Chocolate Babka
Coooking Temperature: 375°F / 190°C / Gas Mark 5.
Calories: 22
Adjust Servings Here: 10 servings
Description
This recipe for chocolate babka is rich, buttery, moist, and loaded with chocolate. Made with rich brioche dough and melted chocolate. Then, brushed with simple syrup to keep it moist. The recipe is simple and easy to make with easy-to-find ingredients.
Ingredients
Dough
Chocolate spread
Additional
- 60 g (¼ cup) Sugar for sugar syrup
- 60 g (½ cup) Water for sugar syrup
- ½ Egg with 2 tbsp of water for egg wash
Instructions
Dough
- Combine- In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110°F), yeast, sugar, and eggs. Followed by the flour and salt. Combine on medium-high speed for a minute or two.120 g Warm milk, 150 g Eggs, 9 g Instant yeast, 50 g Sugar, 500 g Bread flour, 9 g Kosher salt
- Knead - Once all the flour is well incorporated, knead on medium speed for 8 to 10 minutes.
- Butter - Next, add the soft room temperature butter, one cube at a time. Once all the butter is in, knead for 8 to 10 minutes more.113 g Butter
- Bowl - Transfer to an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a damp kitchen cloth or plastic wrap.
- Rise - Leave to rise in a warm place for about an hour or until it doubles in volume.
- Chocolate filling - Melt the chocolate, butter, and cream in a microwave-safe bowl or double-boiler. Then, add the powdered sugar, cinnamon, and cocoa powder. Combine until smooth.200 g Chocolate , 4 tbsp Cream, 4 tbsp Cocoa powder, 2 tbsp Powdered sugar, 4 tbsp Butter, 1 tsp Cinnamon powder
Fill & Shape
- Pans - Generously grease two 9 x 4-inch loaf pans and set aside.
- Divide - Punch the dough and transfer to a lightly floured work surface. Divide the dough into two to make two loaves.
- Fill - Roll each portion into a rectangle about 1/8 inch in thickness. Drop spoonfuls of the chocolate mixture all over the dough, then use an offset spatula to spread evenly, making sure to get to all the edges too.
- Roll - Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together.
- Twist - Using a serrated knife or bench scraper, cut the roll in the middle, dividing it into two lengthways. Turn the cut side facing upwards. Twist the two parts together and pinch the ends to prevent them from opening.
- Pan - Pick the twisted dough carefully and place it into the prepared loaf pan, making sure the twisted part is up and the seams are under.
- Proof - Cover with plastic wrap and let it rest in a warm place for about 60 to 90 minutes.
Bake
- Sugar syrup - While the bread is proofing (or baking), combine water and sugar in a saucepan. Bring to a boil and let simmer for 3 to 4 minutes. Set aside and keep warm.60 g Sugar, 60 g Water
- Bake - 10 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash and transfer to the oven on the middle rack and bake for 20 minutes or until lightly golden on top.½ Egg with 2 tbsp of water
- Syrup - Remove from the oven and brush with sugar syrup. Then, continue baking for another 10 minutes. About 30 to 35 minutes of total baking time.
- Cool - Remove from the oven and brush with melted butter. Cool for 10 minutes in the pan. Then, invert onto a cooling rack or platter to cool further.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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