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    2 min read

    All Purpose Premium Grade Type 550 baking easter recipe sweet

     Chocolate BABKA which is very popular in the Ukraine and made from a rich Brioche dough. 
    INGREDIENTS
    Dough:
    280g Plain White All Purpose Flour Type 550
    5g fast action dried yeast
    25g caster sugar
    Pinch of Salt
    2 eggs
    50ml milk
    80g unsalted soft butter
    Filling:
    30g blanched hazelnuts - dry roasted
    30g almond slivers - dry roasted
    100g unsalted soft butter
    150g caster sugar
    80g dark chocolate
    40g cocoa powder
    100g caster sugar for the syrup.
    Variation: add cinnamon or for a quick chocolate alternative use Nutella.
    METHOD
    Heat oven to 200degC /180degC fan/400degF/Gas 6
    Melt butter and sugar and chocolate over a slow heat, stir until smooth.
    Remove from heat and add the cocoa gradually. Leave to cool.
    To make the dough add flour and dry yeast into a bowl making a well for the beaten eggs and mix slowly adding a little milk.
    Increase speed and add butter a little at a time. Once kneaded you should have a smooth ball of dough.
    Flour work surface and roll out to approx 40x30cm rectangle.
    Spread your filling onto it leaving a border. Create a tight roll using the long edge. Trim edges.
    Slice lengthways and with the two long strands, twist from the top into a plait.
    Lift into a tin, cover and prove for 2 hours at room temperature until doubled in size.
    BAKE
    Pre heat the oven to 190degC/170degC fan/375degF/Gas 5.
    After 15 minutes reduce temperature to 170degC/150degC fan/325degF/Gas 3 and cook for a final 25 minutes.
    Check this is cooked with a clean knife or skewer.
    Melt the sugar in a pan with 100ml of water until sugar is dissolved into a syrup.
    Once syrup is cool pour it over the hot Babka.
    Serve and enjoy!
    Best eaten within 24 hours but it freezes well.


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