Description
A detailed recipe for making a soft, moist chocolate babka with rich, defined swirls using a brioche-style dough and decadent filling.
Ingredients
Scale
- 1 cup whole milk, lukewarm
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, plus 1 teaspoon
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
- 1/2 cup (1 stick) unsalted butter, melted, for brushing
- 1 cup powdered sugar, for glaze
- 2 tablespoons milk, for glaze
- For the Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chips, roughly chopped
Instructions
- Activate the Yeast: In a small bowl, combine the lukewarm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
- Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, eggs, vanilla, flour, and salt. Mix on low speed until combined.
- Add Butter: Pour in the yeast mixture. Mix on low speed for 2 minutes, then increase speed to medium-low. Gradually add the softened butter pieces, one piece at a time, mixing well after each addition.
- Knead: Continue kneading on medium-low speed for 8 to 10 minutes until the dough is smooth and elastic. It will be soft.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Prepare Filling: While the dough rises, make the filling. In a medium bowl, beat the softened butter until creamy. Add the brown sugar, cocoa powder, vanilla, and salt. Mix until smooth and well combined.
- Shape the Dough: Punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
- Spread Filling: Spread the chocolate filling evenly over the entire surface of the dough, leaving a 1-inch border along one long edge bare. Sprinkle the chopped chocolate chips over the filling.
- Roll and Slice: Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife or bench scraper, carefully slice the log in half lengthwise, exposing the layers.
- Braid: Lay the two halves side-by-side, cut sides facing up. Twist the two halves together, keeping the cut sides facing up as much as possible to show the swirl pattern. Pinch the ends together.
- Second Rise: Carefully transfer the braided log to a greased 9×5 inch loaf pan. Cover loosely and let rise in a warm spot for 45 to 60 minutes, until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of the rise.
- Bake: Bake for 35 to 45 minutes. If the top browns too quickly, loosely tent it with foil. The internal temperature should reach 200°F (93°C).
- Glaze: While the babka cools slightly, whisk together the powdered sugar and 2 tablespoons of milk to make a thin glaze. Drizzle over the warm babka. Let cool before slicing.
Notes
- For the best swirl definition, chill the filled and rolled dough for 20 minutes before slicing it in half for braiding.
- If you do not have a stand mixer, you can knead the dough by hand for about 15 minutes until it passes the windowpane test.
- Use high-quality cocoa powder for a deeper chocolate flavor in the filling.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 150
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 3
- Protein: 7
- Cholesterol: 75