Chocolate babka

Step 1/4

• 31¼ ml milk
• 3¾ g fresh yeast
• ¼ tsp vanilla extract
• 25 g sugar
• ½ eggs
• 125 g flour
• ⅛ tsp salt
• 20 g butter
• flour (for dusting)

• bowl (large)
• rubber spatula
• kitchen towel
• whisk

Add some milk, fresh yeast, half of the vanilla extract, most of the sugar, and the eggs to a large bowl. Whisk to combine. Add flour, salt, and some butter to the mixture. Mix then use your hands to knead into a smooth dough. On a flour-dusted work surface, form the dough into a ball. Cover with a clean kitchen towel and let rise for approx. 30 min.

Step 2/4

• 100 g bittersweet chocolate
• 12½ g butter
• ¼ tsp vanilla extract
• 7½ g unsweetened cocoa powder
• 5 g confectioner’s sugar
• 25 ml milk
• 7½ g sugar

• heatproof bowl
• 2 pots (small)

For the filling, melt chocolate in a heatproof bowl over a pot of simmering water. Once melted, remove from heat and mix in remaining butter, vanilla extract, cocoa powder, and powdered sugar until a homogeneous mixture forms. Let cool completely. For the glaze, heat remaining milk and sugar together until all the sugar dissolves, then set aside.

Step 3/4

• rolling pin
• serrated knife
• loaf pan (9x5 in.)
• oven

Preheat oven to 165ºC/325°F and grease a loaf pan. Roll out dough into a rectangle and spread evenly with chocolate filling. Roll up the dough tightly along one long side to the other long side. Halve the roll with a bread knife lengthwise, then weave two parts together, making sure the side with chocolate filling is always facing up. Transfer braided dough to prepared loaf pan and let rest for approx. 1 hr.

Step 4/4

• ¼ egg yolk
• 12½ ml heavy cream

• pastry brush

Whisk egg yolk with heavy cream, then brush dough surface with the mixture. Transfer to oven and bake for approx. 35 – 40 min. Brush prepared glaze directly on chocolate babka when it's done. Let cool then slice and enjoy!

Enjoy your meal!