GBBO 2016, Week 3 Bread

Rav’s Chocolate, Cardamom and Hazelnut Babka

Ingredients

For the dough

  • 280g strong white bread flour, extra for dusting
  • 1/2 tsp fine sea salt
  • 50g caster sugar
  • seeds from 8 cardamom pods, finely ground
  • 5g fast action died yeast
  • 1 medium egg, at room temperature
  • 125ml lukewarm full fat milk
  • 60g unsalted butter, softened

For the filling

  • 2 cups water
  • 2 tsp baking soda
  • ice water bath
  • 30g hazelnuts
  • 45g dark chocolate (70% cocoa solids
  • 15g white chocolate (30% cocoa solids)
  • 30g unsalted butter, softened
  • 2 cups water
  • 2 tsp baking soda
  • ice water bath

For the egg glaze

  • 1 medium egg yolk
  • 2 tbsp water

For the sweet glaze

  • 70g caster sugar
  • 60ml water

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Method

  1. Prepare a loaf tin by greasing it with butter and lining it with baking paper
  2. To blanch the hazelnuts, boil 2 cups of water in a small saucepan. Add the baking soda to the water and let fizz. Add the hazelnuts and let simmer and boil for 3 minutes. Drain the hazelnuts and immediately add to the ice water bath. Rub the hazelnut to remove their skins and dry on a tea towel
  3. To make the dough, put the flour, salt, sugar and ground cardamom into a large mixing bowl and mix in well together. Sprinkle the yeast into the bowl and mix in. Make a well in the centre. Beat the egg with the milk, then pour the mixture into the well. Using your hand, mix everything together to make a very soft dough – if there are dry crumbs or the dough feels stiff, work in lukewarm water a tablespoon at a time
  4. Rub the worktop with about 10g of the butter so it is lightly greased, then turn out the dough onto the surface. Knead the dough thoroughly for about 10 minutes until it is smooth and pliable and feels slightly firmer. Cut the rest of the butter (20g) into pieces, add to the dough and continue kneading for a couple of minutes until the dough is streak-free. Gather into a ball and put into a mixing bowl that has been lightly greased with butter. Cover tightly with clingfilm and leave to rise on the worktop for about an hour until double in size
  5. Meanwhile, make the filling. Chop up the dark, white chocolate and nuts using a share knife. Set aside
  6. When the dough has rise, punch it down to deflate then turn it our on to a lightly floured worktop. Lightly flour a rolling pin and roll out the dough to a 26x35cm rectangle. The dough should be lying horizontally with he long sides on the top and bottom. Using a palette knife, spread the soft butter in an even layer, then scatter over the chic-nut filling. Starting from the long edge nearest you, carefully roll up the dough (like a Swiss roll). When you reach the far edge, pinch the dough seam to seal firmly
  7. Turn the roll over so it is seam-side down, then cut it in half down its length. Turn the pieces so the cut surfaces are facing up. Pinch the pieces together at one end, then careful twist the pieces together. Lift into the prepared tin, neatly tucking the ends underneath. Slip the tin into a large plastic bag and secure the ends. Leave on the worktop to rise for about an hour until doubled in size
  8. Make the egg glaze by beating the egg yolk with the water. Towards the end of the rising time, heat the oven to 190 degrees C. When the loaf is ready, uncover it and brush the top neatly with the egg glaze. Bake in the heated oven for 30-40 minutes until golden brown and firm
  9. Near the end of the bake, make the sweet glaze. Put the sugar and water into a small saucepan and heat gently, stirring until the sugar dissolved. Bring to the boil and simmer for a minutes until a light syrup forms. Remove from the heat
  10. Set the baked loaf, still in the tin, on a wire rack. Leave to cool for 2-3 minutes, then brush with the hot sugar syrup. Run a knife around the edge of the bread and carefully remove from the tin. Lift the bread out, brush tnd let cool completely on a wire rack. Serve with ICU secret recipe pistachio sauce

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