Babka z Malinami i Białą Czekoladą (Drukuj)
Puszysta babka wypełniona kwaśnymi malinami i słodką białą czekoladą, idealna na śniadanie lub jako deser po obiedzie.
# Składniki:
→ Dough
01 -
4 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1 teaspoon salt
04 -
1 packet (2 1/4 teaspoons) active dry yeast
05 -
1/2 cup whole milk, warmed
06 -
1/2 cup unsalted butter, softened
07 -
2 large eggs
→ Filling
08 -
1 cup fresh raspberries (or frozen, thawed)
09 -
1 cup white chocolate chips
10 -
1/4 cup granulated sugar
11 -
1 teaspoon vanilla extract
→ Topping
12 -
1 egg, beaten (for egg wash)
13 -
Powdered sugar (for dusting)
# Kroki wykonania:
01 -
Combine the warm milk and yeast in a bowl. Let sit for 5 minutes until frothy.
02 -
In a mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, softened butter, and eggs. Mix until dough forms.
03 -
Knead dough on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place for 1 hour, or until doubled in size.
04 -
Mix raspberries, white chocolate chips, sugar, and vanilla extract in a bowl. Set aside.
05 -
Punch down the risen dough and roll it out into a rectangle (12x18 inches). Spread the raspberry and white chocolate mixture evenly over the dough.
06 -
Roll the dough tightly into a log, slice the log lengthwise, and twist the halves. Shape into a loaf.
07 -
Place the twisted loaf in a greased loaf pan. Cover and let rise for 30 minutes.
08 -
Preheat the oven to 350°F (175°C). Brush the loaf with beaten egg.
09 -
Bake the loaf for 25-30 minutes until golden brown. Cool in the pan for 10 minutes, then transfer to a wire rack.
10 -
Dust the loaf with powdered sugar before serving.
# Uwagi:
01 -
Serve warm or at room temperature. Store at room temperature for up to 3 days or freeze for longer storage.