Martabak Babka

Biga Material

• Baking pan: 20 x 10 x 10 cm
• 120 gr high protein flour
• 72 grams of water
• 0.7 g / 2 pinch small fingertip instant yeast
• (mix all ingredients until smooth). Let stand at room temperature and covered with wrap for 10-12 hours

Core Dough

• 180 gr high protein flour
• 15 grams of powdered milk
• 45 gr sugar
• 1 g instant yeast
• 120 gr total weighing 40gr whole eggs, beaten and the rest cold liquid milk
• (save the remaining eggs for eggwash)
• 3 g salt
• 24 gr margarine/butter

How to Make the Bread

• Mix biga with core dough knead until half smooth except for butter and salt
• Enter the last 2 ingredients, continue to knead until elastic, do a windowpane test, first ferment for 1 hour, then put it in the chiller for 30-45 minutes.

Sweet Martabak Stuffing

• 60 gr dutch butter/wijsman
• 40 g sugar
• 45 gr medium protein flour, roasted
• 20 gr milk powder
• 75 gr grated cheese
• 60 g raw peanuts
• Meses enough

How to Make Stuffing

• Mix together butter, granulated sugar, roasted flour, milk powder, and grated cheese until it forms a sticky dough, set aside
• Roast the peanuts for a while, remove the skin, chop roughly and then mix into the sticky cheese mixture
• Remove the bread dough from the chiller, immediately roll it out wide, spread the sticky cheese mixture then press and press it tightly with a spatula, sprinkle the meses with the motif according to taste, press again with a spatula, roll it up and put in the chiller for 10 minutes
• Split in half, wrap, put in a baking sheet that has been lined with non-stick baking paper, last fermented for 1.5 – 2 hours.
• Preheat 210°C, brush with eggwash, then bake 170°-190°C for 35-40mins, depending on your oven, remove directly from the tin when fully cooked.

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