The Best Chocolate Babka

Por The Cooking Foodie · 240 min

Ingredientes

Modo de preparo

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.

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