Pink Praline Babka

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recipe by Jeffrey Cagnes https://www.instagram.com/jeffreycagnes/?utm_source=ig_embed&ig_rid=a6ff6fcd-ac11-4f22-9ece-091bb697d169

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    729

User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 25, 2024

Ingredients

  • Butter icon
    Butter
    50 g
  • Butter icon
    Butter
    70 g
  • Pink praline icon
    Pink praline
    250 g
  • Italian 00 flour icon
    Italian 00 flour
    125 g
  • Strong white bread flour icon
    Strong white bread flour
    125 g
  • Salt icon
    Salt
    3 g
  • Caster sugar icon
    Caster sugar
    140 g
  • Quick-rise yeast icon
    Quick-rise yeast
    12 g
  • Milk icon
    Milk
    150 g
  • Ground almonds icon
    Ground almonds
    70 g
  • Almond paste icon
    Almond paste
    20 g
  • Rum icon
    Rum
    5 g
  • Crème pâtissière icon
    Crème pâtissière
    20 g
  • Water icon
    Water
    15 g
  • Egg icon
    Egg
    1
  • Pink praline icon
    Pink praline
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Large glass bowl
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Springform pan - 8 x 2.5"

Step preview

  1. Making the dough:
  2. Fit the Dough Tool
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Knead until smooth - 10 minutes, speed 1
  5. Then add butter
  6. Knead until combined - 2 minutes, speed 1
  7. Remove the dough and form into a ball
  8. Place into a large bowl and cover with a kitchen towel
  9. Chill in the fridge - 1 hour
  10. Making the cream:
  11. Clean the appliance bowl and fit the K-Beater
  12. Add the ingredients into the appliance bowl, fit the splashguard
  13. Mix until combined - 30 seconds, speed 2
  14. Then add egg
  15. Mix until combined - 30 seconds, speed 2
  16. Add the ingredients into a medium bowl
  17. Mix until well combined
  18. Transfer the mixture to the appliance bowl
  19. Mix with a spatula until smooth
  20. Set aside and continue
  21. Shaping the dough:
  22. Grease a round pan and set aside
  23. Retrieve the dough and place on a floured surface
  24. Roll out into rectangle, about 2.5cm thick
  25. Spread a thin even layer of almond cream over the dough
  26. Sprinkle with pralines
  27. Roll up the dough tightly along the longest edge
  28. Leave a gap about 2cm at one end, cut the dough lengthways down the centre
  29. Turn the two cut edges to face upwards
  30. Twist the dough lengths around each other
  31. Transfer the shaped dough to the pan
  32. Cover with a kitchen towel and let rise - 45 minutes
  33. Preheat an oven to 170ºC
  34. Remove the kitchen towel from the dough
  35. Bake and continue - 18 minutes, 170°C
  36. Add the ingredients to a saucepan
  37. Heat until dissolved and bring to the boil - medium-high heat
  38. Remove the Babka from the oven
  39. Brush the Babka with syrup
  40. Sprinkle with pralines and let cool slightly
  41. Serve
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