Chocolate Babka Recipe 🍫🍞
Description:
Indulge in the heavenly taste and stunning appearance of this Chocolate Babka. Impress your guests as they marvel at the intricate chocolate filling pattern. The real delight comes when you warm a slice in the microwave, releasing its irresistible aroma. This recipe yields three loaves, allowing you to share the joy, preserve one for later, and savor one immediately. Rising and resting times are included in the cook time, ensuring your babka turns out just perfect!
- Category: Yeast Breads
- Keywords: Breads, Christmas, Hanukkah, Thanksgiving, Weeknight, Brunch, For Large Groups, Oven, Small Appliance, < 4 Hours
- Rating: ⭐⭐⭐⭐⭐ (5/5)
- Servings: 30
- Yield: 3 loaves
- Calories: 516.2 per serving
- Prep Time: 45 minutes
- Cook Time: 2 hours and 30 minutes
- Total Time: 3 hours and 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Active dry yeast | 4 1/2 tsp |
| Milk | 1 1/2 cups |
| Sugar | 1 cup |
| Eggs | 3 |
| All-purpose flour | 6 cups |
| Salt | 2 tsp |
| Unsalted butter | 1 cup |
| Butter | 1/4 cup |
| Ground cinnamon | 2 tsp |
| Semi-sweet chocolate | 36 oz |
| Heavy cream | 1 cup |
| Egg | 1 |
| Confectioners’ sugar | 2 cups |
| Unsalted butter | 1/4 cup |
Instructions:
-
Bread Dough:
- Proof yeast in milk with a pinch of sugar for 5-10 minutes until foamy.
- Whisk sugar, eggs, and egg yolks together; add to yeast mixture and whisk until combined.
- Combine flour and salt, then stir in the egg mixture, mixing thoroughly.
- Cut butter into 1″ pieces and beat into the flour mixture until the dough is smooth and sticky, and butter is fully incorporated.
-
-
Kneading and Rising:
- Scrape the dough onto a floured work surface and knead until smooth and elastic, about 10 minutes.
- Place the dough in a buttered bowl, cover with plastic wrap, and allow it to double in size, about 1 hour.
-
Filling:
- Stir together chocolate, sugar, and cinnamon.
- Cut in butter until well combined. Set aside.
-
Egg Wash:
- Whisk egg and cream together. Set aside.
-
Streusel Topping:
- Stir sugar and flour together.
- Cut in butter until clumps range in size from crumbs to 1″. Set aside.
-
Preparation:
- Butter three 9″x5″x2 3/4″ loaf pans and line with parchment paper.
- Punch down the dough and let it rest for 5 minutes.
- Divide the dough into 3 equal pieces, keeping 2 covered with plastic wrap while working on the third.
-
Assembly:
- On a floured surface, roll out the dough into a 16″ square by 1/8″ thick.
- Brush the edges with egg wash.
- Crumble 1/3 of the filling evenly over the dough, leaving a 1/4″ border.
- Roll the dough up tightly, jelly-roll fashion, and pinch the ends together to seal.
- Twist the dough evenly throughout the length of the roll, making five or six full turns.
- Brush the top of the roll with egg wash.
- Sprinkle the reserved filling over the egg-washed top and press gently to adhere.
- Fold the right half of the roll over onto the coated left half, then fold the ends under and pinch to seal.
- Twist the roll two turns and fit it into the prepared pan.
- Repeat the process with the remaining dough and filling.
-
Final Steps:
- Preheat the oven to 350°F (175°C).
- Brush the top of each loaf with egg wash and crumble 1/3 of the streusel topping over each.
- Loosely cover with plastic wrap and let the loaves rest for 30 minutes.
- Bake the loaves for 30 minutes, then rotate and bake for another 25 minutes until golden.
- Lower the heat to 325°F (160°C) and bake for an additional 15-20 minutes or until deep golden.
- Cool the loaves in the pans on a wire rack, then remove from the pans and serve.
-
Storage:
- Baked loaves can be frozen for up to one month.
- If freezing unbaked, let them stand at room temperature for 5 hours before baking.
Enjoy the rich, chocolatey goodness of this homemade Chocolate Babka! It’s perfect for any occasion, whether it’s a holiday brunch or a cozy evening treat.
