Pumpkin Spice Chocolate Babka Loaf

Directions

1. In the bowl of a stand mixer add in your flour, sugar and salt. Add your warm water and yeast together and let stand for 10 mins.

2. Add your yeast mix into your flour and mix, then add in your eggs, 1 at a time until fully incorporated. Once everything comes together add in your butter 1 spoonful at a time until fully incorporated. Then mix on medium speed for 8-10 mins. If your dough is too sticky add in some flour until it pulls from the sides, add your flour in gradually.

3. Form your dough into a ball and place in a clean bowl and cover and place in the fridge overnight.

4. To make your chocolate spread, in a medium pot melt your butter and chopped chocolate together. Add in your pumpkin spice, icing sugar, cocoa powder and salt, giving a good mix, let cool but don’t refrigerate (make this shortly before you’re going to make your loaf.

5. Pre heat your oven to 375°F.

6. Split your dough in half. Lightly flour your work surface, roll out your dough into a large rectangle (while your dough is still cold), spread half of your chocolate onto your dough, roll your dough into a log and cut your dough in half lengthwise. Take both ends and braid your dough together. Butter your loaf pans and place your dough into your pans, cover them and let them rise for 30 mins.

7. Bake for 35-40 mins or until fully baked all the way through (I like to use a thermometer, the dough will be fully cooked at 200°F).

8. While your babka is baking, make a quick sugar syrup with the water and sugar, bring to a simmer and let the sugar dissolve. Set aside.

9. One your babka is finished baking, brush the sugar syrup over the top and let the babka cool completely.

10. Eat this as is, toast it or make French toast out of it!