Israel Chocolate Babka

Recipe created by Chef Roland Gonsalves

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Recipe Ingredients

Ingredient Weight
For the Dough:
Refined Flour 900g
Pillsbury™ White Bread Concentrate 100g
Yeast 35g
Sugar 45g
Butter 75g
Milk 100g
Water 450g
Dark chocolate ganache
Chocolate chips
For sugar syrup:
Water 100g
Sugar 100g


  1. In a mixing bowl, add water, milk, sugar, yeast, flour, concentrate and start to mix with a dough hook
  2. Once the dough starts to form, add butter and continue to knead till the gluten is formed well and you get an elastic dough
  3. Cut the dough of as per requirement
  4. Rest the dough, covered for 15 minutes.
  5. Prepare sugar syrup by boiling sugar and water.
  6. Degas the dough, and roll it into a rectangle.
  7. Spread chocolate ganache evenly on the dough with a palette knife.
  8. Spread some chocolate chips
  9. Roll the dough from your end and refrigerate for 10 minutes
  10. Once the ganache is set, cut in between with a sharp knife.
  11. Place both halves in a X pattern and form a twist pattern.
  12. Place in a greased mould and allow to prove for 45 minutes
  13. Bake at: 180*C
  14. Bake for: 25- 30 mins
  15. Once out of the oven, brush with sugar syrup immediately and then demould