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Chocolate Babka Recipe

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4.2 from 7 reviews

This homemade Chocolate Babka is a decadent, soft, and ultra-rich bread featuring beautiful swirls of glossy dark chocolate. A beloved Jewish bakery classic, it’s perfect for special occasions or a leisurely weekend bake, promising a delightful treat that captivates every chocolate lover.

Ingredients

Babka Dough

  • ¼ cup warm whole milk (110°F to 115°F)
  • 1 ½ teaspoons active dry yeast
  • ¼ cup (50g) granulated sugar
  • 2 ¼ cups (317g) all-purpose flour
  • ½ teaspoon salt
  • 2 large eggs + 2 egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 Tablespoons salted butter, cubed, at room temperature
  • Egg wash: 1 egg + 1 Tablespoon heavy cream

Chocolate Filling

  • 6 Tablespoons salted butter
  • ½ cup bittersweet or semisweet chocolate, chopped
  • ½ cup (100g) granulated sugar
  • ¼ cup natural unsweetened or dutch process cocoa powder
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt

Syrup

  • ½ cup (100g) granulated sugar
  • ¼ cup water

Instructions

  1. Proof the yeast: Combine ¼ cup warm whole milk (110°F to 115°F), 1 teaspoon sugar, and 1 ½ teaspoons active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Prepare the dough: In a mixing bowl, add 2 ¼ cups (317g) all-purpose flour, ¼ cup (50g) granulated sugar, ½ teaspoon salt, 2 large eggs and 2 egg yolks, 1 teaspoon pure vanilla extract, and the milk-yeast mixture. Mix until combined. Knead on low speed with a dough hook for 3 minutes until smooth or knead by hand for about 6 minutes.
  3. Add butter and continue kneading: Gradually incorporate 4 tablespoons salted butter, cubed, one piece at a time, into the dough, continuing to knead. Increase the mixer speed to medium and knead for another 3 minutes until the dough is smooth. Prepare for a sticky but elastic texture.
  4. First rise: Transfer the dough to a clean bowl and cover. Let it rise in a warm place for about 2 hours, or until doubled in size.
  5. Second rise: Punch down the dough, cover it again, and refrigerate for another 4 hours or overnight to develop flavor and texture.
  6. Make the filling: Melt 6 tablespoons salted butter and ½ cup chopped bittersweet or semisweet chocolate together. Whisk in ½ cup (100g) granulated sugar, ¼ cup cocoa powder, 2 teaspoons vanilla extract, and ½ teaspoon salt until smooth. Allow it to cool for about 25 minutes until spreadable.
  7. Shape the babka: Line an 8½ by 4½-inch loaf pan with parchment paper. Roll the dough on a floured surface into a 16×12-inch rectangle. Evenly spread the chocolate filling over the dough.
  8. Roll and twist: Roll the dough tightly from the short end (opposite the cinnamon roll method) and pinch the edges to seal. Cut the roll in half lengthwise. With cut sides facing up, pinch together one end and twist the two halves around each other. Place the twisted dough into the loaf pan with cut sides up.
  9. Final rise: Cover with plastic wrap and allow the babka to rise for about 45 minutes until it reaches the edges of the pan.
  10. Preheat and brush: Preheat the oven to 350°F. Whisk together 1 egg and 1 tablespoon heavy cream for the egg wash. Brush the top of the loaf with this mixture just before baking.
  11. Bake: Bake the babka for 35 to 45 minutes until the top is golden brown and the internal temperature reaches 190°F.
  12. Make syrup: While the babka bakes, combine ½ cup (100g) sugar and ¼ cup water in a small saucepan over medium heat. Stir occasionally and cook for about 5 minutes until sugar dissolves completely. Set aside to cool.
  13. Glaze and cool: Poke holes all over the warm babka with a skewer or fork as soon as it comes out of the oven. Pour the cooled syrup evenly over the loaf to soak in. Let the babka cool for 20 minutes to 1 hour before removing it from the pan. Allow it to cool completely before slicing into 1-inch thick pieces to serve.

Notes

  • Chocolate-Cinnamon Babka: Add 1 teaspoon ground cinnamon to the chocolate filling for a warm, spiced twist.
  • Optional Streusel Topping: Combine ¼ cup all-purpose flour, 2 teaspoons cocoa powder, 3 tablespoons dark brown sugar, 3 tablespoons softened salted butter, and either ½ cup sliced almonds or ¼ cup chocolate chips. Sprinkle over the loaf before baking for added crunch and flavor.

Find it online: http://bitezly.com/chocolate-babka-recipe/