CHOCOLATE BABKA

Directions

FOR THE DOUGH

Mix the flour, sugar, yeast, egg, milk and water in a mixer fitted with the dough hook on medium speed for 5 minutes. Add the butter, a few cubes at a time, and continue mixing for about 10 minutes, until the dough is smooth. Transfer the dough to a bowl, cover with plastic wrap and refrigerate overnight. Grease a cake tin.

FOR THE FILLING

In a medium saucepan, place the chocolate, butter, heavy cream, cocoa powder, sugar, and salt. Heat until all ingredients are melted and smooth. Transfer the mixture to a bowl and set aside to cool.

FOR THE DOUGH SHAPING

The next day, roll out the dough with a rolling pin on a floured surface and shape it into a 40 x 30 cm rectangle. Spread the chocolate filling into the rectangle. Roll the dough into a roll, starting from the long side, and pinch the end to close. Cut the roll in half lengthwise with a serrated knife. With the cut sides facing up, braid the two strips and place the braid in the tin. Let the dough rise for about an hour. Beat an egg and brush the babka with a brush. Bake in a preheated oven at 175°C for about 30 minutes.

FOR THE SYRUP

In a small saucepan, bring the water and sugar to a boil over medium heat. Once the babka is out of the oven, smear it with the syrup, using all of the mixture. Let the babka cool.