Description
This rich and delicious chocolate babka is perfect for dessert or brunch.
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, not hotter than 110°F)
- 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. The dough should still be slightly sticky to the touch but feel smooth and elastic. Do not use more than 5 cups of flour and not over-knead or your dough will become dense and chewy!
- 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, by alternating each half over each other, pinching the ends together, keeping the middle exposed. 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
- * see note about instant yeast
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 45 g
- Protein: 5 g
- Cholesterol: 50 mg