Chocolate Espresso Babka Recipe

Prep Time35 minutes

Cook Time40 minutes

Additional Time3 hours

Total Time4 hours 15 minutes

Yield: 1 babka (about 10 slices)

Ingredients

• 120 g (1⁄2 cup) warm milk
• 1 tbsp active dry yeast
• 2 tbsp sugar
• 1⁄2 cup butter (half for the dough and the other half for chocolate filling)
• 4 cups all-purpose flour
• 1⁄2 tsp salt
• 1 egg, at room temperature
• 1 cup milk chocolate chips
• 1 tbsp espresso powder

• 3 tbsp sugar
• 2 tbsp water

Instructions

1. Using a small bowl, mix the yeast, milk and sugar. Let it sit for 10 minutes until it gets foamy.
2. With a stand mixer (using the dough hook) combine flour and salt.
3. Add the yeast mixture, egg and mix on low speed for 3 minutes.
4. When the dough starts to come together increase the speed and let it mix for 5 minutes more.
5. Reduce the speed to low and start adding mini cubes of soft butter (not melted!) gradually until the butter is fully incorporated and you’ll have a soft dough.
6. Put the dough into a lightly oiled bowl and cover with plastic wrap. Place it in the fridge to rise at least 3 hours or overnight.

For the filling

1. In a small pot, melt butter (1/4 cup) and chocolate together. Cool it until it becomes thick enough to spread.
2. Make the sugar syrup by boiling them together.
3. Lightly grease the loaf pan and flour.
4. On a floured surface, roll the dough to a 20x30cm.
5. Spread the chocolate filling and dust espresso powder.
6. Roll the dough up into a tight spiral.
7. Cut the dough in half. Form a twist. Put it in the loaf pan and cover. Let it rise for 30-45 minutes in a warm place.
8. Bake for 30-40 minutes until it becomes golden brown at 350 ̊F/180 ̊C.
9. Remove from the oven and drizzle the babka with the sugar syrup while hot.