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INGREDIENTS
For the dough
●4½ cups all-purpose flour (540g)
●½ cup granulated sugar (100g)
●2¼ tsp instant yeast
●4 large eggs room temperature
●½ cup milk
●1½ tsp salt
●10 tbsp butter (142g)
For filling
●½ cup unsalted butter (113g)
●½ cup heavy cream (120ml)
●225g chopped dark/milk chocolate
●¾ cup icing sugar (90g)
●⅓ cup cocoa powder (30g)
Syrup
●⅓ cup granulated sugar (66g)
●⅓ cup water (80ml)
Method for the dough
Mix together the milk, yeast and take out 2 tbsp of sugar from the ½ cup sugar. Whisk to combine and let it sit for 5min
Pour the yeast mix in a stand mixer, add flour, the rest of the sugar and salt start the mixer on the lowest speed
Gradually add the eggs and mix to combine
Add the butter, once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally.
The dough will still feel sticky but will be very stretchy.
Transfer the dough to a large, oiled bowl, turning to coat. Then cover till double in size
FOR THE FILLING
In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted, and the mixture is steaming.
Add the chocolate and stir until melted, then remove from the heat.
Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
On a lightly floured surface, divide the dough in half
Gently roll the dough into a 12x16-inch rectangle.
Spread half of the filling on dough all the way to the edge, starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.
Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up.
Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
Repeat with the second half of the dough and the remaining filling.
Loosely cover the pans and let rise in a warm place for 1½ to 2 hours or until noticeably puffed. (It won’t quite double in size)
Preheat the oven to 165°C
Bake the risen loaves for 40-45 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.
For the syrup
While the babkas are baking, combine the sugar and water in a small saucepan.
Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
Brush the loaves with the syrup immediately when they come out of the oven.
Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.