Kranz Babka by Mary Leonardi-Cattolica Sansen

Kranz Babka – This is the Israeli version of babka.
From Peter Reinhardt’s Artisan Bread Everyday

19 g instant yeast
170 g lukewarm milk
85 g unsalted butter melted
85 g sugar
28 g vegetable oil
7 g vanilla extract
4 egg yolks
425 g manitoba 0 flour
7 g salt

Filling225 g chocolate chips
7 g ground cinnamon
56.5 g unsalted butterMix the yeast into the warm milk and set aside.
In a large mixing bowl, cream the butter and sugar together until smooth. In an separate bowl, mix the oil, vanilla and eggs together then add to the creamed butter in 4 portions, mixing until incorporated before adding the next portion.Add the flour and salt to the mixing bowl, then the milk mixture. Continue to beat the mixture until you have a soft supple dough. Transfer to a lightly floured board and knead by hand for another 2 minutes, adding more water or flour to form a pliable dough. Form the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm place for 2 1/2 hours.

Forming and fillingMelt the chocolate, cinnamon and butter until just barely melted. Using dough scraper, spread the mixture over a buttered piece of wax paper forming a rectangle about 12×16 inches. Refrigerate until hard.On a lightly floured board, roll the dough into a large rectangle approx. 14×18 inches. Place the chocolate on the rolled out dough peeling the wax paper away using a dough scraper if necessary.Roll the dough into a roll ending with the seam on the bottom. Roll the dough back and forth gently stretching the dough until it is about 22 inches long. Then, using the dough scraper, but the roll in half lengthwise. Then braid the two pieces of dough, right over left, the length of the rolls tucking the ends under.

Place on a greased baking sheet and let rise another 2-3 hours until it doubles in size.

Bake at 177C for 20 minutes. Turn and bake for another 20 minutes until the bread reaches an internal temperature of 85C. Let bread sit for 1 1/2 hours before cutting.

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