Chocolate babka

Chocolate babka

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Ingredients

  • For the dough:
  • 1/2 cup plus 2 T full-cream milk
  • 140 g butter, at room temperature
  • 250 g flour
  • salt, a generous pinch
  • 40 g caster sugar
  • 1 x 10 g sachet dried yeast
  • 2 free–range eggs, lightly beaten
  • beaten egg, for brushing
  • For the filling:
  • 60 g butter
  • 80 g caster sugar
  • 100 g Woolworths chocolate pretzel bites or dark chocolate
  • 2 T cocoa powder
  • For assembling:
  • 100 g roasted and salted almonds, chopped
  • 2 ClemenGolds, zested

Cooking Instructions

1. Preheat the oven to 180°C. Heat the milk and 40 g butter together in a small saucepan until the butter has melted. Do not allow it to boil.
2. In a mixer, combine the dry ingredients for the dough. Turn on the machine and slowly add the warm milk-and-butter mixture, then add the beaten egg a little at a time. When the mixture comes together to make a dough, knead in the machine with the dough hook attachment until smooth, about 15 minutes. Add the remaining butter 1 T at a time until incorporated and mix for a further 5 minutes. The dough will still be slightly wet. Cover with clingwrap and leave to prove for 1 hour, or until doubled in size.
3. To make the filling, combine the butter and sugar in a saucepan until melted. Add the remaining ingredients and melt to make a sauce, then set aside.
4. Roll out the dough into a large rectangle, spread the filling onto the dough and sprinkle with 80 g almonds and the ClemenGold zest. Roll up the longer side like a Swiss roll.
5. Cut the roll in half lengthways about 4 cm from the top of the roll, then twist the two halves together. Arrange in a zig-zag shape in a greased 25 x 13 cm loaf tin. Cover with a towel and allow to prove for a further 45 minutes. Remove the towel, brush with the beaten egg and stud with extra chocolate if you like. Sprinkle over the remaining almonds.
6. Bake for 1 hour, covering loosely with tinfoil after 30 minutes to prevent the top from burning. Cool in the tin before turning out and serving.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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