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Chocolate Babka

1 x Batch Sweet Dough (Finger Bun dough- click link HERE)

CHOCOLATE FILLING INGREDIENTS

  • 80g Dark Chocolate, Roughly Chopped
  • 60g Unsalted Butter, Softened
  • Grated zest of 1 orange
  • 30g Light Brown Sugar
  • 10g Dutch Cocoa Powder
  • 1 Egg, lightly whisked and split in half (roughly)

BROWN SUGAR GLAZE INGREDIENTS

  • Juice of 1 orange
  • 60g Light Brown Sugar

1. To make the filling, start by melting the chocolate and butter together over a double boiler. Once melted, add the orange zest. Stir to combine.

2. Add brown sugar and cocoa to the melted chocolate, followed by the egg, stirring well until you have a spreadable paste. Place aside.

3. Grease and line with baking paper a 25cm x 18cm x 8cm loaf tin. Set aside.

4. Lightly flour your bench and roll out chilled dough to roughly a 45m x 20cm rectangle. With the long edge closest to you, smear the filling over the dough, leaving a boarder of roughly 5mm on all sides.

5. Roll the dough tightly, pinching along the seam to seal the roll completely. Place dough roll onto a tray and cover with cling; place in the fridge to chill for roughly 15 minutes. This will set the filling firm, making the next few steps easier!

6. After 15 minutes, remove rolled dough from the fridge and place back onto floured bench.
Using an oiled knife (I just spray mine with cooking spray), cut the rolled dough lengthways, so that you have two long dough strands.

7. Cross dough strands to form an X. Then starting on one side, intertwine/braid the strands together several times, gently twisting the dough as you go. This will expose some of the interiors, giving a marbled effect.

8. Bring over you prepared loaf tin to measure against your braided dough. You are looking to have a dough braid roughly 30cm-35cm long. You can stretch the braid out if necessary, or push the braid ends into to shorten.

9. Carefully pick up braided dough and place into prepared tin. Spray top of dough with some cooking spray and cover loosely with cling.

10. Allow dough to prove for 1-2 hours. Preheat over to 200°C.

11. To test for readiness, firmly poke dough and if it starts to bounce back slowly, you’re ready to bake !

12. Remove cling and brush the reserved whisked egg over the top of the babka, and place into preheated oven. Immediately turn the over down to 160°C and cook for 30-35 minutes. When ready, the babka will be nice browned on top and puffed up. To test that it is fully cooked, you can either insert a digital thermometer and look for an internal temperature of 95°C.
Alternatively, you could insert a wooden skewer, and if there are dry, fine crumbs clinging to it, then it is done !

13. While the babka is baking, make the glaze by combining the orange juice and brown sugar in a small saucepan. Bring to a boil and simmer for 1 minutes, until mixture is thick and glossy.
Keep a watchful eye as this can burn quickly !

14. When babka is ready, remove from the over and allow to cool in the tin for 10 minutes on a wire cooling rack. This will set the structure of the babka before turning it out.

15. Remove babka from tin. Brush glaze all over the top, giving a thick shinny coating. Cool for a further hour before cutting.

16. Best served a bit warm, slathered in butter, with a cup of tea !