• RECIPES

Recipe Directions

1)In a bowl, put the yeast, a pinch of sugar, warm water and leave aside for about ten minutes.

2)In the bucket of the mixer add the flour, the sugar, a pinch of salt and mix with the hook for a while. Then, break three eggs and add them to the mixer bucket. Stir for 1-2 minutes with the hook.

3)Add the water with the yeast and beat for about 8 minutes. Cut the butter into pieces, add them gradually to the bucket and beat for more 8 minutes.

4)In a bowl put a little oil and let the dough rest for 2 hours at room temperature or 10-12 hours in the refrigerator covered with plastic wrap.

5)To stretch the dough, put a little flour on the workbench. Stretch by gradually adding a little flour to facilitate the opening in a rectangular shape.

6)Spread melted butter on the dough and sprinkle with the sugar-cocoa-cinnamon-salt mixture. Then, spread the chopped couverture and wrap it in a roll on the long side.

7)Cut the roll in half, lengthways, and braid the strips.Put it in a cake pan and let it rise for about an hour covered with a towel.

8)Bake for 25-30 minutes, at 190 degrees.

9)For the syrup: in a saucepan add the water, the sugar and let it boil.

10)After the babka has cooled, apply the syrup on the upper side with a brush.

11)Serve with white chocolate.