Ingredients

For the dough:

• 160 g of wheat flour
• 40 g of amber spent grain flour
• 40 g of sugar
• 80 g of milk
• 50 g of butter
• 1 egg
• 5 g of dehydrated baker's yeast
• 1 pinch of salt

For garnish :

• 77g of dark chocolate
• 35g of icing sugar
• 50g of butter

Preparation

• Activate the dehydrated baker's yeast (15 minutes in 2 tablespoons of warm water).
• In a robot or a large bowl place the flour, sugar, salt and yeast (trying to limit direct salt/yeast contact). Add the beaten egg, milk and softened butter cut into small pieces.
• Knead the dough for about 10 minutes. The dough should easily come away from the edges of the container. Adjust by adding a little flour.
• Let the dough rest for the first time at room temperature under a damp cloth for 2 hours. After 2 hours, place the dough in the fridge for 30 minutes.
• After two hours of rising, prepare the filling. Melt the butter and chocolate, and add the sugar. Let the mixture cool.
• Take the dough out of the fridge and roll it out into a rectangle (about 25*35cm).
• Spread the chocolate filling over the entire rectangle.
• Roll the dough lengthwise (to obtain a roll about 25 cm long).
• Cut the roll in half lengthwise and braid the two pieces obtained, cut side up. Place the babka in a mold.
• Leave to stand for 2 hours at room temperature.
• Preheat the oven to 180°C. Cook for 20/25 minutes. Cover the brioche at the end of cooking if it browns too much.
• Taste!