Amazing Twisted CHOCOLATE & NUTELLA BABKA Bread Recipe | Cupcake Jemma

[Music]hey guys welcome back to my house it’sbeen so long since I had you in herethank you very much for being so patient1 I’ve been off with my bad back beingpregnant and all the things and thankyou also to the team who have been doinga wonderful job of keeping youentertained and all full of recipes andI’ve got something really nice to showyou today something which is perfect forjust baking at home on a lazy Sundaymorning perhaps and it is for bubka butnot any Bubka this is going to be aNutella and chocolate babka now if youdon’t know what that is it is adelicious sweet raised loaf it’s aJewish bake and it is so delicious andit’s basically twisted inside the doughis like traditionally like cinnamonsometimes poppy seeds quite oftenchocolate we’re going to do it withNutella because because Nutella isreally blooming tasty and it’s it’stwisted up so you get all thesebeautiful layers and laminations of thisof the flavor inside and it looks reallycool and it’s a really tasty thing tohave a breakfast or just as a treat soI’m going to show you how to do it soI’m gonna start by putting my dryingredients into my mixing bowl so I’vegot 530 grams of plain flour and I’mgonna add a hundred grams of castersugar and I’m also at this point gonnaadd my yeast because I’m using easy-bakeyeast or instant yeast which doesn’tneed to be activated beforehand so I’madding a tablespoon of that if you’reusing like fresh yeast or some otherkind of yeast you’ll probably need toactivate that first and how you do thatis you mix it with the liquid and theliquid needs to be warm sort of a tepidtemperature and then you’ll add it inwhen you add the liquid in this recipebut I’m just using easy bit use becauseit’s easy and I like an easy lifenow just give that a stir with a whiskjust to make sure that all the sugar andthe yeast is incorporated quite sort ofevenly with the flour before you get onwith the next bit that should do it andthey’re not gonna add the liquid so I’vealready got 60 milliliters of whole milkthat’s at room temperature so make sureyou don’t use it straight from thefridge there’s cold otherwise it’s gonnatake a lot longer to activate the yeastonce it gets going and I’m going to add60 milliliters of water to that and I’musing a scale just because I find it biteasier than measuring jugs okay and I’malso going to add my eggs at this pointand just because it makes it a biteasier to add all the liquid together atthe same time when you start adding itto the bulk and I’ve got three largefree-range eggs just gonna add those andthen whisk them inall right look pretty well mitt so I asyou can see I’m using my free standingmixer and for this you want to be usinga dough hook because you don’t want tobe using a balloon whisk or the regularpaddle beater because that’s just notgoing to incorporate it quite right andit needs to be sort of teased if youdon’t have a stand mixer you can getdough hook attachments for hand mixersand they’re pretty good if you don’thave any of those things you canactually do this by hand and I dorecommend doing it by hand with youractual hands although that will be quitemessy so bring it together with yourhands and then kind of get all the doughoff your hands on there so pop yourdough hook on and then I’m gonna put mymixer onto a kind of low medium speedand this is where I’m just gonna startadding my liquid and just keep the mixergoing round and round or your handsuntil all the dough has come togetherand it’s not in little bits anymorealright that’s coming together nicely soI’m going to add my salt at this pointI’m gonna add 3/4 of a teaspoon thereason we don’t add salt at thebeginning is because it can have atendency to work against the yeast andmake it sort of not rising properly soyou add it at this point and I’ve alsogot some butter I’ve got 150 grams ofsoft room-temperature butter which I’mgoing to start adding bit by bitalright that’s all my back foot in andnow I need to turn this up because it’sbecome quite gone from this kind ofdoughy to a little bit sloppy and that’stotally fine but now we need to work thegluten and make all the butterincorporate so I’m gonna turn my mixerup sort of medium-high speed and I’mgonna leave that going for about 10 to12 minutes and what you’re looking forat the end is for the dough to be comingaway cleanly from the side of the tableand the dough to be really elasticallyin a bit shiny so you can see it’s shinyand it is elasticy there’s not too muchmess on the side of the bowl so it isready to come off so just scoop it offthe dough hook easiest way to do that iswith your fingers just because they cankind of get all around it and I’ve got areally handy tool this is a doughscraper you can use a spatula but thisis super handy because you can get veryin the bowl and it bends to the shape ofthe bowl so gather up all your dough andjust plop it in the middle of a piece ofcling film[Music]and once it’s on you want to kind oftease it into a rectangle shape