Soft pillowy dough marbled with a rich chocolate filling, this chocolate pecan babka is a heavenly treat of Jewish origin … and it’s not as difficult to make as you may think!

SERVES 6–8  •  TOTAL TIME  1 hour, plus  overnight proofing

For the dough
Dried yeast 3 tsp
Milk, lukewarm ¾ cup
Flour 4 cup (520 g)
Sugar ½ cup
Salt 1 tsp
Eggs 3
Butter, cubed 150 g

For the filling
Butter 125 g
Dark chocolate, chopped 180 g
Icing sugar, sifted ½ cup
Cocoa powder, sifted ½ cup

For the syrup
Sugar ⅓ cup
Water ⅓ cup

To assemble
Chopped pecan nuts ¼ cup

For the dough
1. Mix together the yeast and warm milk in a bowl, then allow to stand for 5 minutes until foaming.
2.Mix together the flour, sugar and salt in a bowl of a stand mixer fitted with a dough hook. Add the eggs and yeast mixture, then mix on medium-low until a dough forms, scraping down the sides to make sure everything is well incorporated.
3.With the mixer running, add the butter to the dough a tablespoon at a time, waiting for it to be incorporated before adding more. Once all the butter has been added, continue kneading the dough until it’s smooth and elastic, about 10 minutes. The dough will still feel slightly sticky.
4.Using oiled hands, shape the dough into a tight ball and transfer to a large oiled bowl. Cover with cling film and chill in the fridge overnight.

For the filling
1. Melt butter in a pot over a low heat. Add the chocolate and stir until melted, then remove from the heat. Whisk in the sifted icing sugar and cocoa powder to form a smooth paste. Transfer to a bowl and let cool at room temperature until thickened to a spreadable consistency, about 30 minutes.

For the syrup
1.Cook the sugar and water in a small pot over medium heat until the sugar has dissolved and syrup has thickened slightly, about 2 minutes. Remove from heat and set aside until needed.

To assemble
1. Butter two standard loaf tins or spray with non-stick spray.
2. On a lightly floured surface, divide the chilled dough in half and return one dough ball to the fridge. Gently roll the dough into a large 30 cm X 38 cm rectangle. Gently spread half of the filling onto dough all the way to the edges, leaving a border on one long edge. Starting at the other long edge, roll the dough into a tight coil and pinch to seal closed. Shape the log into an even shape, pushing in the sides slightly.
3. Using a sharp knife, cut the dough in half down the middle. Position each half next to each other with the cut sides facing up. Pinch the top ends together and twist the two halves over each other like a braid, keeping the cut sides facing up. Pinch the bottom ends together to seal. Gently place the shaped babka in a prepared loaf pan. Repeat with the second half of the dough and the remaining filling.
4. Loosely cover the pans with cling film and let rise in a warm place for 1 ½ to 2 hours or until noticeably puffed. They won’t quite double in size.
5. Preheat the oven to 180ºC. Sprinkle the chopped pecans over the babkas, then bake for 45 minutes or until the tops are golden brown. Brush the tops of the babkas with syrup as soon as they come out of the oven.
6. Allow the babkas to cool in their tins, then turn and enjoy!

CHEF’S TIP Because the dough is chilled from the fridge, make sure to spread the babka filling quickly before it sets. If the filling becomes too firm to work with, microwave it for a few seconds to soften.

Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg
Styling assistant: Kirsty Buchanan
Photography: Peet Mocke /hmimges.co.za

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