The Polish Babka recipe
I discovered this brioche originating in Eastern Europe, the babka, or bobka, cake originating in Eastern Europe - The recipe is still relevant in Poland as in the Polish diaspora, and in particular in New York and Montreal - at Mamiche , rue Condorcet bakery, close to our offices, in the 9th arrondissement.
The multiplicity of layers of puff pastry allowed us to envisage, beyond mere visual pleasure, a famous tasting. This was with cinnamon but a little further down the street, Babka Zana settled, whose name, which leaves you dreaming, offered several variations of the babka, in particular one, chocolate & hazelnuts.
Some research and video tutorials later, noting that the making did not seem that complicated, my assistant mouse and I, we embark on our first homemade babka.
I followed the recipe La Nidinette , which is very well explained, step by step, with photos of each step.
Our feedback :
It's very simple to make, no more complicated than a brioche.
We used the "dough" mode of the thermomix (at least 5 mins, kneading mode)
It is recommended to let the dough rise overnight (the second rise).
We tested both:
grows 4 hours and grows overnight. The brioche is actually more airy when it rises overnight, but just as good with a rise time of 4 hours.
Having no more sugar to make the syrup (icing) we used agave syrup, applied with a brush, before adding hazelnuts previously roasted in the oven (6/8 mins at 180° grill mode)
It is delicious.
We recommend that you taste it lukewarm, accompanied by our tea
" A Late Afternoon "