Štrudla sa čokoladom i lješnjacima – sočna i mekana i do 3 dana – Pletenica recept – Chocolate babka

Ova mekana i sočna pletenica je poznata kao Babka, Bobka ili Baba i popularna je u zemljama kao što su Poljska, Bugarska, Makedonija, Albanija i Rumunija. Na prvi pogled će neki možda pomisliti: „Tu štrudlu ja za sto godina neću isplesti“, ali ne brinite. Za ovo vam služi moj video. U međuvremenu je i moja kćerka (6) naučila da pravi babku pa ćete i vi bez problema uspjeti.

●SASTOJCI
Dizano tijesto:
500 g brašna
prstohvat soli
260 ml toplog mlijeka
80 g maslaca
50 g šećera
1 jaje i 1 žumanjak
½ kocke svježeg kvasca (=20 g) ili 1 pak. suhog (=7 g)

Fil:
80 g šećera u prahu
40 g nezaslađenog kakaa
150 g tamne čokolade ili kuverture
120 g maslaca
120 g mljevenih lješnjaka
2 vrhom pune kašike lješnjak-namaza

Za premazivanje:
1 žumanjak i 2-3 kašike slatkog vrhnja

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●INGREDIENTS (ENGL.):
Yeast dough:
500 g flour
pinch of salt
260 ml lukewarm milk
80 g of butter
50 g of sugar
1 egg and 1 egg yolk
½ cube fresh yeast (= 20 g) or 1 sachet instant dry yeast (= 7 g)

Filling:
80 g of powdered sugar
40 g cocoa powder (unsweetened)
150 g dark chocolate or couverture
120 g of butter
120 g of ground hazelnuts
2 heaped tbsp hazelnut spread

For brushing:
1 egg yolk and 2-3 tbsp cream

Preparation:
Combine flour and salt in a mixing bowl. Combine milk, sugar and butter and warm them up (the milk has to be lukewarm, not hot). Add eggs and yeast and whisk. Add the liquid ingredients to the dry ones and mix until fully incorporated. The dough will be sticky (that’s ok). Transfer it to a floured surface, form a ball, put it into a greased bowl, cover and let sit in a warm place for an hour or until doubled in size (I use my oven – 30 degrees celsius). Shortly before the dough has risen, start preparing the filling. Combine chocolate and butter in a bowl and melt over a bain marie. Sift the powdered sugar and the cocoa. Add the ground hazelnuts and the melted chocolate. Put the risen dough on a floured surface and weigh it. The whole dough should have around 960 g. Divide it into 2 pieces, each around 480 g. Roll one piece of dough into a rectangle of 35 x 25 cm. Cover the dough with half of the filling. Gently roll the dough up and repeat with the second piece of dough and remaining filling. Using a bench scraper or a knife, carefully cut each log vertically in half, making sure the seam is side down. Follow the following steps using the video. When the babka is shaped, transfer it to a baking sheet and a 27-29 cm round cake pan. Brush with a mixture of egg yolk and cream and bake at 200 degrees celsius for 35-40 min. If too brown on top (after 20-25 min) cover with alu foil and continue baking. Let cool completely.
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http://youtube.com/joakimkarud

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