Babka with chocolate filling

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Dissolve 5 g of dry (or 15 g of fresh) yeast in warm (but not hot) milk. Sift 60 g of wheat flour there.

2. STEP 2

   

   Stir, cover and leave for 25-30 minutes for the yeast to start working.

3. STEP 3

   

   At this time, grate the zest from one orange on a fine grater. Makes approximately 1.5 tbsp. zest.

4. STEP 4

   

   The yeast has begun to work. The fluffy hat tells us this. Add grated zest, 2 eggs, 50 g sugar and 1/3 tsp. salt. Mix everything with a whisk.

5. STEP 5

   

   Sift 340 g of wheat flour into the mass in portions. First I added 1/3 tsp to the flour. vanillin. Knead the dough first using a spoon or whisk.

6. STEP 6

   

   When it becomes denser, we work with our hands. Do not knead for a long time. Gather the dough into a ball, cover and let rest for 20-25 minutes.

7. STEP 7

   

   Lightly flour the work surface, turn out the dough and knead until it becomes homogeneous and smooth.

8. STEP 8

   

   Then add softened butter in two steps (35 g each). At first the dough will be very greasy and sticky. It should be. We actively work with our hands, knead the dough until it begins to stick to our hands. It will be pleasantly soft and flexible. Very gentle. If you knead the dough using a mixer, achieve the same result.

9. STEP 9

   

   When we get the desired result, collect the dough into a ball again and transfer it to a bowl greased with vegetable oil. Send to a warm place for 2-2.5 hours.

10. STEP 10

    

    During this time, the dough increased in volume by 2-2.5 times. Let's knead it thoroughly.

11. STEP 11

    

    Then sprinkle the work surface with flour, lay out the dough and, first with your hands and then with a rolling pin, roll it into a rectangle measuring approximately 30 by 45 cm.

12. STEP 12

    

    We spread 150 g of chocolate paste (I bought it at the store) and spread it in an even thin layer over the surface of the dough. We do not grease 2-3 cm from one edge, so that later it will be more convenient to pinch the roll.

13. STEP 13

    

    Roll the dough with the filling into a roll and pinch the edges. Cover it and put it in the refrigerator for 15 minutes.

14. STEP 14

    

    Then carefully cut the roll lengthwise and intertwine the resulting parts.

15. STEP 15

    

    Grease the mold with softened butter (form size 11x26 cm), cover with parchment paper and transfer our future grandmother. Cover and wait for it to double in size.

16. STEP 16

    

    When the babka has increased in size (at 25 degrees for 1 hour), sprinkle it with water and put it in the oven, preheated to 180 degrees for 30 minutes. The oven worked in the “bottom-up” mode. 20 minutes after the dough has been placed in the oven, cover it. In the event that, in your opinion, it has already browned enough.

17. STEP 17

    

    At this time, prepare the syrup. To do this, put the saucepan on the fire and pour 2 tbsp. water. Add 3 tbsp. sugar and cook until the sugar is completely dissolved. Remove from heat and let cool. If desired, you can add 1 tbsp. cognac or rum.

18. STEP 18

    

    Remove the babka from the oven, brush with syrup and let stand for another 10 minutes. Then remove from the mold and let cool slightly.

19. STEP 19

    

    Grandma is ready! Bon appetit!