Babka

Instructions

1. In a bowl, dissolve the yeast and a spoonful of sugar in the warm milk, let it rest 10 minutes until it foams.
2. In the stand mixer bowl, mix the flour, the rest of the sugar and the salt, then add the eggs, vanilla and the yeast milk.
3. Knead for 8 minutes, then add the soft butter in small pieces and knead another 8 minutes until smooth and elastic.
4. Let it rise covered in a warm place for 1 hour 30, until doubled in size.
5. Meanwhile, prepare the filling by mixing the butter, sugar, cocoa and chopped chocolate.
6. Roll the dough into a 30 x 40 cm rectangle, spread the filling over it, roll it up lengthwise and cut the log in half lengthwise.
7. Cross the two strands cut side up, twist them, place the braid in a buttered loaf tin and let it rise 45 minutes.
8. Bake at 180 °C for 35 to 40 minutes. Boil the sugar and water for 2 minutes for the syrup, and brush the babka with it as soon as it comes out of the oven.