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Brioche Babka au chocolat

Chocolate Babka Recipe

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Prep Time:30 minutes
Cook Time:45 minutes
Resting Time:10 hours
Total Time:11 hours 15 minutes
Course: Brunch, Dessert
Servings: 6 servings

Ingredients

FOR THE BRIOCHE

  • 450 g flour
  • 3 eggs (at room temperature)
  • 90 g whole milk (at room temperature)
  • 20 g of fresh baker's yeast or 1 sachet of 8 g of dried yeast
  • 80g powdered sugar
  • 7 g of salt
  • 80 g soft butter (at room temperature)

TO GARNISH

  • 120 g of homemade spread

  • 40 g of dark chocolate

FOR THE TOP

  • 2 tablespoons of milk
  • 1 egg yolk

Instructions

  • In the bowl of your stand mixer, pour the flour, salt, sugar, crumbled yeast, milk and eggs at room temperature.
    Mix for 5 minutes at low speed (1 on a KitchenAid) to homogenize the dough.
    Then gradually add the soft butter in small cubes and knead for 15 to 20 minutes until the dough is smooth and elastic.
  • Then let the dough rest at room temperature (around 24°C), covered with a clean, dry cloth for around 1 hour. It should at least double in volume.
    Then gently degas the dough, removing the air.
    Then cover your bowl with the dough in it and refrigerate overnight.
  • The next day, your dough should have doubled or even tripled in volume.
    Flour your work surface and roll it out into a rectangle approximately 30 x 40 centimeters wide (the length of a cake dish).
    Then spread the chocolate spread on the upper surface of your rectangle of dough.
    Cut the dark chocolate into small pieces and spread over the spread.
  • Roll the dough onto itself and form a tight cylinder. Its length should be equivalent to the length of your cake dish.
  • Cut the cylinder of dough in 2 lengthwise and then braid the 2 parts.
  • Line your cake dish with baking paper and place your braided dough on it.
    Leave to rest for another hour at room temperature (or near a radiator) under a clean, dry cloth.
  • Preheat your oven to 170°C.
  • Brush your babka with the egg yolk and milk mixture, using a kitchen brush.
  • Bake for around 45 minutes over rotating heat and check the cooking using a kitchen knife by inserting it into the brioche. It should come out without any brioche dough on it.
  • At the end of cooking, remove your brioche from the cake dish and leave to cool.

Notes

Do not hesitate to place a baking tray at the top of the oven during cooking because the brioche tends to color quickly.