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Chocolate babka recipe
Chocolate babka recipe
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulgent Eastern European chocolate bread - simple to make and utterly delicious. Achieve perfection with this recipe.
Ingredients:
  • 20.00 ml (2 sachets/14g) dried yeast
  • 80ml milk
  • 80ml water
  • 220.00g caster sugar
  • 600g plain flour
  • 2.40 gm salt
  • 5.00 gm ground cinnamon
  • 2 eggs
  • 2 egg yolks
  • 150g butter, chopped
  • 100g butter, softened
  • 110g brown sugar
  • 200g dark chocolate, melted, cooled
  • 20.00 gm cocoa powder
  • 1 tsp vanilla bean paste
Instructions:
  • In a small bowl, whisk together yeast, milk, water, and 1 tsp of sugar until frothy. Let it sit for 5 minutes.
  • In a large bowl, mix together flour, salt, cinnamon, and remaining sugar. Create a well in the center and add the yeast mixture, eggs, and egg yolks. Stir until combined. Transfer the mixture to a lightly floured surface and knead until smooth. Incorporate 1 piece of butter at a time, kneading well between each addition. Knead the dough for an additional 5 minutes until very smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and refrigerate for 6 hours or until doubled in size.
  • In a bowl, use an electric mixer to blend smooth butter and sugar. Stir in chocolate, cocoa powder, and cinnamon until well combined. Chill in the fridge for 5-10 minutes until spreadable.
  • Preheat oven to 180°C. Grease and line two 10cm x 24cm loaf pans with baking paper. Also, line a baking tray with baking paper. Roll out the dough into 2 rectangles, spread with chocolate mixture, roll into logs, and place on the lined tray. Chill for 5 minutes until firm.
  • Place the dough log on a clean work surface and cut it in half lengthways using a large sharp knife to expose the layers. Carefully twist the two halves together to form a loaf shape. Transfer the twisted dough into a prepared pan. Repeat the process with the remaining dough and pan. Cover loosely with plastic wrap and let it rest in a warm, draft-free place for 30 minutes or until the dough rises slightly.
  • Bake the loaves until a skewer inserted in the centers comes out clean, about 35-40 minutes.
  • In a saucepan over low heat, mix sugar, ½ cup (125ml) water, and vanilla. Stir for 2 mins until sugar dissolves. Increase heat to high, bring to a boil, and cook for 2-3 mins until the syrup slightly thickens.
  • Drizzle the syrup evenly over each loaf and allow them to cool in the pans before slicing and serving.

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