Chocolate Babka
A swirled, enriched bread with layers of bittersweet chocolate filling — part bread, part cake, entirely irresistible.
Details
Ingredients
- Dough:
- 3 cups bread flour
- 1/3 cup sugar
- 2.25 tsp instant yeast
- 3 large eggs
- 1/3 cup warm milk
- 1 tsp vanilla extract
- 3/4 tsp salt
- 10 tbsp butter, softened
- Filling:
- 150g bittersweet chocolate, chopped
- 4 tbsp butter
- 1/3 cup powdered sugar
- 2 tbsp cocoa powder
- Syrup:
- 1/3 cup sugar
- 1/3 cup water
Instructions
- 1
Mix flour, sugar, yeast, eggs, milk, and vanilla until combined. Knead for 8-10 minutes, adding butter a tablespoon at a time, until dough is smooth, elastic, and pulls from the bowl sides.
- 2
Cover and let rise for 1-2 hours until doubled.
- 3
Make filling: Melt chocolate and butter together. Stir in powdered sugar and cocoa powder until smooth.
- 4
Roll dough into a large rectangle. Spread chocolate filling evenly, leaving a 1-inch border. Roll up tightly from the long side. Cut in half lengthwise, then twist the two halves together with the cut sides facing up.
- 5
Place in a greased loaf pan. Let rise 30 minutes.
- 6
Bake at 180°C (350°F) for 35-40 minutes until deeply golden.
- 7
Make syrup: Boil sugar and water until dissolved. Brush over the hot babka immediately out of the oven.
About This Recipe
Babka, a cherished culinary gem of Jewish-Eastern European heritage, represents the pinnacle of enriched dough baking. This intricate creation is more than just a bread; it's a testament to the patient art of layering, transforming a simple sweet dough into a swirling mosaic of bittersweet chocolate. Its origins trace back to Jewish communities in Poland and Ukraine, where it evolved from a humble challah-like bread into the elaborate cake-bread we adore today. What sets babka apart is its unique texture: a tender, slightly chewy crumb from the bread flour and eggs, contrasted with pockets of rich, molten chocolate. Key techniques involve developing a strong, elastic dough that can handle generous amounts of butter, precisely spreading the chocolate filling, and mastering the distinctive braid that creates those iconic striations. The final flourish, a simple sugar syrup brushed over the warm loaf, ensures a glistening crust and keeps the babka moist for days. While chocolate is its most famous iteration, cinnamon-sugar or nut fillings are also popular variations. Enjoy babka best when slightly warm, perhaps with a strong cup of coffee or as a decadent addition to a weekend brunch.
Tips & Tricks
- • For the signature swirl, ensure your dough is well-chilled before rolling and spreading the filling; this makes it much easier to handle and prevents the chocolate from melting prematurely as you shape.
- • Experiment with a combination of milk chocolate and bittersweet for a milder, sweeter filling, or add a teaspoon of instant espresso powder to the chocolate for a deeper, more complex cocoa flavor.
- • Baked babka freezes beautifully for up to three months; simply wrap it tightly in plastic wrap and then foil, then thaw overnight at room temperature and warm gently before serving.
- • Serve slices alongside a scoop of vanilla bean ice cream or a dollop of crème fraîche for a truly indulgent dessert, or with fresh berries for a lighter contrast.
Nutrition Facts
Per serving (approximate)