Chestnut Almond Citrus Peel Babka

Steps

1. 1.

   Yield two 4x9''/10x23cm loaf pans. Make a day ahead.
2. Brioche Dough - The Day Before
3. 2.

   Bloom yeast first if not using instant yeast. Follow package instructions.
4. 3.

   In a bowl, combine eggs, milk, salt, sugar, flour and yeast.
5. 4.

   Using the dough hook on a mixer, mix on medium speed until stretchy, around 15-20 minutes.
6. 5.

   The dough should come off clean the sides of the wall of the mixing bowl.
7. 6.

   Add the cubed butter and continue mixing on medium low speed.
8. 7.

   Mix until the dough passes the window pane test.
9. 8.

   The optimal internal temperature of the dough should now be between 75 to 80ºF or 24 to 26ºC.
10. 9.

    Cover with plastic wrap and let rise overnight in the refrigerator.
11. 10.

    This relaxes the gluten and makes the dough easier to roll out.
12. Syrup
13. 11.

    In a saucepan, boil water and sugar.
14. 12.

    Remove from heat and add flavoring.
15. 13.

    Cool. Use syrup lukewarm at around 90F or 30C.
16. Shaping the Dough
17. 14.

    lightly flour work surface and the chilled brioche dough.
18. 15.

    Roll out brioche loaves into a large 1/4''/4mm thick sheet.
19. 16.

    Keep dough cool – freeze a few minutes if too soft.
20. 17.

    Spread chestnut paste then top with a sprinkling of sliced almonds and citrus peel.
21. 18.

    Roll out into a tight log.
22. 19.

    Divide log into 2 equal portions.
23. 20.

    Cut it lengthwise and twist.
24. 21.

    Grease pans with softened butter and add a coating of cooking spray.
25. 22.

    Let babka proof ideally at 80°F/26ºC for about 2 hours or until the edges of the dough reach the tops of the moulds.
26. 23.

    Apply egg-wash if desired.
27. Baking
28. 24.

    Bake at 325ºF/160ºC for 30 minutes. Internal temperature should reach 90ºC.
29. 25.

    Take out of the oven and removed from bread pan immediately to prevent condensation.
30. 26.

    Prick brioche then pour warm syrup.