Chocolate caramel babka

You hesitate between a caramel babka and a chocolate babka? You're in the right place! A very soft brioche toppfilleded with a chocolate flavored caramel, that's the program of today's recipe 😊

 
 
 Prep time : 50 minutes + 1 night rest + 1h to 1h30 growing + 35 minutes cooking
 For a 25cm babka :

 

The chocolate caramel :

 125g sugar
 85g full cream
 42g semi-salted butter
 62g dark chocolate
 
 Prepare a caramel with the sugar.
 
 
 
 In parallel, heat the cream. When the caramel has a nice amber color, deglaze it little by little with the hot cream. Then add the butter cut into small pieces and mix well.
 
 
 
 Leave the caramel on the heat for 2 minutes, then off the heat add the chocolate. Let it cool completely before use (do not put it in the refrigerator, it will be too hard to spread on the brioche dough).
 
 

The brioche :

 7g fresh yeast
 100g milk
 250g flour
 30g sugar
 5g salt
 1 egg
 90g butter
 
 Mix the milk with the crumbled yeast.
 
 
 
 Cover with flour, then add sugar, salt and egg.
 
 
 
 Knead on low speed for at least 10 minutes, the dough should pull away from the sides of the bowl.
 
 
 
 Add the butter cut in small pieces, and knead again the necessary time so as to have a very elastic dough and that detaches itself again from the sides of the bowl.
 
 
 Place the dough in the refrigerator overnight.
 
 

Cooking :

 1 egg for egg wash 
 
 The next day, roll out the brioche dough into a large rectangle (about 1.5x longer than your cake pan).
 
 
 
 Spread the chocolate caramel on top, then roll the dough.
 
 
 
 
 Cut it in half and roll the two pieces together.
 
 
 
 
 Place the brioche in your buttered cake pan, then let it grow for 1 to 1 1/2 hours.
 
 
 
 
 Then, brush it with egg wash, then put it in the oven preheated to 175°C for 35 minutes. Let cool before unmolding and enjoy!