Mini Chocolate Brioche (Babka)

For the dough, mix warm milk, sugar, and yeast in a small mixing bowl. Let it rest for 5 minutes until the yeast becomes active. Meanwhile, in a separate mixing bowl, add flour, melted butter, egg, and the yeast mixture you prepared earlier. Mix with a spatula or knead by hand until all ingredients are fully combined and the dough forms. Cover the prepared dough with Parex Cling Film in the mixing bowl and let it rise in a warm place for 30 minutes.

While your dough is rising, melt the butter in a pan for the filling. Add cocoa and brown sugar to the hot butter and stir. Then add the dark chocolate and stir until the chocolate melts.

Flour your work surface. Place the risen dough on the floured surface and roll it out with a rolling pin, not too thin. Spread half of the prepared chocolate filling evenly over the dough, then fold the dough in half. Spread the remaining chocolate filling over the top layer of the folded dough. Fold both sides toward the center to form a rectangle. Gently roll the rectangle lengthwise with a rolling pin. Using a pizza cutter, cut the rolled dough into 6 equal strips. Make 3 additional cuts on each strip, avoiding the ends. Finally, twist each strip so that one end twists inward and the other outward. Roll these strips into spirals.

Place the rolls on a baking tray lined with Parex Natura Unbleached Baking Paper. Brush the tops with egg yolk. Bake in a preheated oven at 180°C (356°F) for approximately 30 minutes. For extra shine, you can brush syrup on the babka after baking. Arrange on a serving plate and serve.