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Breads Bakery Babka Pie

Emerging from our ovens only a few weeks each year, the Babka Pie marks the official start of the autumn holiday season at Breads Bakery.

Ingredients

Makes two babka pies (freezing instructions included)

For the Dough

ane Recipe of Breads Bakery Challah, made through step 5 of "Mixing the Dough"

For the Filling

350 grams Nutella (or other chocolate hazelnut spread)
200 grams (1 1/3 cups) dark chocolate chips, roughly chopped

For the Syrup

160 grams (3/4 loving cup) saccharide
120 grams (1/2 loving cup) wate r

Suggested Equipment

   • one big mixing basin, or a stand up mixer
   • basin scraper, or your hands
   • clean kitchen towel, or plastic wrap
   • rolling pin
   • offset spatula, or a spoon
   • serrated pocketknife
   • pastry brush
   • ii 8-9" pie  pans

Process

MIXING THE DOUGH

1. Brand the Breads Bakery Challah recipe through step 5 of "Mixing the Dough".

SHAPING & PROOFING

1. Lightly grease 2 nine" pie panswith butter or oil.
2. Warm the Nutella to make it more spreadable by putting the sealed container in a warm water bath for about 10 minutes prior to using.
   
   
3. Make the crusts: cutting off two 100g pieces of challah dough. On a lightly floured surface, gently ringlet one piece to approximately 10" in diameter (it volition exist very sparse). Advisedly lift it up and center it over the pie pan, gently pressing the dough down into the corners and removing whatsoever air bubbles. Repeat with the other piece. Hold the pie shells in the freezer while you shape the babkas.

   It'south OK if the edges are not perfectly direct -- you'll have a chance to prepare them subsequently the dough has chilled (or you can always leave them as-is).

4. Gyre out the dough: lightly flour a rolling pivot and piece of work surface and roll the dough into a foursquare measuring approximately xviii" x 18".

   The majority of the work can exist done here right off the bat past  just pulling and stretching the dough out to the desired size. Utilize the rolling pin to even out the thickness , lifting the dough off the table a few times to brand certain it's not sticking. If the dough shrinks dorsum as you roll, it's a sign that the gluten needs to relax; simply cover the dough with a towel for 5 minutes to let it rest and then proceed rolling again.

5. Spread the Nutella:prepare aside 80g (about iv tbsp) for the pie pans. Spread the remaining amountevenly over the dough using an get-go spatula, making sure to spread information technology all the mode out to the edges.
6. Divide into 2 : with a serrated knife or pizza cutter, carve up the square in one-half lengthwise, creating two  nine x 18" rectangles. Sprinkle the chocolate fries evenly over each slice.
7. Gyre it up: starting with the rectangle closest to you, ringlet it up from the lesser along the longer edge, working evenly side to side and pulling back with your fingertips to make the roulade as tight equally possible. Repeat for the second rectangle.

   The tighter the roulade, the more than layers of chocolate you lot'll have. And the more layers of chocolate y'all have, the happier you'll be!

8. Fifty-fifty out the roulades every bit needed so that they have an even thickness throughout and are approximately xviii - 20" in length. Arrange them seam-downward and parallel in front of you.
9. Cut the roulade: using a serrated knife or pizza cutter, cut each roulade in one-half along their xviii" lengths, doing your best to divide them evenly. Keep both halves together, creating 2 pairs of two identical halves.

   If ane pair is significantly larger than the other, you tin can mix and friction match the pieces to obtain equal sizes.

10. Twist the babka : working i pair at a fourth dimension, make the iconic babka shape by crossing two pieces, cutting-side up, to course an X. Starting on the right side of the intersection, twist the 2 pieces effectually each other 5-6 more times, making sure to keep the cut sides facing up the whole fourth dimension. Repeat of the left side of the intersection to create even twists along the whole babka. Adjust the babka every bit needed to accomplish an fifty-fifty thickness throughout. Repeat for the second pair.

    This is the messy part. Embrace information technology!
    

11. Prep the pie pans:remove the pie pans from the freezer. Conform or trim the sides as needed and then the dough reaches the top edge. Spread the reserved 80g of Nutella evenly on the lesser surface of the 2 pie pans.
12. Gently lift 1 babka and shape information technology into a circle inside of the pan.Connect the ends together by folding them over each other, continuing the twist. Press the ends in slightly to help prevent them from ascent out of the pan during proofing. If the dough is too long to fit neatly into the pan, cut off any excess and press it into the heart of the circle. Echo for the second pie.

    See the note beneath if you'd like to freeze one or both of the babka pies at this stage to bake at a later time.

13. Proof the pies: cover them loosely with a kitchen towel and let rise for about 1 - i½ hours in a warm, draft-free spot.
14. Preheat: about thirty minutes into proofing, position a rack in the heart of your oven and preheat to 350 degrees F.

Desire to broil one or both of your babka pies another day? Instead of l eaving them to rise a 2d fourth dimension, wrap the pies with plastic wrap and aluminum foil and place them  directly into the freezer for up to one week.

Almost 5-6 hours before you're ready to broil, remove them from the freezer and remove the foil. Exit the plastic on to assist wick abroad excess moisture equally they defrost. L et them defrost in a warm area for most 3-4 hours (alternatively, defrost them in the fridge overnight to broil in the morning). Once the dough has defrosted, c ontinue with step thirteen above.

BAKE Information technology NICE

1. Make the syrup: while your babka pies are proofing, combine the sugar and h2o in a small saucepan over medium-loftier heat. Bring it to a boil and simmer for 2 minutes. The sugar should exist completely dissolved. Remove from oestrus and set up aside to cool.

   The syrup can exist made in advance and held in the fridge upward to ane month. Use whatsoever actress for glazing other sweet-filled challahs, or strain it and save for sweetening up your iced java or favorite cocktail.

2. Bake the babka pies for 20 minutes. Then, rotate the pans and lower the oven temperature to 300 degrees. Bake for another 20-thirty minutes, or until the dough is golden brown and the seams betwixt the twists take started to color just slightly. The chocolate should look quite night only not blackness.
3. Remove them from the oven and brush generously with syrup .
4. Cool  completelybefore serving.

STORING YOUR BABKAS

Babka Pie is the souvenir that keeps on giving. While it will always exist all-time the same day, it will hold well at room temperature up to three days after baking. Store the cooled babka pies in a sealed container or wrapped in plastic.

Kept your babka pie past its prime number? Dried babka has a decadent second life as french toast, monkey staff of life or staff of life pudding.

Y'all tin can freeze your babka pies for up to 30 days subsequently they're broiled. Allow them to cool  completely, and then wrap in both plastic wrap and aluminum foil. To defrost, take them out of the freezer and remove the foil. Let sit for nearly ii  hours at room temperature, c overed in plastic wrap to help wick away excess wet. Remove the plastic and reheat  at 350 F f or 8-12  minutes before serving.

Let our bakers do the difficult work for you.

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Source: https://www.breadsbakery.com/babka-pie-recipe/

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