Chocolate babka—just saying the name sends my senses into a whirlwind. It’s like capturing the essence of a cozy café on a rainy day, where the aroma of rich cocoa and sweet dough envelops you in a hug. I stumbled upon this recipe during a late-night internet rabbit hole (you know the kind), and it feels like discovering a hidden treasure.
Steps
- In a stand mixer bowl, blend together flour, sugar, and yeast. Slowly add eggs, milk, and salt, mixing on low speed until dough begins to form.
- Gradually incorporate butter, adding one tablespoon at a time, until fully mixed. Knead the dough for about 10 minutes until it becomes sticky yet stretchy.
- Place the dough into a greased bowl, ensuring all sides are coated with oil. Cover and refrigerate for 8 hours or overnight to allow it to rise.
- Once the dough is ready, divide it into two parts. Roll each piece into a 12×16-inch rectangle on a floured surface.
- For the filling, heat butter and cream in a saucepan, then melt in chocolate. Stir in powdered sugar and cocoa powder, then cool until spreadable.
- Spread the chocolate filling over each rolled dough piece using an offset spatula, leaving a small border on one short side.
- Roll the dough tightly from the short side, sealing the edge. Cut the roll lengthwise, twist the halves with cut sides up, and place in loaf pans.
- Let the shaped dough rise in a warm place for 1.5 to 2 hours until puffed. Preheat the oven to 350°F.
- Bake the loaves for 40 minutes, ensuring they are golden and a tester comes out clean. Meanwhile, prepare a simple syrup by dissolving sugar in water over heat.
- Immediately brush the baked loaves with syrup to add shine and moisture. Allow the babkas to cool for 30 minutes before serving.
Ingredients
- 4½ cups all-purpose flour (540g)
- ½ cup granulated sugar (100g)
- 2¼ teaspoons instant yeast (1 .25-ounce packet)
- 4 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons unsalted butter, at room temperature (142g)
- ½ cup unsalted butter, cubed (113g)
- ½ cup heavy cream (120mL)
- 8 ounces chopped dark chocolate (225g)
- ¾ cup powdered sugar (90g)
- ? cup unsweetened cocoa powder (30g)
- ? cup granulated sugar (66g)
- ? cup water (80mL)
Nutritional Values
Calories: 7104kcal | Carbohydrates: 832g | Protein: 128g | Fat: 384g | Saturated Fat: 224g | Trans Fat: 16g | Cholesterol: 1376mg | Sodium: 3952mg | Potassium: 3472mg | Fiber: 64g | Sugar: 320g | Vitamin A: 9312IU | Vitamin C: 16mg | Calcium: 672mg | Iron: 64mg
FAQ
- Is Babka considered a type of brioche?
- Babka is made with a brioche-like dough, but not all brioche breads qualify as babka. The defining characteristic of babka is the chocolate that is intricately woven into the dough.
- What differentiates babka from challah?
- Babka and challah share some similarities, but they are distinct. Challah is a traditional braided bread often served during Jewish holidays, typically not made in a loaf pan. Babka, on the other hand, is a loaf-pan baked bread-cake hybrid with swirls of chocolate or cinnamon.
- How should chocolate babka be served?
- As a versatile cake-bread hybrid, chocolate babka can be enjoyed for breakfast or as a dessert. It pairs well with a hot cup of coffee or tea, whether served warm or at room temperature.
- What is the best way to store babka, and can it be frozen?
- Babka can be kept at room temperature for up to three days, wrapped in plastic wrap or stored in an airtight container. For longer storage, it can be frozen. Wrap the loaf in plastic and then in foil to freeze for up to two months. Thaw overnight in the fridge before serving.
- What is the purpose of the syrup in the recipe?
- The syrup brushed on the babka after baking adds shine to the exterior and helps prevent the bread from drying out.
Tips
- Use whole milk or 2% milk for the best results, as skim milk may negatively affect the yeast. Ensure the milk is warmed to 110°-120°F to help the yeast activate properly.
- Opt for unsalted butter to maintain consistency in flavor, as the salt content in different brands of salted butter can vary. Let the butter reach room temperature before mixing it into the dough.
- Choose high-quality chocolate bars over chips for the filling, as they have a smoother melt and better cocoa butter content, leading to a richer chocolate swirl.
- Don’t skip the sugar syrup after baking; it not only gives the babka a shiny finish but also helps to keep the bread moist and prevent it from drying out.
Equipment
- Stand Mixer with Dough Hook Attachment
- Offset Spatula
- Large Sharp Knife
- Instant-Read Thermometer (optional, for checking doneness)
