Chocolate baba with red Kampot pepper

Ingredients – dough

  • 300 g plain flour
  • 20 g fresh yeast (dried yeast can also be used)
  • 110 ml milk
  • 2 tablespoons granulated sugar
  • 100 g butter
  • 2 egg yolks
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon zest

Ingredients – filling

  • 95 g butter
  • 85 g chocolate with 70% cocoa content
  • 35 g cocoa powder
  • red Kampot pepper
  • 145 g sugar

Ingredients – topping

  • 100 g hazelnuts
  • 2 tablespoons butter
  • 2 tablespoons honey

Instructions

1. Crumble the yeast into slightly warmed (not hot) milk, stir in a teaspoon of sugar, dust with plain flour, cover with a cloth, and leave in a warm place for 10 minutes.

2. Measure the flour into a bowl, salt the edges, make a well in the center, pour in the risen yeast mixture (or sprinkle dried yeast with sugar, add milk), add the remaining sugar, cinnamon, and start mixing. Add the egg yolks and butter. Mix the ingredients until you get a smooth dough (by hand, mixer, or bread machine), lightly dust with plain flour, cover with a cloth, and leave to rise in a warm place for an hour.

3. Meanwhile, chop the hazelnuts. In a saucepan or double boiler, melt the butter, turn off the heat, add the sugar. Let it dissolve, remove from the stove, add the chocolate, cocoa, Kampot pepper, and let cool.

4. After an hour, roll out the dough into a thin rectangular sheet. Spread the cooled filling evenly over the dough almost to the edges using a spatula. Sprinkle with chopped nuts, leaving a small amount for topping. Start rolling the dough from the longer side into the thinnest roll possible, trying to tighten it to form a firm rolled cylinder. Using a sharp knife, cut the cylinder lengthwise in half. Twist the two strands around each other like a rope.

5. Prepare a loaf pan lined with baking paper with overhangs. Transfer the twisted dough into the pan, gently press with your palms if needed to fit. Sprinkle the remaining chopped hazelnuts on top and let it rise for about another half hour.

6. Preheat the oven to 175°C. Bake the risen babka in the heated oven for about 35 minutes. If the top browns too much, cover the babka with foil after it turns golden to prevent burning until baking time is complete. Immediately after removing from the oven, brush with the prepared melted butter mixed with honey.

 

Enjoy your meal!

Author: marketa_v_troube

 

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