Description
This easy-to-make babka is a sweet, braided bread filled with rich, decadent chocolate. Soft, fluffy, and irresistible, it’s perfect for breakfast, dessert, or any time you want to enjoy a special treat with minimal effort.
Ingredients
For the Dough:
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3 ½ cups all-purpose flour
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1 packet (2 ¼ teaspoons) active dry yeast
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¼ cup granulated sugar
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½ teaspoon salt
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1 cup whole milk, lukewarm
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2 large eggs
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½ cup unsalted butter, softened
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1 teaspoon vanilla extract
For the Chocolate Filling:
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1 cup semi-sweet chocolate chips or chopped chocolate
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¼ cup unsweetened cocoa powder
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3 tablespoons granulated sugar
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2 tablespoons unsalted butter, melted
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¼ teaspoon salt
For the Egg Wash:
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1 egg, beaten
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1 tablespoon milk
Instructions
Start by activating the yeast. In a small bowl, mix the lukewarm milk with the sugar and sprinkle the yeast over the top. Let it sit for about 5 minutes, or until it becomes frothy. If the mixture doesn’t bubble, your yeast might be expired, and you’ll need to start with fresh yeast.
In the bowl of a stand mixer, combine the flour and salt. Add the activated yeast mixture, eggs, butter, and vanilla extract. Mix everything together until the dough starts to come together. If you don’t have a stand mixer, you can mix the ingredients by hand in a large bowl, then knead the dough on a floured surface for about 8-10 minutes.
Once the dough is mixed, continue to knead for about 5 more minutes, or until the dough is smooth and elastic. It should be slightly tacky but not overly sticky. If it’s too sticky, add a small amount of flour; if it’s too dry, add a little more milk, one teaspoon at a time.
Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This rising time is essential for a soft and fluffy texture in the final product.
While the dough is rising, prepare the chocolate filling. In a heatproof bowl, combine the semi-sweet chocolate chips, cocoa powder, sugar, butter, and salt. Place the bowl over a pot of simmering water (double boiler method) and stir occasionally until the chocolate is melted and smooth.
Remove the bowl from the heat and let the chocolate filling cool to room temperature. It should be spreadable but not runny when you’re ready to use it.
Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and roll it out into a rectangle that’s about 12×18 inches in size. Use your rolling pin to get an even thickness.
Spread the cooled chocolate filling evenly over the surface of the dough, leaving a small border around the edges. Be generous with the filling, but don’t overdo it—just enough to cover the dough in a thin layer.
Starting from one of the long edges, tightly roll the dough into a log, making sure to keep the filling inside. Once the dough is rolled up, pinch the edges to seal the roll.
Next, slice the rolled dough in half lengthwise to expose the swirls of chocolate inside. You should now have two long strips of dough with chocolate filling.
To braid the dough, place the two halves side by side, with the cut sides facing up. Pinch the ends of the dough together to form a starting point. Then, gently twist the two halves together, creating a braid-like shape. Tuck the ends of the dough under the loaf to seal it.
Carefully transfer the braided dough into a greased 9×5-inch loaf pan. If needed, gently adjust the shape to fit the pan.
Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough rise again for about 45 minutes to 1 hour, or until it has puffed up and nearly doubled in size.
While the dough is rising, preheat your oven to 350°F (175°C). In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over the top of the babka to give it a beautiful, golden sheen when baked.
Once the babka has finished rising, place the loaf pan in the preheated oven. Bake the babka for 30-35 minutes, or until it is golden brown on top and cooked through. The babka will have a deep chocolate aroma as it bakes, and it will become golden and slightly crisp on the outside while remaining soft and gooey on the inside.
Once the babka is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the babka to a wire rack to cool completely. The babka is best served warm or at room temperature, and it’s delicious on its own or with a cup of coffee.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 18-20g
- Carbohydrates: 45-50g
- Protein: 5g