Ingredients:
A: Filling
60g Pecans
100g coco powder
100g unsalted butter
80g dark chocolate (80%)
150g caster sugar
B: Bread
275g bread flour
2-3 eggs
5g instant yeast
30g caster sugar
7g salt
50ml full fat milk
80g unsalted butter cubed
C: Syrup
60g castor sugar
60g water
Method:
1. Begin by roasting the pecans at 170C for 5-10 mins, then roughly chop and set aside.
2. In a pot, heat the rest of the filling ingredients on a low heat. Make sure your chocolate is room temperature
to ensure it does not split when heated.
3. Set aside to cool.
4. In a stand mixer with a dough hook attachment (this can be done by hand but good luck) mix the flour, salt, sugar, yeast and milk on a low speed until the dough is cohesive.
5. Turn the speed slightly higher and add the butter bit by bit. Mix until all the butter has been absorbed by the dough and the dough becomes completely smooth.
6. Once the dough has become supply and elastic (do the window pane test to ensure this) on a lightly floured surface roll the dough out 40cm x 30 cm long (with the long side closest to you).
7. Take your COOLED filling and smear it onto the dough, leaving about 1cm borders. Then sprinkle the pecans on top evenly.
8. Now for the shaping, roll the long side of the dough upwards into a long sausage shape. Roll tightly.
9. Turn the dough 90 degrees so the sausage shaped dough is lying with the short end in front of you. Top and tail the sausage so it is neat. Now with a sharp knife, cut the sausage in half down the middle of the dough (lengthwise) and turn the open faces upward.
10. To create the beautiful iconic spiral look, twist each half of the sausage over each other (plait them).
11. Stick the two tops and bottoms to each other so that the spiral is secure and sealed.
12. In a standard sized, greased bread tin, place the plaited dough inside (push the plait tighter to fit into the bread tin if needed) and proof for 2 hours.
13. Pre heat the oven to 170C (convection) and bake for 15 minutes. Afterwards, turn the temp down to 150C for the last 25 mins.
14. For the last 10 minutes of baking, make the syrup by combing the sugar and water in a pot and boil until a simple syrup is made.
15. As soon as the babka is baked brush over the syrup to give it its glossy look.
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