Chocolate Babka

Recipe Makes: 1 loaf

Prep Time: 4 hrs 20 minutes

Cook Time: 40 minutes

Total Time: 5 hours

INGREDIENTS FOR DOUGH:

1 ¾ cup flour

1 tsp instant yeast

½ tsp salt

½ tbsp sugar

1 tbsp butter; extra 2 tbsp to brush on top

1 egg

¾ cup milk

INGREDIENTS FOR FILLING:

¼ cup of chocolate (2 oz)

3 tbsp butter; softened

DIRECTIONS:

1. In the bowl of a stand mixer combine flour, instant yeast, salt, sugar, butter, egg, and milk. Knead together until combined and the dough is soft but not sticky. Place the dough into a large bowl and cover with clear wrap. Let sit for 3 hr in a warm area until the dough has tripled in size.
2. While the dough is rising, make the filling. To make the filling melt the chocolate and add it to the softened butter. Mix to combine and set aside until ready to use.
3. Flour your work area and roll out the dough into a large rectangle until it is around ¼ inch thick. Then spread the filling evenly on the dough and tightly roll it up the long ways, so it creates a long log. Pinch the opening together and let cool in the fridge for 10 minutes, that will help with slicing it.
4. Slice the dough in half the long way, but don’t slice it all the way to the top, leave an inch (that will help you braid it easier). Twist the two ends together to create a braid (look below for pictures).
5. You can either roll the dough so it makes a circle, like I did. Or you can place the dough into an greased up loaf pan, to make a loaf. Let the dough rise for 30 minutes to 1 hr. While the dough is rising, preheat the oven to 350 F.
6. Melt 1 tbsp of the extra butter to brush on top of the babka before baking. Bake at 350F for 40 minuets or until the top is golden brown. Have the last 1 tbsp of extra butter melted to brush on top of the babka as soon as it comes out of the oven.
7. Let the chocolate babka cool and enjoy!

STEP BY STEP INSTRUCTONS:

Gather all ingredients.

In the bowl of a stand mixer combine flour, instant yeast, salt, sugar, butter, egg, and milk. Knead together until combined and the dough is soft but not sticky. Place the dough into a large bowl and cover with clear wrap. Let sit for 3 hr in a warm area until the dough has tripled in size. While the dough is rising, make the filling. To make the filling melt the chocolate and add it to the softened butter. Mix to combine and set aside until ready to use.

Flour your work area and roll out the dough into a large rectangle until it is around ¼ inch thick. Then spread the filling evenly on the dough and tightly roll it up the long ways, so it creates a long log. Pinch the opening together and let cool in the fridge for 10 minutes, that will help with slicing it. Slice the dough in half the long way, but don’t slice it all the way to the top, leave an inch (that will help you braid it easier). Twist the two ends together to create a braid (look below for pictures).

You can either roll the dough so it makes a circle, like I did. Or you can place the dough into an greased up loaf pan, to make a loaf. Let the dough rise for 30 minutes to 1 hr. While the dough is rising, preheat the oven to 350 F. Melt 1 tbsp of the extra butter to brush on top of the babka before baking. Bake at 350F for 40 minuets or until the top is golden brown. Have the last 1 tbsp of extra butter melted to brush on top of the babka as soon as it comes out of the oven. Let the chocolate babka cool and enjoy!