Kriti Sanon is on a baking spree or as she wrote on Instagram, “I think I am obsessed with baking!” The Luka Chuppi actor recently baked delectable multigrain chocolate babka.
Babka is a sweet braided bread or cake of Ashkenazi Jewish origin. It is a popular food in Israel, in American Jewish cuisine and other places in the Jewish diaspora.
Take a look:
If you are craving babka after seeing Kriti’s video, we have got you covered. Here is a simple chocolate babka recipe by food blogger Tori Avey that you can try:
2 1/4 tsp – Active dry yeast
2/3 cup – Whole milk warmed, and one additional tbsp for egg wash
5 tbsp – Unsalted butter at room temperature
3 tbsp and 1 tsp – Granulated sugar
1 1/2 tbsp – Flavourless cooking oil
1 1/2 tsp – Vanilla extract
4 – Egg yolks, reserve 1 egg white for egg wash
2 1/2 – 3 1/4 cups – All purpose flour
1 tsp – Kosher salt
2 cups – Dark chocolate, finely chopped
2 tsp – Ground cinnamon
1/3 cup – Unsalted butter cold
Streusel (crumbly topping of flour)
1/4 cup – Dark brown sugar
1/4 cup – All purpose flour
2 tbsp – Unsalted butter cold cut into small
1/4 tsp – Kosher salt
* Dissolve the yeast in warm milk along with 1 tsp sugar. The mixture will soon become foamy as the yeast begins to grow.
* Meanwhile, cream together the butter and sugar in a mixer. Add oil and vanilla extract and mix well. Add the egg yolks one at a time and beat well.
* To this, add flour and 1 tsp salt and mix. Now add the foamy yeast mixture. Mix until just combined. Mix 1 tbsp of flour at a time and knead to form a soft dough.
* Place the dough in a greased mixing bowl and cover with plastic wrap. Rest it for one or two hours at room temperature to let it rise.
* Once the dough has risen, roll it lightly on a floured surface to form a rectangle.
* In a bowl, mix chocolate, cinnamon and butter till it has a chunky texture. This is the chocolate filling. Set aside.
* Evenly spread the chocolate filling over the dough, leaving an even 1-inch border around the edge.
* Starting from one side, roll the dough into a tight log. Roll the dough back and forth several times, gently spreading it out until the length of the log is about 20 inches.
* Twist the dough and pinch ends together. Line the loaf pan with parchment paper and lightly spray it with nonstick cooking oil spray. Transfer the dough to the pan.
* Cover the pan loosely with a tea towel or a plastic wrap and allow the dough to rise for about an hour until the babka fills the pan completely.
* For the streusel, combine the ingredients in a mixing bowl.
* Make a few holes into the babka with a pin. This will allow steam to release during baking.
* Brush the babka with egg wash made from one egg white whisked with 1 tbsp of whole milk.
* Now sprinkle the streusel over the top of the babka.
* Place the pan on a baking sheet and bake for about 25 minutes in an oven preheated at 350 degrees Fahrenheit.
* Turn the pan 180 degrees and cook for an additional 25 to 30 minutes. The babka should turn golden brown.
* Allow the babka to cool before slicing.
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