Dark Chocolate Almonds and Biscoff Babka by Winning Appliances

Dark Chocolate Almonds and Biscoff Babka

The beautiful rich swirls of sweet dark chocolate, buttery layers of biscoff spread and crunchy almonds are the perfect delicious treat to enjoy with those you love this Easter! – Winning Appliances

Recipe writer: Chloe Skipp

Retester: Nadia Fonoff

FEATURED APPLIANCES: 

Appliances Notes

The Miele combi steam oven offers flexibility for best baking and roasting results: combine humidity and dry heat as you wish. To ensure the best results, you can adjust both the temperature (30°C to 225°C) and moisture content (0% to 100%) in combination mode. This ensures the food is cooked just the way you like it.

Using a mixture of high temperature and steam if perfect for bread baking! This gives you a golden crust and moist middle.

Dark Chocolate Almonds and Biscoff Babka

RatingDifficultyIntermediate

Prep Time1 hr 30 minsCook Time35 minsTotal Time2 hrs 5 mins

Dough
 ⅓ cup (80ml) lukewarm milk
 1½ tsp dry yeast
 ¼ cup (55g) caster sugar
 2¼ cups (335g) plain flour, plus extra if needed
 ½ tsp salt
 ¼ tsp cinnamon
 2 eggs, room temperature, lightly beaten
 ½ tsp vanilla extract
 75g unsalted butter, at room temperature
Filling
 ¼ cup (55g) caster sugar
 ⅓ cup (80ml) thickened cream
 100g dark chocolate, coarsely chopped
 30g unsalted butter, at room temperature
 1 tsp vanilla extract
 ¼ cup (80g) crunchy Biscoff spread
 ⅓ cup (45g) slivered almonds, toasted, plus 1 tbsp extra
 50g dark chocolate, extra, melted

1

To make the dough, pour milk into a jug; add yeast and a pinch of the sugar; mix well and set aside for 5 minutes or until foamy.

2

Place flour, remaining sugar, salt and cinnamon in the bowl of an electric mixer fitted with a dough hook. Mix on low speed to combine; add yeast mixture, eggs and vanilla and mix on medium low speed until combined. Increase speed to medium, then add butter in 5 stages mixing well after each addition. Mix for 10 minutes or until smooth, elastic and the dough comes from the sides of the bowl. Transfer dough to a lightly greased mixing bowl.

3

Preheat steam oven to ‘steam function’, set at 30°C. Transfer dough to the oven and prove for 1 hour or until doubled in size.

4

Knock back dough and shape into a rectangle; cover with cling wrap and refrigerate overnight.

5

To make the filling, in a medium saucepan over medium heat, combine sugar and cream; bring to a simmer, stirring occasionally, until sugar completely dissolves.

6

Place chocolate, biscoff spread, butter and vanilla in a large bowl and pour over cream, mix until smooth; cool completely, then refrigerate for 10 minutes or until thick.

7

Grease and line a 22cm loaf pan with baking paper.

8

Remove dough from the refrigerator and place on a 60cm long piece of baking paper. Using a rolling pin, roll dough into a 20cm x 40cm rectangle. Spread with the filling to the edge of the dough except for one of the long sides, leaving 3cm of dough with no filling. This will help to enclose the filling; scatter with almonds.

9

Starting with the long side, roll into a tight roll using the baking paper to assist then twist the ends of the baking paper like a bon bon. Transfer to the freezer for 15 minutes - this will make the filling firm and easier to work with.

10

Slice the dough in half lengthwise to expose the filling. Twist the halves together as if you were braiding them. Place into the prepared pan. Place in the steam oven set at 40°C for 1 hour.

11

Preheat oven to 180°C fan forced, with 30% steam. Place babka in the oven and bake for 35 minutes or until golden brown. Set aside to cool slightly.

12

Drizzle with melted chocolate and sprinkle with extra almonds.

Recipe Notes 

  • Filling can be made in advance and kept in the fridge, ensuring you take it out 1 hour before using.
  • A great way to see if your bread is ready is to knock on the bottom of the bread -  if it sounds hollow it is ready to go! 

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Ingredients

Dough
 ⅓ cup (80ml) lukewarm milk
 1½ tsp dry yeast
 ¼ cup (55g) caster sugar
 2¼ cups (335g) plain flour, plus extra if needed
 ½ tsp salt
 ¼ tsp cinnamon
 2 eggs, room temperature, lightly beaten
 ½ tsp vanilla extract
 75g unsalted butter, at room temperature
Filling
 ¼ cup (55g) caster sugar
 ⅓ cup (80ml) thickened cream
 100g dark chocolate, coarsely chopped
 30g unsalted butter, at room temperature
 1 tsp vanilla extract
 ¼ cup (80g) crunchy Biscoff spread
 ⅓ cup (45g) slivered almonds, toasted, plus 1 tbsp extra
 50g dark chocolate, extra, melted

Directions

1

To make the dough, pour milk into a jug; add yeast and a pinch of the sugar; mix well and set aside for 5 minutes or until foamy.

2

Place flour, remaining sugar, salt and cinnamon in the bowl of an electric mixer fitted with a dough hook. Mix on low speed to combine; add yeast mixture, eggs and vanilla and mix on medium low speed until combined. Increase speed to medium, then add butter in 5 stages mixing well after each addition. Mix for 10 minutes or until smooth, elastic and the dough comes from the sides of the bowl. Transfer dough to a lightly greased mixing bowl.

3

Preheat steam oven to ‘steam function’, set at 30°C. Transfer dough to the oven and prove for 1 hour or until doubled in size.

4

Knock back dough and shape into a rectangle; cover with cling wrap and refrigerate overnight.

5

To make the filling, in a medium saucepan over medium heat, combine sugar and cream; bring to a simmer, stirring occasionally, until sugar completely dissolves.

6

Place chocolate, biscoff spread, butter and vanilla in a large bowl and pour over cream, mix until smooth; cool completely, then refrigerate for 10 minutes or until thick.

7

Grease and line a 22cm loaf pan with baking paper.

8

Remove dough from the refrigerator and place on a 60cm long piece of baking paper. Using a rolling pin, roll dough into a 20cm x 40cm rectangle. Spread with the filling to the edge of the dough except for one of the long sides, leaving 3cm of dough with no filling. This will help to enclose the filling; scatter with almonds.

9

Starting with the long side, roll into a tight roll using the baking paper to assist then twist the ends of the baking paper like a bon bon. Transfer to the freezer for 15 minutes - this will make the filling firm and easier to work with.

10

Slice the dough in half lengthwise to expose the filling. Twist the halves together as if you were braiding them. Place into the prepared pan. Place in the steam oven set at 40°C for 1 hour.

11

Preheat oven to 180°C fan forced, with 30% steam. Place babka in the oven and bake for 35 minutes or until golden brown. Set aside to cool slightly.

12

Drizzle with melted chocolate and sprinkle with extra almonds.

Dark Chocolate Almonds and Biscoff Babka by Winning Appliances

Take a peek at this homemade chocolate recipe and you might like it too!

Dark Chocolate Almonds and Biscoff Babka
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