The Best Chocolate Babka

Von The Cooking Foodie · 240 Min.

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Zubereitung

1. In a stand mixer bowl, combine flour, sugar and yeast. Add milk, eggs and salt and mix until the dough starts to come together.
2. Add the butter a cube at a time, mixing until each is absorbed. Knead for 8–10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and refrigerate overnight.
4. For the filling, melt the dark chocolate, cocoa powder, powdered sugar and melted butter together over a double boiler, stirring until smooth. Let cool slightly.
5. Grease two 9×4 inch (23×10 cm) loaf pans and line the bottoms with parchment.
6. Divide the chilled dough in half and keep one half in the fridge. Roll the other half into a 15×10 inch (38×25 cm) rectangle.
7. Spread with half the filling, leaving a small border, and roll up tightly into a log. If the dough gets too soft, chill for 15–20 minutes.
8. Cut the log lengthwise with a serrated knife, twist the two pieces together with cut sides up, and place in a loaf pan.
9. Repeat with the second dough half. Cover and let rise for 1–1½ hours, until puffy.
10. Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown on top.
11. Meanwhile, heat the sugar and water until dissolved to make a syrup.
12. Brush the hot babkas generously with syrup as soon as they leave the oven. Cool before slicing.

Zusammengefasst aus dem Video von The Cooking Foodie. Schau es dir für die Details an.

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