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Tag: cinnamon babka recipe

  • How to make Chocolate Zucchini Bread

    How to make Chocolate Zucchini Bread

    Chocolate Zucchini Bread – A wonderful, moist, rich, chocolatey taste and the chocolate insides are melted and created a wonderful texture.

    Chocolate Zucchini Bread Recipe


    Home Cooking Adventure

    Ingredients

    Makes one loaf
    2 cups (300g) zucchini, peeled, grated
    1 1/4 cup (160g) all-purpose flour
    1/2 cup (60g) unsweetened cocoa powder
    1 tsp (6g) baking soda
    1/2 tsp (2g) salt
    1/2 tsp (1g) instant coffee
    1 tsp (5g) vanilla extract
    1/2 cup (100g) sugar
    1/4 cup (60ml) oil
    1/4 cup (60g) yogurt
    2 eggs
    3.5 oz (100g) dark chocolate (55%-70%), chopped
    Topping
    1.5 oz (40g) dark chocolate (55%-70%), chopped

     

    1. Preheat oven to 350F (180C). Grease and line a 9×5 inch (23x13cm) loaf pan with parchment paper.

    2. Place the grated zucchini in sieve to remove excess moisture until you prepare the rest of ingredients.

    3. In a bowl whisk together flour, cocoa, baking soda, instant coffee and salt. Set aside until ready to use.

    4. In another bowl whisk eggs with sugar until well combined. Stir in vanilla extract, yogurt, and oil. Add flour mixture and stir until well combined. Add grated zucchini and chocolate.

    5. Pour the batter into the prepared pan and top with the rest of chocolate.

    6. Bake for about 45-60 minutes or until a toothpick inserted into the center comes out clean.

    7. Let sit for 5 minutes and then transfer to a cooling rack to cool completely.

     

     

  • How to make Cinnamon Braid Bread – Estonian Kringle

    How to make Cinnamon Braid Bread – Estonian Kringle

    Easy recipe for rich and buttery Estonian kringle, a mouth-watering cinnamon braided bread. Soft interior, crusty top, perfect for breakfast or holidays.The smell in the house while baking is divine. Give this a try, you will love it.

    Cinnamon Braid Bread


    Home Cooking Adventure

    Ingredients:

    2 1/4 cups flour
    1/2 tsp salt
    3/4 cup lukewarm milk
    1 tbsp sugar
    15 g fresh yeast (1 envelope active dry yeast)
    1/8 cup (30 g) melted butter
    1 egg yolk

    Filling
    1/4 cup (50 g) softened butter
    4 or 5 tbsp sugar
    3 tsp cinnamon
    3 tsp grounded almonds, optional

    Directions

    1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter.

    2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.

    3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

    4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.

    5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18×12 inches. (I’ve made it smaller but it would have been better to make it of 18 inch).

    6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.

    7. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.

    8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

    9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

    10. Serve it warm as it is or with your favorite topping. It is gorgeous.