Chocolate-Orange Cinnamon Spice Babka with Walnuts and Bread Booster
- 2 loaves
- 25 min
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
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
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
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.
Substitute pecans, hazelnuts or almonds for walnuts if desired.
source of iron