Soft and buttery babka dough, all wrapped up, sealing inside the most chocolatey, moorish filling, full of Easter egg surprises! Spring time is really and truly here!
To make the dough, add all your wet ingredients into a mixing bowl, followed by the yeast, and give a mix. Add your dry ingredients, flour first, and knead on low speed for 10 minutes. Raise the speed by 1, and start adding the room temperature butter, a spoonful at a time. The total kneading time should be around 15-17 minutes. Let rest for an hour, or until doubled in size.
For the chocolate spread, add the chocolate and butter to a pan, and melt until combined. Add the icing sugar and cocoa powder and mix well. add the salt to taste and let cool down,
Once the dough has proved, punch it down and portion into 80g balls. Roll each ball out into a rectangle, cover with chocolate spread and crushed mini-eggs. Roll up lengthways, and cut in half lengthways, leaving one end uncut. Twist the 2 strands together, pinwheel, and tuck the end underneath.
Leave to rest for another hour, and once doubled in size, place in a preheated oven at 175°c for 20-25 minutes. Straight from the oven, bruhs them with a thin sugar syrup, made by heating a 1:1 ratio of water and sugar, until syrupy.
All that's left to do is enjoy!!!
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