Chocolate Babka

Chocolate Babka
  • PREP TIME
    40 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    2 hrs 45 mins
  • SERVING
    10 People
  • VIEWS
    189

Indulge in the exquisite delight of our Chocolate Babka, a symphony of rich chocolate and warm cinnamon nestled within a soft, tender, and utterly irresistible bread. Crowned with a sweet, crumbly streusel, this babka is destined to become a cherished centerpiece for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    46 g
  • Cholesterol
    75 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    12 g
  • Sodium
    295 mg
  • Sugar
    23 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Dough: Gently warm the milk and melt the butter together in a microwave-safe bowl for 30 seconds, or in a saucepan over low heat. In a large mixing bowl, whisk together the bread flour, all-purpose flour, yeast, and sugar. Add the water, milk-butter mixture, egg, and salt to the dry ingredients and mix until a shaggy dough forms. (5 minutes)

Image Step 02
02 Step

Recipe View Knead the Dough: Using the dough hook attachment of a stand mixer on low speed, or by hand on a lightly floured surface, knead the dough until it becomes smooth and elastic. This should take approximately 15 minutes. If the dough is too sticky, gradually add more bread flour, 1 tablespoon at a time, until it reaches a manageable consistency. Be careful not to over-flour. (15 minutes)

Image Step 03
03 Step

Recipe View First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, approximately 1 to 1 1/2 hours. (90 minutes)

Image Step 04
04 Step

Recipe View Prepare the Filling and Streusel: While the dough is rising, prepare the chocolate filling by combining the finely chopped chocolate, cinnamon, and sugar in a bowl. Cut in the cold, cubed butter using a fork or pastry blender until the mixture resembles coarse crumbs. For the streusel, whisk together the confectioners' sugar and all-purpose flour in a separate bowl. Cut in the cold, cubed butter until the mixture forms coarse crumbs. (15 minutes)

Image Step 05
05 Step

Recipe View Shape the Babkas: Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into two equal pieces and loosely shape each into a ball. Cover with a damp cloth and let rest for 10 minutes to relax the gluten. (10 minutes)

Image Step 06
06 Step

Recipe View Roll and Fill: On a lightly floured surface, roll out one portion of dough into a 15x4-inch rectangle. Sprinkle half of the chocolate filling evenly over the dough. Starting from the long edge, tightly roll up the dough to form a log and pinch the seam to seal. Gently join the ends to form a ring and place it, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. (20 minutes)

Image Step 07
07 Step

Recipe View Second Rise: Using a serrated knife or kitchen shears, make cuts at 1-inch intervals around the rings, cutting about halfway through the dough. Cover the rings with damp kitchen towels and let rise again until doubled in size, about 30 minutes. (30 minutes)

Image Step 08
08 Step

Recipe View Bake: Preheat the oven to 350 degrees F (175 degrees C). In a small dish, whisk together the egg and water to create an egg wash. Brush the babkas with the egg wash and generously sprinkle the streusel topping over the top. Bake in the preheated oven for approximately 25 minutes, or until the babkas are a deep golden brown and sound hollow when tapped. Rotate the baking sheets halfway through to ensure even browning. (25 minutes)

Image Step 09
09 Step

Recipe View Cool: Let the babkas cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For an extra layer of flavor, consider adding a teaspoon of orange zest to the dough or a tablespoon of instant espresso powder to the chocolate filling.
The babkas are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage; thaw completely before serving.
If you don't have bread flour on hand, you can substitute all-purpose flour, but the texture may be slightly different.
Be sure to use cold butter for the filling and streusel to create a crumbly texture.

Alicia Senger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 63 Ratings)
Total Reviews: (7)
  • Damien Fadel

    This recipe is amazing! The babka turned out so soft and flavorful. The chocolate filling is just perfect!

  • Frieda Runte

    The streusel topping adds such a nice touch. I will be making this again and again!

  • Billie Kuhic

    This is the best babka recipe I've ever tried! Thank you for sharing!

  • Emerson Sawayn

    I was a little intimidated to make babka, but this recipe was so easy to follow. It came out beautifully!

  • Clementina Lehner

    Next time I'll try adding some orange zest to the filling for a citrusy twist.

  • Mervin Dare

    My family devoured this babka in minutes! It's definitely a new favorite!

  • Pattie Keebler

    I added a pinch of cardamom to the dough and it gave it a lovely aroma.

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