Guittard Chocolate Babka
The buttery richness of this honey spiced chocolate babka is accompanied by a fudge-like spreadable filling made with a robust blend of Cocoa Rouge and the rich flavor of 72% Coucher du Soleil. The slight orange undertones complement the combined complexity of the two chocolates.
Ingredients
Pre-Ferment
- 200 g King Arthur Flour Sir Galahad
- 120 g Milk at 21°C/70°F
- 0.2 g Yeast
Dough
- 324 g King Arthur Flour Sir Galaha
- 80 g Eggs
- 112 g Milk
- 60 g Sugar
- 15 g Honey
- 10 g Yeast
- 9.5 g Salt
- 136 g Butter
- 10 g Vanilla extract
- Orange zest
- 1.2 g Cinnamon
- 0.3 g Cardamom
Filling
- 25 g Water
- 44 g Butter
- 56 g Brown sugar
- 15 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
- 36 g Guittard Coucher Du Soleil 72% Dark Couverture Chocolate Wafers
- 0.2 g Salt
- 16 g Glucose
Instructions
Pre-Ferment
- Mix all ingredients until smooth.
- Cover and store at room temperature overnight.
Dough
- Place all ingredients including the pre-ferment In the mixing bowl except butter. Mix on low speed to incorporate ingredients about 1 minutes. Increase speed to develop dough for 4 minutes.
- Add plasticized butter in pieces and continue developing until a well-developed window is realized.
- Bulk ferment one hour.
- De-gas and flatten the dough on a sheet pan.
- Freeze for 30 minutes.
- Roll the dough into a 12" wide band.
- Apply filling with a spatula. Roll into a log and split down the middle. Braid and place into a buttered loaf pan.
- Proof 45 - 1 hour or until doubled in volume.
- Bake at 177°C/350°F for about 40 minutes.
Filling
- Melt butter with glucose, water, salt and sugar. Add cocoa powder mix until smooth. Add chocolate and incorporate.
- Keep slightly warm until ready to use.