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Baba with dark chocolate

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Ingredients

Adjust Servings:
DOUGH
30 g fresh yeast
550 g wheat flour
100 g sugar
150 g water
150 g butter
3 g salt
3 egg
vanilla
(of 1 orange) orange zest
filling
80 g butter
160 g dark chocolate

Nutritional information

87 g
Protein
236 g
Fat
536 g
Carbs
4779
Calories

Baba with dark chocolate

AND ORANGE

Features:
  • Oven
Cuisine:
  • 3 hour
  • Serves 4
  • Medium

Ingredients

  • DOUGH

  • 30 g fresh yeast
  • 550 g wheat flour
  • 100 g sugar
  • 150 g water
  • 150 g butter
  • 3 g salt
  • 3 egg
  • vanilla
  • (of 1 orange) orange zest

  • filling

  • 80 g butter
  • 160 g dark chocolate

Directions

A delicate and tasty dessert made of yeast dough with a large content of muffin. Baba dessert with dark chocolate has been decorating the traditional holiday tables of Europeans for many years. Let’s try to prepare this French pastry step by step.

In addition to the ingredients, you will also need: an egg for greasing, and for decoration: a neutral glaze or apricot jam.

Steps

1
Done

preparing the dough

1. Dissolve the yeast in the bowl of a mixer and add a little warm water. Stir. The water should be approximately equal to body temperature, about 95 °F (30-35C).
2. Add the remaining water and mix again.
3. Then add sugar, eggs at room temperature and mix a little.
4. Add orange peel and vanilla.
5. Then add softened butter. If the butter is cold, melt it in the microwave until liquid or very softened.
6. Then add flour and salt. Flour can be sifted. But if you are sure of the purity of the flour and it did not stick together, it is not necessary.
7. Knead the dough using the 'Hook' attachment.
8. The dough must be kneaded very well (in a mixer at a low speed for about 10-15 minutes, you can knead it by hand.) It should be smooth, elastic, which almost does not stick to the hands.
9. Take a bowl, grease it a little with vegetable oil and put the ball-shaped dough in it.
10. Cover the bowl with the dough with a towel or film and put it in a warm place without drafts for proofing. You can put the dough in the oven and turn on the 'Light bulb' mode there, or turn the oven to the lowest temperature for a few minutes so that it becomes warm.
11. Leave the dough for 60-90 minutes until it doubles in volume.
2
Done

filling

1. Put chocolate and butter in a saucepan and turn on the minimum heat.
2. Melt everything with occasional stirring.
3. Transfer the mixture from the saucepan to a cup and let it cool slightly and thicken at room temperature.
3
Done

forming the dough

1. When the dough has risen, knead it and start forming the baba.
2. This dough and filling will be enough for 2-3 babas.
3. Divide the dough into 2 parts.
4. Roll one part of the dough into a layer a little less than 0.5 cm thick. Try to make the layer not round, but rectangular.
5. Put the filling on the rolled out dough and spread it in a thin layer.
6. Leave the far edge of the dough free from the filling for about a couple of centimeters.
7. Roll a tight roll and pinch the edge of the dough well.
8. With a sharp knife, leaving 3 cm from the edge, carefully cut the roll in half lengthwise. Cut with light movements several times, do not try to cut through the roll in one go.
9. Place the half-lengths that have come out on top of each other, as if braiding a braid.
10. Transfer the braid to a cake pan lined with baking paper. This is a regular cake pan measuring approximately 9*25 cm.
11. Carefully hide the tails.
12. Form the following babas as well. But after cutting and twisting the roll, place it in an 18-20 cm pastry ring.
13. Line the rings with baking paper and place them on a sheet covered with a mat. Carefully spread the dough in the form of a ring, pinch the edges.
14. Leave the babas to stand in a warm place without drafts for 20-30 minutes.
15. Brush them with beaten egg before baking.
16. Preheat your oven to 350°F (180°C). Bake babas in the preheated oven for 25-30 minutes, or until golden brown.

Chef Hanna

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