Description
This Chocolate Babka recipe is a rich, braided sweet bread filled with a decadent chocolate filling and topped with a glossy sugar syrup. The dough is tender and buttery, enriched with eggs and milk, and the filling is a luscious blend of dark chocolate, cocoa, and powdered sugar. After baking, the babka is brushed with a simple syrup for a shiny finish and moist crumb. Perfect for a brunch treat or dessert, this recipe yields two 8×4-inch loaves that serve 16 slices.
Ingredients
Scale
For the Dough:
- 4½ cups all-purpose flour (540g)
- ½ cup granulated sugar (100g)
- 2¼ teaspoons instant yeast (1 1/4-ounce packet)
- 4 large eggs, room temperature
- ½ cup whole milk, room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons unsalted butter, room temperature (142g)
For the Filling:
- ½ cup unsalted butter, cubed (113g)
- ½ cup heavy cream (120mL)
- 8 ounces chopped dark chocolate (225g)
- ¾ cup powdered sugar (90g)
- ⅓ cup unsweetened cocoa powder (30g)
For the Syrup:
- ⅓ cup granulated sugar (66g)
- ⅓ cup water (80mL)
Instructions
- Prepare the Dough: Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt, then mix on low speed using the dough hook attachment until combined and a dough starts to form, about 2 minutes.
- Add Butter and Knead Dough: Add the butter a tablespoon at a time, allowing each addition to incorporate before adding more. Continue kneading for about 10 minutes until the dough is smooth, elastic, and very stretchy, scraping the bowl sides occasionally. The dough will feel sticky.
- Chill Dough Overnight: Transfer the dough to a large oiled bowl, turning to coat it evenly. Cover and refrigerate overnight or for at least 8 hours to develop flavor and texture.
- Make the Filling: In a small saucepan over medium heat, melt the butter with the cream until steaming. Add chopped chocolate and stir until melted. Remove from heat and whisk in powdered sugar and cocoa powder. Let cool until thickened to a spreadable consistency, about 1 hour.
- Prepare Loaf Pans: Butter or spray two 8×4-inch loaf pans with baking spray and flour. Line with parchment paper for easy removal.
- Roll and Fill Dough: On a lightly floured surface, divide chilled dough in half, refrigerate one half. Roll the other half into a 12×16-inch rectangle. Spread half of the chocolate filling evenly over the dough, leaving a 1-inch border on one short edge. Roll the dough into a tight coil starting from the short side opposite the border and pinch the seam to seal.
- Shape and Twist Dough: Using a sharp knife, cut the roll in half lengthwise. Place the two halves side by side with cut sides facing up, then twist them together, keeping cut sides visible. Tuck ends under and place the twisted dough into a prepared loaf pan.
- Repeat with Second Half: Repeat the rolling, filling, rolling up, slicing, twisting, and placing steps with the second half of dough and remaining filling in the other loaf pan.
- Proof the Loaves: Loosely cover the loaf pans and let rise in a warm place for 1½ to 2 hours until puffy but not quite doubled.
- Preheat Oven: Preheat your oven to 350°F (175°C) in preparation for baking.
- Bake the Babka: Bake the loaves for about 40 minutes or until golden brown on top and a wooden pick inserted into the center comes out clean.
- Prepare Syrup: While babkas bake, combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat.
- Brush with Syrup and Cool: Immediately brush the hot babkas with the syrup for a shiny glaze and moisture. Let the loaves cool in the pans for 30 minutes before serving warm or at room temperature.
Notes
- Makes 2 (8×4-inch) loaves.
- Using high-quality Dutch-processed cocoa powder improves flavor. Recommended brands include Hershey’s or Ghirardelli.
- To ensure doneness, check the internal temperature with an instant-read thermometer; it should read 190°F.
- Applying the syrup after baking adds shine and helps keep the bread moist.
- If you don’t have a stand mixer, you can mix the dough with a wooden spoon and knead by hand for 10 to 15 minutes, avoiding adding too much extra flour.
Keywords: Chocolate Babka, chocolate bread, sweet bread, Jewish dessert, braided bread, homemade babka, chocolate filling, yeast dough