Chocolate Babka Braided Bread (Print Version)

# Ingredients:

→ Dough

01 - 180 ml warm milk
02 - 2.25 teaspoons active dry yeast
03 - 60 grams granulated sugar, divided
04 - 440 grams all-purpose flour, plus more for dusting
05 - 2 large eggs, at room temperature
06 - 45 grams unsalted butter, melted, divided
07 - 0.5 teaspoon sea salt
08 - 1 teaspoon vanilla extract
09 - Coconut oil, for brushing (optional)

→ Chocolate Ganache Filling

10 - 240 ml heavy whipping cream
11 - 50 grams granulated sugar
12 - 225 grams semi-sweet chocolate chips

# Instructions:

01 - Combine warm milk and yeast in the bowl of a stand mixer. Let stand for 7 minutes. Add 65 grams of flour and 25 grams sugar. Whisk to blend. Cover and allow to rise for 25 to 45 minutes until puffed.
02 - Whisk in eggs, 35 grams melted butter, remaining sugar, salt, and vanilla. Fit mixer with dough hook. Gradually add remaining flour, incorporating 60 grams at a time, until the dough is soft and barely sticky. Knead for 8 to 10 minutes until smooth.
03 - Cover bowl tightly and let dough rise in a warm place for 1 to 2 hours or until doubled in size.
04 - In a saucepan over medium heat, combine heavy whipping cream and sugar. Stir until sugar dissolves and cream simmers. Pour over chocolate chips in a bowl. Cover and let stand 5 minutes. Whisk from center outward until smooth. Cool to room temperature or chill in intervals to thicken.
05 - Divide risen dough in half. Dust work surface with flour. Roll each piece into a 30 x 40 cm rectangle. Spread each rectangle with one third of the ganache. Roll up tightly from the shorter end. Chill each roll for 15 minutes in plastic wrap.
06 - Split each roll lengthwise, keeping top intact. Gently twist halves together. Place in buttered, parchment-lined loaf pans. Cover and let rise until puffy, about 30 to 90 minutes.
07 - Preheat oven to 175°C. Brush loaves with remaining melted butter. Bake on center rack for 30 minutes or until golden. Remove from oven.
08 - Brush hot loaves with coconut oil for sheen if desired or spread remaining ganache over the tops. Cool before slicing.

# Notes:

01 - For even braiding and rise, work with chilled dough and ganache to minimize stickiness.
02 - Loaves freeze well when tightly wrapped.

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