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Roll out the dough thinly on a floured surface. Spread the prepared chocolate filling evenly over the dough, and then sift cocoa powder over it. Roll up the dough tightly into a long cylinder, and then cut the cylinder in half longwise. Turn each half of the dough so that the layered part is facing upwards.
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Set aside for 5 minutes to activate yeast. After 5 minutes, transfer yeast mixture to a large mixing bowl (or the bowl of your stand mixer. Prepare the dough: Add butter, eggs, egg yolk, salt, and 1 cup flour. Beat on low speed with the dough hook attachment for 30 seconds. Scrape down the sides of the bowl.
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Add the filling to the edge, except on one short end, leave about an inch of dough showing. Sprinkle the semisweet chocolate over the filling. Roll up your dough from the opposite short end. Cut the roll down the middle and twist. Add your babka to a loaf pan, cover, and allow to rise until doubled, about 4 hours.
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Step 5: Roll the Babka. With the longest side facing you, begin tightly and gently rolling the dough into a roulade. Once formed, press down lightly on your loaf and seal the seam, placing the loaf seam-side down on your work surface. Place the roll on a cookie sheet or a tray, and place it in the freezer for 10 to 15 minutes to firm up.
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2. Knead it just until smooth (if you overwork the dough, it'll become tough). 3. Let rise until doubled in size; about 1 hour. 4. Punch the dough down to release any air bubbles and roll out onto a floured surface. 5. Divide the dough in half; working with one half at a time, roll the dough into 16x10-inch rectangles.
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In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, sugar, yeast, and salt. Cambrea Gordon. Make the dough: Pour in the warm milk and the eggs, and mix on low speed until everything is incorporated and the dough comes together into a rough ball, about 5 minutes.
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Make the dough: Melt the butter in a microwave-safe bowl. Add the milk and stir well. Place flour, yeast, and sugar in a standing mixer fitted with the dough hook and mix on low speed for about 1-2 minutes. Add the eggs and milk mixture, and mix on medium speed until the dough comes together (2-3 minutes). Add salt.
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Make the dough: Melt the butter in a microwave-safe bowl. Add the milk and stir well. Place flour, yeast, and sugar in a standing mixer fitted with the dough hook and mix on low speed for about 1-2 minutes. Add the eggs and milk mixture, and mix on medium speed until the dough comes together (2-3 minutes). Add salt.
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Refrigerating Babka. Storing your freshly baked babka in the refrigerator is another great way to prolong its shelf life for up to a week. This method works best when combined with either wrapping in plastic and then followed by an additional layer of aluminum foil sheeting around individual slices or loaves if desired before placing them.
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Store your babka at room temperature in the provided packaging using the reseal tab on the back if opened; do not refrigerate. Our babkas are baked daily and, if you can resist eating them, will stay delicious for up to 5 days after purchase. To hold longer than 5 days, wrap the packaged babka in aluminum foil and freeze for up to 1 month.
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Sugar syrup. Make the sugar syrup either while proofing or baking the babka loaf. The syrup can be used warm or hot. Add all the ingredients in a saucepan and heat over medium high heat. 150 g white sugar, 150 mL water, 2 tsp cinnamon, 1 tsp vanilla. Stir to dissolve the sugar and bring it to a boil.
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Add sugar and yeast, and stir to combine. Let the mixture sit for 5-10 minutes. Add the yeast mixture to a stand mixer or large bowl. Add sugar and part of the flour and stir to combine, then add eggs, yolk, vanilla, and salt, and stir to combine. Add the rest of the flour and use the dough hook to mix it up.
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First, prepare the dough. In a large mixing bowl, whisk together flour, yeast, salt, and sugar until evenly combined. Add in milk, butter, and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour off the sides of the bowl.
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Add the yeast mix, butter and continue kneading. Proof - Place the dough in a greased bowl, cover in cling wrap and rest for 2 hours. Make the filling - In a bowl, mix your filling ingredients until well combined. Form the Cinnamon Babka - Roll the dough into a rectangular shape, spread the filling and butter on top, then roll up the dough.
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Combine 50g of granulated sugar and 50g of water in a small saucepan over medium heat. Stir to dissolve the sugar. Once the sugar dissolves, set the simple syrup aside to let it cool while the babka bakes. At the end of baking, use a pastry brush to brush the simple syrup on top of the babka.
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The babka can stay fresh in the fridge for up to 5-7 days. 5. Freezing (optional): If you want to extend the storage life of the babka, you can freeze it. Wrap the babka tightly in plastic wrap and place it in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. 6.