Chocolate Babka
Chocolate babka is a yeasted bread with a dark chocolate and cinnamon filling twisted through soft, enriched dough to create a swirled, pull-apart loaf. The process takes a few hours including two rises, but most of that time is hands-off while the dough develops its tender, pillowy texture.
Equipment
- Mixing Bowls
- Stand mixer with dough hook
- Rolling pin
- 9x5 inch loaf pan
- Pastry brush
Ingredients
For the Dough:
- 4 tablespoons unsalted butter room temperature
- ¼ cup sugar
- 2 teaspoons active dry yeast
- ½ cup whole milk warm
- 2 ¼ cups all-purpose flour plus extra for dusting
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg room temperature
For the Filling:
- ½ cup chopped dark chocolate quality chocolate
- ¼ cup unsalted butter
- ¼ cup powdered sugar
- 3 tablespoons cocoa powder unsweetened
For the Syrup:
- ¼ cup water
- ¼ cup sugar
Instructions
- In a stand mixer with a dough hook, mix together warm milk, 1 teaspoon sugar, and yeast. Let sit until frothy, about 5-7 minutes.
- Add the flour, salt, egg, vanilla, remaining sugar, and butter to the yeast mixture. Knead on medium speed for 5-7 minutes or until the dough is smooth and pulls away from the sides. Cover and let rise in a warm place until doubled, about 2 hours.
- For the filling, melt the butter and chocolate in a saucepan over low heat, stirring until smooth. Add powdered sugar and cocoa powder, then mix until combined.
- Roll the dough on a floured surface to a rectangle approximately 12x16 inches. Spread the chocolate mixture over the dough, leaving a 1/2-inch border.
- Roll the dough into a tight log from the long side. Cut the log in half lengthwise and twist the two halves around each other, keeping the cut sides up.
- Place in a greased 9x5-inch loaf pan, cover, and let it rise for 1 hour or until puffy.
- Preheat the oven to 350°F (175°C). Bake the babka for 45-50 minutes or until a skewer inserted into the center comes out clean.
- While baking, make the syrup by heating equal parts sugar and water until the sugar dissolves. Simmer for 5 minutes.
- Brush the hot babka with the syrup. Let cool in the pan for 15 minutes before transferring to a rack.
Notes
Lori’s Tips:
- For a more robust flavor, infuse the syrup with cinnamon sticks or add a splash of rum.
- You can substitute dark chocolate with milk chocolate for a sweeter profile.
- Serving Suggestions: Serve slices of babka on a platter dusted with powdered sugar for a sophisticated look. Pair with a hot cup of coffee to accentuate its flavors.
Nutrition
Calories: 383kcalCarbohydrates: 50gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 56mgSodium: 166mgPotassium: 188mgFiber: 3gSugar: 20gVitamin A: 415IUVitamin C: 0.003mgCalcium: 42mgIron: 3mg
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