Chocolate Babka

By tlshinnick

Ingredients

• Ingredients, for the dough:
• 3 ⅓ cup (530g) all-purpose flour
• ½ cup (100g) granulated sugar
• 3 teaspoons (10g) instant yeast
• ¾ cup (175g) lukewarm water (90ºF)
• 3 large eggs
• 10 tablespoons (150g) unsalted butter, room temp
• ¾ teaspoon (3g) fine sea salt
• neutral tasting oil for greasing
• Ingredients, for the chocolate paste:
• 6.5 oz (180g) dark chocolate (70 percent or higher)
• ½ cup (120g) unsalted butter
• ¾ cup (105g) powdered sugar
• ½ cup plus 1 tbsp (42g) cocoa powder
• small pinch of salt

Details

Adapted from thefoodieskitchen.com

Preparation

Step 1

Add the yeast to the lukewarm water, and mix until combined. Let it bloom for about 8 minutes.
In the bowl of a stand mixer, add the all-purpose flour, sugar, salt. First, mix by hand to make sure everything is incorporated. Add the hook attachment to your stand mixer and turn it on to medium-low speed. Add the eggs and bloomed yeast mixture.
Let the mixer run until it begins to form a dough, you will need to stop the mixer to scrape down the sides of the bowl with a rubber spatula from time to time. If for some reason, you find that the mixture is not forming into a dough, you can add a tablespoon of water and continue to mix. You will get there.
Once it forms a dough, you will add the room temperature butter, a spoonful at a time, keeping the mixer at medium speed until you have incorporated all of it. As necessary, scrape down the sides of the bowl.
Let it continue mixing for about 8-10 minutes until the dough is completely smooth.
Lightly oil the bottom and sides of a large bowl. Then place your brioche dough in it and cover with plastic wrap. Let it sit in the refrigerator overnight. It should be in the fridge for at least 12 hours, and leaving it for 24 hours is ok.
Lightly grease two 9-x-5-inch loaf pans, and dust with flour.
To make the chocolate filling: In a medium pot, add the butter and chopped chocolate. Let it melt, and when completely melted add in the cocoa powder and powdered sugar. Whisk until smooth.
Back to your dough, take it out of the refrigerator and divide into two. Put back one half in the fridge.
Flour your work surface, shape it into a disk and try to roll it out into a square. Spread the chocolate filling on the rolled-out dough leaving a border of 1 inch on the edges.
Brush the edge of the dough with water, so it adheres when you roll it.
Start rolling, from the longer side until you form a tube. Try to shape it out, and push the edges in.
Cut the tube in half, lengthwise with a sharp knife.
Pinch the ends together and fold each side over the other (like a braid) until you reach the other end and pinch those together.
Place the braid into the loaf pan and let it proof for 1 hour while covered with a damp towel. You will keep this at room temperature. Repeat the entire process with the other half of the dough to form your second loaf.
After 1 hour of proofing. Pre-heat oven to 375ºF and bake for 25-30 or until they are golden brown on top, and if you insert a toothpick it comes out clean.
While the loaves bake, make the syrup by mixing sugar and water together in a pot over medium heat, and just bring it to heat until all the sugar is dissolved. Set it aside.
When the loaves come out of the oven and immediately brush them with the syrup. Use up all the glaze.