चॉकलेट बाब्का | Chocolate Babka | Sanjeev Kapoor Khazana

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar moisture.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and can enhance flavor.

Take yeast in a bowl, add 2 tbsps water and mix well. Set aside to activate.

Combine together milk, salt, and 2½ tbsps castor sugar in a large bowl. Break in the egg and add the vanilla essence and mix till well combined.

Add the activated yeast and refined flour and mix well. Add the butter, mix and knead till a soft dough is formed. Cover with a cling wrap and set aside to prove in the refrigerator for 4 hours.

Dust the worktop with some refined flour, place the proved dough on it and roll it into a thin rectangular sheet. Evenly apply the chocolate spread over the sheet leaving 1 inch space on one horizontal side of the sheet. Sprinkle dark chocolate chips on top and start rolling tightly from the other horizontal side and make a log. Cut the log in half and horizontally cut each half further into two. Braid two halves together.

Gently place the braided bread into baking moulds and set aside to prove for 1 hour.

Preheat the oven at 180ºC.

Arrange the proved dough on a baking tray and place it in the preheated oven and bake for 20-25 minutes.

To make the sugar syrup, heat remaining sugar and ½ cup water in a deep pan. Cook till the mixture boils. Continue to cook till the sugar syrup thickens slightly.

Bring the chocolate babkas out of the oven and brush the sugar syrup on them. Allow to cool slightly. Slice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens