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Chocolate Babka
Chocolate Babka
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Prep Time:
210 minutes
Cook Time:
35 minutes
Total Time:
905 minutes
Indulgent chocolate babka: a stunning braided bread with swirls of rich semi-sweet chocolate. Worth the effort for a delightful treat.
Ingredients:
  • For the dough
  • 4 3/4 cups (570g) bread flour
  • 1/3 cup (70g) sugar
  • 3 teaspoons instant yeast
  • 1 teaspoon kosher salt
  • 2/3 cup (160ml) whole milk, lukewarm (100°F)
  • 3 large eggs, room temperature
  • 10 tablespoons (150g) unsalted butter, softened, plus more for greasing loaf pans
  • For the filling
  • 6 ounces (170g) semi-sweet chocolate
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (100g) sugar
  • 1/2 cup (42g) unsweetened cocoa powder
  • For the syrup
  • 1/2 cup (120 milliliters) water
  • 2/3 cup (133g) sugar
Instructions:
  • Combine the flour, sugar, yeast, and salt in the stand mixer bowl fitted with a dough hook attachment.
  • Combine warm milk and eggs and mix on low until a rough ball forms, about 5 minutes. Increase speed to medium and knead until dough is elastic and no longer sticks to the bowl. Continue kneading until dough gathers around the hook. Allow the dough to rest, uncovered, for 10 minutes to relax the gluten before adding the butter.
  • Incorporate the butter: Gradually add the softened butter to the mixer on medium speed, one tablespoon at a time, ensuring each tablespoon is fully mixed in before adding the next. Allow the dough to absorb the butter fully, taking about 5 to 8 minutes to add it all.
  • Knead the dough on medium speed for about 10 minutes until smooth and not sticking to the sides of the bowl. Look for clean bowl sides and listen for a slapping sound against the bowl to know the dough is ready for the first rise.
  • After shaping the dough into a ball, coat a clean bowl with butter and place the dough inside, covering it with plastic wrap. Let the dough rise at room temperature for 1 1/2 hours until visibly puffier. Transfer the bowl to the refrigerator for at least 1 hour or up to 2 days for enhanced flavor development. Cold dough is easier to work with for rolling and shaping if you choose to bake the same day.
  • Prepare the luscious chocolate filling: In a small saucepan over low heat, combine chocolate, butter, sugar, and cocoa powder. Gently stir with a spatula until fully melted, ensuring not to burn the chocolate. Let the filling cool and thicken for 20 minutes before using.
  • Prepare to shape the dough: Sprinkle a clean work surface with a bit of flour and transfer the cold dough onto it. Employ a sharp knife or dough scraper to carefully split the dough in half. Focus on one portion at a time and keep the other covered in the fridge for later use.
  • Prepare the dough: Sprinkle a bit of flour on top of the dough. Roll it out into a 10x15-inch rectangle with the short edge facing you. If the dough is cold, it will be less sticky. Lift and move the dough occasionally while rolling, dusting with extra flour if needed.
  • Spread half of the luscious chocolate filling evenly over the dough using an offset spatula or the back of a spoon, leaving a 1/2-inch border at the top edge of the rectangle farthest from you.
  • Roll the dough into a tight spiral, beginning with the nearest short end. Cover the rolled dough with plastic wrap and chill in the freezer for 10 minutes. Repeat the process with the second dough. Place the second dough in the freezer while you ready the pans.
  • Grease two loaf pans generously with butter and line them with parchment paper, leaving overhang on the long sides for easy lifting. Use either 9x5-inch or 8x4-inch loaf pans.
  • To shape the babkas, take out one dough log from the freezer and carefully slice it lengthwise. Pinch the ends together and twist the halves into a beautiful helix formation, showcasing the luscious chocolate layers. Place the twisted babka into a pan and cover it gently. Repeat this process with the second piece of dough.
  • Allow the dough to rise at room temperature until it nearly doubles in size, which should take about 1 1/2 to 2 hours. Look for a puffy dough that reaches about 1/2-inch below the rim of the pan.
  • Preheat the oven to 350°F once the loaves are nearly ready to be baked, positioning a rack in the middle.
  • To bake the babkas, uncover the loaves and bake for 35 minutes, or until golden brown on top. Use a toothpick to test for doneness - it should come out clean, or use an instant thermometer to reach 190°F.
  • For the syrup, heat sugar and water in a small saucepan over medium heat until the sugar completely dissolves. Remove from heat and set aside while the babkas bake.
  • After baking, generously brush the freshly pierced babkas with all of the syrup using a pastry brush. This will keep the bread moist and give it an attractive shine.
  • Allow the babkas to rest in their pans for 10 minutes to absorb the syrup and cool slightly. Don't exceed 10 minutes to prevent sticking. Use parchment paper to transfer the loaves to a wire rack for full cooling. Once completely cool, slice and serve to enjoy the perfect texture.

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