For the babka dough
Makes 1 loaf
- Add 60ml warm whole milk to a bowl, then sprinkle over 7g of active dry yeast and a pinch of sugar. Leave to sit for 10 minutes until foamy.
- Mix 265g plain flour, 2 large eggs and the yeast mixture in a large bowl for two minutes until it comes together as a dough.
- Beat in 70g room-temperature butter until combined. Transfer the dough to a lightly floured surface and knead for 10 minutes until it is smooth and elastic.
- Form the dough into a ball. Transfer to a greased bowl, cover with a clean tea towel and leave to rise in a warm space for 1-2 hours until it has doubled in size.
- Knock back the dough with your hand, then cover again and refrigerate overnight.
For the chocolate filling:
100g granulated sugar
180ml double cream
170g dark chocolate, chopped
100g butter, at room temperature
2 tsp vanilla extract
For the glaze:
100g plain chocolate
50g milk chocolate
1 tbsp golden syrup
- Prepare the dough as per the instructions above.
- Combine the sugar and cream for the filling in a small saucepan over a medium heat. Bring to a simmer, stirring occasionally, until the sugar dissolves.
- Scrape the mixture into a bowl. Stir in the chocolate, butter and vanilla until smooth. Leave to cool at room temperature.
- Butter a standard 900g loaf tin and line with parchment paper, leaving some overhang on the sides.
- Remove the dough from the refrigerator and roll out on a floured surface into a very thin rectangle. Spread the chocolate filling over the dough (it’s not necessary to leave a border).
- Starting with a long side, roll the dough into a tight coil. Transfer the coil onto a sheet of parchment paper and freeze for 10 minutes.
- Slice the roll in half lengthwise to expose the filling. Twist the halves in a plait, then fold the plait in half.
- Place into the prepared tin, letting it curl around itself if it is too long for the tin. Cover loosely with a clean tea towel and leave to rise in a warm place for one hour until it has risen.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Transfer to oven and bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool.
- For the glaze, place both of the chocolates and the butter in a heatproof bowl set over a saucepan of simmering water. Allow to melt and then stir until smooth. Stir in the golden syrup, allow to cool and then spread on top of the warm babka.
Per Serving 469kcals, 30g fat (18.8g saturated), 46.7g carbs, 25.3g sugars, 6.5g protein, 1.3g fibre, 0.143g sodium
What is babka?
Babka is a dense, sweet bread that is traditionally filled with a sweet mixture, then rolled, twisted and baked in a loaf pan. It translates to “little grandmother” in Ukrainian, Russian, and Eastern European Yiddish, and has always been popular where those languages are spoken. Traditional Jewish-style babka is baked in loaf pans and is characterised by the many twists and layers.
If you like this, then try out our savoury version – sun-dried tomato pesto babka