About this recipe
This dessert is typical of Eastern European countries: you can prepare
it on the baking tray or, if you prefer
a more regular shape, even inside a plum-cake mold. For these doses, you must use two 28 cm long molds (lined with baking paper).
Try to cut the dough with a very sharp knife so that the layers of dough and chocolate are clearly visible and form the characteristic decoration. If you see that the dough is too soft, put it in the refrigerator for 30 minutes, then cut it and braid it.
- 25g fresh yeast (o 1 pack active dry, rapid-rise dry or instant yeast)
- 500g bread flour
- 50g of butter
- 2,5dl milk
- 1 egg
- 100g caster sugar
- 100g dark chocolate
- half a teaspoon of salt
- milk or beaten egg to decorate
In a bowl mix the crumbled yeast with milk and caster sugar, then add the flour, 50 g of soft butter into small pieces and finally add the salt.
You can also do this with the kneading machine: melt the chopped yeast with milk and granulated sugar, then add the flour, the butter into small pieces and finally add the salt. Knead until you get a smooth and elastic dough, form a ball, place it in
a large bowl, cover with a cloth or foil and let it rise in a warm place for 2 hours.
Meanwhile, finely chop the dark chocolate with a knife.
Take the dough, deflate it, transfer it to the floured work surface and make a rectangle measuring 35x50 cm. Spread the chopped chocolate over it, leaving an edge of a finger and roll the dough into a large sausage.
Cut it in half lengthwise, then braid the two strips leaving the part with the chocolate towards the outside. Place the babka on a baking sheet lined with baking paper, cover it with plastic wrap and let it rise for another hour.
Heat the oven to 180 ° C, brush the surface of the dough with a little milk or beaten egg, then bake it for about 30 minutes. Let it cool, then transfer it to
a wire rack and let it cool completely.
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