Chocolate babka (chocolate brioche bread)
Recipe type: Sweet brioche bread
Serves: 2 loaves
- For dough:
- 3¾ cups (530 g) white spelt flour (or all-purpose)
- ½ cup granulated sugar
- 1 tbsp (10 g) instant yeast
- 3 large eggs
- ¾ tsp sea salt
- ½ cup (125 ml) milk (I used oat milk)
- ⅔ cup (150 g) butter, at room temperature, cut in cubes
- For filling:
- chocolate filling of your choice (I used homemade chocolate hazelnut spread)
- For sugar syrup:
- ⅓ cup (125 ml) water
- ⅓ cup (100 g) granulated sugar
- Note: 1 cup = 250 ml
- This recipe requires leaving the dough in the fridge for about 8 hours or overnight before baking.
- To make the dough, place flour, sugar, yeast in a mixing bowl and stir until combined.
- Add eggs and milk, continue mixing for about 2 minutes, then add butter and salt mixing until all is well combined.
- Knead until dough gets smooth and shiny. Add a little bit of flour if needed when kneading.
- Cover the dough with plastic foil and place it in the fridge for about 8 h our overnight.
- Grease two 24 x 10 cm (9 x 4 inch) loaf pans and line the bottom of each pan with baking paper.
- Divide dough in half.
- Roll out dough on a lightly floured surface and shape into rectangle with long side closest to you.
- Spread the chocolate filling over the rolled out dough.
- Use both hands to roll up the rectangle like a roulade. Start from the long side closest to you.
- Seal the ends of the roll using your fingers.
- Cut the roll in half lengthwise, twist the halves together as if braiding them.
- Carefully place each roll into prepared loaf pans.
- Cover with plastic foil and leave to rise in warm place for about 1 hour.
- Preheat oven to 190 C / 357 F.
- Remove plastic wrap and place both babkas in the oven, middle rack.
- Bake for about 30-40 min or until tester comes out clean with no dough on it.
- Cover with baking paper if it's getting too brown on top.
- While babkas are in the oven, prepare sugar syrup.
- In a small saucepan bring water and sugar to boil, remove from the heat and let it cool.
- When you remove babkas from the oven, brush the sugar syrup over them.
- Let them cool slightly before removing from the loaf pans. Serve warm or at room temperature and enjoy!
- You can also freeze them for later.
Recipe by Travelling oven at https://www.travellingoven.com/2019/12/chocolate-babka-chocolate-brioche-bread/
3.5.3229