Twisted Chocolate Babka Loaves with Sugar Syrup

What you need

• 500 g (4 cups) bread flour, plus extra for dusting
• 100 g (1/2 cup) granulated sugar, for the dough
• 2 1/2 tsp active dry yeast
• 2 large eggs, at room temperature
• 160 ml (2/3 cup) milk, lukewarm
• 1 tsp vanilla extract
• 3/4 tsp salt
• 150 g (2/3 cup) unsalted butter, soft, cut into cubes, for the dough
• 200 g (7 oz) dark chocolate, chopped
• 120 g (1/2 cup) unsalted butter, for the filling
• 90 g (3/4 cup) icing sugar
• 40 g (1/2 cup) cocoa powder
• 80 g (6 tbsp) granulated sugar, for the syrup
• 80 ml (1/3 cup) water, for the syrup

Method

Restated from the original video

1. 1

   Stir together the flour, 100 g sugar and yeast in a stand mixer bowl fitted with a dough hook.

2. 2

   Pour in the eggs, milk and vanilla. Knead on low speed until a rough dough forms.

3. 3

   Add the salt, then the dough butter a few cubes at a time, letting each lot disappear before adding more.

4. 4

   Knead on medium speed until the dough is smooth, elastic and no longer clings to the bowl, 8-10 min.

5. 5

   Cover and leave in a warm place until doubled, 1 1/2-2 hours.

6. 6

   For the filling, melt the chocolate with the filling butter over low heat or in a bowl set over simmering water.

7. 7

   Stir in the icing sugar and cocoa to a thick, spreadable paste. Let it cool to room temperature.

8. 8

   Line two 23 x 13 cm (9 x 5 in) loaf tins with baking paper.

9. 9

   Halve the dough. On a lightly floured surface, roll one half into a 30 x 40 cm (12 x 16 in) rectangle.

10. 10

    Spread with half the filling, leaving a 1 cm border. Roll up tightly from a short side.

11. 11

    Repeat with the second half, then chill both logs for 15 min so they are easier to cut.

12. 12

    Slice each log in half lengthwise. With the cut sides facing up, twist the two strands over each other and lay the twist in a tin.

13. 13

    Cover and leave until puffy, 1-1 1/2 hours. Heat the oven to 180 °C (350 °F) toward the end.

14. 14

    Bake until deep golden and a skewer in the centre comes out free of raw dough, 30-35 min.

15. 15

    While the loaves bake, boil the syrup sugar and water in a small pan until clear, then let it cool.

16. 16

    Brush the syrup over the babkas as soon as they come out of the oven. Cool in the tins for 15 min, then lift out.

Imported from richanddelish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.