Who would've known that coffee and babka were so perfect together?
This Chocolate Coffee Babka with a sensational texture and our favourite kind of dough-filling ratio has us swooning. We can't decide what sounds more delicious- the soft, fluffy layer of bread or the decadent, rich coffee flavour!
Ingredients
3/4 cup warm milk
1/2 cup granulated sugar
3tsp yeast
3 and1/3 cup all purpose flour
1 teaspoon salt
100g butter
For the coffee filling:
5 tsp Country Bean caramel coffee
50g butter
1 tablespoon Nutella
1/4 cup granulated sugar
Directions
Mix yeast and granulated sugar into warm milk and keep it aside for half an hour. You’ll see bubbles on top which means the yeast has been activated.
Now mix APF, salt and the yeast mixture together and knead it. It might stick to your hand but keep kneading it continuously on a plain surface for almost 7 mins.
Then add butter and keep kneading for another 3-5 mins. After kneading, cover the dough in a bowl with a plastic wrap. Place it in a warm place and allow it to proof well.
For the coffee filling, whisk sugar and butter together, then add Nutella and instant coffee to it and mix everything well.
The dough must have risen till now. Press to release any air bubbles and then roll it out in a rectangular shape.
Now spread the prepared coffee filling evenly, sprinkle some granulated coffee on top of it and roll it slowly into a log shape.
Cut through in between the log using a sharp knife dividing it into 2 equal halves. With the cut side facing upwards, criss-cross each half forming a X shape till the last. Press and squeeze the end such that it sticks tight. Keep the cut side facing upwards.
Once done, gently lift the rolled and criss-crossed dough and place it in a loaf mould. Again, keep it aside in a warm place, covering the top for atleast one and half an hour.
After the dough has doubled, pre-heat the oven at 200 degrees for 10 mins. Place the loaf and bake it at 180 degrees for 25-35 mins.
Once ready, brush with simple sugar syrup to keep it moist.
Cut into slices and it's ready to serve.
Picture & recipe by @__the.hungry.soul__
