Babka with Cremadelizia Biscokrok

Preparation time: 30 minutes

Cooking time: 25 minutes

Portions: 6 People

Preparation

In a bowl add the sifted flour with the dry yeast, mix and add the sugar, vanilla, 2 eggs and all the water.
Knead until the dough is compact and start adding the butter, one piece at a time.
Once you have obtained a homogeneous dough, place it in a bowl lightly greased with butter, cover with cling film, and let it rise overnight in the fridge.
The next day, take the dough out of the fridge, lightly sprinkle the worktop with a layer of flour and place the dough on it. Roll it out into a 40 x 30 cm rectangle about 1 cm thick.
Spread Cremadelizia Biscokrok Babbi on the surface, leaving a 2 cm clearance all around, then roll it up from the long side, keeping the joint part facing downwards.
Cut the roll in half with a sharp knife to obtain two strands and place the cut parts, with the chocolate, upwards.
Cut 1-2 cm from the ends to remove the parts without chocolate. Now twist the two strands to form a braid.
Place the braid gently into a buttered and lightly floured plumcake mould, cover with cling film and leave to rise until double in size.
Preheat the oven to 180°C. Bake the Babka for about 25 minutes.
For the syrup pour the 150 g of sugar and 90 g of water into a pot and bring to the boil, then leave to cool.
Take the Babka out of the oven and brush it abundantly and repeatedly with the syrup: it is important to use it all. Allow the Babka to cool down before taking it out of the mould.