Babka Teòclaide agus Cofaidh
Taois Espresso
350g flùr uile chleachdach
50g siùcar gràineach
1 spàin-bhùird pùdar espresso
10g beirm air ball
5g salann-mara mìn
1 ugh mòr, aig teothachd an t-seòmair
180ml bainne slàn, meadh-bhlàth
40g ìm neo-shaillte aig teothachd an t-seòmair
Lìonadh Teòclaid Espresso
130g teòclaid dorch 60% - 70%, air a ghearradh ann an cnapan beaga
1.5 spàin-bhùird pùdar espresso
80g ìm neo-shaillte
4g salann-mara mìn
65g bàrr dùbailte
50g siùcar gràineach
24g pùdar cocoa
Sgùradh Uigh
1 ugh mòr, air a phronnadh
¼ spàin-teatha salann
2 spàin-bhùird uisge
Airson an taois a dhèanamh
Cuir am flùr, an siùcar, am beirm, agus am pùdar espresso ann am measgadair. Measgaich còmhla.
An uairsin, cuir ris am bainne blàth agus an ugh agus measgaich airson 15 mionaidean. Bidh e deiseil nuair a chì thu nach eil an taois a' steigeadh ris a' bhobhla. Cuir ris an ìm aig an ìre seo agus measgaich airson 5 mionaidean a bharrachd, gun tèid an ìm an sàs ann.
Thoir a-mach às a' mheasgadair e agus sìn a-mach e. Thoir sùil an gabh cha mhòr faicinn troimhe, dèan cinnteach gum bi e aig an ìre seo, “deuchainn leòsan uinneige”.
Cuir film greimeachaidh air treidhe cheart-cheàrnach agus roilig an taois a-mach air an fhilm. Cuir an taois ann an cruth ceart-cheàrnach air an treidhe, mu òirleach de dh' àirde. Cuir tuilleadh film greimeachaidh air a' mhullach agus cuir dhan frids e airson 2 uair a thìde.
Lìonadh
Cuir siùcar, ìm, pùdar cofaidh, pùdar teòclaid, salann, agus bàrr ann am pana beag. Cuir am pana air teas meadhanach agus sgiot e gus an leagh an ìm agus an siùcar, agus gus an aonaich na grìtheidean mar thaois.
Cuir dheth an teas agus cuir na pìosan teòclaid dhan phana, fàg na pìosan beagan mhionaidean gun tòisich iad a' leaghadh, mus tòisich thu a' measgachadh an teòclaid a-steach.
Gluais gu soitheach e agus nuairsin cuir seo dhan frids, gus an tòisich e a' cruadhachadh, a' dèanamh cinnteach gu bheil e tiugh ach fhathast sùbailte gu leòr airson sgaoileadh.
Cuir ri chèile
Aon uair is gu bheil an taois air fuarachadh, thoir dheth am film greimeachaidh agus roilig a-mach e air àite-obrach a th' air a dhustadh le flùr ro-làimh.
Roilig e a-mach ann an cruth ceart-chearnagach, a' dèanamh cinnteach a bhith dustadh an taois agus an t-àite-obrach tric gus nach steig càil.
Roilig gu meud timcheall air 10” x 20” ceart-chearnagach. Nuair a tha e air a roiligeadh a-mach, sgaoil an lìonadh teòclaid air uachdar an taois air fad.
Roilig an taois, a' tòiseachadh air an taobh as giorra. Roilig an àrd e gu teann ach dèan cinnteach nach tig an lìonadh a-mach às.
Aon uair is gu bheil sin dèanta, geàrr e tron mheadhan le sgian gheur bho aon cheann chun a' chinn eile – air fhad.
Fosgail a-mach an dà leth gus am bi na taobhan geàrrte a' coimhead suas. Cuir an dà leth tarsaing air a chèile, mar gu bheil thu a’ dèanamh figheachan agus dèan seo a-rithist is a-rithist. Pronn na cinn ri chèile gus nach tig am figheachan às a chèile.
Cuir na cinn fon fhigheachan an uair sin agus cuir ann an tiona bèicearachd e a th' air a chòmhdach le pàipear-bèicearachd.
Cuir film greimeachaidh air a mhuin agus cuir gu aon taobh e fad 30 – 45 mionaid gus an èirich e.
Airson bèicearachd
Ro-theasaich an àmhainn gu 180C.
Dèan an sgùradh uigh le bhith sgiotadh an ugh ann an uisge agus salann. Bruisig an sgùradh uigh air mullach an fhigheachan.
Bruich airson 50 mionaid.
Coffee and Chocolate Babka
Espresso Dough
350g all-purpose flour
50g granulated sugar
1 tablespoon espresso powder
10g instant yeast
5g fine sea salt
1 large egg, at room temperature
180ml whole milk, lukewarm
40g unsalted butter at room temperature
Chocolate Espresso Filling
130g dark chocolate 60% - 70%, cut into small chunks
1.5 tablespoons espresso powder
80g unsalted butter
4g fine sea salt
65g double cream
50g granulated sugar
24g cocoa powder
Egg Wash
1 large egg, beaten
¼ teaspoon salt
2 tablespoons water
To make the dough
Place flour, sugar, yeast, salt and espresso powder in your mixer. Mix to combine.
Then add the warm milk and egg and mix for 15 minutes. It's ready when you see that the dough is not sticking to the bowl. Add the butter at this stage and mix for a further 5 minutes, until the butter has been incorporated.
Remove from the mixer and make sure it passes the “windowpane test”. Stretch it to see if you can almost see through it.
Line a rectangular tray with cling film and roll the dough out on the cling film. Shaping it into the rectangle of about an inch thick. Top with more cling film and place in the fridge for 2 hours.
Filling
Into a small pan place sugar, butter, coffee powder, chocolate powder, salt, cream.
Put the pot on a medium heat and whisk until the butter and sugar has melted and the ingredients have incorporated and the mixture is smooth.
Turn off the heat and put the chocolate pieces into the pan, wait a few minutes to allow the chunks to start to melt, before mixing the chocolate through.
Transfer into a dish and put into the fridge until it starts to set, making sure it's thick but still spreadable.
Assemble
Once the dough has chilled, remove the cling film and roll out on a flour dusted surface. Roll out to a rectangular shape, making sure to keep dusting the dough and surface to avoid it sticking. Roll to approximately 10” x 20” rectangle. Once rolled out, spread the chocolate filling over the entire surface of the dough.
Roll the dough, starting with the short side. Roll it up tightly but make sure the filling doesn’t squeeze out.
Once rolled, cut down the middle lengthwise with a sharp knife. Open the two halves so that the cut sides are face up. Cross the two halves over one another as if making a plait and keep repeating. Pinch the end of each half together to keep it from untwisting.
Tuck the ends under the twist and lower it into a baking tin that has been lined with parchment paper.
Cover with cling film and set aside to prove more for 30 – 45 minutes.
To bake
Pre-heat oven to 180C.
Make an egg wash by whisking an egg with water and salt. Brush the egg wash over the top of the twist.
Bake for 50 minutes.
