Description
A rich and sweet chocolate babka, perfect for breakfast or dessert.
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. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand.
- 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. Using a sharp knife, cut the log in half, lengthwise down the center. Twist the two cut halves together for each loaf and 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. 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 and poke the bread several times with a long skewer.
- 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. Let the mixture boil for a minute or two, then remove from heat to cool.
- 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
- Use instant yeast for best results.
- Make sure the milk is lukewarm, not hot, to avoid killing the yeast.
- The dough should be slightly sticky but smooth and elastic when ready.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg