Show Stopping Chocolate Babka Wreath By Chef Shimi Recipe By Tasty Food

SHOW-STOPPING CHOCOLATE BABKA WREATH BY CHEF SHIMI RECIPE BY TASTY

Steps:

• Make the dough: Add the flour, yeast, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed. With the mixer running, add the water, vanilla, egg, and vegetable oil. Increase the mixer speed to medium and continue mixing until the dough is smooth and pulls away cleanly from the sides of the bowl, 7-10 minutes. If the dough is too dry, add more water, about 1 tablespoon at a time, if necessary. If it is too wet, add more flour, 1 tablespoon at a time.
• Transfer the dough to a clean surface and knead by hand until the dough is completely smooth, elastic, and shiny, 2-3 minutes. Shape into a ball. Grease a large bowl with vegetable oil spray, then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 45-60 minutes, until doubled in size.
• Make the filling: Preheat the oven to 300°F (150°C). Line a small baking sheet with parchment paper.
• Spread the hazelnuts in an even layer on the prepared baking sheet. Roast for about 8 minutes, until golden brown and fragrant. Let cool for 5 minutes then transfer the hazelnuts to a food processor and process until finely chopped, but still with some texture.
• Melt the butter in a medium saucepan over medium heat. Add the dark chocolate and cook, whisking frequently, until melted and evenly combined. Whisk in the cocoa powder and powdered sugar until completely smooth. The ganache should be spreadable.
• Make the syrup: Use a paring knife to remove the peel from the orange, then thinly slice the peel.
• Bring the water to a boil in a medium saucepan over medium-high heat. Add the sugar and stir until dissolved, about 3 minutes. Add the cinnamon and star anise and continue cooking for about 1 minute, then add the orange peel and stir to combine. Reduce the heat to low and cook for 20-25 minutes, until the syrup thickens and the orange peel is tender. Remove the pot from the heat and cover to keep warm.
• Assemble the babka: Punch down the dough, then transfer to a clean surface and slice in half. On a lightly floured surface, roll out one portion of dough into a 21 x 15-inch (53 x 30-cm) rectangle.
• Using a silicone spatula, spread half of the chocolate ganache evenly over the dough, all the way to the edges. Sprinkle half of the ground hazelnuts on top. Starting from a long end, roll the dough up into a tight log. Repeat with the remaining dough, then let the logs rest for 15 minutes.
• Preheat the oven to 365°F (185°C). Line 2 9-inch round cake pans with parchment paper.
• Using a serrated knife, slice a log in half lengthwise. Cross one side of the log over the other in an X shape with the cut sides facing up. Starting from the center, braid the two halves together to the bottom and top. You can leave as is, or bring the ends together to form a wreath. Transfer to a prepared pan. Repeat with the remaining babka.
• Make the egg wash: In a small bowl, whisk together the egg and water until smooth.
• Brush the egg wash lightly over the babka wreaths.
• Bake the babkas for 25-30 minutes, until golden brown.
• Meanwhile, heat the syrup to low heat until hot.
• Remove the babkas from the oven and slowly ladle the hot syrup on top, letting it soak into the babkas. Garnish with dried rose petals and pistachios, if desired.
• Transfer the babkas to a wire rack and let cool for about 30 minutes.
• To serve, gently slice the babkas with a serrated bread knife.
• Enjoy!

STOLLEN BABKA WREATH

Steps:

• Mix the yeast, flour, mixed spice, sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the flour mixture and stir until it forms a sticky dough. Tip onto a work surface and knead for about 8 mins until the dough feels soft and stretchy. Clean the bowl, then butter it. Return the dough to the bowl, cover with buttered cling film and set aside for about 1-2 hrs, or until doubled in size, or chill for up to 24 hrs. In a small pan, simmer the cranberries, mixed dried fruit, zests and orange juice until the fruit looks plump. Leave to cool.
• When you're ready to shape the stollen, heat oven to 180C/160C fan/gas 4. Tip the dough onto a surface lightly dusted with flour. Roll out to a 50 x 30cm rectangle. Grate the marzipan over the surface of the dough (this is easier to do if the marzipan is cold). Scatter the soaked fruit and half the nuts evenly over the top, then press down lightly with your hands so they stick into the dough a bit.
• With a long side facing you, roll up the dough as tightly as you're able to, like a Swiss roll (see step 1 of our step-by-step guide). Pinch the dough together to seal the open edge, then use a large knife to cut the sausage of dough in half along its length, leaving one end intact by about 5cm (see step 2). You should now have two long strips of dough to work with. Move the dough onto a large baking sheet, oiled and lined with parchment. Twist the two pieces together, turning the cut edges outwards to expose the marzipan and fruit filling (see step 3). Once twisted, connect the two ends to make a wreath shape about 26cm in diameter with a 12cm hole in the middle. Tuck one end under the other to hide the uncut piece of dough (see step 4). Cover loosely with oiled cling film and leave the bread to prove for 30-40 mins until risen by roughly a third.
• Uncover the bread and bake for 40-45 mins until the dough is golden all over. You may want to rotate the tray halfway through cooking to get even results. Leave to cool on the tray for 20 mins.
• Meanwhile, mix the icing sugar with enough lemon juice to make a thick but pourable icing. Drizzle over the wreath, then scatter with the rest of the nuts. Will keep in a tin, or well wrapped, for up to three days.

CHOCOLATE ORANGE BABKA

Steps:

• Heat the milk in a small pan over a low heat until warm, but not hot. Set aside. Put the flour into the bowl of a stand mixer. Add ½ tsp salt to one side of the bowl and the sugar and yeast to the other. Mix each side into the flour with your hands, then using the dough hook attachment until fully combined.
• Pour in the warm milk, then, with the mixer on medium, add the eggs one at a time. Keep mixing the dough for 10 mins until smooth, then gradually add the butter, one or two cubes at a time, until fully incorporated, about 5-8 mins. Scrape down the sides of the bowl - the dough will be very soft.
• Scrape the dough into a large bowl, cover with a clean tea towel and leave to rise for 1 hr 30 mins-2 hrs until doubled in size. Once doubled, chill for 1 hr.
• Line a large baking sheet with baking parchment and set aside. To make the filling, put all the filling ingredients and a large pinch of sea salt flakes in a small saucepan over a low-medium heat, stirring continuously until everything has melted together. Transfer to a bowl, leave to cool completely, then transfer to the fridge and chill for 40 mins, stirring every 20 mins until the mixture has thickened but is still spreadable.
• Remove the dough from the fridge, and roll out on a lightly floured surface to a roughly 70 x 40cm rectangle. Spread the filling evenly over the dough using a spatula or palette knife. With a shorter end closest to you, roll the dough up into a tight sausage. Transfer to a board, seam-side down, and cut in half across the length so you have two long pieces. Lay the two pieces out in front of you, parallel to one another, and cross them over each other along the length in a plait-like pattern. Curl into a circle and join the ends to make a wreath, then carefully transfer to the lined sheet.
• Cover with a tea towel and leave to rise for 1 hr until doubled in size. Heat the oven to 180C/160C fan/gas 4 and bake the babka for 35-40 mins until golden.
• For the syrup, simmer the sugar, orange juice and zest over a high heat for 5-10 mins until thickened. Brush the babka with the warm syrup. Strain the candied orange zest and scatter over the babka. Serve warm, or leave to cool completely, then keep wrapped. Will keep wrapped at room temperature for up to three days.