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This dulce de leche brioche babka is simply irresistible and makes a beautiful addition to the Easter table. Made with an enriched brioche dough containing plenty of butter, it benefits from an overnight rise in the refrigerator, making it easier to prepare and fit into your baking schedule. The filling is a delicious combination of dulce de leche and dark chocolate, creating a wonderfully rich and indulgent swirl. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

The recipe makes 2 small babkas, each baked in a 23 \u00d7 13 cm loaf tin.<\/span><\/p>\n

Ingredients for the brioche dough:<\/span><\/p>\n

\n
• 375 g strong white bread flour<\/li>\n
• 50 g caster sugar<\/li>\n
• 14 g fresh yeast or 7 g dried yeast<\/li>\n
• \u00bd teaspoon salt<\/li>\n
• 100 ml milk<\/li>\n
• 3 large eggs<\/li>\n
• 175 g unsalted butter, at room temperature<\/li>\n<\/ul>\n

  Mix the flour with the dried yeast (if using fresh yeast, prepare a starter first). Add all the remaining ingredients except the butter and knead until you have a smooth, elastic dough. Gradually add the softened butter, a little at a time, kneading well after each addition until fully incorporated. Transfer the smooth dough to a lightly greased bowl, cover with cling film and refrigerate overnight.<\/p>\n

  Ingredients for the dulce de leche chocolate filling:<\/span><\/p>\n

  \n
  • 200 g dulce de leche<\/li>\n
  • 60 g dark chocolate<\/li>\n<\/ul>\n

    Finely chop the chocolate and melt it in a microwave or over a bain-marie. Place the dulce de leche in a bowl and stir until smooth. Add the melted chocolate and mix until fully combined.<\/p>\n

    To assemble:<\/strong><\/p>\n

    Line two 23 \u00d7 13 cm loaf tins with baking paper. Remove the dough from the refrigerator and divide it into 2 equal portions.<\/p>\n

    Roll each piece into a rectangle measuring approximately 30\u201335 \u00d7 30 cm. Spread half of the filling over each rectangle. Roll up tightly from the long side to form a log and gently flatten it. Using a sharp knife, cut the log lengthways, leaving one end attached. Twist the two strands together, exposing the layers, then transfer to the prepared loaf tin (using the same shaping method as for a classic babka). Cover loosely with cling film and leave to rise in a warm place for about 2 hours, or until doubled in size.<\/p>\n

    Bake at 180\u00b0C for about 25 minutes. Leave the babkas in the tins for a few minutes before carefully removing them. They can be glazed while still warm.<\/p>\n

    Ingredients for the icing:<\/span><\/p>\n

    \n
    • 90 g icing sugar<\/li>\n
    • 3 tablespoons water<\/li>\n<\/ul>\n

      Mix the icing sugar and water using the back of a spoon until smooth. If necessary, add a little more water or icing sugar to achieve a pourable consistency.<\/p>\n

      Drizzle over the warm babkas.<\/p>\n

      Enjoy!<\/p>\n

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      This dulce de leche brioche babka is simply irresistible and makes a beautiful addition to the Easter table. Made with an enriched brioche dough containing plenty of butter, it benefits from an overnight rise in the refrigerator, making it easier to prepare <\/p>\n","protected":false},"author":1,"featured_media":17119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81,20],"tags":[96,335,129],"duration":[],"tag_group":[],"class_list":["post-17116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","category-yeast-cakes","tag-chocolate","tag-dulce-de-leche","tag-yeast"],"acf":[],"yoast_head":"\n