Mini Chocolate Babka
Ingredients
4 servings
3 cup wheat flour
1 tsp instant yeast
1 tsp brown sugar
1/2 cup honey
to taste salt
As needed water
Chocolate glaze
100 gm dark chocolate
30 ml milk
3 tsp jaggery powder
1/4 cup oil
2 tbsp cocoa powder
Steps
For the dough, in a bowl mix flour, yeast, sugar, oil, salt and half the amount of water and knead until the dough begins to form. If the dough is too dry, gradually add a little more water. Knead for another 6-7 minutes until the dough is soft and smooth.
Transfer the dough on a floured surface, and create a round shape of it.
Cover the dough and let rise for about 1 hour or until it doubles in volume.
Chocolate filling: Add oil, chocolate and milk in a bowl and melt in the microwave or over double boiler until everything is melted and mixture is smooth.
Add jaggery, cocoa and stir until mixture is smooth.
Cool the mixture in the refrigerator for 30-60 minutes.
Divide the dough to 2 equal parts.
On a floured surface, roll each part into a rectangle about 1 cm thick and spread about half of the chocolate filling evenly.
Roll tight and cut the roll lengthwise. Braid the strips and put in a lightly grease pan.
Repeat with the second part of the dough and the remaining filling.
Cover the cakes with a damp cloth and let rise in a warm place until it almost doubled it's volume.
Bake for about 30-40 minutes at 160 degrees Celsius or until bread are golden and set.
Brush slightly slightly with milk and serve at room temperature.
MSS Organic Farms:
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http://www.organicjaggery.shop
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Ingredients
4 servings
3 cup wheat flour
1 tsp instant yeast
1 tsp brown sugar
1/2 cup honey
to taste salt
As needed water
Chocolate glaze
100 gm dark chocolate
30 ml milk
3 tsp jaggery powder
1/4 cup oil
2 tbsp cocoa powder
Steps
For the dough, in a bowl mix flour, yeast, sugar, oil, salt and half the amount of water and knead until the dough begins to form. If the dough is too dry, gradually add a little more water. Knead for another 6-7 minutes until the dough is soft and smooth.
Transfer the dough on a floured surface, and create a round shape of it.
Cover the dough and let rise for about 1 hour or until it doubles in volume.
Chocolate filling: Add oil, chocolate and milk in a bowl and melt in the microwave or over double boiler until everything is melted and mixture is smooth.
Add jaggery, cocoa and stir until mixture is smooth.
Cool the mixture in the refrigerator for 30-60 minutes.
Divide the dough to 2 equal parts.
On a floured surface, roll each part into a rectangle about 1 cm thick and spread about half of the chocolate filling evenly.
Roll tight and cut the roll lengthwise. Braid the strips and put in a lightly grease pan.
Repeat with the second part of the dough and the remaining filling.
Cover the cakes with a damp cloth and let rise in a warm place until it almost doubled it's volume.
Bake for about 30-40 minutes at 160 degrees Celsius or until bread are golden and set.
Brush slightly slightly with milk and serve at room temperature.
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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