Chocolate Babka
Ingredients:
530g plain flour
100g sugar
1 tbsp instant yeast
3 large eggs
60ml whole milk
60ml water
3/4 tsp salt
150g butter, softened
300g nutella
100g chopped chocolate chips
SUGAR SYRUP
50g sugar
40ml water
Instructions:
Combine flour, sugar and yeast in a stand mixer and whisk it using a hand whisk.
In a small bowl, whisk the milk, water and eggs.
Attach a dough hook to the the stand mixer (if you don’t have a stand mixer you can do it by hand but it will be messy). Add your liquid slowly on a low speed. Add your salt now.
Add in your butter bit by bit, now mix on medium high speed for 10-12 minutes until dough is elastic and shiny.
Get a large piece of cling film and scoop the batter out of the bowl onto the cling film. Tease it into a slight rectangle shape. Wrap it loosely so it can rise.
Place this in the fridge overnight. (6 hours minimum)
Flour your work surface and your rolling pin. Now roll out your dough to a large rectangle (12”x24”)
Spread your nutella on the dough and sprinkle the chopped chocolate chips on top.
From the 24” side start rolling the dough in on itself quite tightly. Chop off the uneven edges.
This recipe is for 2 loaves of babka so start by chopping the roll in half. Slit the roll in half along the length of it.
Cross the lengths over each other (+) then twist the dough over each other making sure the chocolate is visible.
Put the dough in a greased tin (you can put parchment paper for easier removal). Loosely cover the tin with a towel and let the dough rise for 2 hours.
Preheat your oven to 175 °C
Bake for 30-35 mins.
While babka is baking you’re going to make the sugar syrup. In a saucepan, combine the water and sugar on medium heat and stir until sugar dissolves. Get it to a slight boil then change the beat to medium-low heat and let simmer for a few minutes.
Take the babka out of the oven and drizzle the sugar syrup onto the babka and let cool completely in the pan.
Once cooled you can cut your babka loaf and enjoy.
