The Best Chocolate Babka Recipe

Byamazingfoodstv


This rich, tender, yeasted bread with swirls of chocolate is an impressive treat.

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29 Comments

  7. I've always wanted to make a chocolate babka and a marble rye but this looks like a lot of work so I imagine once I'm done making the babka I'll just take the marble rye from the first elderly lady I see carrying one. Thank you for the recipe!

  8. Looked beautiful but had to trash it. For some reason, the chocolate filling was extremely bitter and inedible. Followed the recipe for the filling using all fresh ingredients, 60% bittersweet chocolate. I think the cocoa powder ruined it.

  13. DOUGH
    2 1/4 cups bread flour
    1 1/2 tsp instant or rapid rise yeast
    1/2 cup whole milk
    2 large eggs
    1 tbsp orange zest (optional)
    1 tsp vanilla extract
    1/4 cup granulated sugar
    1/2 tsp table salt
    6 tbsp unsalted butter, room temp, cut into 6 pieces

    Whisk together flour and yeast.
    Add the whole milk, eggs, zest and extract. Use dough hook attachment and mix on medium-low speed until all is incorporated (about 2 mins).Cover bowl with tea towel or plastic wrap for 15 mins.

    Add the sugar and salt
    and mix on medium speed for 30 seconds

    Add the butter in one piece at a time on med-high speed (should take about 3 mins). When dough comes together, transfer to greased bowl and cover bowl with plastic wrap and let rise at room temp for 1 hour. Then transfer to refrigerator for at least 2 hours and up to 24 hours.

    CHOCOLATE FILLING
    8 oz of bittersweet chocolate, chopped finely
    8 tbsp unsalted butter
    1/2 cup unsweetened cocoa powder, sifted
    1/2 cup confectioners sugar, sifted
    1/2 tsp salt

    Melt chocolate and butter in
    microwave at 50% power (about 2 mins). To that, add the cocoa powder, confectioners sugar, salt.
    Lightly flour your counter and rolling pin and roll dough out to measure a 12” x 18” rectangle (with shorter side parallel to you).

    Spread chocolate all over dough, on 3 sides, leaving 1/2” space empty on short side furthest away from you. Start rolling away from you. Pinch last half inch up against the dough to seal and place sealed side down.

    Using a greased serrated knife, cut long side from top to bottom, careful not to use sawing motion. With striped sides up, twist one side over other at least 4-5 times. Pinch ends together and place into a buttered loaf pan. Gently tap pan down on counter.

    Place wire rack on a baking sheet and place loaf pan on top of wire rack. On 325F preheated oven, with rack in middle position, bake for 30 min uncovered then cover in foil and continue baking for another 50 to 60 mins. When bread is almost done, make sugar syrup.

    SUGAR SYRUP
    1/2 cup granulated sugar
    1/4 cup water

    Dissolve sugar in the water over medium heat. Once syrup is clear, it is ready to use. Make sure bread reaches an internal temp between 200F to 205F. Dab syrup over top.

    Allow bread to rest in pan for 1 hour and then gently take out and let rest for 2 hrs until completely cooled. Wipe knife between cuts.

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