- 200 ml of warm milk
- 2 eggs
- 1/2 cup of sugar
- 1/4 cup of melted butter
- 2 tsp of vanilla extract
- Pinch of salt
- 3 cups and more of flour
- 1 and 1/2 tsp of instant yeast
- 3 tbs of coco powder
- 2 packets of vanilla sugar
- Add yeast to lukewarm milk and set aside.
- To the bowl of a stand mixer add eggs, salt and sugar and beat on high for around a minute.
- Add milk and yeast mixture, melted butter and vanilla extract and mix until combined.
- Add 1 cup of flour to the mixer and mix until well incorporated.
- Split the remaining flour in 2 bowls, one cup of flour each.
- Add coco powder to one and vanilla sugar to the on their and stir.
- Remove half of the mixture from the mixer and set aside.
- Add the flour with vanilla sugar to the mixer and knead for around 5 min. If you are not getting pith and elastic ball of dough add flour one tbs at a time. When the dough is ready, transfer to well oiled bowl, cover with plastic wrap and set aside to rise.
- Return back to the mixer the mixture you removed earlier and add the cup of flour mixed with coco powder. Knead for about 5 min. Do the same trick with the flour like before then transfer to well oiled bowl, cover with plastic wrap and set aside to rise.
- When both our doughs doubled in size. On the lightly floured surface roll each part of dough into log shape, around 30 cm long. Connect the ends and twist together.
- Transfer into well buttered bunt cake pan. Spray with non stick spray. Cover with plastic wrap and let it rise until it almost fills in the pan. Preheat the oven to 180 degrees C/350 F and bake babka for around 35 min. When you tap on it it should give a hollow sound.
- You can serve as is with some butter.
- I decided to make it more festive for this Easter with adding some more chocolate.
- Melt chocolate chips and mix until smooth and decorate your babka. You can put some chocolate bunnies and eggs on top.