Muffin "grandmother" is incredibly popular in America, especially in New York. In this article, I will share the recipe, it was sent to me friends, who opened a small bakery in the states.
The first time I tried the grandma when I lived in Miami and worked in kosher food delivery. The very food I have not seen it packed in opaque Thermo, but I regularly checks the position of watching «CHOCOLATE BABKA» (chocolate babka). This inscription has introduced me to a screeching halt, because there is nothing similar in the menu of the cafe I have not seen. After a month of work, I could not resist and decided to order a grandmother for themselves. I did not have any idea what might be inside.
In the evening I took his freshly baked order, took a thermos of coffee and went to the ocean to watch the sunset and try grandmother. It turned out that it is necessary to Granny. It was incredibly airy brioche dough stuffed with dark chocolate. Washed down with hot coffee grandmother, I was admiring the sunset and quietly ate half a serving.
The next morning I tried to persuade the owner of the cafe to share with me a recipe for Grandma, but he was adamant. At that time, I worked a lot and cook in a rented apartment I had no time. When I returned to Russia, about grandma, I forgot.
Recently, my friends, we brought food, opened his bakery. Their pastry chef shared the recipe with me. I tried it, a bit modified by the realities of Russia today and share with you. Meet - chocolate babka!
All the necessary ingredients you will find in the end.
Yeast mixed with water and leave for 8 minutes. Sugar, flour, salt and stir to combine. Stir on low speed of mixer 3 eggs and brew. Knead the dough for 2-3 minutes, then a 3-stage add butter to room temperature.
After combining all of the ingredients to mix at medium speed mixer, about 8-10 minutes. The finished dough should be elastic and a little sticky, but it's easy to keep up with the walls. Dough shift in a greased container, covered with cling film and put into the refrigerator for 8 hours.
I prepare the dough in the evening, so I send in the refrigerator overnight.
Butter and chocolate to send to the skillet over medium heat.
When the mass is melted, add the powdered sugar, cocoa, pinch ground nutmeg, salt and mix until uniform. The mixture will be thick, put aside her aside, let cool slightly.
If you are too lazy to cook chocolate filling on their own, can be replaced by another or Nutella chocolate spread, but the taste will be different.
This number of ingredients designed to form two 25 x 13 x 6. You can bake a grandmother and in great shape, or divide it into small pieces.
Pripylit flour work surface and roll the dough into a layer thickness of 1 cm. Put chocolate filling and spread evenly over the entire surface.
Roll the dough into a tube. To unstick the edges are not lubricate the edge of the dough with water. Chou cut lengthwise with a knife. Two halves of a twist between a pigtail.
The form in which we bake, brush with butter and flour pripylit. Put into shape "pigtail", cover with towel and let rasstajal 1.5-2 hours before doubling in volume.
When the dough has come, send it in a preheated 190 ° oven and bake for 30 minutes until golden brown.
It is better to put the pan close to the day of the oven, as grandmother baked the top very quickly, but can not fully propechsya form below.
Sugar treatment for Grandma is not required, but it will be much tastier bun and when filing will shine shiny crust. For sugar syrup in saucepan to a boil 80 g of water and 72 g of sugar and let cool. Once ready grandmother, still hot cover with syrup. Use all the syrup, believe me, it's worth it.
I usually grandmother for a long time is not late, cook it before going to visit, but this week was unwell and grandmother already third day is stored in a breadbox and does not deteriorate. The dough is a bit dry out, but the taste is still fantastic.
530 grams of flour B / C
10 g dry yeast
175 g of water, warm water (32 ° C)
3 eggs C1
150 g of butter at room temperature
3 g salt
180 g of dark chocolate (70% cocoa)
105 g of powdered sugar
42 g of cocoa powder
Pinch of ground nutmeg
A pinch of salt
Sugar syrup (for impregnation)
80 g water
72 g sugar
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