The Best Chocolate Babka | Eggless Chocolate Bread | How Tasty Channel

How to make Chocolate Babka, a chocolate swirl braided bread, without eggs and without using any stand mixer or kitchen machine!
You'll get a soft sweet brioche bread filled with double chocolate homemade spread, with a crispy sugary crust...absolutely irresistible!

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INGREDIENTS:
Makes two loaf pan 4,5 x 9 inch (11,5 x 22,5 cm)

DOUGH:
420 g (3+1/2 cup) all purpose flour
1/4 tsp salt
75 g (1/3 cup) sugar
8 g (2 tsp) instant dry yeast
190-210 g (3/4 cup+2 tbsp) water, room temperature
110 g (1/2 cup) unsalted butter, room temperature

CHOCOLATE FILLING:
100 g (3,5 oz) dark chocolate
40 g (3+1/2 tbsp) caster sugar (or powdered sugar)
20 g (3 tbsp) unsweetened cocoa powder
95 g (1/2 cup) unsalted butter
90 g (3 oz) dark chocolate, chopped in small chunks

TOP:
60 g (1/4 cup) water
40 g (1/4 cup) sugar

INSTRUCTIONS:

DOUGH:
1. In a large bowl, mix flour and salt.
2. Add sugar, dry yeast and mix until well combined.
3. Add water (don't add immediately all the water amount, leave some water to add in the end if your dough need it) and mix with a spatula.
4. Add butter and mix.
5. Add the rest of the water if your dough is too dry. You have to get a bit sticky dough.
6. Sprinkle some flour on the work surface, place the sticky dough on top and sprinkle the top of the dough with some flour.
7. Knead by hand until the dough will be smooth, very soft and won't stick anymore to the work surface (about 15 minutes). You can add some flour while you knead it if your dough is too sticky, but don't add too much flour or you will get dry babka.
8. Make some folds in the dough as you can see in the recipe video, then form into a ball and place it in a greased bowl.
9. Cover with plastic wrap and put in refrigerator for at least 8 hours (you can also let it rise in refrigerator for up to 15 hours). If you want to follow a quick method, you can let it rise in a warm place until double in size (about 2 hours), but I suggest to let it rise more hours in the fridge for a better result.

CHOCOLATE FILLING (you can prepare it the day before):
1. In a heatproof medium size bowl place 100 g of chopped dark chocolate, butter, sugar and cocoa powder.
2. Melt over bain marie or in the microwave.
3. Mix until smooth and cool it down at room temperature until be spreadable (about 2 hours).

ASSEMBLE:
1. Remove the dough from the fridge and roll it into a 40x45cm-15x18inch rectangle.
2. Spread the chocolate filling on top .
3. Place 90 g of chopped dark chocolate on top.
4. Roll the dough lengthwise.
5. Using a sharp knife, cut the roll in half lengthwise and place the layers of dough and filling visible along the length of both halves.
6. Twist the two halves in a long braid (keeping the filling side upper).
7. Equally split in two the long braid.
8. Carefully lift the two braids into 2 loaf pans 11,5x22,5 cm (4,5x9 inch). If the braids are too long, compact them a bit.
9. Cover the pans with plastic wrap and let them rise in a warm place until reache the sides of the pans (about 1-2 hours).
10. Bake them in preheated oven (upper and lower heat, no fan) at 180°C-350°F for 30 minutes.

SUGAR SYRUP (prepare it when Babka is baking):
1. In a small saucepan place sugar and water.
2. Bring to a boil and simmer until sugar is completely dissolved.
3. Remove babka from the oven and brush the sugar syrup on the top of the warm Babka.
4. Slightly cool down Babka then remove them from the loaf pan.
5. Cool down completely and serve it.

You can store at room temperature for 2 days, or store in freezer for up to 3 months.