An absolutely stunning recipe for chocolate babka bread. A light airy enriched bread layered with chocolate and pistachio.
This bread has its routes in Poland and was a popular treat within the Jewish community. The two main fillings are chocolate and cinnamon. But I am guessing that today the amount of fillings is only as endless as our imagination.
You can bake this in high-sided baking tins or platted and laid on a baking tray. You can complete this bake in one day by proofing the dough at room temperature. However, the taste really develops over time so if you can proof the dough in the fridge overnight it works really well.
Oven temp: 180°c on the bake function – bake for 30 mins
- 500g All purpose white flour (13.2% protein)
- 10g Dried yeast
- 220g Full fat milk
- 100g White sugar
- 100g Unsalted butter
- 2 Eggs
- 250g Roughly chopped 70% Cocoa chocolate
- 180g Unsalted butter
- 100g White caster sugar
- 2 Tbsp of Cocoa powder
- Sugar syrup glaze
- 160g sugar
- 120 grams water