babka

serves 12

INGREDIENTS

DOUGH

600 g  flour 

2  teaspoons  yeast

250ml  whole milk, warm to the touch

1 teaspoon  salt

1 ½ teaspoons  vanilla

50 g  sugar 

85 g  honey

1 egg

2 egg yolks

80g  butter, softened

CHOCOLATE SAUCE 

200 g  bittersweet chocolate

100 g  butter

100 g  sugar 

50 g  cocoa powder

1 tablespoon  ground cinnamon

2 tablespoons  espresso powder

METHOD

1. Combine the warm milk, yeast 1 teaspoon sugar in the mixer’s bowl and let sit until foamy, about 5 minutes. 

2. Add all the other ingredients and mix them to get a smooth dough. Cover with an oiled plastic wrap and let rest until it is doubled.

3. For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, in a medium-sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.

4. Transfer the dough to a floured work surface and divide it into two equal parts. Roll both pieces of dough into a rectangle roughly 10x15-inches.

5. Cover the dough with half of the chocolate sauce leaving a little room on all sides.

Gently roll the dough up and repeat with the second piece of dough and remaining chocolate sauce.

6. Using a sharp knife, carefully cut each log vertically in half making sure the seam is side down. Twist the rolls together.

7. Transfer the dough into a parchment paper-lined baking sheet or into a bread form and brush with egg wash. 

8. Leave it rest in a warm place for 30 minutes or until you preheat the oven to 190°C.  Bake for 35-45 minutes, until lightly browned and cooked through.

Enjoy!