Description
Silky chocolate swirls dance through classic chocolate babka, weaving rich layers of indulgence from Eastern European baking traditions. Sweet bread lovers will savor each tender, twisted slice filled with deep chocolate complexity.
Ingredients
Scale
Main Ingredients (Flour and Dough Base):
- 3 1/2 cups (440 g) all-purpose flour
- 2 large eggs
- 1/2 cup (120 ml) warm milk
- 6 tablespoons (85 g) unsalted butter, softened
Sweeteners and Flavor Enhancers:
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
Chocolate Filling and Topping:
- 6 ounces (170 g) dark or semi-sweet chocolate, chopped
- 1/4 cup (56 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon cinnamon (optional)
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (28 g) unsalted butter, softened
Instructions
- Activate the yeast by combining warm milk and sugar in a mixing vessel, allowing the yeast to bloom and become frothy for approximately 5 minutes.
- Incorporate eggs, vanilla extract, and salt into the yeast mixture, then gradually fold in flour to create a cohesive dough.
- Knead the softened butter into the dough until achieving a silky, elastic consistency. Cover the dough and permit it to rise in a warm environment until it doubles in volume, roughly 1-1.5 hours.
- Prepare the chocolate filling by gently melting chocolate and butter together, creating a smooth mixture. Fold in sugar and cinnamon, allowing the mixture to cool slightly.
- Transform the risen dough into a rectangular shape, rolling it out to approximately 12×18 inches.
- Generously spread the chocolate mixture across the entire surface of the flattened dough, ensuring complete and even coverage.
- Carefully roll the dough into a compact log, then slice it lengthwise to create two equal halves.
- Intertwine the two halves, creating an intricate twisted pattern, and carefully transfer the shaped dough into a prepared loaf pan.
- Allow the babka to undergo a second rise, giving it 30-45 minutes to become puffy and voluminous.
- Craft a crumbly topping by combining sugar, flour, and butter until it reaches a sandy texture.
- Distribute the crumb mixture evenly across the surface of the babka.
- Heat the oven to 350°F (175°C) and bake the babka until it achieves a rich golden-brown coloration, approximately 30-40 minutes.
- Remove from the oven and let the babka rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Slice and serve the babka, revealing its beautiful chocolate-swirled interior.
Notes
- Ensure milk is lukewarm to activate yeast properly without killing it, around 110°F works best.
- Use high-quality dark chocolate for richer, more intense flavor that elevates the entire babka.
- Knead dough thoroughly to develop gluten, creating a softer, more elastic texture that makes beautiful swirls.
- Allow sufficient rising time in a warm, draft-free area to help dough double and become light and airy.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and add xanthan gum.
- Brush top with egg wash before adding crumb topping to help it adhere and create a beautiful golden sheen.
- Store wrapped tightly at room temperature for 3 days or freeze for up to 1 month to preserve freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg