If you’re in the mood for something rich, indulgent, and beautifully braided, then you’re in for a treat. I will share with you my recipe for Chocolate Babka, a stunning and delicious bread that’s as much a feast for the eyes as it is for your taste buds.
Babka, with its delicate layers of soft, fluffy dough and swirls of chocolate filling, strikes the perfect balance between a rich dessert and a luxurious bread. And guess what… the dough is pretty much the same as we used in previous recipe.
Whether you’re new to making Babka or you’ve mastered it before, this recipe will guide you through every twist and fold. The best part? When this gorgeous loaf comes out of the oven, you’ll be rewarded with a chocolatey, buttery, and slightly crisp crust that’s impossible to resist.
Ingredients:
For the Dough:
- 180 grams all-purpose flour
- ¼ cube of active yeast (⅓ pocket of active dry yeast)
- 80 grams warm milk – not too hot!
- 30 grams granulated brown sugar
- 1 medium egg – room temperature
- 30 grams unsalted butter – melted
- ½ teaspoon salt
For the Chocolate Filling:
- 150 g dark chocolate, melted
- 100 g unsalted butter, softened
- 50 g powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract (optional)
For the Sugar Syrup (optional but highly recommended):
- 100 g granulated sugar
- 120 ml water
Step-by-Step Instructions:
1. Preparing the Dough:
- In a small bowl, combine the yeast with the warm milk. Let it sit for about 5 minutes until it becomes fluffy.
- In a large mixing bowl, combine the flour, sugar and salt. Add in the egg, softened butter and the yeast mixture.
- Knead the dough by hand or with a stand mixer (using the dough hook) on medium speed for about 8-10 minutes, until it’s smooth and elastic. The dough should be soft but not sticky.
- Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1½ hours, or until it doubles in size.
2. Making the Chocolate Filling:
- While the dough is rising, prepare the filling. In a small bowl stir the melted chocolate with the softened butter until smooth.
- Add powdered sugar, cocoa powder and vanilla extract (optional). Let the filling cool slightly—it should thicken as it cools but still be spreadable.
3. Assembling the Babka:
- After the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle.
- Spread the cooled chocolate filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, tightly roll the dough into a log. Once rolled, use a sharp knife to cut the log lengthwise down the middle, exposing the chocolate layers.
- Twist the two halves together, keeping the cut sides up to show the chocolate swirls. Pinch the ends to seal.
4. Baking the Babka:
- Grease a loaf pan and carefully place the twisted dough inside. Cover the pan with a towel and let the Babka rise for another 30 minutes until it puffs up.
- Preheat your oven to 190°C and bake the Babka for 20-25 minutes, or until it’s golden brown on top and cooked through.
5. Making the Sugar Syrup (optional but worth it!):
- While the Babka is baking, make the sugar syrup. In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Once the Babka is out of the oven, immediately brush the sugar syrup generously over the top. This will give the bread a beautiful shine and help keep it moist.
6. Serving:
- Let the Babka cool for at least 30 minutes before slicing (if you can wait that long :D). The layers of rich chocolate and soft bread make each bite a perfect indulgence.
This chocolatey bread is ideal for breakfast, dessert, or an afternoon treat. It may look fancy, but once you’ve made it, you’ll see just how approachable and fun baking Babka can be. Don’t forget to use #massylicious when showing your “Babka Magic” on Instagram! 🙂