White Chocolate Babka

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Line a 9x5cm loaf pan with parchment paper.

2. 2

   In a small bowl, combine the yeast, warm milk, and 1 tablespoon of sugar. Let it sit for 5 minutes, until the mixture becomes frothy.

   Tip: This step is called 'proofing' the yeast.

3. 3

   In a large mixing bowl, combine the flour, granulated sugar, and salt.

   Tip: Use a whisk or a stand mixer to mix the dry ingredients.

4. 4

   Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

   Tip: Use a pastry blender or your fingertips to mix the butter and dry ingredients.

5. 5

   In a separate bowl, whisk together the egg yolks and melted white chocolate.

   Tip: Make sure to scrape down the sides of the bowl.

6. 6

   Add the egg yolk mixture to the dry ingredients and mix until a shaggy dough forms.

   Tip: Use a stand mixer with a dough hook attachment or a wooden spoon to mix the dough.

7. 7

   Gradually add the flour mixture to the dough and mix until a sticky dough forms.

   Tip: Use a stand mixer with a dough hook attachment or a wooden spoon to mix the dough.

8. 8

   Knead the dough for 10 minutes, until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment or knead the dough by hand.

9. 9

   Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, until it has doubled in size.

   Tip: Make sure the bowl is in a draft-free area.

10. 10

    Preheat the oven to 180°C (350ºfF).

    Tip: Line a 9x5cm loaf pan with parchment paper.

11. 11

    Punch down the dough and transfer it to the prepared loaf pan.

    Tip: Make sure the dough is evenly distributed in the pan.

12. 12

    Bake the babka for 30-40 minutes, until it is golden brown and sounds hollow when tapped.

    Tip: Check the babka every 10 minutes to avoid overbaking.

13. 13

    Remove the babka from the oven and let it cool in the pan for 10 minutes.

    Tip: Don't open the oven door during this time.

14. 14

    Transfer the babka to a wire rack to cool completely.

    Tip: Let the babka cool completely before slicing.