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Rogalach Babka

cook:

10 h

0.0

(2)

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?

1 babkas

US

original

metric

Picture for Rogalach Babka

1 babkas

US

original

metric

Ingredients

For the dough

white flour

250 gr white flour

sour cream

110 gr sour cream

sugar

50 gr sugar

dry yeast

5 gr dry yeast

free range egg

1 free range egg

soft butter

50 gr soft butter

For the Rogalach filling

sugar

90 gr sugar

super soft butter

80 gr super soft butter

cocoa powder

40 gr cocoa powder

cinnamon

5 gr cinnamon

For the chocolate filling

of chocolate hazelnuts spread

250 gr of chocolate hazelnuts spread

For the simple syrup

sugar

100 gr sugar

water

100 ml water

Directions

Step 1

In a stand mixer’s bowl pour flour, yeast, and sugar. Mix well.

white flour

250 gr white flour

dry yeast

5 gr dry yeast

sugar

50 gr sugar

Step 2

Add the egg and sour cream.

sour cream

110 gr sour cream

free range egg

1 free range egg

Step 3

At the lowest speed knead until the dough starts to come together.

Step 4

Add the butter to the dough slowly-slowly.

soft butter

50 gr soft butter

Step 5

After adding all the butter, up the speed of the mixer one notch faster. Knead for 10 min.

Step 6

Work the dough for a minute and round to a ball.

Step 7

Wrap the dough and let it rest in the fridge overnight.

Step 8

The following day, take the dough out of the fridge. It will and should be a stiff dough.

Step 9

Open the dough with a rolling pin to a 1/2 cm thickness layer.

Step 10

Spread the super soft butter on the dough. Then sprinkle the sugar, cocoa, and cinnamon.

super soft butter

80 gr super soft butter

cocoa powder

40 gr cocoa powder

cinnamon

5 gr cinnamon

sugar

90 gr sugar

Step 11

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.

Step 12

Open the dough with a rolling pin again to a 1/2 cm thickness layer.

Step 13

Spread the chocolate hazelnuts spread on the dough and roll it tightly.

of chocolate hazelnuts spread

250 gr of chocolate hazelnuts spread

Step 14

Place the rolled dough in the freezer for 45 min. It will help us to cut through it beautifully.

Step 15

After the roll cool cut it down the middle with a bread knife.

Step 16

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.

Step 17

Let the babka proof for about 2 hours.

Step 18

Preheat the oven to 365F or 185C.

Step 19

Bake for 45 min.

Step 20

In the meantime- make the syrup- just melt the sugar in the water.

sugar

100 gr sugar

water

100 ml water

Step 21

Take the babka out of the oven. Add the syrup slowly. Add a lot, please.

Step 22

Let the babka cool down completely. Cut to slice. Yo.

Step 23

YASSS!

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