Chocolate and Black Currant Bubka

Ingredients:

3 ½ cups all purpose flour

½ cup granulated sugar

1 tablespoon yeast

4 eggs

½ cup milk

1 teaspoon salt

⅔ cups unsalted butter

½ cup dark chocolate chips

¼ cup butter

½ cup powdered sugar

⅓ cup cocoa powder

2 tablespoons Black Currant Balsamic

½ cup granulated sugar

½ cup water

Directions:

In the bowl of an electric mixer, fitted with the dough hook attachment, combine four, sugar, yeast, eggs, milk and salt. Stir to combine on low speed. Once combined, begin adding butter, a couple of cubes at a time, until the dough comes together.

Remove the dough from the bowl onto a lightly floured surface and knead for 3-4 minutes or until the dough is shiny and tacky. Cover and set aside while you make the filling.

Heat ¼ pot of water over medium heat.

Add chocolate chips and butter, stir constantly until the chocolate and butter have melted. Remove from heat and stir in the powdered sugar, coca and Black Currant balsamic, creating a paste.

Roll the dough into a long rectangle that’s roughly ½ -inch thick. Spread filling over the dough, leaving a 1-inch border around the edge. Roll the dough into a tight, long, cylinder.

Cut the roll in half, long-ways, creating two halves. Braid the halves together into a loose plait.

Place the plait into a parchment lined loaf pan, tucking the ends under the ‘loaf’ to fit. Cover with a towel or placid wrap and set aside for two hours to proof and rise.

Preheat the oven to 375°F. Once the dough has risen, remove the wrap and brush with egg wash. Place in the oven and bake for 15 minutes.

After the first 15 minutes, reduce oven temperature to 335°F and continue to bake for 25-30 minutes or until golden brown and cooked though.

Set aside to cool to room temperature. Combine granulated sugar and water in a small saucepan. Stir to combine and bring to a simmer for 3-4 minutes or until sugar has dissolved.

Remove from the heat and set aside to cool. Pour glaze over the babka and set aside to harden slightly.