Shaping Babka

You can find the full recipe here.

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Roll out dough on a lightly floured surface and shape into a rectangle measuring 15×11 inches (38×28 cm). Position dough so that a long side is closest to you.

Using an offset spatula, spread half of the chocolate mixture over the rectangle, leaving a 3⁄4 inch/2 cm border all around.

Sprinkle half of the chocolate chips (or pecans) on top of the chocolate.

Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other long end.

Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.

Trim about 3/4 inch/2 cm off both ends of the roulade with a serrated knife.
Use the knife to gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves.

With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait.

Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan.

Repeat to make the second cake.

 See how pretty?