Homemade Chocolate Cinnamon Babka Bread

Ingredients 1 cup warm water 3 1/2 teaspoons Red Star Quick Rise Yeast 3 tablespoons sugar 1/3 cup dried milk powder 1 lg egg 3 1/2 cups all purpose flour, divided plus extra for dusting your worktop liberally 3 tablespoons olive oil 1/2 teaspoon salt 1 egg, beaten for egg washing the loaves

1 Tbsp olive oil for coating your loaf pan For The Filling 1/2 stick (2 oz) unsalted butter 2 tablespoons cocoa powder 2 tablespoons sugar 6 ounces dark chocolate chips 1 1/2 tablespoons ground cinnamon For The Topping 1/4 cup all purpose flour 1 tablespoon cinnamon 2 tablespoons unsalted butter

To Make The Filling Combine the butter, chocolate, cocoa and sugar in a pan and whisk over a medium heat until everything has melted and come together. Set aside.

To Make The Dough Grease two 9 x 5 baking loaf tins with butter and set aside. In a bowl combine the warm water and Red Star Yeast. Whisk briefly to dissolve the yeast. Add the sugar, dried milk and egg and whisk to combine. Add 2 cups all purpose flour and mix together using a wooden spoon until a

dough is formed and there are no lumps visible. Let the mixture rest covered with a towel for 30 minutes. After 30 minutes, add the olive oil and salt Beat with the wooden spoon. Add the remaining 1 1/2 cups flour mixing well. Transfer the dough to a stand mixer fitted with a dough hook. Mix on low

speed for about 2-3 minutes. Form the dough into a ball and place back in the bowl it was in, cover and let rise for another 30 minutes. After 30 minutes dump the dough out onto a well dusted worktop and using a rolling pin, roll it into a rectangle shape about 12 x 15 inches. Spread the chocolate

filling over the dough covering it well. Evenly distribute the 1 1/2 tablespoons cinnamon on top of the chocolate. Cut the dough in half horizontally in front of you. Take the edge of each piece and roll it towards you like you would do with cinnamon buns. You'll have two long tube shapes side by

Take each piece and braid them tightly against one another tucking in the ends. Cut the braided loaf in half and place each half in the prepared loaf pans. Preheat the oven to 350 degrees F. In a small bowl combine the ingredients for the topping and make a crumble with your hands. Glaze the loaves

with the beaten egg and generously top with the crumble topping. Cover lightly with some plastic wrap and let rise for 20 -30 minutes until the bread has risen to about the level of the baking pan. I like to let the bread sit on top of the stove to capture some of the heat from the oven. Bake for

about 30 minutes and the bread turns a deep golden brown. Let cool before slicing. Notes If you don't have two loaf pans , these can easily be baked on a cookie sheet pan. Use a serrated knife for easier slicing. The babka tastes great toasted and spread with some butter or cream cheese.

Enjoy! Thanks for looking!