Prepare to embark on a culinary journey that will transform your kitchen into a magical bakery of dreams! This Rainbow Babka isn't just a bread - it's a decadent masterpiece that combines the rich traditions of Eastern European baking with a modern, irresistible twist. Imagine a soft, pillowy dough swirled with creamy white chocolate and crunchy hazelnuts, creating a symphony of textures and flavors that will make your taste buds dance with joy. Whether you're a seasoned baker or a curious food adventurer, this recipe promises to elevate your baking game and impress everyone who takes a bite.
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: Eastern European
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1/2 cup white chocolate chips
- 1/2 cup hazelnuts, chopped
Instructions
- In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Whisk together to ensure even distribution of dry ingredients.
- Warm the milk to lukewarm temperature (around 110°F/43°C). Pour the melted butter and warm milk into the dry ingredient mixture. Mix using a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should bounce back when pressed and have a silky texture.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- While the dough is rising, prepare the filling by combining chopped hazelnuts and white chocolate chips in a separate bowl. Set aside.
- After the dough has risen, punch it down and roll out on a floured surface into a large rectangular shape, approximately 18x12 inches.
- Sprinkle the white chocolate and hazelnut mixture evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough from the long side, creating a tight log. Slice the log lengthwise, leaving one end attached, to create a braided effect.
- Twist the two halves together, forming a beautiful braided pattern. Place the twisted dough into a greased 9x5 inch loaf pan.
- Cover the babka and let it rise for an additional 30-45 minutes in a warm location until puffy.
- Preheat the oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
- Remove from oven and let cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is Key: Ensure your milk is lukewarm (around 110°F) to activate the yeast perfectly without killing it.
- Knead with Patience: Take the full 8-10 minutes to knead the dough. This develops the gluten and ensures a soft, elastic texture.
- Rising Environment Matters: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Don't Rush the Second Rise: Letting the babka rise a second time in the pan ensures a light, airy texture.
- Check for Doneness: A golden-brown crust and a toothpick that comes out clean are your indicators of a perfectly baked babka.
- Cooling is Crucial: Allow the babka to cool completely before slicing to help it set and prevent crumbling.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 40mg
