Babka with Chocolate and Walnuts
Babka with chocolate and walnuts - Fine pastry with a chocolatey twist. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The high cocoa content in dark chocolate not only automatically ensures a lower sugar content. Cocoa has a high content of flavonoids, which can have a positive effect on high blood pressure. Magnesium from chocolate also has a calming and relaxing effect.
The babka is great filled with chocolate and walnuts, but it is also changeable: try a filling of pureed blueberries and hazelnuts.
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 200 mg | (5 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 14 ozs whole spelt flour
- 1 ¾ ozs lukewarm water
- ¼ oz Sourdough
- 4 ozs lukewarm milk (whole)
- 1 egg (M)
- 1 oz Raw cane sugar
- 2 ¾ ozs butter (room temperature)
- 1 generous pinch salt
- 4 ¼ ozs Dark chocolate
- 2 ozs walnut kernels
Kitchen utensils
Preparation steps
The night before, mix 1.75 ounces of flour with 1.75 ounces of lukewarm water and the sourdough starter and let it mature overnight at room temperature.
The next morning, mix warm milk, sourdough and remaining flour. Add egg, 1 ounce sugar, 0.75 ounce soft butter and salt and knead well for at least 5 minutes. Cover the dough and let it rise in a warm place for about 3-4 hours.
For the filling, chop chocolate, melt half of the chocolate with 2 ounces of butter over a water bath, and let cool. Chop walnut kernels. Roll out dough on a floured work surface into a rectangle (as long as the baking pan and about three times as wide).
Spread chocolate mixture on dough and sprinkle chopped chocolate and walnuts on top. Roll up the dough from the long side. Cut dough roll in half lengthwise and twist dough strands together so that the cut surface is always visible at the top.
Place braid in a loaf pan lined with baking paper and let rest, covered, for another 1.5 hours. Then bake in a preheated oven at 200 °C / 400 °F for 30 minutes.
