Chocolate Babka

Soft braided bread stuffed with chocolate and nuts.

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Ingredients

• Sponge:

  7g yeast

  100g milk, warm

  40g all-purpose flour

• Dough:

  290g all-purpose flour

  75g eggs

  15g brown sugar

  3g salt

  90g butter

• Filling:

  50g butter

  70g sugar

  40g dark chocolate

  20g cocoa powder

  toasted nuts

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Method

Sponge:

• Combine all ingredients, then cover it and let it proof in a warm place for 15-20 min.

Dough:

• In a mixer fitted with a hook attachment combine all the ingredients with the sponge on low until incorporated.

• Increase the speed to medium high and mix for 5-6 min.

• Cover the dough and refrigerate it for 6 hours or overnight.

Filling:

• Melt the butter in a saucepan, add the sugar and whisk.

• Remove from the heat add the chocolate and cocoa powder.

Shaping & Baking:

• Remove it from the fridge and allow it to rest for 5-10 min.

• Roll it into a 12 * 18 in rectangle. Spread the filling on the dough and sprinkle your preferred toasted nuts. Roll it into a 12 in log, cut it in half lengthwise, and twist it.

• Add the dough on a 9 in greased pan and egg wash the top.

• Proof until doubled in size (around 20 min) and bake in a preheated oven at 180°C around 35-40 min.