Chocolate Babka
You’re not going to be able to get enough of this soft, sweet babka bread filled with luscious chocolate! With its beautiful swirled interior, it looks as good as it tastes!
Servings: 2 Loaves
Ingredients
Dough
- 4-4 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 packet instant yeast 2 ¼ teaspoons
- 4 large eggs room temperature
- ½ cup whole milk warm
- 1 ½ teaspoon salt
- 1 cup plus 2 tablespoons unsalted butter room temperature
Filling
- ½ cup salted butter melted
- ½ cup heavy cream
- 8 ounces dark chocolate high quality and chopped
- ⅔ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- 4 ounces bittersweet chocolate high quality and chopped
Simple Syrup
- ½ cup granulated sugar
- ½ cup water
Instructions
Dough
- In the bowl of a stand mixer, whisk together 4 cups of flour, sugar, and yeast. Add the eggs, warm milk (no warmer than 110℉), and salt. Use the dough hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet and won’t come away from the sides of the bowl.
- Add the soft butter 1-2 tablespoons at a time, letting the dough absorb it before adding more. Once all the butter has been mixed in, mix on medium low speed for 8-10 minutes until the dough is smooth. It will be quite sticky, but have good stretch to it.
- Lightly oil a large bowl and form the dough into a ball. Place the dough into the bowl, turning it over to coat it in oil. Cover and chill for at least 4 hours, or overnight.
Filling
- In a medium saucepan, add the melted butter and cream. Gently heat over low until steaming, but not bubbling. Remove from the heat and add the 8 ounces of dark chocolate, whisking until it is completely melted. Add the powdered sugar and cocoa powder and whisk until smooth. Transfer to a bowl and let cool for about 1 hour, until thick but still spreadable.
Baking
- Spray 2 9x5 inch bread pans with baking spray and set aside. You may line the pans with parchment paper, leaving a 2 inch overhang on either side if desired.
- Divide the chilled dough into two equal portions. On a floured surface roll half of the dough into a 12x16 inch rectangle.
- Spread half of the chocolate filling over the rolled dough, leaving a 1-inch border on one short side of the dough. Sprinkle 2 ounces of chopped bittersweet chocolate over the filling.
- Starting from the short side opposite the border, roll the dough tightly, pinching the seam once the whole rectangle has been rolled.
- Using a large, sharp knife, slice the log in half lengthwise. Set the two halves side-by-side with the cut side facing up. Twist the halves together 3-4 times, pinching the ends together.
- Place the twisted dough gently into one of the prepared pans keeping the cut sides of the dough facing up. Repeat with the second half of the dough and the remaining filling.
- Place a clean kitchen towel over the loaves and let them rise in a warm place for 1-½ hours.
- Preheat the oven to 350℉. Once the loaves are done rising, bake for 40-45 minutes, until the tops are golden brown. The internal temp of the bread should read 185℉ once they are fully baked.
Simple Syrup
- While the loaves are in the oven, prepare the simple syrup by combining the sugar and water in a small saucepan. Bring to a boil and remove from the heat.
- Once the loaves come out of the oven immediately brush the tops of them generously with the syrup.
- Let the loaves cool for 25-30 minutes in the pan before removing. Serve warm or at room temperature.
Nutrition
Calories: 4190kcal | Carbohydrates: 450g | Protein: 61g | Fat: 245g | Saturated Fat: 147g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 67g | Trans Fat: 6g | Cholesterol: 775mg | Sodium: 2328mg | Potassium: 1969mg | Fiber: 30g | Sugar: 193g | Vitamin A: 5776IU | Vitamin C: 0.4mg | Calcium: 387mg | Iron: 34mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
