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 Chocolate BABKA which is very popular in the Ukraine and made from a rich Brioche 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
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.
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.
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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