Walnut chocolate babka wreath

 Walnut chocolate babka wreath

I’m very happy that I can share this recipe with you, because it turned out really great. Very tender and buttery yeast dough with a lot of nut and chocolate filling. The filling is so tasty, there are lot of nuts (walnuts and almond, but you can of course use other nuts if you wish) with the addition of chocolate (but its taste is not dominant). It’s very moist due to the addition of an apple and honey. I enriched its taste with cinnamon, brown sugar (along with honey tastes like caramel) and orange zest. Smells and tastes wonderful! The wreath is very large, about 33 cm / 13 inch in diameter, it will be enough for 10-12 people. It would for sure look beautiful on your Christmas table, but it’s also perfect for any other occasion.

If you like rich and moist yeast dough, try this recipe for brioche cranberry orange braid!

Walnut chocolate babka wreath
Walnut chocolate babka wreath
Walnut chocolate babka wreath
Walnut chocolate babka wreath

Walnut chocolate babka wreath

Very buttery and tender yeast cake with a lot of nut and chocolate filling.
course Dessert
cuisine international
keyword almonds, babka, milk chocolate, walnuts, yeast dough
prep time 45 minutes
cook time 35 minutes
resting time 2 hours 30 minutes
total time 1 hour 20 minutes
serves 10 people
Calories 6778 kcal

Ingredients:

for the dough:

  • 40 g / 1.4 oz fresh yeast
  • 100 ml warm milk
  • 500 g / 17.6 oz flour
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 2 large egg yolks or 1 whole smaller egg, a room temperature
  • 90 g / 3 oz sugar
  • 1 tablespoon vanilla sugar 8g, or 1 teaspoon vanilla extract
  • 100 g / 3.5 oz very soft butter

for the filling:

  • 100 g / 3.5 oz ground almonds
  • 200 g / 7 oz ground walnuts
  • 80 g / 2.8 oz light brown sugar
  • 80 g / 2.8 oz honey
  • 100 g / 3.5 oz butter melted and warm
  • 1 large apple peeled and grated
  • 1 teaspoon cinnamon
  • zest grated from 2 large oranges preferably organic
  • large pinch of salt
  • 100 g / 3.5 oz milk chocolate finely chopped

egg wash:

  • 1 egg
  • 1 tablespoon milk
  • pearl sugar optional, for sprinkling

Method:

  1. Prepare the dough: crumble the yeast in a cup, pour in warm milk and stir (temperature should be about 38°C / 100°F, but not more, it should be pleasantly warm, can’t be too warm or it will kill the yeast or too cold because they won’t work). Set aside for 10 minutes. After this time, using a spoon, mix the flour with salt together then add all the remaining ingredients for the dough, including yeast mixture. Knead until a smooth dough forms, it should be elastic and not stick to your hands. When using a stand mixer fitted with a hook attachment, it should take about 5 minutes, if you make it by hand it will definitely be longer.
  2. The first rise: Cover the bowl with a kitchen cloth and set aside in a warm place, until it doubles its volume. It will take about 1.5-2h.
  3. Prepare the filling: You can use ground nuts or better, ground them yourself: use hole nuts, toast them on a dry pan until they smell nice and are browned, ground them finely in a food processor. Mix all the ingredients for the filling together (add warm butter so tha the chocolate can slightly dissolve).
  4. Assemble the wreath: Roll out the dough into a rectangle measuring approx. 35x45cm / 14×17 inch (it can be longer). Sprinkle the dough well with flour or use a silicone rolling man – the dough won’ t stick to it and additional flour is not necessary. Spread the filling over the dough. Roll up the dough, starting from the long side that is closest to you, into a tube. Cut the roll in half lengthwise, all the way through. Gently wrap each part over the other, like a two-strand braid, then form a wreath. Transfer into a baking tray lined with baking paper. The wreath should be as large as possible, so that the dough with so much filling can properly bake in the inside. You can still stretch the wreath a little on the baking paper (I’ve stretched it a little more than shown on the photos).
  5. The second rise: Set aside for a second rise for 30 minutes (the dough will now only slightly increase its volume). In a bowl, beat an egg with a tablespoon of milk, brush the dough with the egg wash. Optionally, sprinkle with pearl sugar.
  6. In the meantime, set the oven to 180°C / 350°F, Gas Mark 4. Bake for about 35 minutes. After about 20-25 minutes of baking time, check if the cake doesn’t brown too much, if so, cover it loosely with a piece of aluminum foil.
  7. Remove from the oven and leave to cool on a wire rack, allow to cool completely before cutting into portions!
  8. Enjoy!

Notes:

– Making the yeast wreath can also be divided into two days. Make the dough and filling on the first day. The dough should be left to rise for about an hour in a warm place, then put it in the fridge. On the next day, remove the dough from the fridge, leave for 30 minutes in a warm place, then roll out and proceed as described in the recipe. Yeast cake, that is allowed to rise for a longer period of time in the fridge, is a little tastier.

– How to freeze the babka wreath. Allow the dough to perform its first rise (leave it in a warm place, until doubled in volume), then wrap in plastic foil and put in the freezer. Make the filling and transfer to a container or wrap in plastic foil, freeze separately. When you want to bake the babka: remove the dough and the filling from the freezer the evening before, put in the fridge. On the next day, take the dough and the filling out of the fridge and leave on a counter for about half an hour to warm up. Roll out the dough, spread the filling over and proceed as described in the recipe.

Walnut chocolate babka wreath – step by step:

Did you make this recipe? Let mi know how you liked it in the comments below!



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