Description
Rich, soft, and buttery, this showstopping Chocolate Babka features ribbons of smooth chocolate swirled throughout. Perfect for breakfast, dessert, or a special brunch.
Ingredients
- 4½ cups (540 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2¼ teaspoons instant yeast (1 packet, 7 g)
- 4 large eggs, room temperature
- ½ cup (120 ml) whole milk, room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons (142 g) unsalted butter, room temperature
- ½ cup (113 g) unsalted butter, cubed (for filling)
- ½ cup (120 ml) heavy cream
- 8 ounces (225 g) chopped dark chocolate
- ¾ cup (90 g) powdered sugar
- ⅓ cup (30 g) unsweetened cocoa powder
- ⅓ cup (66 g) granulated sugar (for syrup)
- ⅓ cup (80 ml) water
Instructions
- Whisk together flour, sugar, and yeast in the bowl of a stand mixer. Add eggs, milk, and salt. Using the dough hook attachment, mix on low speed until a rough dough forms, about 2 minutes.
- Add the butter one tablespoon at a time, allowing each addition to blend in before adding more. Knead for about 10 minutes until smooth and elastic.
- Transfer dough to a large, oiled bowl, cover, and refrigerate overnight or for at least 8 hours.
- In a small saucepan, heat butter and cream until butter melts and mixture steams. Add chopped chocolate, whisk in powdered sugar and cocoa powder, then transfer to a bowl and cool until thickened, about 1 hour.
- Butter two 8×4-inch loaf pans and line with parchment. Divide dough in half, roll one half into a 12×16-inch rectangle, and spread half of the chocolate filling over it.
- Roll tightly into a log, slice in half lengthwise, twist strands together, and place into the prepared pan. Repeat with remaining dough.
- Cover and let rise for 1½–2 hours, then preheat oven to 350°F (177°C). Bake for about 40 minutes until golden brown.
- While baking, combine syrup ingredients in a saucepan. Simmer until sugar dissolves. Brush syrup over baked babkas immediately.
- Cool in pans for 30 minutes before serving warm or at room temperature.
Notes
Use high-quality Dutch-processed cocoa powder for richer flavor. The dough should feel stretchy and elastic. Don’t skip the syrup glaze for moisture and shine.
- Prep Time: 580 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish