Chocolate babka

Posted by October 15, 2023 December 14, 2023

Perfect Chocolate Babka: Cook’s Tips

Chocolate Filling Consistency: Ensure that the chocolate filling is thick, almost like Nutella but less sticky—a smooth paste. If it’s too runny after 45 minutes, refrigerate for 10 minutes to firm up before spreading.

Dough Proofing: If the dough hasn’t doubled in size after the 2-hour proofing, give it an additional 30 minutes. Take a picture at the beginning for comparison.

Syrup Temperature: Watch the syrup closely; avoid letting it get too hot to prevent it from turning into caramel and solidifying.

Storage: Best enjoyed on the day of baking, but it remains good for 1-2 days. Wrap tightly in tin foil to prevent drying out.

Serving: Chocolate babka is delightful served warm from the oven or enjoyed cold.

Making in Advance: Prepare the dough the day before, leaving it in a buttered glass bowl in the fridge overnight. Resume from step 7 on the following day for fresh babka.

 

Chocolate babka recipe

Ingredients

Chocolate Babka Recipe

Ingredients:

For the Dough:

  • 3/4 cup warm milk (110°F/43°C)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/3 cup granulated sugar
  • 4 cups all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs

For the Filling:

  • 1 cup semi-sweet chocolate, finely chopped
  • 1/2 cup unsalted butter
  • 1/2 cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon

For the Sugar Syrup:

  • 1/3 cup water
  • 1/3 cup granulated sugar

For the Streusel Topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, cold

Instructions:

For the Dough:

  1. In a bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, mix flour and salt. Add the yeast mixture, sugar, softened butter, and eggs. Knead until a soft dough forms.
  3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 2 hours or until doubled in size.

For the Filling:

  1. Melt butter and chocolate in a saucepan over low heat. Remove from heat and stir in powdered sugar, cocoa powder, and cinnamon.

For the Sugar Syrup:

  1. In a small saucepan, heat water and sugar until sugar dissolves. Set aside.

For the Streusel Topping:

  1. Mix flour and sugar. Cut in cold butter until crumbly.

Assembling:

  1. Roll out the dough into a rectangle.
  2. Spread the chocolate filling evenly, leaving a border.
  3. Roll the dough tightly into a log and cut in half lengthwise.
  4. Twist the two halves together and place in a greased loaf pan.
  5. Sprinkle streusel on top. Let it rise for 30 minutes.
  6. Bake at 350°F (180°C) for 30-35 minutes.

Finishing:

  1. Brush warm babka with sugar syrup.
  2. Cool, slice, and enjoy your delicious chocolate babka!
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