Here is the recipe for Chocolate Babka. It is a cross between a cake and bread, similar to brioche. It’s great for a sneaky breakfast treat..
This can be baked in two loaf/bar tins if you don’t have two kugelhopf tins
For the dough
1/3 cup caster sugar
200 mls warm milk (I used soy as I didn’t have any normal)
3 teaspoons of dry yeast
4 egg yolks + two whole eggs (Use the surplus whites for chocolate meringues…)
2 teaspoons of vanilla extract
4 cups of plain flour
pinch of salt
200gms of butter (softened and cubed)
For the middle
1/2 cup brown sugar
1/2 dark cocoa (I use dutch)
2 teaspoon cinnamon
75gms butter softened
3/4 cup of chocolate chips (if using buttons or drops, chop them down a bit)
For the drizzle
300 gms icing sugar
2 tablespoons of butter
2 tablespoons of water
Combine milk and a pinch of sugar in a small bowl, sprinkle yeast on top and set aside until foamy
Put the yeast mixture, sugar, eggs, yolks and vanilla in a large bowl and mix until well combined. Gradually add 3 cups of the flour and the salt and beat until smooth.
Change to a dough hook if your mixer has one (or stick with the one you are using if not) Add the butter gradually alternating with the remaining flour. Beat until it forms a dough.
If you have a dough hook, continue to mix for 3-4 minutes. Alternatively you will need to turn out the dough onto a floured bench and knead for 5 minutes (And ask for a mixer with a dough hook for Christmas 🙂 )
Return to the bowl, cover with glad wrap and leave in a warm place to rise (Approx 1 hour)
On to the fun part! Grease your tins. Knock back the dough and turn out onto a floured bench. Divide the dough in half.
To make the filling, stir all the ingredients together in a small bowl
Roll out one portion of the dough into a rectangle approx 25 x 35 cms. Sprinkle over half the filling. Roll up the dough like a swiss roll (along the longest side) Place the log in the tin and pinch the ends together. Repeat with the remaining dough
Cover the tins with a tea towel and leave to rise again for 45 mins. Preheat the oven to 180c
Bake for approx 35 mins, cool in tins for 10 mins before turning out onto a rack
For the drizzle – put the icing, butter and water into a small pot and stir over a very low heat (don’t let the sugar burn) drizzle over the cakes and leave to set before serving.