Making this Chocolate Babka is the perfect way to show your baking skills off to family and friends. Originating from Jewish communities, this sweet loaf is filled with a rich chocolate spread and braided into a beautiful loaf.
Making this Chocolate Babka is the perfect way to show your baking skills off to family and friends. Originating from Jewish communities, this sweet loaf is filled with a rich chocolate spread and braided into a beautiful loaf.
Ingredients
17.5 OZ / 500 G strong bread flour
0.5 TSP salt
7 OZ / 200 ML milk
1 EA egg
2 OZ / 50 G sugar
2 TSP dry yeast
2 OZ / 50 G butter
7 OZ / 200 G chocolate hazelnut spread
20 EA chocolate eggs (small)
Directions
Add milk, sugar and yeast to the mixing bowl. Mix for 2 minutes / 100°F|37°C / speed 2 / stir.
Add flour, salt, egg and butter to the mixing bowl. Knead for 2 minutes. Remove the dough from the mixing bowl and ferment the dough for at least 30 minutes until it has doubled in volume.
Roll out the dough on a floured surface to form a rectangle, approximately 1 inch / 2.5 cm thick. Add the chocolate and spread with a spatula, leaving a 1 inch / 2.5 cm margin. Form a roll with the help of your hands and cut the roll in half, leaving a 1 inch / 2.5 cm joint. Once you cut it in half, braid both parts. Place the braid in a floured and greased loaf pan. Rest the dough for 45 minutes till doubled in size.
Bake the babka for 25 minutes at 180°C / 360°F. Let it cool down and decorate it with small chocolate egg pieces.
Enjoy your babka!
Recipe Note
TIP:
You can make the dough one day ahead and bake it the next day.
