Description
A recipe for making rich, swirled chocolate babka bread.
Ingredients
Scale
- 1 cup whole milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup powdered sugar (for filling)
- 1/4 cup cocoa powder (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 1/4 cup simple syrup (for glaze)
Instructions
- Warm the milk until lukewarm. Dissolve yeast and 1 teaspoon of sugar in the milk. Let stand 5 minutes until foamy.
- In a large bowl, whisk together flour and remaining sugar and salt.
- Add eggs and yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
- Add softened butter, 1/2 cup, to the dough. Knead for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1.5 hours, or until doubled.
- While dough rises, prepare the filling. Melt the 8 ounces of chocolate. In a separate bowl, beat the 1/2 cup softened butter with powdered sugar, cocoa powder, and vanilla until smooth. Stir in the melted chocolate until combined.
- Punch down the risen dough. Roll it out on a lightly floured surface into a rectangle about 10×15 inches.
- Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long side.
- Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam closed.
- Using a sharp knife, slice the log lengthwise down the center, exposing the layers.
- Turn the cut sides up. Twist the two halves around each other, keeping the cut sides facing up. Pinch the ends together.
- Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover and let rise for 45 minutes.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Whisk the egg and water for the egg wash. Brush the top of the babka lightly.
- Bake for 35-45 minutes, or until golden brown and cooked through.
- While the babka is still warm, brush the top generously with simple syrup. Let cool slightly before slicing.
Notes
- For a richer flavor, use high-quality bittersweet chocolate.
- If the dough is too sticky during rolling, chill it for 15 minutes before proceeding.
- You can substitute the simple syrup glaze with a thin chocolate ganache if you prefer.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: chocolate babka, sweet bread, yeast bread, chocolate swirl, dessert bread, baking