First of all, you have to know that it will take you the whole day to do it, because of the long resting time between steps. So, take a deep breath and let s start!
Ingredients for the dough of 1 babka
- 350 grams of wheat flour
- 110 grams of butter
- 70 grams of sugar
- 70 grams of eggs (1 big egg)
- 110 milliliters of milk
- 40 grams of egg yolks (2 egg yolks)
- 25 grams of fresh yeast
- lemon zest from half of a lemon
- 1 tbsp vanilla sugar
- a bit of rum essence
- a pinch of salt
Ingredients for the filling
- 150 grams of ground walnut
- 50 grams of sugar
- 40 grams of cognac
- 30 grams of cocoa powder
- 2 egg whites
Ingredients for the syrup
- 160 grams of sugar
- 50 milliliters of water
- 50 milliliters of cognac
- a small vanilla stick
Take out the butter from the fridge and let it sit at room temperature for later.
When the fresh yeast is ready, add it over the beaten eggs.
Incorporate the butter a bit at the time. If you have a mixer, use it. Now it s the time! If you don't, then prepare for a long mixing by hand.
We covered the bowl with 2 spoons with sunflower oil and we put it in the fridge for 90 minutes, covered with plastic foil.
While the dough rests, clean and crush the walnuts until they are almost a paste.
Add the cognac and the 2 egg whites and mix. The filling is ready, put it aside for later.
After 20 minutes in the freezer, take it out and with a sharp knife cut the roll in length in half.
Put the tray in a plastic bag or cover it with a plastic foil and let it in the fridge for 8-10 hours.
Prepare the syrup
After the 8-10 hours have passed, put a medium pan with water on the fire. When it starts boiling, remove it from the fire and put it in the oven. Take out the dough from the fridge and put it in the oven next with the pot with water and let it rest for 30 minutes. The water vapour spreading in the oven will make your dough rise even more.
Enjoy!
In a bowl, mix the fresh yeast with 50 milliliters of warm milk, 1 tbsp sugar and 30 grams of flour. Let it rest until it doubles the volume.
Meanwhile, beat the egg and the egg yolks with the remaining sugar, the salt, the rum essence, the lemon zest and vanilla sugar until they double the volume.
Add the flour and the remaining cold milk and mix for a few minutes.
The dough should be soft and sticky, but if needed add more milk or flour. This depends very much of the quality and type of the flour.
Take out the dough from the fridge, mix it by hand just to take out the air, cover the bowl with another tablespoon of sunflower oil and put it back in the fridge for another 2-3 hours .
Prepare the filling
Add the sugar and the cocoa powder and mix until well incorporated.
After 2-3 hours in the fridge the dough is ready.
Spread the dough on the table, about 1 cm thick and add the filling, leaving the edges empty.
Roll the dough and put it in the freezer for 20 minutes.
Now weave the two pieces and put it in an oven tray covered with baking paper.
In a pan, add the sugar, the cognac, the water and the vanilla stick and boil the composition until the sugar is melted and the liquid thickens just a little bit and becomes sticky.
After 30 minutes, take out the pan with the water and let the dough bake at 165 Celsius degrees for 50 minutes. We baked it on the lowest shelf of the oven.
When done, take the babka out and let it cool in the tray for 5 minutes.
After 5 minutes take it out and put it in a bigger tray. Add the syrup and with a brush bathe the babka on all sides. We did this for a few minutes, but you will still have some syrup left.
Put the babka back in its tray and let it at room temperature for 20 - 30 minutes, then cover it in plastic foil or in a plastic bag and let it at room temperature for another 2-3 hours or over night.
The next day it will be delicious!
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