Description
This delicious chocolate babka is made from a rich dough filled with chocolate, cocoa, and sugar.
Ingredients
Scale
- 1 cup (240 ml) milk lukewarm (about 105-110°F)
- 2 ¼ teaspoons instant yeast
- ⅓ cup (100 g) granulated sugar (divided)
- 2 large eggs (room temperature)
- 6 Tablespoons (85 g) unsalted butter (melted and slightly cooled)
- 4–5 cups (480 – 600 g) all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- ½ cup (113 g, 1 stick) unsalted butter (softened to room temperature)
- ½ cup (64 g) confectioner sugar (powdered/icing sugar)
- ¼ cup (21 g) Dutch-process cocoa powder
- ¼ teaspoon cinnamon
- 4 ounces semi-sweet or bittersweet chocolate (chopped)
- ½ cup (120 ml) water
- ½ cup (100 g) granulated sugar
Instructions
- Proof yeast. In your stand mixer, or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly.
- Make dough. In a bowl of your stand mixer with a paddle attachment, add in the eggs and melted butter and stir to combine. Then add in the rest of the sugar, flour, and salt, 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 ½ hours.
- Prepare Pan. Grease, or butter two 8×4” loaf pan. 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.
- Proof. Cover the pans with greased plastic wrap and let rise at room temperature for 45 minutes to 1 hour. During the last 20 minutes of rising, preheat the oven to 350ºF.
- 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 make the simple syrup. 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.
Notes
- Watch the rising times, especially with active dry yeast, as they may vary.
- Ensure the butter is melted and slightly cooled not hotter than 110°F before mixing.
- Do not over knead, or your dough will become dense and chewy!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg