How to Make Babka Dough:

1. Mix dry yeast, granulated sugar, and liquid milk. Let it sit at room temperature for at least 10 minutes.
2. Add KANTIL flour, softener, and beaten eggs. Knead at speed 1 for 5 minutes.
3. Add fine salt and knead the dough at speed 2 for 3 minutes. Add margarine and knead the dough at speed 2 for 8 minutes.
4. Remove the dough from the mixer and shape it into a ball.
5. Transfer it to a large bowl, dust the dough with KANTIL flour, and let it rise at room temperature for at least 1 hour.

NOTES:

1. If the dough is too dry, add a little cold water or cold milk during the first rolling stage.
2. This dough can also be used for milk bread, ragout-filled bread, sweet chocolate bread, and many more.
3. You can replace pure milk with a combination of 50% liquid milk and 50% coconut milk (ready-to-use), but the bread’s shelf life will be shorter.

How to Make Chocolate Filling:

1. Mix milk, cocoa powder, and fine sugar in a saucepan and stir until smooth.
2. Slowly bring the milk to a boil while stirring with a whisk.
3. Once it boils, remove the pan from the heat and add the dark chocolate. Stir until smooth and creamy.
4. Then add the margarine. Stir until well combined. The result should be smooth and glossy.
5. Store at room temperature if needed.