Pareve chocolate babka

Ingredients

• 600 g Plain flour
• 100 g Caster sugar
• 10 g Dried yeast
• 240 ml Soy or oat milk
• 2 Eggs
• 120 ml Neutral oil

  For the dough.

• 80 ml Neutral oil

  For the filling.

• 1 tsp Salt
• 250 g Dark chocolate (pareve)
• 40 g Cocoa
• 80 g Icing sugar
• 100 g Caster sugar

  For the syrup.

• 80 ml Water

  For the syrup.

Method

1. 01Make an enriched dough with the flour, sugar, yeast, warmed milk, eggs, the oil listed for the dough and salt. Knead until smooth, then chill at least four hours — overnight is better.
2. 02Melt the chocolate with the oil listed for the filling, then beat in the cocoa and icing sugar to a thick spreadable paste.
3. 03Roll the cold dough thin, spread the filling right to the edges, and roll up tightly along the long side.
4. 04Cut the roll lengthways down the middle, then twist the two halves over each other with the cut sides facing up.
5. 05Into lined tins, prove ninety minutes, bake at 180°C for 30–35 minutes.
6. 06While the loaves bake, bring the syrup sugar and water to a boil, stirring to dissolve. Simmer two minutes. Brush the syrup gradually over the hot loaves as soon as they leave the oven, then cool in their tins.