This babka of white chocolate and raspberries will accompany you all year round I'm sure because it's so easy to prepare that you're going to repeat it over and over again.
Babka is a kind of sweet bread, a little more than brioche that is characterized by its shape and the way it is filled.
This time and to celebrate Valentine's Day I used a heart-shaped mold for the white chocolate babka and raspberries, but you can make it exactly the same in a rectangular mold.
Of course you can fill it with nutella, chocolate cream or cinnamon and red fruits, but this babka of white chocolate and raspberries is very rich and perfect when you don't want much flavor of dark chocolate at your breakfast or snack.
But today I choose, so let's give this beauty a chance, shall we?
- 550g strength flour
- 15g dried baker's yeast
- 130 g sugar
- 230ml warm milk
- 2 eggs
- 70g soft butter
- a pinch of salt
- 1 teaspoon pure vanilla extract
For the filling
- 100 grams of raspberries, fresh or frozen, halved
- 100 grams white chocolate
- 70g butter
- 50 grams of laminated almonds (you can replace some of the almonds with ground almond or with almond in granillo or canes)
To paint it
- a whipped egg yolk with a teaspoon of milk
- 75 g sugar
- 60 g of water
- a couple of drops of rose or vanilla water
Put the yeast and half the warm milk in a bowl and let stand for 5 minutes.
Put the flour in a bowl. Add the sugar, the rest of the milk, eggs, egg yolks, salt and butter and process in a whisk with kneading hook for about 10 minutes, until smooth and pleasant, slightly sticky.
We cover the bowl and cover with film paper. Let stand until double its volume (depending on the temperature it may take between 1 hour and a half and 3 hours).
The next day we take the dough out of the fridge and let it rest for an hour.
We put the dough to a floured surface and with the help of a roller, or with our hands, we form a rectangle of approximately 40 cm x 30 cm.
We melt the white chocolate with the butter.
We ate with white chocolate, starting from the center to the sides. Add the filleted almonds and raspberries cut in half. Roll the dough tightly so that the roll is not loose.
We cut the cylinder along and rolled the two spiral-shaped halves.
We place the babka in the mold (mine 22 cm). In my case to keep the shape I put a round ring in the center. If you use a round mold you can put in the center a smaller mold or even a custard mold or a glass can suitable for oven.
Now we can well bake it well let it rest all night which is what I did.
– If we prefer to bake it, preheat the oven to 175 degrees and let it sit for 15 minutes. Set the top with the egg yolk and milk mixture, and bake it for about 40-45-45 minutes until when you prick the center with a toothpick it comes out clean and the dough is cooked. To prevent it from over-browning, after the first 15 minutes, we cover it with foil.
– If we let it rest in the fridge all night, the next morning we take them out of the fridge and let it rest for 30 minutes at room temperature. While we preheat the oven to 175 degrees. Set the top with the egg yolk and milk mixture, and bake for about 40-45 minutes until when we prick the center with a toothpick it comes out clean and the dough is cooked. To prevent it from over-browning, after the first 15 minutes, we cover it with foil.
While boiling the sugar water and rose water until the sugar melts and let it simmer for another 5 minutes. Set this hot syrup over the cake fresh out of the oven and let it cool for about 30 minutes.
Sprinkle with fresh raspberries and laminated almonds and happy Valentine's Day!
Tips and Tricks
- To accompany him I prepared a the chocolate icing sugar but with water and a few drops of vanilla
- You can bake smaller babkas
- It freezes very well. Cut it into pieces and wrap each individually on film paper
- Difficulty: easy
- Preparation time: 80 minutes more rest
- Servings: 10