Chocolate Babka

Method

1. 1

   Preparation of yeast

2. 2

   Spread the baking yeast in a little bit of just warm milk. Let it rest for a few minutes.

3. 3

   Preparation of dough

4. 4

   Meanwhile, in the bowl of the pastry machine with the hook, place the flour, sugar and mix coarsely. Pour the yeast, water, and break the whole eggs while kneading at low speed for about 4 minutes.

5. 5

   Add butter

6. 6

   Stir in the soft butter and salt slowly and continue kneading for 10 minutes.

7. 7

   Rest in the refrigerator

8. 8

   When the dough is well homogeneous, place it in a salad bowl and let stand for about 4 hours in the refrigerator.

9. 9

   Make and distribute butter

10. 10

    Melt the chocolate in pieces in a pot with a bath-marry. Stir in butter and cocoa and let cool.

11. 11

    Pastry work

12. 12

    Remove the dough from the refrigerator, place it on a floured worktop. Roll it down into a large rectangle.

13. 13

    Assembly

14. 14

    Spread the chocolate garnish over the entire dough. Sprinkle with crushed nuts and finish with sprinkled icing sugar.

15. 15

    Dressing

16. 16

    Roll the two ends of the dough over themselves until they meet. Place the babka in a buttered mould.

17. 17

    Final rest

18. 18

    Cover the mould with food film and let the babka inflate for 1h30.

19. 19

    Preheating and cooking

20. 20

    Preheat your oven to 180°C (Th.6) and bake for 30 minutes.

21. 21

    Preparation of syrup

22. 22

    Prepare the syrup by heating water and sugar together in a saucepan over high heat. Once the syrup is boiled, cover the babka just out of the oven.

23. 23

    Tasting

24. 24

    Let cool before tasting.

Nutrition

calories

375

fatContent

15

fiberContent

2.5

sugarContent

25

sodiumContent

0.44

proteinContent

7.1

carbohydrateContent

54

saturatedFatContent

8

Indicative values from the source, for the original recipe.

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