By Paula Navarrete
I ﬁrst experienced it on a trip to New York to Russ and Daughters.
Ever since, it’s always something I’ve loved.
It makes a great snack and great chocolate French toast.
Paula’s Chocolate Babka Recipe
- Loaf pan, (* though it can stand on its own)
- Stand mixer (can be done by hand)
For the dough:
- 620g Flour
- 115g Sugar (13g to bloom the yeast )
- 7g Salt
- 2 Eggs
- 100g Canola Oil
- 250ml Water (warm)
- 14g Yeast
(Feel free to fill the dough with different things, I’ve done honey and pistachio, cheese and hot sauce, etc.)
- 110g Dark chocolate, either chips or your favorite chocolate bar
- 35g Cream
For the dough:
- Bloom yeast with 13g of sugar & warm water.
- In a separate bowl mix all dry ingredients: flour, sugar, and salt.
- Make sure that your eggs are room temperature.
- Mix the eggs with the canola oil.
- At this point you’ll have 3 bowls with ingredients.
- Once the yeast is bloomed, add egg and oil mix, then and dry ingredients.
- Mix dough in a stand mixer until it climbs up the hook, approx 4 mins.
- Let the dough rest for 30 mins.
For the chocolate Filling:
- Melt chocolate with cream.
- Let the mix cool.
After dough has rested roll dough into a rectangle, as if you were to make cinnamon rolls. You want the dough to be 4cm thick.
Smear the chocolate filling on the dough. Filling must be cold.
Then shape the dough into a roll (roll it out).
I like to place the roll in the fridge or freezer before I cut it into braids as it is easier to handle.
Once the roll has cooled, cut the roll in half, or as many strips as you want to attempt, and twist the strips together.
Place the braid or your creation into a loaf pan, or free standing on a cookie sheet.
Brush with egg wash, and bake at 350F, for approx. 45 mins to 1 hour. It should be golden brown.
This keeps for 1 week, it’s great frozen, sliced and used for French toast.