Chocolate Babka with Maple Glaze

Prep Time: 35 minutes + 60 minutes resting time + 40 refrigeration
Cooking Time: 40 minutes
Makes: 2 loaves 

Ingredients:

6 ½ cups (975g) plain flour 
4 ½ teaspoons (20g) yeast Salt 130g butter, extra for greasing 1 cup (250ml) milk ¾ cup (165g) caster sugar
4 eggs, lightly beaten
2 tablespoons maple syrup

Chocolate Filling 
200g 70% cocoa dark chocolate
125g butter
½ cup (80g) icing sugar
½ cup (50g) cocoa powder

Method:

Grease and line the base and sides of 2 x Ceramabake 21.5 x 11 x 5.5cm Non-Stick Ceramic Small Loaf Pan with baking paper. Place the flour, yeast and salt into the bowl of a stand mixer; stir to combine and set aside. 

Meanwhile, place the butter in a medium saucepan and set over medium heat. Allow the butter to melt completely. Add the milk and sugar and stir until the sugar dissolves. Remove from the heat and set aside for 10 minutes to cool slightly. 

Pour the butter mixture into the flour, along with the eggs. Stir together, using a rubber spatula until it forms a sticky dough. Place the bowl into the stand mixer and beat, using a dough hook, for 10 minutes, stopping and scraping down the sides of the bowl as you go. The dough should be elastic and smooth, but quite sticky. 

Transfer the dough into a large, greased mixing bowl and cover with greased cling wrap. Set aside in a warm place for 60 minutes or until the dough has doubled in size. Place in the fridge for 30 minutes.

Meanwhile to make the chocolate filling, melt the chocolate and butter together in a small saucepan over low heat. Add the icing sugar and cocoa and stir to combine. Transfer to a small bowl and refrigerate for 15 minutes or cool until spreadable. 

Remove the dough from the fridge and press down the center to release the air. Turn out onto a lightly floured surface, form into a flat rectangle and cut in half evenly. 

Working with one half at a time, roll the dough out to a 30cm x 40 cm rectangle. Spread with half of the chocolate filling, leaving a 2cm border. Starting from the longer side, roll the dough up, to form a log shape, enclosing the filling. Pinch the seam closed and place on a lined baking tray. Repeat with remaining dough and filling. Place the dough logs in the freezer for 10 minutes or until slightly firm.

Cut both logs in half lengthwise down the center, exposing the layers. Working with two pieces of dough at a time, turn the cut edges up, pinch the top ends together and gently plat the dough pieces over each other, keeping the cut edges to the top. Pinch the bottom ends together and tuck both ends under slightly so the loaf will fit the pan. Place into a prepared loaf pan. Repeat with the remaining cut dough pieces

Cover with greased cling wrap and set aside in a warm place for 60 minutes or until the dough doubles in size and rises a few centimeters above the top edge of the loaf pan.

Preheat the oven to 180ºC (160ºC fan). Place the loaves, side by side in the oven and bake for 35 minutes until golden or until a skewer inserted in the center comes out clean. 

Allow to cool in the pans for 5 minutes before turning out and brushing the tops with maple syrup. Allow to cool completely. Slice to serve.