CHOCOLATE TAHINI BABKA

Experience the indulgent and rich flavor of Babka, a fluffy bread infused with chocolate ribbons throughout. With its visually stunning appearance, it’s the perfect accompaniment for any meal or celebration.

Ingredients

1 packet/2 1/4 tsp. active dry yeast

1/2 cup milk, warmed slightly

2 tbsp. sugar

500gr all-purpose flour

1 stick unsalted butter, at room temperature

3 large eggs, at room temperature

1/2 tsp. salt

1 cup chocolate tahini + 1/2 cup heavy cream

1/2 cup walnuts, chopped

1 egg mixed with 1 tbs. heavy cream

Directions

In the bowl of a stand mixer, combine the yeast, milk, sugar and 1/2 cup flour.
Stir together with a spatula and let yeast bloom for about 5 minutes or until mixture is bubbling.

Add the eggs.  Fitted with a dough hook, turn the mixer on low to combine.

Add the butter, 1 tbs at a time followed by the salt and remaining flour.
Knead on low until dough comes together and is smooth and slightly tacky about 5 minutes.
Knead the dough a few times on a well floured surface then place dough in a greased bowl.

Cover with plastic wrap and let dough rise for at least 2 hours at room temperature until doubled in size.

Pre-heat oven to 375°F. Line a 9″ loaf pan with parchment paper, leaving a 1″ overhang.

On a well floured surface, roll out dough to a 16″ x 12″ rectangle.

In a small mixing bowl whisk chocolate tahini with 1/2 cup of heavy cream.
Spread the Chocolate Tahini mixture over the dough in an even layer and sprinkle with chopped walnuts.

Starting with the long side closest to you, tightly roll the dough into a log.

Using a knife cut the dough in half longways.

Make an “X” out of the two pieces of dough. Continue to braid the dough together. Tuck the ends of the dough under and place the dough in the prepared pan.

Let dough rise for 2 hours or until doubled in size.

Brush with egg wash and bake for 30 minutes. Let cool slightly before serving.