One more month of confinement to go... To cheer up, we follow step by step the recipe of the babka from Stohrer by Jeffrey Cagnes.
The new star of your breakfasts!
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Recipe for Stohrer's babka by Jeffrey Cagnes
Serves 6
Preparation time: 30 minutes
Rest Time: 1 hour
Cooking time: 20 to 25 minutes
Ingredients:
For the dough:
250g flour
3g of salt
50g of sugar
12g of baker's yeast
150g of milk
50g of butter
For the babka:
150g of melting À la Mère de Famille spread
30g of crushed dark chocolate
40g of roasted and crushed Piedmont hazelnuts
10g butter for the mold
Preparation:
The dough
In a mixer with a hook, first mix all the ingredients except the butter
Knead for 5 to 6 minutes on medium speed, then add the butter in small cubes and wait until the dough comes away from the sides. Set aside for 1 hour in the refrigerator.
Roll out the dough into a rectangle, the size of the length of your mold and three times the width
The babka
Slightly warm the spread in a bain-marie so that its texture spreads easily over the entire surface of the babka
Sprinkle with hazelnuts and crushed dark chocolate. Roll up the whole. Slice lengthwise and form a twist.
Grease the mold with butter and place the twist inside. Leave to rise at room temperature for 45 minutes.
Preheat oven to 180 degrees. Bake for 20 to 25 minutes.
Wait 5 to 10 minutes before unmolding.
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