Dark Chocolate Babka

Try to make this Babka for Christmas.

Ingredients make 2 loaves

Dough

700 g plain flour

100 g caster sugar

2 tsp salt

1 packet dried yeast (8g)

250 ml lukewarm milk

1 tsp vanilla extract

3 eggs

150 g unsalted butter

Filling

100 g melted butter

150 g finely chopped dark chocolate

4 tbls caster sugar

Method

Place the flour, sugar, salt and yeast into a large mixing bowl, blend until evenly combined. Add milk, vanilla and eggs to the flour blend. Mix until dough has formed and knead the dough by machine until smooth. Add small pieces of butter to the dough and mix until all the butter is mixed in. Rest covered for approx. 2 hours. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and divide into 2 pieces. Roll each dough into a rectangular shape approx. 30 x 50 cm and spread half the melted butter on each rolled out dough piece. Sprinkle half the sugar and chocolate evenly on each piece. Roll each piece up, fold it in half and twist. Place each piece in a greased bread tin. Brush with egg wash and drizzle with white sugar or streusel. Cover with a tea towel and allow 2 hours for proofing. Preheat 175º C normal bake. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: The babka is good to be stored in the freezer after slicing and is also excellent toasted.