Chocolate Butter Bobka
Recipe by : Amy Handler/ Steve Holzinger
Yield: 3 small or 2 large loaves
2/3 cup water 100° F.
2/3 cup egg yolks
2 ounces yeast cake (fresh) -- crumbled on water
6 ounces butter (very soft)
1/2 tsp salt
1/2 cup sugar
1 1/4 pounds bread flour ( 5 cups sifted)
1 cup ganache
1 cup streusel topping
Crumble yeast on water at body temp. Add yolks. Mix at 2nd speed with a dough hook
until yeast is uniformly dissolved. If fresh is not available, use 3 envelopes of dry
yeast, and allow it 5 min to hydrate.
Turn machine off, add remaining ingredients. Mix on low until the flour is absorbed. Then
shift to second speed and mix 10 minutes, until the dough is smooth glossy and elastic,
and makes a slapping sound in the bowl. Oil the bowl and the dough lightly and allow to
rise until double in bulk in a warm moist place. At 100° F this will take an hour or
more, but slowly is normal for this very rich dough. Give it the time it needs to double.
Divide in two or three pieces, (depending on the size of your loaf pans) round them and
let them bench rest under a moist towel until well relaxed...up to 1/2 hour.
Roll the dough out on a lightly floured board into 1/4" thick rectangles.Smear
thickly with ganache , almost to the edges. Sprinkle with cinnamon sugar and raisins or
currants that were soaked in warm water to soften. about 4 oz or so. Cake crumbs are also
Roll up like a jelly roll, and seal the edges closed. Roll out with your hands to form a
slender rope, about 1 1/2 inches in diameter. Pick this rope up by the middle, and counter
rotate the ends to form a twisted braid. Flatten this out in a greased loaf pan and egg
wash. Top with Streusel Topping. Proof until double in bulk, and bake at 360° F
until well browned. (Probably 45 minutes to 1 hour)
1 CUP of GANACHE:
Bring one cup of heavy cream to the boil and pour it into 8 ounces of finely chopped
chocolate (packaged bits will do just fine). Stir until the chocolate is melted and the
mix is united. Chilled this will be too firm to spread. At room temperature it will have
the consistency of firm, not hard, butter.
1 CUP of STREUSEL TOPPING:
1/2 cup sugar Mix the dry ingredients together. Continue mixing while you drizzle in the
1/2 cup flour When nuggets form, the topping is ready.
1/4 tsp salt
2 ounces butter, melted
Print recipe, search
recipes, browse recipes, or see today's
Send mail to PastryWiz
with comments about this web site.
Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart
Chocolate - the food of the Gods
Step-by-step cake decorating