Easter babka with cream
Description
Homemade baked goods for tea. It should be noted that heavy additives (such as raisins or dried apricots) are not recommended in the batter for baking babka. This may cause the liquid batter to sink and disrupt the structure of the finished product. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients for making baba with cream. Take the butter out of the refrigerator in advance so that it becomes soft and pliable.
- 2
Step 2
Dissolve dry yeast in warm (30-35 degrees) cream. To achieve this, you can slightly heat the cream in a microwave or using a water bath. Add one teaspoon of sugar from the total amount to this mixture, which will help the yeast activate faster. Let the mixture sit for 5-10 minutes in a warm place.
- 3
Step 3
Rub the soft butter with sugar and salt, then add the eggs one at a time, lightly beating the mixture with a spoon or whisk.
- 4
Step 4
By the time all the eggs have been incorporated into the butter-sugar mixture, a foamy "cap" of yeast will appear on the surface of the cream.
- 5
Step 5
Pour the cream with yeast into the whipped mixture and, gradually adding the sifted flour, mix all the ingredients until a smooth dough is obtained.
- 6
Step 6
Place the bowl with the dough (the consistency should resemble thick sour cream) in a warm place to rise for about 45–50 minutes.
- 7
Step 7
Chop the chocolate into small pieces with a knife. You can use any type of chocolate (milk, dark, with fillings) or replace it with poppy seeds or coconut flakes.
- 8
Step 8
When the dough volume increases by approximately two times, start kneading it with a spoon to aerate it and give the future baked goods a crumbly texture. Do this for 15–20 minutes.
- 9
Step 9
At the end of kneading, add the chocolate to the dough, mix well, and pour into a prepared large mold (multicooker pot) or into several smaller molds. Let the dough rise in a warm place for 20–25 minutes. When baking in a multicooker, proofing is done using the "Keep Warm" or "Multicook" mode (temperature - 35 degrees).
- 10
Step 10
Bake the cake in cream in a multicooker for 70 minutes on one side, then carefully flip it and bake for another 20 minutes on the other side (Baking mode). For baking in the oven (temperature 180-190 degrees), it will take 50-60 minutes depending on the size and number of molds used.
- 11
Step 11
Let the finished product cool and, if desired, decorate with protein or chocolate glaze. This pastry turns out airy and slightly crumbly when sliced.