Chocolate Babka

Yes, I know it has been a very long time since I last updated the blog. Life, work and such has got in the way. Well, the main reason is that my lovely (shoddy) flat in South West London has probably the worst oven known to man, let’s just say I have to kick-start the fan with a knife when it gets hot enough. Not ideal for a baker. (Flat hunting is currently underway). On a positive note though, I have recently been flat-sitting for a friend who has gone back home overseas for a bit and the best part? A decent oven.

So with an oven that actually bakes, comes the job of baking goods for work. After taking in a couple of loads of my Sea Salt Chocolate Chip Cookies, I realised their love of chocolate, and what better way to satisfy that love of chocolate is there than Chocolate Babka. Brioche dough, chocolate filling, all soaked in sugar syrup. What is not to love?

Chocolate babka is super simple to make, all it takes is a bit of time. The great thing about babka is I have seen so many variations, from plain chocolate, to pistachio. If you’re like me and have a chocolate sweet tooth that needs attention, and an unnatural love of bread, a chocolate babka is definitely the way to go.

Ingredients

Brioche Dough 

300g Bread Flour

2g Salt

25g Sugar

80g Milk, warm

7g Dried Yeast

2 Eggs

75g Butter, room temperature

Chocolate Filling

170g Dark Chocolate

90g Unsalted Butter

100g Icing Sugar

45g Cocoa Powder

Pinch of Salt

Sugar Syrup

100g Sugar

100g Water

Directions

• Grease a 9 inch cake tin and set aside.
• Combine the warmed milk, add yeast and set aside to bloom for 10 minutes.
• In the bowl of a standing mixer, combine the flour, salt and eggs.
• Add the milk/yeast mixture and knead dough until fully developed.
• Once dough is developed, add butter a little at a time until all the butter is incorporated into the dough.
• Transfer dough into an oiled bowl, cover, set aside in a warm, draft free area and let prove for 40 minutes. After 40 minutes, knock the dough back, cover and let prove for a further 20 minutes.
• While the dough is proving, melt together the chocolate and butter.
• Add the icing sugar and salt, mix to combine and then let cool until thickened into a paste consistency.
• Roll out dough into a 40cm x 25cm rectangle. Spread over chocolate paste and roll up dough like a roulade.
• With a serrated knife, cut the roll in half lengthways. With the cut side facing up, pinch one end of the two pieces together, and plait the two pieces of dough. Pinch the remaining end together.
• Roll the plaited dough into a spiral, and transfer to the prepared greased cake tin.
• Leave the babka to rise for approx. 60 minutes.
• While the babka is rising, pre-heat oven to 180ºC/350ºF.
• Once babka has risen, bake for 25-35 minutes, until a skewer comes out clean.
• While the babka is baking, make the sugar syrup. Over a medium heat in a small pot, heat the water and sugar until it reaches a boil. Let boil for 5 minutes before removing from the heat and letting cool.
• Once the babka has baked, remove from the oven and immediately brush with the sugar syrup, making sure to use completely soak the babka. There should be no remaining syrup.
• Let the babka cool completely before serving.