Tang Zhong Chocolate Babka
 
 
Author:
Serves: 1 9x4inch loaf
Ingredients
For the tang zhong:
  • 90ml (6tbsp) water
  • 20g (2 tbsp) plain flour
For the dough:
  • 2½ cups (375g) plain flour
  • 1 tsp salt
  • ¼ cup (50g) caster sugar
  • 1½ tsp dried yeast
  • ½ cup (125ml) milk
  • 2 eggs
  • ½ stick (55g) butter, softened (or grated)
For the filling:
  • 2 oz (60g) chocolate
  • 2 oz (60g) butter
  • ¼ cup (50g) caster sugar
  • 2 tbsp cocoa powder
For the streusel:
  • ½ cup (75g) icing sugar
  • ½ stick (55g) butter, soft
  • ⅓ cup (50g) plain flour
  • OPTIONAL: 1 egg, to glaze
Instructions
  1. First, make the tang zhong. Place the water and flour into a small saucepan or frying pan and whisk together. Place over a medium heat, and cool just until the mixture thickens to a gel. Remove from the heat and leave to cool.
  2. For the dough, place the flour, salt, sugar and yeast into the bowl of a stand mixer, fitted with the dough hook.
  3. Whisk the milk into the tang zhong, and add that to the dry ingredients, along with the eggs, and then turn on the mixer and work until the dough comes together - it will seem a little dry.
  4. With the mixer on low, add the butter a little at a time, and knead until it's completely incorporated - about 5-10 minutes. Cover the bowl with plastic, and set aside to rise until doubled in size OR place in the fridge overnight. I reccomend the overnight method, as chilled dough is easier to work with.
  5. Meanwhile, melt the butter for the filling in a small saucepan over a low heat. Turn off the heat and add the chocolate, and stir until melted and combined, and finally, stir in the sugar and cocoa powder. Set aside.
  6. Roll the dough out into a large rectangle, about 9 inches (23cm) wide, and 15 inches (40cm) long. Spread the filling evenly over the dough, and then roll the dough up, starting from the short edge, like a swiss roll. Holding each end of the rolled log, twist a few times in opposite directions, as though you're 'tightening' the dough, and then place into a 9x4inch (23x8cm) loaf pan. Cover with plastic and leave to rise for a further 40mins, or until the dough has risen over the edge of the tin. Preheat the oven to 350F/180C.
  7. To make the streusel, cream together the sugar and butter, add the flour and work until the mixture is crumbly and clumping together.
  8. When the loaf has risen, whisk the egg (is using) and paint a thin layer on top of the dough. Scatter over the streusel and then place on a middle shelf of the oven and bake for 35-40 mins, or until golden, risen and springing back when pressed.
  9. Remove the loaf from the tin, and place on a wire rack to cool - it should sound hollow when tapped. Cool at least 20 minutes, before slicing and devouring.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/02/tang-zhong-chocolate-babka.html