Ingredients
For the dough
250 gr white flour
110 gr sour cream
50 gr sugar
5 gr dry yeast
1 free range egg
50 gr soft butter
For the Rogalach filling
90 gr sugar
80 gr super soft butter
40 gr cocoa powder
5 gr cinnamon
For the chocolate filling
250 gr of chocolate hazelnuts spread
For the simple syrup
100 gr sugar
100 ml water
Tools
Bowl
Plastic wrap
Rolling pin
Spatula
Bread knife
Loaf pan
Small pot
Parchment paper
Directions
Step 1
In a stand mixer’s bowl pour flour, yeast, and sugar. Mix well.
250 gr white flour
5 gr dry yeast
50 gr sugar
Step 2
Add the egg and sour cream.
110 gr sour cream
1 free range egg
Step 3
At the lowest speed knead until the dough starts to come together.
Step 4
Add the butter to the dough slowly-slowly.
50 gr soft butter
Step 5
After adding all the butter, up the speed of the mixer one notch faster. Knead for 10 min.
Step 6
Work the dough for a minute and round to a ball.
Step 7
Wrap the dough and let it rest in the fridge overnight.
Step 8
The following day, take the dough out of the fridge. It will and should be a stiff dough.
Step 9
Open the dough with a rolling pin to a 1/2 cm thickness layer.
Step 10
Spread the super soft butter on the dough. Then sprinkle the sugar, cocoa, and cinnamon.
80 gr super soft butter
40 gr cocoa powder
5 gr cinnamon
90 gr sugar
Step 11
Fold 1/3 of the dough from the bottom side up to the middle and 1/3 from the top side on the part that is currently laid in the middle. Like an envelope. Fold the right and left sides inwards so that the filling does not escape from the open sides.
Step 12
Open the dough with a rolling pin again to a 1/2 cm thickness layer.
Step 13
Spread the chocolate hazelnuts spread on the dough and roll it tightly.
250 gr of chocolate hazelnuts spread
Step 14
Place the rolled dough in the freezer for 45 min. It will help us to cut through it beautifully.
Step 15
After the roll cool cut it down the middle with a bread knife.
Step 16
Braid them and place the Rogalach babka in a baking tin, brushed with butter, and with a baking sheet to help to remove the babka from the tin once ready.
Step 17
Let the babka proof for about 2 hours.
Step 18
Preheat the oven to 365F or 185C.
Step 19
Bake for 45 min.
Step 20
In the meantime- make the syrup- just melt the sugar in the water.
100 gr sugar
100 ml water
Step 21
Take the babka out of the oven. Add the syrup slowly. Add a lot, please.
Step 22
Let the babka cool down completely. Cut to slice. Yo.
Step 23
YASSS!
