Chocolate Babka (Without Stand Mixer)|ASMR

Chocolate Babka is slowly turning out to be one of my favourite breads to bake to Celebrate an Occasion or on a Cold Winter Morning! The bread originates from the Jewish community and is a close cousin of the Challah Bread. This recipe has a Brioche bread with a dark chocolate filling. I pour some orange blossom flavored sugar syrup on top to take the flavor to another level when it comes out of the oven. I hope you enjoy making this recipe and feel free to comment and ask me any questions.

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Timecodes
0:00​- Intro
0:49- Mixing the Dough
2:09- Developing Gluten in the Dough
2:30​- Adding Butter to the Dough
3:15​- Fermenting the Dough
3:42​- Making the Chocolate Filling
4:47- Rolling the Dough
6:21- Shaping the Babka
7:35- Final Proofing
7:58- Baking the Babka
8:09- Making the Sugar Syrup
9:00- Glazing the Babka
9:35- Final Result
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Recipe
400 Grams Bread Flour (3 cups+ 1tbsp)
8 Grams Instant Yeast (2 tsp)
8 Grams Salt (2 tsp)
30 Grams Sugar (2 tbsp)
200 Grams Milk (3/4 cup+1 tbsp)
1 Egg (or use 40 Grams Milk if not using egg)
50 Grams Butter (Softened) (1/4 cup)

1. In a bowl add 400 Grams Plain Flour
2. Add the Yeast, Sugar and Salt. Make sure the Salt and Yeast don't touch each other
3. Add the Milk and an Egg and knead into a rough dough and set aside for 15 mins for the dough to absorb the liquids
4. Knead the dough for 3-4 mins and set aside for 30 mins
5. Add 50 Grams of soft butter in the dough little by little and make a smooth dough. Set aside for 45 mins
6. The dough is ready. Deflate and chill in the fridge for atleast 6-12 hours

Chocolate Filling
200 Grams Chocolate
40 Grams Butter

1. Melt the chocolate and the butter on a water bath
2. Set aside to Cool down

Orange Blossom Sugar Syrup
40 Grams Water
40 Grams Sugar
1tsp Orange Blossom Water

1. Heat the water and the sugar and boil for a minute
2. Add the Orange Blossom Water and set aside

Assembly
1. Roll the dough out into a rectangle
2. Spread the chocolate on top with a palette knife
3. Roll the bread as tightly as possible
4. Cut the loaf in half and braid
5. Put in a loaf tin a proof for 1-2 hours or until double in size
6. Bake 180C/350F for 30 mins
7. Pour Sugar Syrup on top and let it cool down for 15 mins before unmoulding the bread