Chocolate Babka Recipe
A classic Jewish dessert, Babka is a sweet braided bread filled with rich chocolate filling, soaked in a sugary syrup for a moist, flavorful finish. This recipe features a soft, buttery yeast dough filled with a luscious mixture of dark chocolate, cocoa powder, and sugar, baked to golden perfection and brushed with a sweet syrup.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 5 minutes
- Yield: 2 loaves
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Ingredients
Dough
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
Filling
- 1 cup dark chocolate, finely chopped
- 1/2 cup unsalted butter, melted
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
Syrup
- 1/2 cup water
- 1/2 cup granulated sugar
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in the warm milk and let it sit until frothy, about 10 minutes.
- Make Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter. Mix until a dough forms.
- Knead Dough: Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
- Prepare Filling: Mix the chopped chocolate, melted butter, cocoa powder, and sugar until well combined.
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease two loaf pans.
- Shape Loaves: Punch down the dough and divide it in half. Roll each half into a rectangle.
- Fill Dough: Spread the filling evenly over each rectangle, leaving a small border around the edges.
- Roll and Twist: Roll up each rectangle tightly from the long side to form a log. Cut each log lengthwise in half and twist the two halves together, keeping the cut sides facing up.
- Second Rise: Place each twisted loaf in a prepared loaf pan. Cover and let rise for another 30 minutes.
- Bake: Bake for 35 minutes or until golden brown.
- Prepare Syrup: While babkas bake, heat the water and sugar in a saucepan until the sugar dissolves.
- Glaze Babka: When babkas are done, brush them with the syrup while still warm. Allow to cool before slicing and serving.
Notes
- Use warm milk (not hot) to activate yeast properly.
- Ensure dough is kneaded until elastic for best texture.
- You can substitute dark chocolate with bittersweet or semi-sweet depending on preference.
- Brush syrup generously to keep babka moist and add sweetness.
- Allow babka to cool completely for easier slicing without crumbling.
- Babka can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute butter with margarine and milk with plant-based milk.
Find it online: https://sweetworldtastes.com/chocolate-babka-recipe/