andthat’s just gonna make rolling it outlater a lot easier and then when youwrap it you don’t want to wrap it supertight because it is going to grow alittle bit so just kind of loosely drapeif you will the cling film over the topso that it has a little bit of room togrow and then this needs to go into thefridge and ideally you want to leavethis for an overnight six hours minimumif you’re in a bubka hurry but I thinkdoing overnight just makes it in tasteluckily for you and for me I havealready made some so I don’t have towait another 24 hours for my dough to doits thing in the oven oven for it sothis is that its first proved in thefridge and you can see it’s grown alittle bit not lows because the fridgeis obviously cold if it had been warm orroom temperature it was over proven andgone crazyso unwrap it and dust your workshop andyou need to have quite a bit of spacefor this because it’s gonna get quitebig so scatter a nice lot of flour overthe top so it doesn’t stick and thengrab your dough and just pop it ontoyour work top and also you’re gonna needa rolling pin and flour that too becausethis does take quite a bit of a rollingbecause we want to make it sort of along rectangle because this amount ofdough is actually enough for two and I’mgoing to tell you what you can do if youdon’t want to bakemove to a little bit later but start byrolling it out you want to keep thewidth of it about 12 about 12 inches butthe length of it we’re going to try andmake that more like 24 to 30 inches soquite long[Music]because of the size of this thing youmight not want to be picking it up toooften so every now and then just kind oflift it up and walked a bit of flourback under it just so that it doesn’tstick still keep on rollingI basically run out of road here so butI think this is pretty good size-wiseand also don’t worry about the weirdmisshapen bits because we are going toTrin it anyway so don’t worry if it’s ona little bit of cockeyed now comes thereally fun bit because we’re going tospread this bad boy with heaps ofNutella Nutella is obviously everyone’sfavourite spread chocolate and hazelnutif you don’t want to use matelo you canjust use chocolates or a scoff yeahmaybe you should try it with this coughnext time so I’m gonna dollop a generousload all over my dope[Music]now you might’ve noticed that I’mspreading it right up to the very edgesof the long edges because we wantmaximum Nutella reading inside but I’mkind of ignoring these wobbly bits atthe end because I’m just going to cutthose off anywaythat sounds great and everything but Ithink we need to boost the chocolatinaso I’ve actually got some chocolatechipsI have pulverized these chocolate chipsin a food processor just to make them alittle bit more small and bitty if youdon’t want to do that don’t worry andjust put normal chocolate chips in butI’m going to scatter these all over theNutella[Music]all my chocolate in and now I’m going tojust trim the edges off because theydon’t need to be there we certainlydon’t want to have raggedy edges on ourlittle cottage so just get rid of thoseand now it’s the fun bit and this isgoing to get a bit messy but justembrace the mess guys so starting upeither the top or the bottom whicheveryou prefergently tease it in on itself because weare now going to roll it and we want toroll it as tight as possible you don’twant any baggy bits the good fatty bitsmeans fewer layers and less Nutella soas you roll don’t try not to do roll upone end and then the other becauseyou’ll end up with a really uneven sofar and I’m just kind of teasing it leftand right and once you have reached theend give it a little kind of roll on thecounter but also pick it up a bit andjust kind of stretch it just a tiny bitnot lows because that’s going to helpbring all the kind of layers togethermake it nice and tight and now it’s timeto make a decision so I am NOT going tobake both of these today I’m going tosave one for another time for a rainyday when I need babka so as I said thisrecipe is for two babka so start bychopping it in half also you’ll have akind of weird end bit you don’t wantthose just chop them often so this bitI’m just going to put to one side andideally you’d have two loads of the samesize because you want to freeze thedough in the loaf tin if you’re savingit for another time it needs to beshaped before you freeze it and it’sreally handy to do that because then ifyou need a babka on a rainy day you justbring it out to room temperature andover several hours just let it do itsthing and it will obviously defrost andthen it will rise and you want to riseit just as and as I’m rising it and innormal time so it will kind of come upto the top of the loaf tin and thenit’ll be ready to bake as normal butlet’s see what happens so I’ve got mysausage I’m going to use my big longknife and I’m going to cut along thelength of itso this now reveals all the lovelyNutella a chocolaty nests inside and wewant this to be visible so now we’regoing to shape the bread and it’sactually really simple when you look atBob because