Bulk Barn - Chocolate Babka

Categories

Filling:

Syrup:

Bloom Yeast:

1. In a small saucepan, heat milk to 100°F, or just warm to the touch. Pour the milk into a large mixing bowl of a stand mixer. Add yeast and 2 teaspoons of the sugar. Let the yeast mixture sit for approx. 8-10 minutes or until frothy and bubbly.

Make Your Dough:

1. Add the rest of the sugar, butter and eggs to the yeast mixture, whisk to combine.
2. Add 3 cups of the flour and the salt. Using the dough hook attachment, mix until the dough comes together, is smooth, elastic and comes away from the bowl (approx. 5-8 minutes). Add spoonfuls of the remaining flour if necessary. The dough should be soft and tacky. Be careful not to add too much flour.

First Rise:

1. Roll the dough into a ball (gently poke the dough with your finger, if it bounces back it's ready). Place the ball into a large, clean bowl that is lightly oiled. Roll the ball all over to cover in oil. Cover the bowl with plastic and let rest in a warm draft-free place for approx. 1-2 hours or until doubled in size.

Make Your Filling:

1. In a small saucepan add butter, cream and chocolate and melt on low stirring often. Remove from the heat once melted and smooth. Add icing sugar and cocoa powder, stir to combine. Transfer to a bowl and let cool to thicken.

Assemble:

1. Set out two 8×4-inch loaf pans. Grease the pans with butter and set aside.
2. Once the dough has doubled in size, punch down to release the air. Divide the dough in half (use a kitchen scale if you have one for accuracy). Place one half of the dough back in the bowl and cover with plastic while you work on the other.
3. On a lightly floured surface, roll the dough out to a 10×14-inch rectangle.
4. Gently spread half of the filling on the dough, leaving a 1-inch border. Add half of the chopped walnuts if using.
5. Starting at one of the short sides, roll the dough into a tight log and pinch the seam to seal.
6. Using a large sharp knife (I like to use a large serrated knife), carefully cut the dough in half lengthwise.
7. Position each half side by side. Pinch the tops together firmly and then twist the halves together, keeping the cut sides facing up. Pinch the bottom ends together (this might get a little messy as you work, having a wet cloth nearby helps).
8. Gently place the twisted loaf into your prepared loaf pan.
9. Repeat with the second half of the dough and the remaining chocolate filling.

Second Rise:

1. Cover the loaf pans with plastic wrap and let rise in a warm place for approx. 1 to
1 1/2 hours or until noticeably puffed. (Be careful not to overproof the loaves, they won't fully double in size).

Bake:

1. Preheat the oven to 350°F.
2. Once the loaves have doubled in size, bake for 35-40 minutes or until golden brown and crisp.

Make Your Syrup:

1. While the bread is baking make your simple syrup. In a small saucepan add water and sugar together. Simmer on low to medium heat, stirring often. Remove from the heat once the sugar has completely dissolved.
2. Immediately brush the syrup all over each loaf (it seems like a lot, but don't worry this will give you glossy and moist loaves that won't dry out). Let cool in the pan for approx. 30 minutes, then transfer to a wire rack to cool completely before enjoying.

NOTES

If you don't have a mixer, you can mix the dough by hand. Knead dough for approx. 8-10 minutes.
Store leftovers at room temperature in a bread box sealed in a plastic bag or freeze for up to 2 months.

Prep Time: 5 hours
Cook Time: 35 minutes
Total Time: 5 hours 35 minutes
Yield: 2 Loaves

Thank you Alie Romano for the recipe. Discover expert tips and techniques for Chocolate Babka at Baking For Friends.