This Polish bread can be filled with anything you’d like! Chocolate, Nutella, Cookie Butter, Jam, Pesto, Bacon + Cheese, etc. I'm sharing the chocolate version, which is unbelievably scrumptious! You can make it in a Kitchen Aid, but I prefer doing it by hand.
CHOCOLATE BABKA
INGREDIENTS:
Dough:
1 cup Milk, warm
1 Tbsp. Yeast
1/4 cup Sugar
2 Eggs
4 1/2 cups Bread Flour
1 tsp. Salt
1/3 cup Butter, softened
Chocolate Filling:
3 oz Semi-sweet Chocolate
4 Tbsp. Butter
3 Tbsp. Cocoa Powder
3 Tbsp. Powdered Sugar
1/4 tsp. Vanilla Extract
Dash of Salt
INSTRUCTIONS:
Add warm milk, yeast, and sugar to a stand mixer with a dough hook. Let sit and foam for 10 mins.
Add 2 cups of flour, eggs, and salt. Mix well. Add the softened butter and continue mixing.
Slowly add remaining 2 1/2 cups of flour. Depending on your dough, it may be slightly more or less flour. Dough should be soft and smooth, not too sticky.
Let mixer knead the dough for 10 minutes.
Shape the dough into a ball, put dough into an oiled bowl and cover with plastic wrap.
Let rest and rise for 1 1/2 hours. Pop it in the freezer after rising for a half hour. It’ll make it easier to roll out.
After rising, roll out dough on floured surface to a rectangle about 10x12 inches.
Fill with your favorite filling, leaving about a half inch on all sides. Roll it up from the 10 inch side up nice and tight.
Wrap in plastic wrap and freeze the log for about 15 minutes.
Line your bread pan with parchment paper and spray with cooking spray.
Take dough out and cut down the middle length-wise, exposing the layers.
Make an "X" with the two halves and twist them on the top and bottom of the loaf, keeping the layers exposed on top.
Pinch the ends and gently fold over and place in bread pan.
Let rise for 1 1/2 hours.
Preheat oven to 350°F.
Brush with an egg wash (1 egg + 1 Tbsp milk).
Bake for 20 minutes.
Place foil over the top and bake for 10 more minutes to slow browning.
CHOCOLATE FILLING:
Melt chocolate and butter together.
Add remaining ingredients until well combined.