Did you even truly experience isolation if you didn’t bake? I decided to put a twist on the classic Chocolate Babka recipe, by incorporating the deliciously aromatic, Prana Chai into a chai-inspired babka.
2 tablespoons Prana Chai original blend
70g full cream milk
1 tsp active dry yeast
250 g all-purpose flour, plus extra for dusting and kneading
35 grams caster sugar
1 pinch salt
40 g butter, room temperature and cubed
200 g Nutella + 50 g chocolate chips
25 g dark brown sugar
15 g all-purpose flour
1/4 teaspoon ground cinnamon
30 g unsalted butter, cold and cubed
- Mix Prana Chai and milk in a small saucepan and bring to boil. Let it until room temperature then strain.
- Lightly whisk 5 g sugar, yeast and the chai milk together and rest for 5 minutes until yeast is bubbling. Pour into a stand mixer fixed with a dough hook.
- Add the flour and start mixing on the lowest speed – gradually adding in egg, sugar, salt, and butter until dough is smooth.
- Gently knead and shape the dough into a smooth ball before placing it into an oiled bowl, covering the top.
- Rest dough at room temperature for 30 minutes then shape it into a 1 inch thick rectangle.
- Wrap dough in plastic and place it in the fridge for 1 – 2 hours.
- Roll the chilled dough out into a long rectangle about 20 cm long and spread the Nutella all the way across, even to the edges. Sprinkle on chocolate chips.
- Roll the dough into a long scroll and cut it in half lengthwise.
- Twist the two strands of dough together into a spiral and twist the ends tightly.
- Place it into a greased loaf tin and cover with a towel to rest for 2 hours in a warm spot.
Cinnamon Streusel (Optional)
- Combine the brown sugar, flour, and cinnamon together in a medium bowl
- Using fingers, mix the butter into it until coarse crumbs are formed.
- Preheat the oven to 170 degrees Celsius.
- Sprinkle the cinnamon streusel onto the babka and bake for 40 minutes.
Head to the Prana Chai website here for their incredible products: PRANA CHAI