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Chocolate-Orange Cinnamon Spice Babka with Walnuts and Bread Booster

  • Intermediate
  • 2 loaves
  • 25 min
Baking Success Or Baking Mess

Ingredients

Dough:
1/2 cup (125 mL) granulated sugar
2 bags Twinings ® Orange and Cinnamon Spice tea (removed from bag)
5-1/2 cups (1.125 L) all-purpose flour
3 (45 mL) tablespoons Fleischmann's® Bread Booster™
2 (4-1/ tsps.) envelopes Fleischmann's® Quick Rise Yeast
2-1/2 tsp (12 mL) salt
1-1/2 cups (375 mL) 3.25% whole milk
1/2 cup (125 mL) unsalted butter, cut into cubes
2 eggs, at room temperature
1 egg yolk
2 (10 mL) teaspoons vanilla extract
Filling:
7 oz (200 g) dark chocolate (at least 70%), finely chopped
1/2 cup (125 mL) unsalted butter, cut into cubes
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) cocoa powder
1/2 tsp (2 mL) salt
1 cup (250 mL) finely chopped walnuts
Assembly:
1 egg
1 (15 mL) teaspoon milk
Glaze:
2 (30 mL) tablespoons Crown® Lily White® Corn Syrup
2 bags Twinings® Orange and Cinnamon Spice tea, removed from bag
3-1/2 oz (100 g) dark chocolate (at least 70%), finely chopped
1 tbsp (15 mL) unsalted butter

Instructions

Dough: In food processor, pulse sugar

and tea until tea is finely ground; set aside. In large bowl, whisk together

flour and bread booster; set aside. Whisk sugar mixture, yeast and salt into

flour mixture; set aside.


In small saucepan set over low heat, cook milk and

butter for 3 to 5 minutes or until milk is warm and butter is partially melted

(120ºF to 130ºF/50ºC to 55ºC on instant-read thermometer).


In bowl of stand mixer fitted with dough hook, mix

warm milk mixture, eggs, egg yolk and vanilla. Mix in flour mixture on medium

speed, scraping down side of bowl occasionally, for 2 to 3 minutes or until

ball of dough starts to form and pull away from side of bowl.


Transfer dough to lightly floured work surface; knead

until smooth and elastic, and dough springs back when lightly pressed with 2

fingers, about 6 to 8 minutes. Cover with tea towel; let stand for 10 minutes.


Filling: In heatproof bowl set over

saucepan of simmering water, melt chocolate and butter, stirring for about 10 minutes

or until smooth. Remove from heat. Stir in granulated sugar, icing sugar, cocoa

powder and salt. Let cool to room temperature.


Assembly: Line two 8 1/2 x 4 1/2-inch (21 to 11 cm) loaf

pans with parchment paper; set aside.


Divide dough in half. On lightly floured work surface,

working with one portion of dough at a time, roll out into 15- x 11-inch (38 x 28

cm) rectangle. Spread with half of the chocolate filling, leaving 1-inch (2.5

cm) border. Sprinkle half of the walnuts over top. In small bowl, whisk egg

with milk; brush over bottom edge of one long end. Set remaining egg wash

aside.


Starting from long end (not brushed with egg wash),

roll up tightly into log. Pinch ends to seal seams. Roll log back and forth on

work surface into 18-inch (46 cm) log of uniform thickness. Repeat with

remaining dough.


Cut each 18-inch (46 cm) log in half crosswise. Using sharp

knife, slice each half log lengthwise to make 4 pieces, revealing the filling. With

cut sides facing up, pinch 4 ends together. Twist and braid the 4 pieces of

each log together, keeping cut sides facing up, to form two loaves.


Transfer each loaf to prepared pan. Cover and let rise

for 45 to 60 minutes or until doubled in size.


Preheat oven to 350˚F (180˚C). Brush remaining egg

wash over top of each loaf. Bake for 45 to 65 minutes or until golden brown and

instant-read thermometer inserted into centre of loaf registers 190˚F (88˚C). (If

bread is browning too quickly, tent loosely with foil halfway through cooking

time.) Let cool in pan on rack for 15 minutes. Turn out loaves onto rack; let

cool completely.


Glaze: Meanwhile, in small saucepan set over low heat,

bring corn syrup, 2 tbsp (30 mL) water and tea to boil. Remove from heat; let steep

for 10 minutes. Strain, discarding tea.


In heatproof bowl set over saucepan of barely

simmering water, melt chocolate and butter until smooth. Stir in corn syrup

mixture; let cool to room temperature. Drizzle glaze over loaves. Let stand for

about 45 minutes or until glaze is set.


Tip:

Substitute pecans, hazelnuts or almonds for walnuts if desired.


Nutrition

claims:


Source

of fibre


Excellent

source of iron


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