Ingredients
For the dough
500 gr all purpose flour
220 gr milk
100 gr butter, softened
50 gr sugar
10 gr salt
5 gr dry yeast
2 pasture raised eggs
For the filling
150 gr brown sugar
150 gr butter, softened
28 gr high quality cocoa
5 gr cinnamon powder
For the syrup
100 gr water
100 gr sugar
½ tsp rose water
Tools
4''x4''X9'' pullman pan
Directions
Step 1
In a stand mixer's bowl, add the milk, yeast, sugar, eggs, flour and salt. Set the stand mixer on lowest speed and mix until the ingredients all come together, about 2-3 min.
220 gr milk
5 gr dry yeast
50 gr sugar
2 pasture raised eggs
500 gr all purpose flour
10 gr salt
Step 2
Add the soften butter, one tablespoon at a time (let the butter incorporate in the dough, then add more). Once the butter has fully incorporated in the dough, keep kneading on lowest speed for additional 10 min, until the dough is smooth and elastic.
100 gr butter, softened
Step 3
Round the dough into a tight bowl, place in a greased bowl, cover, and set in the fridge overnight (you can also leave it at room temperature for 1-2 hours until the dough has doubled in size, but I highly recommend let the dough rest in the fridge overnight).
Step 4
Remove from the fridge 30 min before starting to work on it.
Step 5
Roll out the dough on a floured surface using a rolling pin to achieve a rectangular shape, with a thickness of approximately 0.5 cm.
Step 6
Mix sugar, cocoa and cinnamon together until combined.
150 gr brown sugar
28 gr high quality cocoa
5 gr cinnamon powder
Step 7
Add 75 grams of softened butter and spread it evenly over the dough. Sprinkle half of the sugar-cocoa-cinnamon mixture. Fold the dough in half and roll it out again to a rectangular shape 1.5 times the length of your loaf pan you will bake the babka in.
75 butter, softened
Step 8
Add the remaining 75 grams of softened butter and spread it evenly over the dough. Sprinkle the second half of the sugar-cocoa-cinnamon mixture.
75 butter, softened
Step 9
Roll the dough as tight as possible to a long cylinder shape. Place the rolled dough on a tray in the freezer for 30 min (It will help us to cut through it beautifully). After the roll cool cut it down the middle with a bread knife.
Step 10
Braid them and place the babka in a loaf pan tin, with a baking sheet to help to remove the babka from the tin once ready.
Step 11
Let the babka proof until almost doubled in size, about 1-1.5 hours.
Step 12
Meanwhile, prepare the syrup by combining water, sugar, lemon zest, and rose water in a small pot over medium heat. Stir occasionally until the sugar is completely dissolved. Set aside to cool.
100 gr water
100 gr sugar
½ tsp rose water
Step 13
Preheat the oven to 365F or 185C.
Step 14
Bake for 45 min or until the interior temperature of the babka reaches 190F or 90C.
Step 15
Take the babka out of the oven. Add the syrup slowly. Add a lot, please.
Step 16
Let the babka cool down completely. Cut to slice. Yo! you got leftovers? make a babka French toast (recipe on the website).
Step 17
YASSS!
