Russian Chocolate Babka

For the Russian chocolate babka, sift the flour into a bowl, make a well in the center. Crumble in the yeast, add the lukewarm milk and mix everything together.

Quickly knead in the eggs, sugar and butter, knead with a food processor until you get a smooth, soft dough. Cover dough and let rise until doubled in volume. (about 1/2 hour)

Line a loaf pan (at least 32 x 12 cm, but larger is better) with baking paper. Chop the couverture and melt in a water bath.

Divide the dough into 3 equal parts and roll out each part separately to a surface of about 45x 32 cm, brush with the couverture, sprinkle with the candied orange peel and fold 4x from the short side.

Place the folded pieces on top of each other and twist them in a spiral shape, place them in the mold. Cover and let rise again. Preheat oven to 180 °C and bake for about 65 minutes.

Halfway through baking time, brush with milk. Let cool completely on a wire rack.

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