This is yeast babka almost like normal. The only difference is an addition of sweet potato puree to the dough. Thank to it the dough is pretty yellow and has delicate structure. And also freshness on the next day. The chocolate filling is very simple – just grated chocolate and a little butter. That kind of light filling does not block the dough’s rising and allow the airy texture. The taste is so good that I baked it twice in a row. Enjoy!
- 4 ½ teaspoons dried yeast
- ¾ cup (180 ml) lukewarm milk
- 1/3 cup (70 g) sugar
- 3 ¾ cups (600g) bread flour
- pinch of salt
- 2 eggs
- 1 teaspoon vanilla extract
- 250 g sweet potato puree
- ¼ cup (55 g) butter, melted
- 50 g dark chocolate (I used 70%) grated on small grater
- 2 tablespoons butter, melted
One sweet potato about 300 g peel, slice and place to the saucepan. Cover with water and cook until tender (like normal potatoes). Drain and place on the plate. Mash it with a fork until smooth puree.
Grease the pan and line with parchment paper.
Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla extract. Add mashed sweet potato. Gradually add butter and mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. The dough will be sticky but try not to add too much flour. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.
Place dough on a floured surface and knead few minutes by hands. Roll out into a 18 x 12 inch (45 x 30 cm) rectangle. Brush the surface with melted butter and sprinkle with grated chocolate evenly. Fold the lower 1/3 part of dough up then fold the upper 1/3 part of dough down (over the first folded part). Rotate the dough by 90° and roll out again into a rectangle of 18 x 12 inch (45 x 30 cm). Cut the dough into ½ inch (1 cm) vertical straps not cutting the upper and lower edge to the end (the straps should be sealed together in the top and bottom). Roll the dough into a log working diagonally (the log will be asymmetrical – the ends will be thiner than the center). Fold the ends ( ¼ of the log each side) underneath and place the log into the pan. Let stand the dough in a warm place for 20 minutes to rest and puff while preheating oven to 400°F (200°C).
Make egg wash beating the egg with milk and brush the top of the dough. Bake for 40 minutes (depending on the oven type) until the skewer inserted into the center comes out clean. Half way of baking cover the top with aluminium foil to prevent burning the top. Let stand the cake for 10 minutes in the pan then remove and transfer to a wire rack.
Category: Yeast cakes.
Tags: chocolate, potato, yeast.