True Dark Mixed Grain Babka
Part 1: Syrup Glaze
Ingredients
Method- 300g Water
- 300g Granulated Sugar
- Bring all the ingredients to a boil in a pot while making sure all the sugar has dissolved completely.
- Cool and reserve until ready to use.
Part 2: Mixed Grains Praline Filling
Ingredients
Method- 400g Granulated Sugar
- 200g Pumpkin Seeds (roasted)
- 200g Almonds (roasted)
- 200g Sunflower Seeds (roasted)
- 100g Pistachio (roasted)
- 100g Pine Nuts (roasted)
- 5g Salt
- Make a caramel with the sugar.
- Pour over the nuts and allow to set.
- Break into smaller pieces, add to a food processor, and add salt.
- Blend to desired smoothness. Reserve at room temperature.
Part 3: True Dark Babka
Ingredients
Method- 800g- Buckwheat Flour
- 40g deZaan True Dark Cocoa Powder
- 125g Granulated Sugar
- 6g Dry Yeast
- 5g Salt
- 200g Eggs
- 125g Water
- 180g Butter (unsalted and cubed)
- Prepare a sheet tray lined with baking paper. Spray lightly with grease spray and reserve.
- In a mixing bowl (dough hook attachment), add all the dry ingredients. Mix until just combined.
- Add eggs and water and mix until a rough dough texture forms.
- Once the dough has formed, set the mixer to medium speed. Gradually add the butter until completely combined.
- Mix the dough until smooth and elastic in texture (the process can take up to 15 minutes depending on the mixer).
- Transfer the dough to a prepared tray and spray with a bit of grease spray.
- Cover the dough with a plastic wrap and rest at room temperature for approx. 1-2 hours allowing to double in size.
- Punch down the dough and portion into 2 equal sizes. Roll out both portions to 2-3 mm thickness.
- Cool in the refrigerator for a minimum of 30 minutes.
- Refer to the assembly section below for further instructions.
Part 4: Assembly
Ingredients
Method- 200g Mixed Grains (sunflower, pumpkin, buckwheat) & Nuts (pistachio, pine nuts) - for garnish
- Spread the filling across the dough in an even layer. Leave a small gap around the edges to facilitate rolling.
- Roll the dough into a log. Wrap and return the dough to the refrigerator for a minimum of 20 minutes.
- Repeat steps 1 and 2 for both portions of the dough.
- Once rested and cooled, remove the 1st loaf from refrigerator.
- With a sharp knife, slice lengthways in half to expose layers. NOTE: Do not push down on dough when slicing to prevent crimping of layers.
- Lay exposed halves next to each other (layers facing upwards) and cross them over one another to form a braid.
- Gently twist both ends of the loaf to tighten.
- Lay the braided loaf in prepared loaf pan. Cover loosely with plastic film wrap and allow to proof for 1-2 hours at room temperature or until dough springs back when poked.
- Repeat steps 5-8 for the 2nd loaf.
- Once proofed, egg wash and bake at 180ºC/356°F for approx. 30 minutes. Note: Check for readiness > skewer or knife should pass through with no resistance.
- Once the loaves are baked, remove from the oven and glaze generously with sugar syrup.
- Sprinkle the mixture of grains and nuts to stick to the syrup.
- Let cool for approx. 10 minutes before removing from the pan.
- After 10 minutes, remove the loaves from pans and let cool down completely on rack.
