Chocolate Babka with Fruit Yeast: A Natural Approach to Baking
Fruit yeast is a natural wild yeast that forms on the surface of fruits. It can be used to leaven dough, giving baked goods a unique flavor and texture. These yeasts are an excellent alternative to commercial yeast as they work more slowly, allowing the dough to develop better and absorb more aromas. Fruit yeast contains not only yeast cultures but also beneficial bacteria that participate in fermentation, making the process of baking bread or pastries more natural and healthier. With its help, you can create unique breads and sweet treats like babka or cinnamon rolls, adding notes of natural sweetness and a slight tang.Using fruit yeast requires a bit more time and care since it needs to be 'cultivated', but the end result is worth it: baked goods become more aromatic and have an interesting porous structure.
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Chocolate Babka
Dough:
All-Purpose Flour — 310 g
Whole Milk — 150g
Eggs — 100–110 g (about 2 medium)
Unsalted Butter, Room Temperature — 100 g
Sugar — 25 g
Fine Sea Salt — 7 g
Levain with Fruit Yeast — 92 g
1. Add the flour, milk, eggs, half of the sugar, salt, and levain to the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until the ingredients are incorporated, then let the dough rest for 10–15 minutes at room temperature, covering it with a towel or plastic wrap.
2. After the rest, continue mixing on medium speed for 5 minutes, until the dough begins to pull away from the sides of the bowl. Gradually add the remaining sugar, mixing for another 1–2 minutes, until the dough becomes smooth and the sugar is fully absorbed.
3. Continue mixing while gradually adding the butter, one piece at a time, until the dough is smooth and elastic. Transfer the dough to a container for fermentation and cover with a lid or plastic wrap.
4. Let the dough ferment for 2 hours at room temperature (23–25°C). During fermentation, perform two sets of stretches and folds: the first set 30 minutes after fermentation begins, and the second set 30 minutes after the first. After the second set, let the dough rest, covered, for one hour.
5. After one hour, place the covered dough in the refrigerator overnight.
6. Take the dough out of the refrigerator and roll it into a rectangle, 25 by 30 cm. Evenly spread the filling over the dough, leaving about 2 cm of clean edge.
7. Tightly roll the dough into a cylinder and place it in the freezer for 15 minutes.
8. Prepare a baking pan by lining it with parchment paper, leaving long ends of the paper on the sides for easy removal of the babka.
9. Take the roll out of the freezer and cut it lengthwise in half. Pinch the ends of the two halves together and braid them. At the bottom, pinch the ends together again. Carefully place the dough into the prepared pan and cover it with plastic wrap.
10. Let the dough rise in a warm place (25–26°C) for 3.5–4 hours or longer. The dough should rise almost to the edge of the pan. If you’re using fruit yeast, the dough may not show significant rise. Don’t worry — it will rise well during baking.
11. Preheat the oven to 180°C (350°F) and position the rack in the middle. In a small bowl, whisk together the egg wash ingredients (one egg yolk and 1 tablespoon of milk).
12. Gently brush a thin layer of the mixture over the surface of the babka. Bake the babka for 45–50 minutes, until the internal temperature reaches 93°C (200°F).
13. While the babka is baking, prepare the simple syrup: combine 25 g of sugar and 30 ml of water in a small saucepan and heat until bubbles appear, stirring until the sugar is fully dissolved. Let the syrup cool.
14. When the babka is done, carefully remove it from the oven and let it cool slightly in the pan on a wire rack. Brush the surface of the babka with the syrup and leave it for 10–15 minutes. Then, remove the babka from the pan and let it cool completely on the wire rack for 1.5–2 hours.
Chocolate Filling:
Dark Chocolate — 100 g
Unsalted Butter — 50 g
Sugar — 50 g
Cocoa Powder — 30 g
Ground Cinnamon (optional) — 1 teaspoon
Pinch of Salt
1. Melt the chocolate and butter: In a small saucepan over medium heat, melt the dark chocolate and unsalted butter, stirring constantly until the mixture is smooth and well combined.
2. Add the dry ingredients: Remove from heat and add sugar, cocoa powder, cinnamon (if using), and a pinch of salt. Stir until smooth and fully incorporated.
3. Cool the filling: Let the mixture cool slightly until it thickens but remains soft enough to spread easily over the dough.
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You can store chocolate babka at room temperature by tightly wrapping it in plastic wrap or placing it in an airtight container. This way, it will stay fresh for 2–3 days. If you plan to store it for a longer period, it’s best to refrigerate it, where it will keep for 5–7 days. Before serving, it’s a good idea to slightly warm the babka to refresh its texture and soften the chocolate. You can do this by microwaving it for 10–15 seconds or placing it in a preheated oven at 150°C (300°F) for 5–7 minutes.
Tip: If you want to extend the shelf life of the babka, you can freeze it. Wrap the babka in plastic wrap and place it in an airtight bag. It will maintain its quality for up to 2 months when frozen. Before serving, thaw the babka at room temperature and then warm it up as described above for the best taste and texture.
Stay tuned:
In the near future, I’ll be sharing a recipe for fruit water and a levain made with fruit water.
