Brioche Babka

Soft, Chocolaty, Buttery and SUPER TASTY, This Brioche Chocolate Babka by Joshua Weissman is absolutely amazing!

Thanks to god Passover passed, and it's time for carbs and gluten until the top of the roof!

So, I decided to share this amazing Babka recipe by Joshua Weissman that I made, with an amazing Brioche dough with chocolate (I was too lazy to make the chocolate so I bought the spread in the supermarket :( sorry guys).

Recipe down here!

Dough:

• 175 gr. Lukewarm Water

• 10 gr. Instant Yeast

• 560 gr. Flour

• 100 gr. Sugar

• 3 gr. Salt

• 3 Large Eggs

• 150 gr. Butter, Room Temp.

Preparation:

1. Combine lukewarm water and yeast, mix and let proof for about 10 minutes.

2. In the mixer bowl, combine flour, sugar and salt.

3. On medium – low speed, add the eggs to the flour mixture and beat.

4. Add the proofed yeast to the mixture and mix. Occasionally, give it a stir so it will be fully incorporated.

5. When fully incorporated, add the butter tablespoon by tablespoon (total of 10 tbsp.) and mix for about 8-10 minutes, until fully incorporated.

6. Transfer to a floured surface and make a ball.

7. Transfer into a greased bowl and chill in the fridge overnight (min. 12 hours)

8. Transfer chilled dough into a floured surface and cut in half.

9. Roll into a 1 cm. thick rectangle and fill with chocolate (I did with Nutella-like spread)

10. Roll the rectangle and make a tube.

11. Cut in the middle into two “snakes” and pass them one over the other (as seen in video).

12. Transfer to a greased mold and bake in 180° Celsius for 25 minutes.