10 hr 0 min
10 hr 0 min
0 from 0 reviews
It’s Babka. It’s Rogalach. It’s super-duper Chocolate. How can you resist this gorgeous Bakedy (like baked lady, am I the only one who found it funny?!). Anyway, this babka is whatever you ever wanted from a babka. Moist, soft dough layered with sure enough fillings. Not dry and doesn’t get worse the day after. Even better. I’m serious. I actually prefer it a day or two old. I call it rogalach babka because one of the filling layers is exactly like the rogalach filling- sugar, cocoa, and butter. The thinner you’ll open the dough, the more layers of chocolate you have in between this amazing dough. Your peeps want you to make this babka for them. And if not you, then who?
Bowl
Plastic wrap
Rolling pin
Spatula
Bread knife
Loaf pan
Small pot
Parchment paper
In a stand mixer’s bowl, pour flour, yeast, and sugar. Mix well.
Add the egg and sour cream.
At the lowest speed, knead until the dough starts to come together.
Add the butter to the dough slowly-slowly.
After adding all the butter, up the speed of the mixer one notch faster. Knead for 10 min.
Work the dough for a minute and round to a ball.
Wrap the dough and let it rest in the fridge overnight.
The following day, take the dough out of the fridge. It will and should be a stiff dough.
Open the dough with a rolling pin to a 1/2 cm thickness layer.
Spread the super soft butter on the dough. Then sprinkle the sugar, cocoa, and cinnamon.
Fold 1/3 of the dough from the bottom side up to the middle and 1/3 from the top side on the part that is currently laid in the middle. Like an envelope. Fold the right and left sides inwards so that the filling does not escape from the open sides.
Open the dough with a rolling pin again to a 1/2 cm thickness layer.
Spread the chocolate hazelnuts spread on the dough and roll it tightly.
Place the rolled dough in the freezer for 45 min. It will help us to cut through it beautifully.
After the roll cool, cut it down the middle with a bread knife.
Braid them and place the Rogalach babka in a baking tin, brushed with butter, and with a baking sheet to help to remove the babka from the tin once ready.
Let the babka proof for about 2 hours.
Preheat the oven to 365°F or 185°C.
Bake for 45 minutes.
In the meantime, make the syrup- just melt the sugar in the water.
Take the babka out of the oven. Add the syrup slowly. Add a lot, please.
Let the babka cool down completely. Cut to slice. Yo.
YASSS!
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