Good Day Cafe: Babka by Breads Bakery - Fox 2 News Headlines

Good Day Cafe: Babka by Breads Bakery

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MYFOXNY.COM - The best chocolate babka in New York City is served at Breads Bakery in Manhattan, according to NY Magazine.

We got a taste of the loaf-shaped coffee cake made by owner and master baker Uri Scheft in the Good Day Cafe.

CHOCOLATE BABKA (makes 3 Babkas)

For the chocolate filling:

1100 g (40 oz) Nutella

150 g (1 cup) chocolate chips

For the syrup:

120 g (½ cup) granulated white sugar

160 g (2/3 cup) water

Syrup Preparation

1. Combine the sugar and water in a pot and bring to a boil

2. Reduce heat and let simmer for 2 minutes

3. Remove from the heat and let cool (Note that you will have enough syrup for more than 3 Babkas and the leftover syrup can be stored for later use)

Babka Preparation

1. Place the dough on a lightly dusted work surface

2. Using a rolling-pin, shape the dough into a rectangle (about 10” X 28” and about 0.2” thick)

3. Spread chocolate filling evenly on the dough. Sprinkle chocolate chips.

4. Roll the dough into the shape of a roulade

5. Using a serrated knife, cut the roulade in half lengthwise (down the 28” side)

6. Cut each of the halves of roulades into thirds (you will know have 6 roulade halves or 3 pairs for each of the 3 babka)

7. Place each pair in a way that they form 3 ‘X’s

8. Braid each pair into a simple braid

9. Place into a mold (choose a mold that will accommodate the entire length of the dough and only half the height)

10. Cover with a dry towel and let rise until it doubles in volume (approximately 30-40 minutes)

11. Bake for 25 minutes at 350 degrees

12. Remove from the oven and immediately brush generously with the syrup.

CHALLAH (makes 3 Challahs)

1. Divide dough (using a knife) into 3 equal parts, and divide each part into 3.

4. Roll each part into a 25 cm-long cylinder

5. Braid each three cylinders

6. Place the three braided Challahs on a baking sheet lined with parchment paper

7. Cover the Challahs with a kitchen towel and let rise for about 35 minutes

8. With 15 minutes left until proofing is complete, preheat oven to 425 Degrees Fahrenheit

9. Once the Challahs have doubled in volume, gently brush the Challah with beaten egg and generously sprinkle with sesame and poppy seeds

Baking (approximately 25 minutes)

1. Bake for approximately 25 minutes, until golden-brown

2. Remove from oven and cool on rack



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