadent. Really easy to make. I doubled this recipe, and can guarantee, you’ll have nothing left!

Best served on the couch, with feet up, while kids are asleep, cup of tea in hand.

Sweet dreams:)

For the Babka Dough:

41/2 cups all purpose flour
1/2 cup superfine sugar (I used regular)
2 tsp rapid rise yeast (I used Fleischman’s)
zest of 1 orange
3 free-range eggs (I used regular plain old eggs:)
1/2 cup water
1/3 tsp salt
2/3 cup unsalted butter, softened (I used Earth Balance Margarine) cut into 3/4″ pieces
sunflower oil for greasing

For the Chocolate Filling

• scant 1/2 cup icing sugar (powdered, confectioners sugar)
• 1/3 cup cocoa powder
• 4 1/2 ounces dark chocolate (I used chocolate chips)
• 2 tbsp sugar
• 1/2 cup butter, melted (Earth Balance margarine)
• 1 cup pecans, roughly chopped (I omitted:)

For the Cinnamon Filling

• Brush each dough half with 6 Tbsp. margarine, sprinkle with 1/2 cup muscovado sugar (you can use dark brown sugar) 1 1/2 Tbsp. cinnamon, and scant 1/2 cup coarsely chopped walnuts, then roll as described in the chocolate version.

For the Sugar Glaze

1 1/4 cup superfine sugar (regular sugar)
2/3 cup water
Preparation

In a bowl, add the flour, sugar, yeast and zest and mix together using your hands or a food processor with the dough hook. Add the eggs and water and mix for a few minutes until the dough comes together. Add salt and start adding the butter, a cube at a time, letting it all melt into the dough. Mix for five-ten minutes, until you obtain an elastic, smooth and sticky dough.

Grease a large bowl with sunflower oil, place the ball of dough into it, cover with cling film and leave to rise overnight or for at least half a day. (* I made this twice and found that letting it rise on the counter while prepping the rest of shabbos, was in fact better! It made for a lighter dough! So I prefer to not put in fridge and simply let it rise for about 2 – 3 hours)

The next day, start by preparing the chocolate filling. Mix the icing sugar, cocoa powder, melted dark chocolate and melted butter. Beat until you get a smooth, spreadable paste.

Grease two 2lb loaf tins and line the bottom with parchment baking paper.

Divide the dough into two parts, work one part on a floured surface, leave the other part covered in the fridge.

Using a rolling pin, roll out the dough onto the surface, then trim the edges with a knife to obtain a 38cm x 28cm rectangle. Spread half of the chocolate filling over the dough, leaving a 2 cm border all around. Sprinkle half of the pecans and one tablespoon of caster sugar.

Brush a little of water over the long edge of the dough on your left. Using both hands, roll up the rectangle like a roulade, starting from the long side on your right, rolling towards the left side. Roll the dough completely into a perfect, thick log, sitting on its seam.

With a knife, trim off 2 cm of both ends. Gently, cut the roll into two, lengthways, from the top to the bottom. Position the cut sides facing up, gently press the ends together.

Preheat the oven to 375 °F. making sure you allow plenty of time for it to heat up fully before the cakes have finished rising.  Remove the tea towels and place them on the middle rack of oven and bake for about 30 minutes, until skewer inserted in the center comes out clean.

Make the syrup while the cakes are in the oven. Place the sugar and water into a saucepan over a medium heat. As soon as the sugar dissolves and the syrup starts to boil, remove the pan from the heat and leave to cool.

When the cakes are baked and are out of the oven, brush them with the syrup. You may find that there is too much syrup, but the recipe recommends to use it all up.

Remove the cakes from the tins to cool down completely.

Recipe by Yotam Ottolenghi and Sami Tamimi – “Jerusalem”.

(Ottolenghi calls it “Chocolate Krantz Cakes”).

(Thank you to Schneur Scop for the photography! Above two photos!)