Easter Chocolate Babka
Servings: 10 people
Ingredients
Dough
- ¼ C milk warm
- 1 packet yeast
- 2 eggs plus 1 egg yolk
- ¼ C granulated sugar
- ½ tsp salt
- 2 ¼ C all-purpose flour
- ¼ C butter soft
Chocolate Filling
- ¼ C butter
- ½ C dark chocolate chips
- ⅓ C cocoa powder
- ½ C confectioners sugar
Sugar Drizzle
- ½ C water
- ½ C granulated sugar
Instructions
- Combine warm milk and yeast in the bowl of a stand mixer. Once the yeast has bloomed, add the eggs, yolk, sugar, and salt. Mix to combine.
- Place the dough hook on the mixer and begin adding in the flour, little by little, until a very sticky ball forms. While kneading the bread add in the butter about a tablespoon at a time and continue for 5-10 minutes until a cohesive dough forms.
- Cover the dough and let rise for 1 hour and then place in the fridge to rest overnight.
- The next day, roll the out the dough into a rectangle. Make the chocolate filling by melting the butter and chocolate chips together and then mixing in the rest of the ingredients.
- Spread the filling out over the dough and roll it up starting from one end as if you were making cinnamon rolls. Instead of cutting the dough into disks, slice it down the middle length-wise to create two long strips. Twist the strips together and place in a greased bread pan.
- Let the bread rise until doubled and preheat the oven to 350°F. Once risen, bake the bread for 40 minutes. Before removing from the oven, heat the water and sugar together until dissolved. Drizzle the all of the sugar/water mixture as soon as you remove the bread from the over and allow it to cool and soak in the syrup.
- After 20 minutes, remove the bread from the pan and enjoy!