Chocolate Babka Loaf | Milkbottle

Chocolate Babka Loaf

Sticky Buns by Court

Chocolate Babka Loaf

1x quantity basic sticky bun dough, see separate recipe
100g dark chocolate
100g unsalted butter, cut into cubes
55g icing sugar, sifted
25g Dutch cocoa (Droste or Blooker), sifted
all-purpose flour for dusting
1 free-range egg
For the glace:
55g caster sugar
2 tbsp water
Serves 6.
Follow the recipe for the basic sticky bun dough below.
While the dough is rising, combine the chocolate and butter in a small saucepan.
Place the pan over low heat and cook, while stirring, for a few minutes or until the chocolate and butter are melted.
Remove from the heat and add the icing sugar and cocoa.
Whisk until smooth and set aside.
Turn the dough out onto a lightly floured working surface and roll out to a 50cm x 30cm rectangle.
Spread the chocolate mixture evenly over the dough.
Starting with the long side, tightly roll up the dough to create a log.
Cut the log in half lenghtway.
Twist the pieces of dough over each other and pinch the ends together.
Lightly grease a 20cm x 10cm x10cm loaf tin and line with baking paper.
Place the loaf in the tin
Cover with cling film and set aside to rise in a warm place for 30-40 minutes.
Preheat the oven to 160ÂșC.
Lightly beat the egg.
Brush the loaf with the egg.
Place in the oven and bake for 35-40 minutes or until golden brown and cooked through.
Let the bun cool in the tin for 10 minutes before turning out.
Combine the sugar and water in a small saucepan.
Place the pan over medium heat and bring to a boil.
Cook for 4-5 minutes or until the sugar is dissolved and the mixture starts to thicken.
Spoon the glaze over the loaf and serve.
250ml milk
50g unsalted butter, cut into cubes
525g all-purpose flour + extra for dusting
110g caster sugar
1 free-range egg
2 1/4 tsp dried yeast
Place the milk in a small saucepan and add the butter.
Place the pan over low heat and cook while stirring until the milk is lukewarm and the butter is
In the bowl of an electric mixer, combine the flour, egg, yeast and milk mixture.
Mix with the dough hook on low speed for 5 minutes or until the dough comes together but is still a little bit sticky.
Turn the dough out onto a lightly floured working surface.
Knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl and place the dough in the bowl.
Cover with a damp cloth and let the dough rise in a warm place until doubled in volume, about 1 1/2 hour.

Image: Chris Court via Taverne Agency, styling: Steve Pearce

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