Dessertscookiesandcups5.0
Chocolate Babka
Chocolate babka is soft, sweet yeasted bread swirled with a buttery chocolate filling. It's a traditional Eastern European treat that's perfect with a cup of coffee or tea!
👥 1 Servings⏱️ Prep & Cook: 10h 30m⏳ Prep: 9h 50m🔥 Cook: 40 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- oven
- saucepan
- pan
📝 Preparation Steps
1
Prepare the Dough
2
Whisk together the flour, yeast, sugar, and salt in a bowl or a stand mixer bowl.
3
Add milk, eggs, and egg yolk. Stir until the dough starts to come together.
large eggs, room temperature2egg yolk, room temperature1
4
Add the butter, cutting it into pieces gradually, and work it in with your hands or using a stand mixer with the dough hook attached. Knead the dough for ⏱️ 10 minutes by hand or ⏱️ 6 -7 minutes with the stand mixture. The dough will feel sticky, but it is okay.
5
Place the dough into a bowl that you previously greased with butter or oil. Cover the dough with a plastic wrap and refrigerate for ⏱️ 8 hours, or overnight. (Alternately you can allow the dough to rise more quickly covered in a warm room or on the proof setting in your oven). Once the dough has risen, punch down the dough to remove the air.
6
Prepare the Filling
7
Prepare your ingredients and chop the chocolate.
8
Add heavy cream in a saucepan with butter, sugar, vanilla sugar, or vanilla extract. Do not boil the mixture, allow it just to steam.
vanilla extract1 teaspoon
9
Chop your chocolate into small pieces. Add the chopped chocolate to the heavy cream and stir until it is melted. Set your chocolate aside until it cools down completely.
10
Prepare the Syrup
11
Add all ingredients in a small sauce pan. Bring to a simmer and cook until the sugar is dissolved. Set the syrup aside.
12
Assemble the Babka
13
Roll the dough on a floured kitchen surface into a 12×16-inch rectangle.
14
Stir the filling and spread it all over the dough, edge to the edges, except the second longer edge.
15
Roll the dough firmly into the log. Cut the dough in half by length. Position each half parallel to the other, facing the cut side up. Twist the halves together, keeping the cut sides up, and folding and tucking the ends under. Transfer the babka to the loaf pan lined with parchment paper.
16
Allow the babka to rise for 1 ½ hours at a warm spot.
17
Preheat oven to 350ºF. Bake the babka for ⏱️ 35-40 minutes. Remove the babka from the oven and while still warm, brush it with the prepared syrup.
18
Cool the babka completely before slicing and serving.
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