chocolate babka

I first learned about chocolate babka from Kathy. Since there was no way of getting any in Japan (or not to my knowledge anyway), I decided to look for a recipe. I scribbled down a recipe but forgot to note where I found it. (Sorry!)

Chocolate Babka adapted from somewhere on the internet
Makes 1 loaf

Dough:
1-1/2 cups flour
1 teaspoon dry yeast
2-1/4 tablespoon sugar
15g egg
1/2 cup water
20g butter

Filling:
2 handfuls chocolate chips
1/8 cup sugar
20 grinds cinnamon
20g butter

Streusel topping:
1/8 cup flour
1/8 cup sugar
20 grinds cinnamon
10g butter
1/2 teaspoon dutch cocoa
1 handful of pecans, chopped

egg wash

Prepare dough and let rest for 50-60 minutes.
Roll out and add the filling and roll up like a swiss roll/jelly roll.
Let rest for another 40 minutes.
Brush with the egg wash and sprinkle the streusel topping.
Bake at 180C (350F) for 30 minutes.

NOTES: This dough was really sticky, so sticky that I couldn't roll it out and roll in the filling. This bread came out really fluffy and light, so much so that when I cut into it, it collapsed making it hard to cut. I think the next time I make this, I'll try it with cocoa instead of the chips, while the chocolate was oozy when it came out of the oven, I think this added to the bread collapsing. Still, it was really delicious.

Enjoy!