Chocolate tahini babka

Total: 2 hr 40 Min. | Active: 30 Min.
vegetarian
Nutritional value / 100 g: 434 kcal
, Fat: 16 g
, Carbohydrate: 57 g
, Protein: 12 g

Ingredients

750 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350 g white flour
½ tsp salt
¼ cube yeast (approx. 10 g), crumbled
2 ¼ dl buttermilk
3 tbsp tahini (sesame paste)
3 tbsp honey

Filling

100 g chocolate, cut into pieces
60 g tahini (sesame paste)
3 tbsp honey

To shape

1 egg, beaten
2 tbsp sesame seeds
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Utensils

One loaf tin (approx. 25 cm), lined with baking paper

How it's done

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Dough

Mix the flour, salt and yeast in a bowl. Add the buttermilk, tahini and honey, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Place the chocolate, tahini and honey in a thin-sided bowl, suspend the bowl over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 25 cm), cover with the chocolate mixture, roll up from the long edge. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared loaf tin. Glaze with egg, sprinkle with sesame seeds.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Good to know
Tip: For best results, roll out the dough, spread the filling on top and chill for approx. 20 mins. before rolling up.

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