Description
A delicious and rich chocolate babka recipe that’s perfect for any occasion!
Ingredients
Scale
- 4–4 ½ cups all-purpose flour (spooned and leveled)
- 2 ¼ teaspoons instant yeast
- ½ cup granulated sugar (divided)
- 1 teaspoon salt
- 1 cup milk (240 ml) lukewarm (about 105-110°F)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract (optional)
- 6 Tablespoons unsalted butter (softened and cut into tablespoons)
- ½ cup unsalted butter (113 g, 1 stick, softened to room temperature)
- ½ cup confectioner sugar (powdered/icing sugar)
- ¼ cup Dutch-process cocoa powder
- ¼ teaspoon cinnamon
- 4 ounces semi-sweet or bittersweet chocolate (chopped)
- ½ cup water (120 ml)
- ½ cup granulated sugar (100 g)
Instructions
- Make dough: In a bowl of your stand mixer with a paddle attachment, stir together the flour (start with 4 cups), yeast, sugar and salt. Add in the eggs and milk and stir to combine. Then add in the softened butter a few pieces at a time and stir to combine until a shaggy dough comes together.
- Knead the dough: Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed.
- Let the dough rise: Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow it to rise until doubled in size, about 1 to 1 1/2 hours.
- Prepare Pan: Grease, or butter two 8×4” loaf pans. Line the pans with parchment paper.
- Make filling: Place butter, sugar, cocoa, and cinnamon in a mixing bowl and beat until combined. It should be a very soft paste that you will be able to spread easily.
- Shape Babka: On a floured surface, roll dough into a rectangle about a 12×18 inch rectangle. Spread on the filling. Sprinkle with the chopped chocolate and press down lightly. Roll up the long side of the dough fairly tightly into a log, pinching the seam shut. Cut the log in half, lengthwise down the center. Twist the two halves together for each loaf, pinching the ends together, keeping the middle exposed. Place each loaf in the prepared pan.
- Proof: Cover the pans with greased plastic wrap and let rise at room temperature for 45 minutes to 1 hour. Preheat the oven to 350ºF during the last 20 minutes of rising.
- Bake: Bake the bread in the oven for 40–50 minutes, or until 190ºF. Place on a wire rack.
- Make the syrup: While the bread is baking, combine the sugar and water in a pan. Bring to a boil over medium heat, stirring frequently.
- Add syrup: Pour the cooled syrup over the babka a few tablespoons at a time. Let the babka cool in the pan for about 40 minutes, then use the parchment to lift out of the pans. Let cool completely on a wire rack.
Notes
- Make sure the water is lukewarm to activate the yeast properly.
- Be careful not to over-knead the dough, as it can become dense and chewy.
- The rise time may vary depending on the type of yeast used.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg