Chocolate, Espresso, and Rye Babka

Name: Chocolate, Espresso, and Rye Babka
Ingredients: 250g whole milk, lukewarm; 2 1/4 tsp active dry yeast; 4 Tbsp sugar; 85g rye flour; 480g all-purpose flour; 1 tsp salt; 2 eggs, at room temperature; 1 tsp vanilla bean paste; 115g unsalted butter, at room temperature; 350g dark chocolate (I used 70%); 150g unsalted butter (cold from the fridge is fine); 1 tsp kosher salt; 1/2 tsp vanilla bean paste; 4 tsp espresso powder (or finely ground instant coffee powder); 120g powdered sugar, sifted; 60g water; 50g sugar; 1/4 tsp vanilla bean paste

"Chocolate Espresso Babka - super-soft brioche dough with rye, filled with chocolate, and finished wtih sugar syrup for a glossy finish...."

INGREDIENTS

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250g whole milk, lukewarm

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2 1/4 tsp active dry yeast

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4 Tbsp sugar

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85g rye flour

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480g all-purpose flour

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1 tsp salt

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2 eggs, at room temperature

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1 tsp vanilla bean paste

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115g unsalted butter, at room temperature

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350g dark chocolate (I used 70%)

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150g unsalted butter (cold from the fridge is fine)

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1 tsp kosher salt

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1/2 tsp vanilla bean paste

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4 tsp espresso powder (or finely ground instant coffee powder)

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120g powdered sugar, sifted

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60g water

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50g sugar

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1/4 tsp vanilla bean paste

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