From the Anchor Yeast Kitchen
Chocolate and Honey Babka
Prep 1 hr 30 mins
Baking Time
25–30 mins
Total 2 hr
Makes 1 Chocolate Babka
easy
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By
Anchor Yeast Kitchen
There is no such thing as too much Chocolate! Why not try your hand at our delicious baked Chocolate and Honey Babka recipe.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
60
ml
Sugar
( 4 tbsp )
60
g
Margarine
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
125
ml
Lukewarm water
( ½ cup )
45
ml
Lukewarm milk
( 3 tbsp )
2
Large eggs, beaten
120
g
Baking chocolate, melted over boiling water
30
ml
Cocoa powder
( 2 tbsp )
5
ml
Cinnamon
( 1 tsp )
60
ml
Honey
( 4 tbsp )
Method
Mix all dry ingredients and rub the margarine into the cake flour. Add the Anchor Instant Yeast and mix.
Mix the water, milk and eggs together and add to the flour mixture to form a soft dough. Knead the dough well until smooth and elastic, for about 10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Mix the melted chocolate, cocoa, cinnamon and honey together.
Knock the dough down and roll on a lightly floured surface, into a rectangle of 35 - 40 cm in length.
Spread the chocolate mixture over the surface of the rectangle and roll up into a roll, lengthwise.
Pinch the end together with the fingertips and turn the seal towards the bottom.
Using a sharp knife - cut the roll down the middle, in half. Turn the cut side up. Seal the top ends together and tuck in underneath. Take the halves and twist them around each other. Seal the bottom ends together and tuck in underneath.
Place the Babka into a greased 1.5 litre-bread pan. Cover with greased plastic and allow to rise in a warm place, about 25 - 30 minutes.
Brush lightly with beaten egg and bake in a preheated oven at 180 ˚C / 350 ˚F for 25 - 30 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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