Ingredients
For Babka Dough:
• SwissBake® T55 Flour / Bread Flour – 900g
• SwissBake® Durum Wheat Sourdough Powder – 100g
• Cold Water – 550ml to 600ml
• Fresh Yeast – 40g
• Granulated Sugar – 100g
• Salt – 18g
• Butter (unsalted & softened) – 120g
For Filling:
• Chocolate Spread – 300g
• Cherry Preserve or Pie Filling – 250g
For Simple Syrup Glaze:
• Granulated Sugar – 100g
• Water – 100ml
Method
In a spiral mixer, combine flour, sourdough powder, sugar & salt. Crumble yeast into the mix and add water. Mix on slow for 4 minutes to form a dough. Increase to fast speed and gradually add softened butter in batches. Continue mixing for 6–8 minutes until the dough is smooth, elastic, and pulls away cleanly. Dough temperature should be 24°C to 26°C. Transfer to a lightly oiled bowl, cover, and bulk ferment for 30–40 minutes until doubled. Scale the dough into 2 equal portions. Roll each into a 12×16-inch rectangle. Spread half the chocolate and cherry filling across each, then roll tightly into logs. Chill for 10–15 minutes, then slice each log lengthwise and twist with exposed filling facing up. Place in greased 9×5-inch loaf pans. Cover and final proof the loaves for 1–1.5 hours until risen ~1 inch above the rim. Bake at 180°C for 35–45 minutes. Brush immediately with hot syrup glaze upon exit. Cool in pan 20 minutes, then transfer to wire rack.
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