Babka with Cremadelizia Biscokrok

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.