Name: Choco Banana Babka Knot
Cook time: 18000 s
Total time: 18000 s
Yield: 12 babka knots
Ingredients: For the dough; 500 gr all purpose flour; 220 gr sour cream; 100 gr sugar; 100 gr butter, soften; 10 gr dry yeast; 5 gr salt; 2 bananas; Milk/heavy cream (for brushing); For the filling; 100 gr sugar; 100 gr chocolate chips; 60 gr butter, soften; 30 gr cocoa powder; 5 gr cinnamon powder; 1 banana; For the syrup; 100 gr water; 100 gr sugar

BENGINGI

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Choco Banana Babka Knot

cook:

5 h 0 min

0.0

(1)

We had a couple of bananas at home looking for an excuse to be used. Now, I know that the first thing that should come to mind is "Banana Bread," but I wanted to do something different. I heard that bananas can be a replacement for eggs in baking recipes, so I thought it could be a good opportunity to give it a shot. And the recipe I chose to test it on is Babka, more specifically - choco banana babka knot. The reason is that I can use it for the dough (as a replacement for an egg), but also in the filling. Bananas give a beautiful texture and moisture, and both the dough and the filling can benefit from it. The result was amazing, very banana-y but absolutely subtle. If you don't mind using eggs in your recipes, still make this one and use the banana only for the filling.

12 babka knots

original

metric

Ingredients

For the dough

500 gr all purpose flour

220 gr sour cream

100 gr sugar

100 gr butter, soften

10 gr dry yeast

5 gr salt

2 bananas

Milk/heavy cream (for brushing)

For the filling

100 gr sugar

100 gr chocolate chips

60 gr butter, soften

30 gr cocoa powder

5 gr cinnamon powder

1 banana

For the syrup

100 gr water

100 gr sugar

Directions

Step 1

In a stand mixer’s bowl add bananas, sour cream, sugar, yeast, butter, flour, and salt. Set on the lowest speed and knead for 10 min.

2 bananas

220 gr sour cream

100 gr sugar

10 gr dry yeast

100 gr butter, soften

500 gr all purpose flour

5 gr salt

Step 2

Remove the dough from the mixer's bowl and round into a ball. Cover the bowl and let the dough rest until doubled in size.

Step 3

In the meantime prepare the filling- in a food processor combine banana, butter, sugar, cocoa powder and cinnamon powder. Blend until smooth.

1 banana

60 gr butter, soften

100 gr sugar

30 gr cocoa powder

5 gr cinnamon powder

Step 4

Once the dough has doubled in size, remove from the bowl to a well floured working surface. Using a rolling pin, roll out the dough into 1/3 inch thickness rectangular shape.

Step 5

Using a spatula, spread the filling on half of the dough. Add chocolate chips on top of the spread and fold the dough in half.

100 gr chocolate chips

Step 6

Flour the working surface more if needed and roll out the dough again to the same size you opened it before.

Step 7

Using a pizza cutter, cut the dough into 12 equal rectangles. Cut each rectangle into 3 strips, keeping the top of them attached.

Step 8

Braid the strips into a mini challah shape, then roll on itself to a knot.

Step 9

Place each knot in a well buttered muffin molds. Let them proof for 1 hour.

Step 10

In the meantime make the syrup- in a small pot combine water and sugar and cook until the sugar has fully dissolved in the water. Set aside to cool.

100 gr water

100 gr sugar

Step 11

Preheat your oven to 375F or 190C.

Step 12

Brush the babka knot and bake for 12-15 min or until golden brown.

Milk/heavy cream (for brushing)

Step 13

Once they come out of the oven, immediately brush with simple syrup. Enjoy while still warm!

Step 14

YASSS!

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