Put it in a babka bread.
- 425 g bread flour
- 280 g sticks cold, unsalted butter
- 1 envelope dry active yeast
- 70 g sugar (I used toasted sugar)
- 1/4 cup warm water
- 5 cold, large eggs
- 1 tablespoon buttermilk
- 1 1/2 tsp salt
Toblerone Filling & egg wash:
- 2 tbsp coconut oil
- 500 g toblerone bars
- 1 tsp cinnamon
- 1 tbsp brewed coffee, or 1 tsp espresso powder
- Egg wash: 1 egg whisked with 1 tsp of salt
- Put flour in the freezer 30 minutes prior to making dough
- Use the paddle attachment on a stand mixed to whip the butter until is it smooth, but still cold. Scrape onto wax paper and refrigerate. Clean kitchenaid bowl.
- Dissolve yeast and 1 tsp of sugar into the 1/4 cup of warm water into Kitchenaid bowl fitted with dough hook, and wait until foamy (about 5 - 10 minutes). Add remaining sugar (about 66 g now), 5 eggs, 1 tbsp buttermilk, 1 1/2 tsp salt, and 425 g bread flour.
- Mix on low until all ingredients are incorporated. Turn to medium and knead for 5 minutes.
- Add the cold butter in large chunks and more or less shove them into the dough. Turn mixer back to medium and knead until the butter is incorporated. Scrape dough into a bowl, cover, and allow to rise at room temperature for 2 hours, or refrigerate for at least 12 hours or up to 24 hours.
- About an hour before rolling out the dough, melt 2 tbsp coconut oil in a saucepan. Add 500 g toblerone bars, 1 tsp of cinnamon, and 1 tbsp brewed coffee. Stir until everything is melted then remove from heat. Allow to cool to room temperature. (If you don't allow it to cool it will melt all of the butter in the dough)
- Scrape the dough onto a well floured surface. Roll dough into about an 18 by 18 inch square (basically just make sure its a square and that its thin so you get lots of even swirls). Pick up the dough and keep flipping it over as you roll it out to make sure it does not stick to the surface. Spread the chocolate mixture over the surface of the dough, making sure to spread it all the way to the edges of the dough. Starting with the side closest to you, roll the dough up into a tight jelly roll. If the dough is too sticky at this point, put it in the refrigerator or freezer (wherever there is room) for 10 minutes. Grease (ideally) the 8 - 10 inch tube pan with removable bottom at this time. If you do not have one, use a round cake pan
- Seam side down, cut the roll into 1" slices with a sharp knife. Scatter the slices haphazardly around the tube pan, without arranging them in any way except to make sure they reach the same place in the pan. Cover with plastic wrap and allow to rise at room temperature for 2 hours, or in the refrigerator for at least 12 and up to 24.
- Preheat oven to 350˚ F. Brush egg wash (1 egg whisked with 1 tsp salt) evenly over the surface. Bake until top is deeply browned and sounds hollow when tapped. An instant read thermometer should read 190˚ F. Cool in pan for 10 minutes and remove sides from pan and flip onto serving tray.