Description
This classic Chocolate Babka recipe offers a rich, tender yeast dough swirled with a decadent chocolate filling. Featuring a buttery, sweet bread with layers of smooth dark chocolate, this babka is a perfect treat for breakfast, dessert, or any special occasion. The optional simple sugar syrup glaze adds a delightful shine and extra moisture to the loaf.
Ingredients
Scale
For the Dough:
- 1/2 cup whole milk, warmed
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
For the Chocolate Filling:
- 1/2 cup unsalted butter
- 1/2 cup dark chocolate chips or chopped chocolate
- 1/3 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
For the Syrup (Optional):
- 1/4 cup water
- 1/4 cup sugar
Instructions
- Activate Yeast: In a bowl, combine the warm milk with the yeast and 1 tablespoon of sugar. Let this mixture sit undisturbed for 5 to 10 minutes until it becomes foamy, signaling the yeast is active.
- Make the Dough: In a stand mixer fitted with a dough hook, mix the yeast mixture with the remaining sugar, eggs, flour, and salt until a rough dough forms. Gradually add the softened butter in small pieces, kneading continuously for about 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky to the touch. Cover the dough with a clean towel and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Prepare Chocolate Filling: Melt the butter and dark chocolate together in a saucepan over low heat or in short bursts in the microwave, stirring until smooth. Stir in the powdered sugar and cocoa powder until fully combined into a smooth spreadable filling. Allow it to cool to room temperature.
- Shape the Babka: On a floured surface, roll the risen dough into a 10 by 14 inch rectangle. Evenly spread the chocolate filling over the dough. Starting from a long edge, roll the dough tightly into a log. Slice the log lengthwise in half, exposing the layers. Twist the two halves together with the filling side facing up to form a braided shape.
- Second Rise: Place the twisted dough into a greased 9 by 5 inch loaf pan. Cover loosely and allow the babka to rise again for 30 to 45 minutes, until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the babka for 35 to 40 minutes, or until the top is golden brown and a skewer inserted in the middle comes out clean.
- Make Syrup & Glaze: While the babka bakes, combine the water and sugar in a small saucepan. Bring to a boil and simmer until the sugar dissolves completely. Brush the warm syrup generously over the hot babka right after it comes out of the oven to give it a beautiful shine and added moisture.
- Cool and Serve: Allow the babka to cool completely in the pan before slicing. Enjoy as a delightful breakfast treat or dessert.
Notes
- Use high-quality dark chocolate for the filling to enhance the rich chocolate flavor.
- If you prefer a sweeter bread, increase the sugar slightly in the dough or filling.
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- The optional syrup glaze keeps the babka moist and adds a nice shine.
- You can store leftover babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Letting the babka rise properly ensures a soft, tender crumb.
