Sweet "Babka" with chocolate and marzipan

Votes: 1

Time: 4 hours 45 minutes
Complexity: easily
Servings: 4

Sweet "Babka" with chocolate and marzipan - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough:

2 cups of wheat flour
1 tbsp. sugar
85 g of yeast
2 tbsp. warm milk

Dough:

1 and 1/4 cups sugar
1/4 tsp vanilla extract
1 teaspoon of salt
10 egg yolks
2 eggs
4-5 cups wheat flour (plus more as needed)
1/2 tbsp. melted butter

Chocolate almond filling:

400 gr. almond paste
5 egg whites
2 tbsp softened butter
225 g chopped dark chocolate

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, yeast dough, almond paste, dark chocolate, vanilla extract, eggs, milk

Cooking the dish according to the recipe:

Prepare the dough: In a bowl, combine flour, sugar, yeast and warm milk, then cover the bowl with cling film and leave at room temperature for an hour.
Prepare the dough: In the bowl of a stand mixer fitted with a whisk attachment, combine the sugar, vanilla, salt, egg yolks, and eggs. Attach the dough hook to the mixer, add the flour and yeast mixture, and mix well. Then, pour in the melted butter. Mix with the dough hook.

Place the dough in an oiled bowl, cover and let rise until doubled in size, about 1 1/2 hours.
Meanwhile, prepare the filling: Fit a shortcrust pastry attachment to a mixer and combine the almond paste, egg whites, and butter. Add the chocolate and mix until smooth.
Preheat oven to 180°C.
Sprinkle a little flour on your work surface, turn the dough out onto it, and knead it to release excess air. Divide the dough in half. Cover one piece with a damp towel, and roll the other into a 20x35 cm rectangle, 0.5 cm thick.
Let the dough rest while you roll out the other piece. Spread half the filling on each rectangle, then roll them up and pinch the edge tightly. Press the dough lightly with a rolling pin, then roll it 6-8 times. Let the dough rest for a few minutes.
Form spirals with the dough and place them in 2 greased 8-inch (20cm) cake pans. (Or, you can place the dough in 2 greased pans with a hole in the middle.) Cover each pan with a damp towel and let rise in a warm place until almost doubled in size, about 30 to 60 minutes.
Bake the babkas for 45 minutes, then let them cool in the pan.