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Babka (Chocolate Tsoureki) | Stavros Varthalitis

  • NAVA Preparation time25’
  • NAVA Cooking time30’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

For the dough:

180gr. warm water (32 degrees celsius)

12gr. dry yeast (or 30gr. fresh yeast)

500gr. flour for tsoureki (hard flour)

100gr. white crystalline sugar

3gr. salt

3 large eggs

150gr. unsalted cow butter at room temperature


For the filling:

20gr. brown sugar

20gr. cocoa powder

1 teaspoon cinnamon powder

1 pinch of salt

40 gr. melted butter

200 gr. couverture 65%, cocoa in pieces

For the syrup:

260gr. water

260gr. white crystalline sugar


To serve:

100 gr. melted white chocolate

Recipe Directions

1)In a bowl, put the yeast, a pinch of sugar, warm water and leave aside for about ten minutes.


2)In the bucket of the mixer add the flour, the sugar, a pinch of salt and mix with the hook for a while. Then, break three eggs and add them to the mixer bucket. Stir for 1-2 minutes with the hook.


3)Add the water with the yeast and beat for about 8 minutes. Cut the butter into pieces, add them gradually to the bucket and beat for more 8 minutes.


4)In a bowl put a little oil and let the dough rest for 2 hours at room temperature or 10-12 hours in the refrigerator covered with plastic wrap.


5)To stretch the dough, put a little flour on the workbench. Stretch by gradually adding a little flour to facilitate the opening in a rectangular shape.


6)Spread melted butter on the dough and sprinkle with the sugar-cocoa-cinnamon-salt mixture. Then, spread the chopped couverture and wrap it in a roll on the long side.


7)Cut the roll in half, lengthways, and braid the strips.Put it in a cake pan and let it rise for about an hour covered with a towel.


8)Bake for 25-30 minutes, at 190 degrees.


9)For the syrup: in a saucepan add the water, the sugar and let it boil.


10)After the babka has cooled, apply the syrup on the upper side with a brush.


11)Serve with white chocolate.

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