>> Sunday, November 15, 2009
There is nothing better in winter days then a warm piece of chocolate babka cakes.
This dough is so easy to use and the result is amazing.
usually I fill the logs with chocolate alone, but this time I tried one of my Dulce de Leche (caramel) can that I have, the combination was divine.
I loved to see how the dough rose and the smell in the house spread ...
Chocolate Caramel Babka
For the dough
7 Cups + 1 Tablespoon Flour
2 1/4 Teaspoon dry yeast
3/4 cup sugar
1 cup oil
1-1/2 cups warm milk (or water)
Nuttela Chocolate spread
Dulce de leche
1 bitten egg
2 Tablespoon milk
1 cup of water
1 cup of sugar
boil together until the sugar desolved close and let it cool
Put all the dough ingredients in a bowl, combine to make dough, and knead for about 5 minutes, until the dough is soft and elastic.
Wrap the bowl in a cling film or cover the dough with a clean kitchen towel and let it's sit for 1 hour our until it's doubled his size.
after the dough has risen knead it down for a while, put the dough on a light flour surface and knead it to a ball, cut the dough to a 6 small balls.
roll the dough to a thin square.
Cover the dough with chocolate and Dulce de leche over the dough and roll it into a snug log.
place the Babka on a baking mat, brush with the beaten egg and milk and bake for 30 min. in 350 F. until puffed and become golden brown.
transfer the babka to a cooling rock and brush them with the water sugar syrup.