Chocolate Babka and Fruited Paska

This rich sweet bread laced with dark chocolate came about as a bit of an experiment. Leading up to Easter 2021, I started researching breads baked by various cultures around the world. Many Eastern European countries have some version of an enriched bread baked to celebrate Christian or Jewish holidays. Paska, Bapka, Kulich, Challah -- some had fruit, others were spiced and they all varied slightly in shape and design.

The one thing they have in come is lots of eggs and butter. I made a mash-up of recipes and used ingredients I had on hand to make two different types of bread. The results were delicious. Use the basic recipe below to make the dough, then refer to the adaptations for added ingredients and specifics for shaping. This dough would also work well for making cinnamon buns or pulla.

 Basic Enriched Sweet Bread

Basic Dough Ingredients

1/2 cup warm milk
¼ cup warm water
2 ½ tsp instant yeast (one package) 
½ cup sugar
4-5 cups flour (divided) 
5 eggs (1 cup approx.)
½ tsp salt
½ cup unsalted butter room temp temp

Optional ingredients see individual recipes below.

Instructions

1. ​Combine milk, water, yeast and sugar in bowl of stand mixer with dough hook attached, or a large bowl. Stir. Once active, add 1 1/2 cups flour and mix on medium for about three minutes or beat with a wooden spoon.
2. Add eggs, 2 to 2 1/2 more cups flour, salt and any additional spices/ingredients and mix on low until combined.
3. Add butter a few pieces at a time. Once it's all been added, continue to knead in mixer for about 8 minutes or by hand for 10, adding more flour as needed. Because flour quantities can vary due to size of eggs/settling, use your judgement to create a soft dough that doesn't stick to your hands. Turn dough onto lightly floured counter and check by kneading a few times - remember you can always add more flour, it's hard to add more liquid.
4. Place the dough in a lightly greased bowl. Cover and let rise in a warm place about two hours, or until double. Enriched dough takes longer to rise, so be patient.
5. Punch down dough (de-gas) and follow directions for shaping/baking below.

Chocolate Babka

1. Follow the instructions for the basic dough above.
2. While it's rising, make the chocolate filling. 
3. Grease two 9 x 5 loaf pans.
4. Once dough has risen, punch down and divide in half. Working with one piece at a time, roll thin (18 x 12 inches).
5. Spread half the chocolate filling onto the dough. Roll tightly along the long side to create a tube 12" long. Pinch the seam closed.
6. With a serrated knife, cut the length of the dough log in half, leaving it attached on one end. Turn the inside to face up. Starting from the attached end, twist the dough together,  then pinch the pieces to seal the other end. Place in greased loaf pan and repeat with the other piece.
7. Let rise until almost double, about 1 to 1 1/2 hours.
8. Bake in preheated 350 degree oven 30-35 minutes or until 190-200 degrees internal temperature. Remove from oven.
9. Brush the tops of the loaves with the syrup glaze using all of the syrup (I know - it seems like a lot!)
10. Cool slightly then remove from pans and finish cooling on a rack.

Chocolate Filling Ingredients
180g dark chocolate 
1/2 cup unsalted butter
3/4 cup  powdered sugar
1/2 cup cocoa powder
Pinch of salt

Melt the chocolate and butter in a heavy pot, microwave or double boiler. Stir in sugar and cocoa powder. Set aside to cool slightly.

Syrup Glaze
1/2 cup water
1/2 cup granulated sugar

In a small saucepan over medium heat, bring to a boil, stirring frequently. Once sugar dissolves, remove from heat and cool.