Eastern Europe and New York
Chocolate babka
Buttery brioche dough twisted with dark chocolate, then soaked in syrup. A loaf that looks like marble art.
240 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayButtery brioche style dough twisted with chocolate and soaked in syrup.
The original386kcalsame
6 gproteinsame
2 gfibresame
240minutessame
Chocolate babka.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix flour, yeast, 50 g sugar, salt, milk, eggs and vanilla; knead 8 minutes, then add 100 g butter bit by bit. Chill covered overnight or rise 2 hours.
- 2Melt chocolate with 80 g butter, stir in cocoa and 70 g sugar. Cool to spreadable.
- 3Roll dough to 30 x 40 cm, spread filling and roll up. Cut lengthwise, twist the halves together with cut sides up and fit into a loaf tin.
- 4Rise 1 1/2 hours, then bake at 175 C for 40 minutes, covering with foil if it browns fast.
- 5Boil remaining sugar with 80 ml water for 2 minutes and brush over the hot loaf.
Serve it like this
Slice thickly on a board to show the chocolate ribbons. Serve at room temperature or lightly warmed with coffee.
