Lako

Makes : 4 Yield

This extra-lush version of the traditional Jewish sweet bread has a chocolate filling and uses butter instead of oil, making it an extraordinary brunch treat.

This extra-lush version of the traditional Jewish sweet bread has a chocolate filling and uses butter instead of oil, making it an extraordinary brunch treat.

rok trajanja:: 6 Weeks
Conservation:: Between 8°C - 16°C

Containing: 3 Components

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163 g

water
50 g

yeast
156 g

sugar
134 g

eggs
44 g

egg whites
836 g

flour
300 g

butter

Add all the liquid ingredients followed by the sugar and yeast while continuously mixing at low speed.
Stop the mixing to add in the flour. Continue mixing while adding in the butter. Note that a large part of the moisture of this recipe is in the butter and that it is therefore important to not let the dough combine before the butter has been added.
On low speed and using the hook, mix until all the ingredients are well incorporated and coming together. The bowl should be completely clean.
Continue mixing on medium speed for 2 more minutes.
Immediately shape the dough into a ball on the marble, place it in a bowl and cover it with plastic film.
Place in the fridge for 60 minutes before degassing it.
Once degassed, flatten the dough on a floured work table, shape it into a rectangle and place it on a metal tray lined with parchment paper.
Place the dough in the fridge.

Tools

Mixing bowl (s)
Plastic film
Spatula
Tabletop mixer, mixing bowl, a paddle attachment and a hook attachment

270 g

sugar
292 g

butter
10 g

Cacao Barry Plein Arome Cocoa Powder

Place the butter into the mixing bowl. The butter should be soft and at room temperature.
Combine the cocoa powder and the sugar together, transfer into the mixing bowl and mix on slow speed using the paddle attachment. Make sure to incorporate the butter and the cocoa butter together.
Transfer into a bowl, cover with plastic film and let set at room temperature. The chocolate filling can be prepared up to two days in advance, take it out of the fridge an hour before using it.

Tools

Plastic film
Tabletop mixer, mixing bowl and a paddle attachment
Spatula
Sieve

120 g

Callebaut Dark Origin Chocolate - Madagascar - 2.5kg Callets
All purpose flour

On a floured work table, flatten out the dough and shape it into a rectangle.
Place it on a metal tray lined with parchment paper and reserve in the fridge until ready to use it.
Using a rolling pin, roll out the dough to 3 mm (0.12”) thick.
Place some of the chocolate filling onto the dough and spread it out evenly with a palette knife, leaving a border of 1.5 cm (0.6”) on both sides of the dough.
Sprinkle dark chocolate callets onto the chocolate filling.
Cut the dough into two equal pieces, stretching and pulling as to not let any air get trapped inside and cut into four equal pieces.
Twist two pieces of dough together, shape them into a bowl and tie them together.
Tuck the open ends underneath to prevent the fillings from coming out of the dough.
Let the babkas proof, either in a proofer at 27°C (81°F) for 60 minutes or at room temperature for 90 minutes. They should be about 50% bigger and fill the bottom of the mold when ready.
Paint the top of the babkas with an egg wash to give them a golden shine.
Bake them for 40-45 minutes at 160°C (320°F) in a convection oven or at 165°C (329°F) in a non-convection oven. The internal temperature of the babka should be 85°C (185°F).