Chocolate Babka Recipe
This amazing Chocolate Babka is sweetened with our delicious pure maple syrup and is also flavoured with warm cinnamon spice in the filling! Perfect with your morning cup of coffee.
Ingredients
- Filling
- 100g unsalted butter, room temperature
- 3 tablespoons Pure Maple Syrup, Amber Rich
- 80g 70% chocolate, chopped
- 2 tablespoons cocoa powder
- 1 teaspoon cinnamon
- Dough
- 2 teaspoons yeast
- 2 teaspoons sugar
- 50 ml warm water
- 325g plain flour
- 1/2 teaspoon salt
- 2 tablespoons Pure Maple Syrup, Amber Rich
- 1 egg
- 1 egg yolk
- 100ml warm milk
- 95g unsalted butter, room temperature, cut into small pieces
- Vegetable oil for greasing
- Syrup
- 60g Pure Maple Syrup, Amber Rich
Instructions
- Start with the chocolate filling. In a saucepan, heat the butter, chocolate and maple syrup until melted. Stir in the cocoa powder and cinnamon, then transfer to a bowl and leave to cool and thicken.
- Weigh the flour into a mixing bowl and remove 1 tablespoon of flour for the next step.
- In a small bowl, add the yeast and sugar, then whisk in the warm water. Add the reserved tablespoon of flour and whisk again. Leave in a warm place until risen and bubbly.
- Add the salt, eggs, maple syrup and the activated yeast mixture to the flour. Using a mixer with a dough hook, mix on a low speed while slowly adding the milk. Continue until a smooth dough forms.
- Increase to a medium speed and add the softened butter a little at a time. Mix until the dough is elastic, silky and smooth.
- Place the dough on floured parchment paper and roll into a large, thin rectangle. Spread the filling over the dough, leaving a 1cm border.
- Roll the dough up tightly. Lightly grease a sharp knife with vegetable oil, then cut the roll lengthways into two strands.
- Plait the two strands together, securing the ends. Place into a lined loaf tin and cover with clingfilm brushed with a little vegetable oil.
- Leave in a warm place for about 2 hours, or until doubled in size.
- Preheat the oven to 175C/155C fan/Gas Mark 4. Bake on the middle shelf for 45 to 50 minutes, or until a skewer comes out clean.
- Warm the maple syrup until it bubbles, then brush over the hot babka. Cool on a wire rack for 15 minutes, then remove from the tin and cool completely.