Description
Prepare yourself for a truly decadent treat that will redefine your understanding of baked goods. This Chocolate Babka is a swirled marvel of soft, enriched dough generously filled with a rich, fudgy chocolate mixture, baked to a perfect golden brown and finished with a delicate syrup. It’s the ultimate indulgence for any chocolate lover and a showstopper for any occasion.
Ingredients
4 1/2 cups all-purpose flour ((540g))
1/2 cup granulated sugar ((100g))
2 1/4 teaspoons instant yeast ((1 .25-ounce packet))
4 large eggs (room temperature)
1/2 cup whole milk (room temperature)
1 1/2 teaspoons kosher salt
10 tablespoons unsalted butter (room temperature (142g))
1/2 cup unsalted butter (cubed (113g))
1/2 cup heavy cream ((120mL))
8 ounces chopped dark chocolate ((225g))
3/4 cup powdered sugar ((90g))
1/3 cup unsweetened cocoa powder ((30g))
1/3 cup granulated sugar ((66g))
1/3 cup water ((80mL))
Instructions
Whisk flour, sugar, and yeast in a stand mixer bowl. Add eggs, milk, and salt, then mix on low speed with the dough hook until a dough forms, about 2 minutes.
Gradually add butter, a tablespoon at a time, allowing it to incorporate before adding more. Continue kneading until a smooth, stretchy dough forms, about 10 minutes, scraping the bowl as needed. The dough will be sticky but very elastic.
Place the dough in a greased bowl, turn to coat, cover, and chill overnight or for at least 8 hours.
Heat butter and cream in a saucepan until steaming. Stir in chopped chocolate until melted. Remove from heat, whisk in powdered sugar and cocoa powder. Let cool until spreadable.
Prepare two 8×4-inch loaf pans by buttering and lining with parchment paper.
Divide chilled dough in half, returning one half to the refrigerator.
On a floured surface, gently roll one dough half into a 12×16-inch rectangle.
Spread half of the chocolate filling over the dough, leaving a 1-inch border on one short side.
Starting from the side without the border, tightly roll the dough into a coil, pinching the seam to seal.
Cut the dough coil in half lengthwise. Lay the halves parallel with cut sides up, twist them together, keeping cut sides facing up, and tuck the ends under. Place gently into a prepared loaf pan.
Repeat with the remaining dough and filling.
Loosely cover the pans and let rise in a warm place for 1.5 to 2 hours, or until visibly puffed.
Preheat oven to 350F.
Bake for 40 minutes, or until golden brown and a wooden pick inserted into the center comes out clean.
While babkas bake, simmer equal parts sugar and water until sugar dissolves to make a syrup.
Brush loaves with syrup immediately after baking. Cool in pans for 30 minutes before serving warm or at room temperature.
Notes
Don’t be tempted to add too much extra flour when kneading or rolling. A slightly sticky dough is a sign of a well-enriched dough that will yield a tender babka. Use a bench scraper to help manage it.
Ensure your chocolate filling has cooled to a spreadable, but not runny, consistency. If it’s too warm, it will melt into the dough and make it hard to roll.
Treat the dough gently throughout the shaping process to preserve the layers and prevent the filling from oozing out too much.
Using parchment paper not only prevents sticking but also makes it easier to lift the babka out of the pan after baking.
Brush the syrup on immediately after the babkas come out of the oven while they are still hot. The heat will help the syrup absorb beautifully into the crust.
- Prep Time: 45 minutes (active)
- Cook Time: 40 minutes
- Category: Dessert/Baking
- Cuisine: American