Chocolate Babka
There’s something undeniably magical about baking bread, especially when the result is a luscious, swirled loaf of Chocolate Babka. This rich, buttery treat is a delightful combination of sweet, soft bread and decadent chocolate filling. It’s perfect for breakfast, dessert, or a decadent snack any time of the day. As you pull apart the tender layers, each bite reveals a heavenly blend of flavors that will transport you straight to a cozy café in the heart of Europe. Let’s dive into the details of crafting this beautiful loaf at home!
Why I Love This Recipe
This Chocolate Babka recipe is incredibly rewarding, both in its preparation and its result. It’s a journey of patience and love, transforming simple ingredients into a stunning masterpiece. The combination of sweet dough, chocolate, and a hint of orange zest creates a flavor profile that is as comforting as it is indulgent. Plus, the aroma that fills your kitchen while it bakes is simply irresistible. It’s the perfect recipe to impress your family and friends, or just to treat yourself!
What You’ll Gather
To make this scrumptious Chocolate Babka, you’ll need 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
- 2/3 cup granulated sugar (66g)
- 1/3 cup water (80mL)
Toolbox for This Recipe
Before you start, make sure you have the following tools at your disposal:
- Mixing bowls – For combining your dough and fillings.
- Whisk – To beat the eggs and mix dry ingredients.
- Rolling pin – Essential for rolling out the dough.
- 8×4-inch loaf pan – The perfect size for baking your babka.
- Parchment paper – For easy removal of the finished babka.
- Plastic wrap – To cover the dough while it rises.
- Sifter – For sifting the cocoa powder and powdered sugar.
How to Prepare Chocolate Babka
Step 1: Make the Dough
In a large mixing bowl, whisk together the bread flour, granulated sugar, and instant yeast. Create a well in the center and add the slightly warmed milk, beaten eggs, orange zest, vanilla extract, and sea salt. Mix until a shaggy dough forms.
Step 2: Knead the Dough
Transfer the dough to a lightly floured surface and knead it for about 10 minutes, until it is smooth and elastic. Add the room-temperature butter gradually, kneading until it is fully incorporated and the dough is soft and pliable.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Step 4: Prepare the Chocolate Filling
While the dough is rising, prepare the filling. In a small saucepan, melt the 5 tablespoons of unsalted butter over low heat. Remove from heat and stir in the chopped chocolate and sifted cocoa powder until smooth. Set aside to cool slightly.
Step 5: Roll Out the Dough
Once the dough has risen, punch it down gently to release any air. Transfer it to a floured surface and roll it out into a rectangle approximately 12×18 inches.
Step 6: Add the Filling
Spread the chocolate filling evenly over the rolled-out dough, leaving a small border around the edges. Roll the dough tightly from the long side into a log, pinching the seams to seal.
Step 7: Twist the Dough
Using a sharp knife, slice the log in half lengthwise to expose the layers. Twist the two halves together, creating a beautiful spiral, and shape it into a “U” before placing it in the prepared loaf pan.
Step 8: Second Rise
Cover the pan with plastic wrap and let the twisted dough rise again for about 30-45 minutes, until puffy.
Step 9: Prepare the Syrup
While the dough is rising, prepare the syrup by combining the granulated sugar and water in a small saucepan. Bring to a boil and stir until the sugar dissolves. Set aside to cool.
Step 10: Bake the Babka
Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
Step 11: Glaze the Babka
Once the babka is out of the oven, immediately brush it with the cooled syrup for a shiny finish. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Quick Replacement Ideas
If you find yourself missing an ingredient, here are some quick substitutions:
- Milk: Use almond milk or oat milk for a dairy-free option.
- Butter: Coconut oil or vegan butter can replace unsalted butter.
- Granulated sugar: Brown sugar works well for a deeper flavor.
- Chocolate: Use a mix of cocoa powder and a dairy-free chocolate bar.
Flavor Logic
The beauty of Chocolate Babka lies in its rich flavor profile, which is enhanced by a few key ingredients:
- Bittersweet Chocolate: Using high-quality chocolate elevates the overall taste and makes for a more indulgent experience.
- Orange Zest: The citrus note brightens the dough and complements the chocolate beautifully.
- Butter: The generous amount of butter creates a tender, rich crumb that melts in your mouth.
Keep-It-Fresh Plan
To keep your Chocolate Babka fresh and delicious:
Store it at room temperature, wrapped in plastic wrap or in an airtight container for up to three days. For longer storage, freeze slices wrapped tightly in plastic wrap and then in foil. When ready to enjoy, thaw at room temperature or warm in a toaster oven for a few minutes.
Popular Questions
Can I make this dough ahead of time?
Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before rolling it out.
Can I use a different filling?
Yes! Feel free to experiment with different fillings such as cinnamon sugar, Nutella, or even a fruit jam for a unique twist.
What if my dough doesn’t rise?
If your dough isn’t rising, it might be due to inactive yeast. Make sure your yeast is fresh and that you’re allowing it to rise in a warm environment.
How do I know when my babka is done baking?
The babka is done when it is golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs.
See You at the Table
As you slice into your beautifully baked Chocolate Babka, the delightful swirls of chocolate and dough will make your heart sing. This recipe is not just about the final product; it’s a labor of love that brings joy, warmth, and a touch of sweetness to your home. Whether you’re sharing it with loved ones or savoring it solo, each bite is a reminder of the comfort that baking can bring. So gather your ingredients, roll up your sleeves, and let the magic of Chocolate Babka unfold in your kitchen!
Chocolate Babka
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the bread flour, granulated sugar, and instant yeast. Create a well in the center and add the slightly warmed milk, beaten eggs, orange zest, vanilla extract, and sea salt. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead it for about 10 minutes, until it is smooth and elastic. Add the room-temperature butter gradually, kneading until it is fully incorporated and the dough is soft and pliable.
- Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a small saucepan, melt the 5 tablespoons of unsalted butter over low heat. Remove from heat and stir in the chopped chocolate and sifted cocoa powder until smooth. Set aside to cool slightly.
- Once the dough has risen, punch it down gently to release any air. Transfer it to a floured surface and roll it out into a rectangle approximately 12x18 inches.
- Spread the chocolate filling evenly over the rolled-out dough, leaving a small border around the edges. Roll the dough tightly from the long side into a log, pinching the seams to seal.
- Using a sharp knife, slice the log in half lengthwise to expose the layers. Twist the two halves together, creating a beautiful spiral, and shape it into a “U” before placing it in the prepared loaf pan.
- Cover the pan with plastic wrap and let the twisted dough rise again for about 30-45 minutes, until puffy.
- While the dough is rising, prepare the syrup by combining the granulated sugar and water in a small saucepan. Bring to a boil and stir until the sugar dissolves. Set aside to cool.
- Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
- Once the babka is out of the oven, immediately brush it with the cooled syrup for a shiny finish. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store the babka at room temperature for up to three days.
- Freeze slices tightly wrapped for longer storage.
- Bring refrigerated dough to room temperature before rolling it out.
