Babka - traditionelles Kartoffelgericht aus Weißrussland

Combine warm milk and sugar in a bowl; sprinkle yeast on top and let sit until foamy, about 5-10 minutes.

In a large mixing bowl, whisk together flour and salt.

Add the yeast mixture, eggs, melted butter, and vanilla extract to the flour; mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1-2 hours.

Prepare the filling by melting chocolate and mixing it with cocoa powder, cinnamon, and nutmeg.

Roll out the dough into a rectangle on a floured surface, about 1/4 inch thick.

Spread the chocolate filling evenly over the dough, leaving a small border around the edges.

Roll the dough tightly into a log, then twist the log to create a spiral effect.

Place the twisted dough into a greased loaf pan, cover, and let rise for another 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake the babka for 30-35 minutes until golden brown and a toothpick comes out clean.

Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before serving.

Allergens