Chocolate Babka
There’s something undeniably magical about a freshly baked Chocolate Babka. This delightful, twisted bread filled with rich chocolate is not just a feast for the eyes; it’s an indulgence that dances on your palate with every bite. The soft, pillowy dough is layered with a decadent chocolate filling and a hint of orange zest, offering a unique twist that elevates this classic treat. Whether you’re enjoying it with your morning coffee or serving it as a dessert at a gathering, Chocolate Babka is a showstopper that’s sure to impress.
Why It’s My Go-To
Chocolate Babka has become my go-to recipe for a number of reasons. First and foremost, it’s a crowd-pleaser. The rich chocolate filling and soft, buttery dough are irresistible, making it perfect for any occasion. Secondly, the process of making babka is incredibly rewarding. There’s a certain satisfaction that comes from kneading the dough, watching it rise, and then twisting it into beautiful shapes. Lastly, it’s versatile! You can enjoy it fresh out of the oven, or toast slices later for breakfast.
What’s in the Bowl
To create the perfect Chocolate Babka, gather the following ingredients:
- 2 1/4 cups bread flour (280g), plus more for dusting and rolling out
- 1/4 cup granulated sugar (50g)
- 1 teaspoon instant yeast (3g), or rapid-rise yeast
- 1/3 cup + 1 tablespoon whole milk (95ml), slightly warmed
- 2 large eggs, at room temperature, beaten
- Grated zest from an orange
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter (85g), room temp, cut into small pieces
- 5 oz high-quality bittersweet or semisweet chocolate (140g), chopped (not chocolate chips)
- 5 tablespoons unsalted butter (70g)
- 3 tablespoons unsweetened cocoa powder (20g), sifted
- 1/3 cup powdered sugar (40g), sifted
- 1/2 cup granulated sugar (66g)
- 1/3 cup water (80mL)
Gear Checklist
Before diving into the baking process, make sure you have the right tools:
- Mixing bowls – For combining your ingredients.
- Stand mixer – To knead the dough effortlessly.
- Rolling pin – For rolling out the dough.
- Baking dish – A loaf pan to shape the babka.
- Parchment paper – To line the baking dish for easy removal.
- Rubber spatula – For scraping down the sides of the bowl.
How to Prepare Chocolate Babka
Making Chocolate Babka is a multi-step process, but trust me, it’s worth every moment. Here’s how to do it:
Step 1: Prepare the Dough
In a mixing bowl, combine the bread flour, granulated sugar, and instant yeast. In another bowl, whisk together the warmed milk, beaten eggs, orange zest, vanilla extract, and fine sea salt. Gradually pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.
Step 2: Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, use the dough hook attachment and knead for about 5-7 minutes on medium speed.
Step 3: Incorporate the Butter
Add the small pieces of room temperature butter to the dough and knead until fully incorporated. The dough should be soft and slightly tacky but not sticky. Form the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Step 4: Prepare the Chocolate Filling
While the dough is rising, melt the 5 tablespoons of unsalted butter in a medium saucepan over low heat. Stir in the chopped chocolate and cocoa powder until melted and smooth. Remove from heat and allow to cool slightly. Once cooled, whisk in the powdered sugar and granulated sugar until combined.
Step 5: Roll Out the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 1/4 inch thick. Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Step 6: Shape the Babka
Starting from the long edge, roll the dough tightly into a log. Pinch the seams to seal, then cut the log in half lengthwise. Twist the two pieces together, taking care to keep the chocolate filling exposed on the outside.
Step 7: Final Rise
Carefully place the twisted dough into a greased loaf pan. Cover it with a kitchen towel and let it rise for another 30-45 minutes until puffy.
Step 8: Bake
Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Glaze the Babka
While the babka is baking, prepare the glaze by simmering the water and granulated sugar in a small saucepan until dissolved. Brush the warm syrup over the babka as soon as it comes out of the oven for a beautiful shine.
Make It Year-Round
Chocolate Babka is versatile and can be enjoyed throughout the year. Here are some ideas to make it a year-round favorite:
- Seasonal Fillings – Try different fillings like Nutella, almond paste, or even a fruit preserve for a unique twist.
- Holiday Variations – Add festive spices like cinnamon or nutmeg during the holidays for a seasonal flavor.
- Mini Babkas – Use muffin tins to create individual-sized babkas for brunches or gatherings.
- Chocolate Swirls – Experiment with white chocolate or caramel swirls for a different flavor profile.
Behind-the-Scenes Notes
As you embark on your Chocolate Babka journey, here are a few notes to keep in mind:
- Ensure all your ingredients are at room temperature for the best results.
- If you’re short on time, you can make the dough the night before and let it rise in the refrigerator overnight.
- Don’t be afraid to get creative with the filling—adding nuts or dried fruits can provide interesting textures.
Keep It Fresh: Storage Guide
To keep your Chocolate Babka fresh, here are some tips:
- Store it in an airtight container at room temperature for up to 3 days.
- For longer storage, slice the babka and freeze it in a resealable bag for up to 2 months.
- To reheat, simply toast slices in a toaster or warm them in the oven for a few minutes.
FAQ
Can I use all-purpose flour instead of bread flour?
While bread flour is preferred for its higher protein content, you can substitute all-purpose flour. The texture may be slightly different, but it will still be delicious!
Can I make Chocolate Babka ahead of time?
Absolutely! You can prepare the dough and filling a day ahead. Just store them separately in the fridge and assemble and bake the next day.
What can I do if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to expired yeast or a cold environment. Make sure your yeast is fresh and try placing the dough in a warmer spot to encourage rising.
Can I use dairy-free alternatives?
Yes! You can substitute dairy milk with almond milk or any other non-dairy milk and use vegan butter in place of regular butter for a dairy-free version.
Ready to Cook?
Now that you have everything you need to create the perfect Chocolate Babka, it’s time to roll up your sleeves and start baking! This recipe is not just about making a loaf of bread; it’s about creating something special that you can share with loved ones. So gather your ingredients, follow the steps, and enjoy the aroma of freshly baked Chocolate Babka wafting through your kitchen. Happy baking!
Chocolate Babka
Ingredients
Equipment
Method
- In a mixing bowl, combine the bread flour, granulated sugar, and instant yeast.
- In another bowl, whisk together the warmed milk, beaten eggs, orange zest, vanilla extract, and fine sea salt.
- Gradually pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
- Add the small pieces of room temperature butter to the dough and knead until fully incorporated.
- Form the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- While the dough is rising, melt the 5 tablespoons of unsalted butter in a medium saucepan over low heat.
- Stir in the chopped chocolate and cocoa powder until melted and smooth. Remove from heat and allow to cool slightly.
- Once cooled, whisk in the powdered sugar and granulated sugar until combined.
- Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 1/4 inch thick.
- Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
- Starting from the long edge, roll the dough tightly into a log. Pinch the seams to seal, then cut the log in half lengthwise.
- Twist the two pieces together, taking care to keep the chocolate filling exposed on the outside.
- Carefully place the twisted dough into a greased loaf pan. Cover it with a kitchen towel and let it rise for another 30-45 minutes until puffy.
- Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the babka is baking, prepare the glaze by simmering the water and granulated sugar in a small saucepan until dissolved.
- Brush the warm syrup over the babka as soon as it comes out of the oven for a beautiful shine.
Notes
- Ensure all your ingredients are at room temperature for the best results.
- If you’re short on time, you can make the dough the night before and let it rise in the refrigerator overnight.
- Don’t be afraid to get creative with the filling—adding nuts or dried fruits can provide interesting textures.
