Have you tried Babka with Miso? Miso and chocolate are really good combination. The sweetness of the chocolate and Umami + saltiness from the Miso make a beautiful harmony.
Prep Time: 5 mins
Cook Time: 90 minutes
Servings: 1 Babka
- 1/4cup warm water, around body temperature
- 3g dry yeast
- 12.5g honey
- ½ tbsp butter, melted
- 2 eggs, bitten
- ¼tsp salt
- 250g/0.55lbs flour (I used bakers flour)
- 40g bitter chocolate
- 15g sugar
- ¾ tbsp white Miso
- ½ tsp cinnamon powder
For applying to the dough
- 1tbsp butter
- Place warm water in a bowl, then yeast and honey. Leave for 5-10min. (Yeast becomes active)
- Add butter, ½ egg and salt. Mix well.
- Add the flour 1 cup at a time. Stirring after each time. Knead for 4-5 min until the dough surface becomes smooth and elastic. (I kneaded for 30min!!) Keep the dough in warm place (Around 30℃=86°F)
- Butter a bread pan. (Line it with parchment paper if necessary.)
- Punch down the risen dough (I didn’t need to do it in the video). Then knead for 5min. Then keep it in the fridge for 5 min.
- Combine the chocolate, palm sugar, miso and cinnamon in a saucepan with low heat, mix well. (Be careful! It’s easy to get burnt).
- Roll out the dough using a rolling pin in a rectangle shape until about 1.5cm/0.5inch thick.
- Brush the dough with melted butter and brush chocolate- Miso mixture.
- Roll all the dough up into a rope. And cut the rope into half.
- Make X shape with two ropes and twist the two ropes.
- Place the dough in the pan, cover it with eco wrap/ plastic wrap and let rise for 30min at room temperature.
- Preheat the oven to 180℃/350°F.
- Beat the remaining egg with 1tbsp water and brush the top of the risen dough with the egg. (You can sprinkle the coarse granulated sugar on top if you like)
- Bake for 30min or until the top is brown.
You can watch this recipe on Youtube🌝