Christmas is approaching... there are many more Christmas breads to make... this chocolate babka bread wreath is easy to make and pretty too. Lets make these bread wreaths to welcome this beautiful festive season.
Christmas Chocolate Bread Wreaths
Make sponge dough and levain:
Yudane - 60g flour + 60g boiled water ( keep in fridge )
Levain ~ 50g starter + 50g flour +50g water ( use at peak)
Main dough:
All Yudane
150g Levain
180g Bread flour
20g Whole wheat flour
1 Egg( L)
30g Sugar
5g Salt
25g Softened butter
Chocolate paste:
30g All purpose flour
40g Sugar
15g Coacoa Powder
60g Water
10g Butter
* Mix all the ingredients except butter. Using a pan and melt the butter on low heat. Add in chocolate mixture and keep stiring until a smooth soft paste formed. Remove from heat and transfer to a bowl, cover and let it cool in the fridge. Before using, devide into 5 equal portions and roll into a rectangle shape.
Method:
1. Mix all the ingredients except butter. Knead untill a soft dough forms.
2. Add in butter and knead unill the dough is visibly smooth and elastic.
3. Divide the dough into 5 equal portions. Round it with the palm of your hand and cover it with a cloth or plastic wrap and rest for 15 minutes.
6.Shaping~~ Flaten the dough and put a piece of rolled chcocolate paste, then roll up into the shape of a log, pinch the seal tightly, cut it into two strands. The cut sides facing up. Twist them together then shuffle into a ring(wreath)! Repeat the same method with the other roll.
7. Final fermentation~~Cover the dough and ferment for 2-3 hours. (It depends on the room temperature)
8. Preheat the oven at 180°C.
9. Brush some egg white on the surface. ( you can sprinkle some almond flakes, almonds nibs or chocolate chips on top)
10. Bake in the middle rack for 30-35 minutes.
11. After the bread is completely cooled, put it in an airtight box.
Recipe adapted from: Janet Kan
Happy Baking!
Comments
Post a Comment