Bread · Chocolate · recipe

Friday 26th June (Rasberry and Chocolate Babka inspired Loaf)

Happy Friday!

Again it has been another busy week for us. My exam is a week tomorrow and the nerves have started to kick in! I have also agreed to teach a few more English lessons before I head back to England for a few weeks.

Yesterday we bought a car! One of the main reasons for buying it is for me to be able to get to work in the middle of the night when I start in September. We ended up getting a Mini Cooper, we thought it was a good cross between English and German! The colour matches my KitchenAid but I promise that is a coincidence!

I have been working on a recipe for a raspberry and chocolate babka inspired loaf. I wrote a post about my first attempt, you can find it here. I am really pleased to finally be able to share this recipe with you! I think I first came across a Babka loaf on the Great British Bake off. This recipe is a nice sweet dough with a layer of chocolate and raspberry swirled through it!

Please let me know if you try it! I hope you enjoy it!

You can follow Lucya Bakes on  Facebook and Instagram!

Lucya

Chocolate and Raspberry Loaf

Ingredients

500g flour

10g salt

100g sugar

80g butter cubed

7g fast action yeast

2 eggs

150ml water

400g chocolate

2.5 tbsp raspberry jam

a large handful of raspberries

1 egg, for glazing the bread

Method

Mix the flour, salt and sugar together, add the yeast and mix again, add the two eggs and mix together using the dough hook on a stand mixer, add the water until all the dough comes together. Slowly add the butter and mix until it has all be incorperated. If the mix looks too wet at this point, add a tablespoon of flour and mix again. Cover the bowl with clingfilm and leave to prove for an hour and a half.

Melt the chocolate and allow to cool to a spreadable consistancy. Roll the dough out to a large rectangle, about 30cm wide and as long as you can make it, you want the dough to be around 5mm thick. Spread the raspberry jam evenly over the dough. Then spread the chocolate mixture over the top evenly, leaving a small border around the edge. Scatter the raspberries over the top.

Using the longest side of your rectangle roll the dough in to log, using a sharp knife split the log length ways. twist the two halves around each other and form in to a circle. Put on a baking tray lined with greaseproof paper. Gently cover and allow to prove for another hour.

Whisk an egg and brush over the exposed dough for a nice glaze.

Bake in the oven at 190c for around 30 minutes. Keep an eye on your loaf the top might brown before it is cooked in the middle! If it does just cover it with tin foil and put back in the oven!

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