Ultimate chocolate babka

• porsi: 1 Loaf

Bahan-bahan

Makes 1 loaf

For the chocolate filling:

100g granulated sugar

180ml double cream

170g dark chocolate, chopped

100g butter, at room temperature

2 tsp vanilla extract

For the glaze:

100g plain chocolate

50g milk chocolate

50g butter

1 tbsp golden symp

Petunjuk

For the babka dough

Makes 1 loaf

• Add 60ml warm whole milk to a bowl, then sprinkle over 7g of active dry yeast and a pinch of sugar. Leave to sit for 10 minutes until foamy.

• Mix 265g plain flour, 2 large eggs and the yeast mixture in a large bowl.

• Beat in 70g room-temperature butter. Transfer the dough to a lightly floured surface and knead for 10 minutes until it is smooth and elastic.

• Form the dough into a ball. Transfer to a greased bowl, cover with a clean tea towel and leave to rise in a warm space for 1-2 hours until it has doubled in size.

• Knock back the dough with your hand, then cover again and refrigerate overnight.

1 Prepare the dough as per the instructions.

2 Combine the sugar and cream for the filling in a saucepan over a medium heat. Bring to a simmer, stirring occasionally, until the sugar dissolves.

3 Scrape the mixture into a bowl. Stir in the chocolate, butter and vanilla until smooth. Leave to cool at room temperature.

4 Butter a standard 900g loaf tin and line with parchment paper, leaving overhang on the sides.

5 Remove the dough from the refrigerator and roll out on a floured surface into a very thin rectangle. Spread the chocolate filling over the dough (it's not necessary to leave a border).

6 Starting with a long side, roll the dough into a tight coil. Transfer the coil onto a sheet of pardnment paper and freeze for 10 minutes.

7 Slice the roll in half lengthwise to expose the filling. Fold the halves in a plait, then fold in half.

8 Place into the tin, letting it curl around itself if it is too long for the tin. Cover loosely with a tea towel and leave to rise in a warm place for one hour.

9 Preheat the oven to 180C/160C fan/gas mark 4.

10 Bake for 40-50 minutes until golden and risen. Transfer to a wire rack to cool.

11 For the glaze, set the chocolates and butter in a heatproof bowl over a saucepan of simmering water. Allow to melt, then stir until smooth. Stir in the golden syrup, allow to cool and spread on top of the warm babka.

Catatan

A traditional sweet Jewish bread, babka is worth getting to know as a dessert or savoury option