Name: Artisanal Chocolate Babka
Yield: 10 servings
Ingredients: 4.25 cups High-gluten flour; 1 tbsp Instant yeast; 0.5 cup Granulated sugar; 0.75 cup Warm water or almond milk; 0.5 cup Margarine or coconut oil (softened); 3 Large eggs (room temp); 0.5 cup Dutch-process cocoa powder (for filling); 1 cup Dark chocolate chips or melted chocolate (for filling); 0.5 cup Powdered sugar; 0.5 cup Streusel crumbs (Flour, sugar, oil)

Preparation Steps

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In a stand mixer fitted with dough hook, combine flour, yeast, sugar, eggs, and warm liquid.

Knead on low speed for 5 minutes, then gradually add softened margarine 1 tablespoon at a time.

Knead for another 8 minutes until a shiny, smooth, soft dough forms.

Cover bowl tightly and chill in refrigerator overnight (or rise at room temp for 2 hours).

For filling: Mix cocoa powder, powdered sugar, melted chocolate, and oil until smooth spreadable paste.

Roll dough out into a large thin rectangle (approx 12x18 inches). Spread chocolate filling evenly over surface.

Roll up tightly from the long edge into a log. Slice log in half lengthwise to expose chocolate layers.

Twist the two halves over one another into a braid and place in parchment-lined loaf pan.

Let rise for 1 hour. Top with streusel crumbs and bake at 350°F for 35-40 minutes.

Brush warm sugar syrup immediately over hot babka upon exiting the oven.

Rabbinic Culinary Tips

• Chilling the dough overnight makes it much easier to roll thinly and slice cleanly without chocolate mess.

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