Try this amazing recipe for a different take on the traditional Babka.
For the babka dough, combine the flour, sugar, yeast and zest in a standing mixer bowl. Add eggs and ½ cup of water, mixing until comes together in a mass. Add the salt. On low speed, add the butter a spoonful at a time. Once incorporated, mix on medium speed for 10 minutes until completely smooth, scraping the bowl every few minutes. Proven dough at room temperature for 2 hours or until doubled. Refrigerate for 20 minutes, then roll out and spread with filling. Roll up into a sausage then slice lengthways and twist into a braid. Lay in tin, prove again for 30 minutes then bake at 190°C for 20-40 minutes. Once out, pour over sugar syrup.
For the filling, melt chocolate and butter together until smooth, then stir in powdered sugar, cocoa and cinnamon. Roast and chop pecans, stir through.
For syrup, simmer water and sugar together until dissolved. Pour over hot babka once turned out.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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