John Myers
Chocolate Babka
The perfect chocolate babka recipe with a picture and simple step-by-step instructions.
- 1,5 dl Milk
- 42 gr Yeast cubes
- 120 g Sugar
- 1 piece Free range eggs
- 320 g Flour
- 1 pinch Salt
- 120 g Butter
- 150 g Dark chocolate
- 50 gr Chocolate milk
- 1 tbsp Ground cinnamon
- 1 piece Egg yolk
- Heat the milk and place in a bowl. Dissolve the yeast in a little sugar and add to the milk.
- 2nd egg and 30gr. Mix the sugar, pour in the milk with the yeast and mix well
- Put the flour and salt in a large bowl. Make a well in the middle and pour the milk mixture into it. Work into a dough with a hand mixer (dough hook). 80gr. Add the butter in pieces and knead well until the dough is smooth
- Now cover the dough with a damp cloth and let rise in a warm place for about 1 hour.
- Chop the chocolate into pieces and slowly melt with the remaining sugar and cinnamon over a hot water bath. Now add the remaining butter and let it melt, mix well and set aside.
- Roll out the dough on a little flour about 3mm thick, brush the edge with egg yolk and spread the chocolate filling on the dough. Hold back a remainder.
- Now roll the dough into a roll and place on a baking sheet lined with baking paper. The dough and fold in the middle and coat 1 half with chocolate. Now put the 2 halves on top and press the ends together. Twist the rolls inside each other twice
- Let it rest for 10 minutes. Preheat the oven to 200 degrees and then bake the babka in the lower half of the oven for about 50 minutes (depending on the type of oven)
- Cover with aluminum foil after half the baking time so that it does not brown too much
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