📝 About This Recipe
Originating from the Jewish communities of Eastern Europe, this babka is the ultimate indulgence in enriched bread baking. It features a buttery, brioche-like dough spiraled with a velvety dark chocolate ganache and a hint of cinnamon. The result is a stunning, marbled loaf that balances a tender crumb with a decadent, gooey center and a crisp, syrupy crust.
🥗 Ingredients
The Enriched Dough
- 4 1/4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Granulated sugar
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3/4 cup Whole milk (lukewarm, about 105°F)
- 3 pieces Large eggs (at room temperature)
- 10 tablespoons Unsalted butter (softened and cubed)
- 1 teaspoon Fine sea salt
- 1 teaspoon Vanilla extract
The Chocolate Filling
- 6 ounces Dark chocolate (60% cacao) (finely chopped)
- 1/2 cup Unsalted butter (melted)
- 1/2 cup Powdered sugar (sifted)
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Ground cinnamon
- 1/2 cup Pecans (finely chopped (optional))
The Sugar Syrup
- 1/3 cup Water
- 6 tablespoons Granulated sugar
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the lukewarm milk and yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the sugar, eggs, vanilla, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until combined.
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3
Gradually add the flour, mixing on low until a shaggy dough forms. Increase to medium speed and add the softened butter one cube at a time, ensuring each piece is incorporated before adding the next.
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4
Knead the dough on medium-low speed for 10 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away from the sides of the bowl.
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5
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 2 hours, or until doubled in size. (For best flavor, refrigerate overnight).
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6
While the dough rises, prepare the filling by stirring together the melted butter, chopped chocolate, powdered sugar, cocoa powder, and cinnamon until a smooth paste forms. Set aside to cool slightly so it thickens.
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7
Grease two 9x5 inch loaf pans and line them with parchment paper, leaving an overhang on the sides for easy removal.
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8
Divide the risen dough into two equal portions. On a lightly floured surface, roll one portion into a large rectangle (approx. 10x15 inches).
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9
Spread half of the chocolate filling over the dough, leaving a 1/2-inch border. Sprinkle with half of the chopped pecans if using.
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10
Starting from the long side, roll the dough into a tight log. Use a sharp knife to slice the log in half lengthwise, exposing the dark chocolate layers.
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11
Twist the two halves over each other to form a braid, keeping the cut sides facing up. Pinch the ends together and gently place into the prepared loaf pan. Repeat with the second portion of dough.
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12
Cover the pans and let rise for another 1 hour. Preheat your oven to 375°F (190°C) during the final 20 minutes of rising.
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13
Bake for 35-40 minutes. If the tops brown too quickly, tent them loosely with aluminum foil. The babka is done when a skewer inserted into the doughy parts comes out clean.
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14
While baking, make the syrup by simmering the water and sugar in a small saucepan until the sugar dissolves. As soon as the babkas come out of the oven, brush them generously with all of the syrup.
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15
Allow the babkas to cool completely in the pans before lifting them out. This ensures the chocolate sets and the crumb stays moist.
💡 Chef's Tips
For the most manageable dough, let it rise in the refrigerator overnight; the cold fat makes it much easier to roll and shape. Don't skip the sugar syrup! It acts as a sealant to keep the bread fresh for days and provides that signature professional shine. Use high-quality chocolate rather than chocolate chips, as chips contain stabilizers that prevent them from melting into a smooth swirl. When braiding, try to keep the 'open' cut sides facing upward to create those beautiful, visible chocolate ribbons on top. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light turned on.
🍽️ Serving Suggestions
Serve thick slices toasted with a smear of salted cultured butter. Pair with a strong, dark roast coffee or a double espresso to cut through the sweetness. Enjoy a slice alongside a glass of cold whole milk for a nostalgic afternoon snack. Transform day-old leftovers into the most decadent French Toast you've ever tasted. Serve slightly warm with a scoop of vanilla bean ice cream for an elegant plated dessert.