If you like a bread soft, well buttered and filling. I just think you’ll like this one Grandma which is nothing more than a sweet bread and this time I bring it in the guava version.
For those who like bread, this one is a bit reminiscent of bread dough. brioche as it is enriched with egg and a quantity questionable of butter. Which guarantees an incredible texture!
The dough is versatile in terms of flavor, it is smooth. What will really give a tchan It’s the filling, so if you want to use it for savory you could do that too. Or even make it just to eat with more butter or jam. But if you want another flavor: Nutella Sweet Bread.
As it is a babka, the bread also receives a bath of syrup when it comes out of the oven, which I highly recommend doing!
Babka: Sweet Guava Bread
Makes: 1 30cm bread braid
Ingredients: DOUGH
- 150 mL skimmed milk (~40ºC; warm)
- 08 g crystal Sugar
- 7,5 g instant dry yeast
- 50 g wheat flour (#1)
- 01 ovo (~46g, room temperature (25-30ºC))
- 115 g butter without salt (room temperature, 25-30ºC)
- 300 g wheat flour (#2)
- 1,5 g refined salt (about 1/4 tsp)
Ingredients: FILLING
- 250 g thin/firm guava in cubes (#1)
- 50 mL water
- 50 g thin/firm guava in cubes (#2)
Ingredients: SYRUP
- 70 mL water
- 50 g crystal Sugar
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: FILLING
- In a pan, add the guava paste (1) and water, bring to a boil. Cook until the guava paste dissolves and becomes a uniform paste, about 5-7 minutes. You may need more water, depending on your guava paste. The paste will be used in the filling, it should not be too hot or too cold. Too hot:
- it will kill the bread; and very cold it will firm up again.
Mode: MASS
- Grease and line a 30x12cm (length x width) rectangular pan with baking paper, grease the paper too. Reserve.
- In a bowl, warm milk, sugar, yeast and wheat flour (1). Mix well and set aside for 15 minutes.
- Next, add egg and butter.
- Beat with a whisk in a mixer at low speed.
- Add the wheat flour (2) in two parts. Depending on the size of the egg, around ~50g will be left over. The final beating, I do by hand. And add salt too.
- If the mixer is not powerful, the entire process can be done by hand, especially the kneading. The dough is very malleable and should be very soft. Use the remaining flour to knead.
- The dough can be used immediately, but can also be stored for 6-12 hours in the refrigerator covered with plastic. If the day is very hot, this is a step that makes handling the dough easier.
- In a pan, add the guava paste (1) and water, bring to a boil. Cook until the guava paste dissolves and becomes a uniform paste, about 5-7 minutes. You may need more water, depending on your guava paste. The paste will be used in the filling, it should not be too hot or too cold.
- On a floured surface, roll out the dough into a 30x50cm rectangle. If the dough feels resistant, let it rest for 5 minutes.
- Spread a layer of guava paste over the open dough. If desired, sprinkle small pieces of chopped guava paste.
- Roll the dough into a cylinder on the longer side, you will have a ~50cm roll. Tweeze well at the end to secure the mass scar.
- With a knife, cut the roll in the center along its length, in the end, you will have two strips of ~50cm. Then, roll them both up, leaving the cut part exposed and secure by pinching the ends.
- Transfer to the prepared pan, adjusting well.
- Ferment for 25-30 minutes, it should double in size. Heat the oven to 190ºC.
- Bake in an oven heated to 190ºC for 30-35 minutes, it will be lightly golden.
- While the braid is baking, prepare the syrup: add the ingredients to the pan and heat to dissolve, set aside.
- When the braid comes out of the oven, spread the syrup over it. You don’t need to do it all, but a lot of it.
- Leave to cool for 20 minutes before removing from the pan. Transfer to a wire rack to cool completely.