it’s like how on earth havethey done that but it’s actually reallyeasy so with the nut Hillery side upcross one layer over the top like across and then you want to twist butwhen you twist make sure that theNutella Reba is always facing up so I’mgoing to do a couple of twists at oneend and kind of smush the ends togetherand then with the other end exactly thesame[Music]just give it a twist back into positionjust so that all the stripes are on thetop or it already looks so good and nowyou’re gonna pop your loaf tip probablyin your later I’ve greased it and justput a bit of greaseproof paper on thebottom with slightly longer edges at theside just so it’s easier to take outonce it’s baked and then just gentlylift up your twisted Bubka dough andgently lay it in your loaf tin like atiny and this is obviously not ready tobake just yet because it needs to haveit at least a bit rise or second proofso you can do that at room temperaturefor about an hour and a half to twohours depending on how warm your room isif you have a very cold room then a neattrick is to put a tray of just boiledwater in the bottom of your oven andthen put this tin into the oven it willjust create a little bit of warm humidenvironment and it will just do exactlythe same thing so just loosely cover iteither with a tea towel or cling filmand just so it’s had its hour and a halfroughly just growing and rising and asyou can see it is puffed up quite a bitit’s not quite double and this now canbe baked and I’m baking mine at 175degrees C was about 190 if you haven’tgot a fan oven and this is going to bebaked for 30 to 35 minutes and the waythat I test it when it’s done is just tolift it gently out and tap the bottomand if it sounds hollow that it’s readyso while your vodka is baking in theoven at some point during the 30-minuteprocess you want to make some sugarsyrup and what this is going to do is tonot only give it a really nice shinyglaze on top it will seep in a littlebit and help it to stay moist so veryimportant so I’ve got about 100 grams ofsugar in a pan here and I’m gonna add 80milliliters of water and just put thatonto a kind of medium heat and at thispoint I am gonna stir it and obviouslyif you’ve watched my caramel videosyou’ll know that we never stir water andsugar together but because we’re nottaking this to a caramel temperature wedon’t need to worry about it seizing orcrystallizing anything what we want isfor all the sugar to dissolve so whenall the sugar dissolves and it startsheating up you want to get it to a sortof bubbling not quite boiling likeviolently sort of bubble and then dropthe temperature down just a couple ofnotches and let it simmer away for acouple of minutes and another commentreally nice sugar syrup that’s lookinglike sugar syrup it doesn’t change muchit still stays quite liquidy so don’tworry if I haven’t thickened up anddon’t want it to thicken up at allso leave that to one side so that has tocool down a little bit our babka needsto bake nearly babka time guys I’m soexcitedright oh that smells so good now we’regoing to test it just by tapping thebottom so they lift it out with thepaper so pop it back in the tin becauseyou want to cool it in the tin butfirstly we need to put that sugar syrupon it and we want to do that when it’shot because it does help absorb it andall that jazz and obviously I’ve madeenough sugar syrup for two loaves sodon’t put it all on unless you reallywant a sticky butter so just drizzlethat over the top now I know howtempting it is to want to crack open afreshly baked loaf straight from theoven but it’s not going to be at itsbest until it’s cooled down completelywhen it’s too hot it ends up feelingreally doughy in your mouth and that’sjust not very nice so if you canpossibly do this leave it to cool downcompletely and then we’re going to enjoyit[Music]that looks amazingall the layers are kind of plumped andopened up and you’ve got all theselovely stripes of Nutella and chocolateoh so good good enough to eat so I’mgonna have to have a slice I’m going tocut the end off though because I want anice bit in the middle[Music]look at the stripes on that kind oflooks like a chocolate zebra oh my godthis is gonna be so goodthough babka should be like cakey breador kind of ready cake somewhere in themiddle let’s have a go that is so goodthe perfect kind of naughty breakfasttreat and it will keep for a couple ofdays if you want to keep it just wrap itin cling film don’t put in the fridgejust at room temperatures fine and it’llkeep for two or three days mmm and youcan toast it I mean and you can thatalso put it those of butter on it if youreally wanted to do that that would beokay mmm well I hope you enjoyed thatI’m certainly enjoying eating I’m sorryI’m talking with my mouth full but thisis what happens when you film and eat atthe same time I’ll be back next week andhopefully you’ll give this a go pleasedo take a picture because it is sopretty put it on Instagram using hashtagcupcake Gemma so that I can see it Iwill see you the next one bye[Music]