Chocolate babka, Kranz style, take II
I found with my last bake, that by coating the dough with melted butter, then the chocolate filling, that as the dough rose in the proof and baking stages, it squeezed most of the chocolate to the top of the loaf.
With version II, I omitted the melted butter and think it bonded better to the dough and this version has more veins of chocolate than the first bake. I also used a little more than half a batch of pulla dough and found 525 grams properly filled the loaf pan. Pulla is a dough enriched with milk, sugar, eggs and cardamom.
Baked at 350F for 15 minutes with steam and another 20 minutes no steam. I forgot to add chopped nuts this time and will do so next time.
This loaf is pretty decadent and sweet, but it goes great with really strong coffee -- espresso from my little Bialetti espresso maker!
Happy baking Fresh Loaf friends! Ski
Comments
10 pounds looking at that! Yum!!!
Wish I could bake and eat babka more often. Just perfect - Well done and happ baking Ski