Chocolate babka

Hello!

I’ve been meaning to share this recipe for quite some time. It became one of my favourite things to make form my family because the beatiful swirls of chocolate make it a very impressive thing to present to them.

This recipe is adapted from this one, which I hope to make someday, step by step.

Even though it looks really difficult to make, it is really not.

The dough comes together really quickly in the mixer and the filling is so, so, so easy to make. Then is just roll out the dough and braid it like this.

If you want, and this is very recommended, add to the filling some nuts, like walnuts, hazelnuts or pecans. It’ll give it a crunch which I think will improve the recipe. I didn’thave any at hand.

Also, it looks even better if, before serving, you brush the babka with a sugar syrup or marmelade. I didn’t, but you can!

I hope you try this recipe, and don’t be scared by the look of it. It’s so much easier than it looks!

If you do, please post your picture on Instagram and tag @msizebite so I can see it.

Bye!

Chocolate Babka

Sweet bread with beautiful chocolate swirls. It looks elaborate, but is easy to do.
Prep Time2 hrs
Cook Time40 mins
Course: Dessert
Cuisine: Jewish
Keyword: babka, bread, chocolate
Servings: 15

Ingredients

For the dough

  • 530 g All-purpose flour
  • 100 g Granulated sugar
  • 11 g Instant yeast
  • 3 Eggs
  • 120 ml Water
  • ¾ tsp Salt
  • 150 g Unsalted butter cut into cubes and cold

For the filling

  • 50 g Powdered sugar
  • 40 g Cocoa powder
  • 120 g Chocolate melted
  • 120 g Unsalted butter melted
  • 80 g Chocolate chopped

Instructions

For the dough

  • Add flour, sugar and yeast on a stand mixer bowl. Fit it with a dough hook and mix in low speed.
  • Add the eggs and the water and mix on medium speed.
  • Slowly, cube by cube, add the butter and mix it on medium speed. Continue mixing it until you have a elastic, shiny dough that comes away from the sides of the bowl. You might need to scrape the sides.
  • Place the dough on a clean greased bowl and leave it to rest. Mine rested for 30 minutes.

For the filling

  • Whisk everything except the chocolate chunks until you have a smooth paste.
  • Roll out the dough on a floured surface until you have a rectangle about 40×30 cm.
  • Spread the chocolate paste over your dough and add ⅔ of the chocolate chunks.
  • Roll up the dough and place it seam side down.
  • Cut the log length wise and shape it like a braid. Cut the endings.
  • Place it on a loaf pan, lined with baking paper, and tuck the edges.
  • Sprinkle the remaining chunks on top and leave it to rise, about 30 mins – 1 hour.
  • Bake at 180ºC on a pre-heated oven for 30 – 45 minutes or until a skewer inserted in the center comes out clean.
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