Chocolate Babka bread….

Ingredients 👇

540gms All purpose flour
100gms Sugar
2 1/4 tsp Instant yeast
4 Large Eggs
1/2 cup Milk room temperature
1 1/2tsp Salt
142 gms Butter

113gms Butter
120ml Heavy cream
225gms Chocolate dark
30gms Cocoa unsweetened

Instructions 👇

Whisk together the flour, sugar and yeast in a bowl.
Mix eggs,milk in a bowl and slowly pour in stand mixer then add salt.
Mix on low speed using the dough hook attachment for
about 2mins.
Slowly start adding butter one tbsp at a time. Wait for the butter to be fully incorporated before adding more.
Once all butter has been added, continue kneading for 10mins.
Scrapping down the sides occasionally.
Transfer the dough into a large greased bowl ,cover and chill overnight or at least 8 hours.

For filling
In a sauce pan, combine butter and cream. Heat it over medium heat until butter is melted. Let it simmer.
Remove from heat and add chocolate.
Whisk in cocoa powder and sugar. Cool the mixture into a spreadable consistency for about an hour in the refrigerator.


For assembly.
Butter 2 (8×4 inch) pan or line with parchment paper.
On a lightly floured surface, divide chilled dough in half.
Gently roll the dough into a rectangle shape 12×16 inch size.
Spread the filling on dough all way to the edges on three sides, leaving a 1inch border on short side.
Roll the dough tightly towards the other end and pinch the sides.
Cut the rolled dough in half lengthwise.
Twist two parts cut sides facing up.
Gently place in a prepared loaf pan. Let it rise in warm place for 2 hours. It won’t quite double in size.
Preheat the oven to 350°C.
Bake for 40mins.
If you want you can brush the loaf with sugar syrup once it’s baked.
Make sugar syrup by simmering half cup of sugar and half cup of water.

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