trizzi ha scritto:
rossanaaaa, io aspetto la ricetta del babka
intanto, visto che ieri il collegamento con gennarino mi é sparito
ho trovato questahttp://www.cyber-kitchen.com/recipes/Ch ... _Babka.htm
l'ho provata subito (1/3 della dose) e mi é venuta cosi'
ho guardato un po' in giro e come estetica mi sembra somigli molto a quella originale. l'impasto pero' non mi convince, senza uova
Perdono, perdono, perdono!!!
La ricetta te la passo immediatamente in inglese e senza conversioni, altrimenti chissa' quanto altro tempo passa, promettendo di tradurla per tutti appena posso a meno che qualche anima generosa
non lo faccia per me! Per quanto riguarda la forma io ne ho viste di tutti i tipi, a ciambella come hai fatto tu, a ciambella intrecciata, come quella mal fatta da me, iintrecciate e cotte in uno stampo a cassetta ed altre molto piu' elaborate, cotte in stampi alti con il buco al centro (quelli della Angel Food Cake) doppiamente intrecciati e sovrapposti. L'impasto tradizionale richiede le uova. E' un pane delle feste e di li la ricchezza dell'impasto. Il ripieno spesso e' semplicemente zucchero e cannella, a volte arricchito di uvetta o di noci, ma a Pasqua si aggiunge il cioccolato. Le streusel come hai fatto tu e' la copertura tradizionale della Babka, la mia copertura.... un po' di zucchero di canna ed una spennellata d'uovo solo perche' ero stanca e non mi andava di pulire un'altra ciotola
Makes 3 loaves
When shaping the babka, twist dough evenly throughout the length of the roll a full five to six turns. The babka can be prepared up to Step eight and frozen for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about five hours, and bake.
1 1/2 cups warm milk (110°)
2 packages (1/4 ounce each) active dry yeast
1 3/4 cups plus a pinch of sugar
3 whole large eggs, room temperature
2 large egg yolks, room temperature
6 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 3/4 cups (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and loaf pans
2 1/4 pounds semisweet chocolate, very finely chopped
2 1/2 tablespoons ground cinnamon
1 tablespoon heavy cream
1. Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.
2. In a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Change to the dough hook. Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough that’s slightly sticky when squeezed is formed, about 10 minutes.
4. Turn dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl. Place dough in bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.
5. Place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine. Using two knives or a pastry cutter, cut in remaining 1 1/2 sticks butter until well combined; set filling aside.
6. Generously butter three 9-by-5-by-2 3/4-inch loaf pans; line them with parchment paper. Beat remaining egg with 1 tablespoon cream; set egg wash aside. Punch back the dough, and transfer to a clean surface. Let rest 5 minutes. Cut into three equal pieces. Keep two pieces covered with plastic wrap while working with the remaining piece. On a generously floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.
7. Brush edges with reserved egg wash. Crumble a third of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border. Refresh egg wash if needed. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Twist five or six turns. Brush top of roll with egg wash. Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off. Fold right half of the roll over onto the coated left half. Fold ends under, and pinch to seal. Twist roll two turns, and fit into prepared pan. Repeat with the remaining two pieces of dough and remaining filling.
8. Heat oven to 350°. Brush the top of each loaf with egg wash. Crumble a third of streusel topping over each loaf. Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.
9. Bake loaves, rotating halfway through, until golden, about 55 minutes. Lower oven temperature to 325°; bake until babkas are deep golden, 15 to 20 minutes more. Remove from oven, and transfer to wire racks until cool. Remove from pans; serve. Babkas freeze well for up to 1 month.