Enamorada and Chocolate Babka -- oh my!
Well taking a page from PalwithnoorinP's book, I tried my favourite dough, pulla and tried his sweet butter filled rolls. I used a cinnamon, sugar mixture to which I added vanilla and rum: Appleton Estate Signature Blend. Boy is that nice rum and does it ever add a nice flavour to the sugar mix! I used my standard pulla mix and for the enamoradas used three pieces @ 100 grams.
I used the same sugar mix with the babka, then added half of the chocolate filling recipe from ITJB. I used two pieces at around 200 grams each for the babka and rolled them out thin, spread the sugar mix, then the chocolate and rolled up tight. I rolled out both pieces until tight, then cut each roll in half with a carving knife and twisted each roll together. I then twisted the two twisted rolls together so they would fit in a bread pan.
I baked the little rolls @ 400F for 10 minutes with steam and 10 without, turning at the half. Babka was 14 minutes with steam @ 400F and 14 without. Naturally, prior to baking, all were brushed with egg wash and liberally sprinkled with granulated sugar. YUMMMMM!
Comments
babka in a bundt pan. Can't remember why unless the original recipe Lucy murdered called for it. Yours looks extra special nice made your way. I can't remember the time i made one thuogh. Well done and
Happy baking Ski
I didn't have enough dough to fill a bundt pan with this bake but am happy with the results on this one. I had an epic fail my first try at the Cyril Hitz method used again here.
Thanks and happy baking! Ski
Love them both! Thank you for trying my bread and putting your own spin in it, I'm sure it's delicious! I learned a new rum brand, the best choice here would be Bacardi but I can't even afford that; I just used a cheap but good rum around half a dollar. :P I'll take your time and temperatures when baking them in the oven someday.
I saw this first in the morning and your post really made my day! Happy Baking!
Job
PS I looked into your profile and I can say you really look like my uncle. :-)
This was a great use of my pulla dough! The enamorada rolls are easy to eat in the morning as I drive to the ski hill. Your use of rum and vanilla in the sugar mixture is brilliant. It really creates a different and very pleasant flavour. I will steal this secret and use it forever!
That my baking post made your day made me smile. I will be baking your enamoradas on an ongoing basis.
I look like your uncle? Well then uncle Ski it is. Mr. Ski sounds like you are talking to my father. Or you can call me Brian.
Now baking in a clay pot over an open fire would take some practice and experience. Sounds like fun!
Best regards and happy baking! Ski
that chocolate babka is magnificent.
It took a couple of try's at Cyril Hirtz's technique with an epic fail on the first one and success this time. I have enjoyed both baking and eating this one and as I slice deeper into the body of the loaf the chocolate veins become more numerous. I think next bake I will use a larger dough volume and try to roll things out a little thinner and roll tighter. There is always something to improve on.
As usual the loaves and ears on your latest bake are beautiful. One day I may try for ears again.
Happy baking! Ski
Wow! These look fantastic and the combination of fillings especially with the rum sounds way too tempting! The dogs would have to walk another 5 miles with me to burn off these bad boys :).
The addition of rum to the sugar mixture is brilliant. The add will definitely kick up the level of my next cinnamon buns!
Happy baking! Ski
This was fun to bake and is just great eating. The chocolate veins get larger as you approach the center of the loaf:
Wow, this one turned out SO good it is next up on my baking rotation!
Happy baking! Ski
Time to hit the slopes before the snow melts
it looks really good! I was looking for a babka recipe and i was wondering whether i could get the recipe for your pulla dough? thanks!
Here is a link to my most recent pulla recipe:
http://www.thefreshloaf.com/node/43495/sjsd-my-best-pulla-yet
If you do not have a fresh liquid levain, you could use 11/2 tsp instant yeast and add 40grams each of water and flour to the sponge.
Happy baking! Ski