Description
Winter Chocolate Babka. This recipe guides you through making a rich, swirled chocolate bread perfect for cold weather. You will create a tender dough, layer it with a deep chocolate and nut filling, and finish it with a sweet syrup.
Ingredients
- 2 teaspoons active dry yeast
- Scant 1/2 cup (100g) whole or lowfat milk, very slightly warmed
- 1 teaspoon sugar
- 3 ounces (90g, 6 tablespoons) unsalted butter, at room temperature, cubed (for dough)
- 1 large egg, at room temperature
- 1/4 teaspoon kosher or sea salt
- 2 cups (280g) all-purpose flour
- 3 1/2 ounces (100g, 7 tablespoons) unsalted butter, cubed (for filling)
- 3/4 cup (150g) granulated sugar (for filling)
- 3 ounces (80g) bittersweet chocolate, coarsely chopped
- 5 tablespoons (40g) unsweetened cocoa powder, natural or Dutch-process
- 1 teaspoon ground cinnamon
- 1/2 cup (65g) toasted hazelnuts, walnuts, almonds or pecans, coarsely chopped
- optional: 1/2 cup (65g) crumbled brownie or chocolate wafer cookie bits
- 1/2 cup (100g) sugar (for syrup)
- 1/2 cup (125ml) water (for syrup)
- 1 tablespoon honey (for syrup)
Instructions
- Mix the yeast, warm milk, 1 teaspoon sugar, and 1/3 cup flour in a stand mixer bowl. Let it rest until bubbles appear, about 10 to 15 minutes.
- Attach the dough hook. Mix in the 3 ounces of butter on low speed, then add the egg and salt. Gradually add the remaining flour until incorporated.
- Knead on medium-high speed for about 5 minutes until the dough is smooth.
- Refrigerate the dough, covered, for 6 hours or overnight, or proceed directly if you prefer.
- Butter a 9-inch (23cm) loaf pan and line the bottom and sides with parchment paper, leaving an overhang.
- Make the filling: Melt the 3 1/2 ounces of butter in a saucepan. Stir in the sugar until dissolved. Remove from heat, add the chocolate, wait 1 minute, then stir until smooth.
- Stir the cocoa powder and cinnamon into the melted chocolate mixture. Set aside.
- On a floured surface, roll the dough into a 12 x 20-inch (30 x 50cm) rectangle. Rest briefly if the dough resists rolling.
- Spread the chocolate filling evenly over the dough, reaching the edges. Sprinkle the chopped nuts and cookie/brownie bits (if using) over the filling.
- Starting from a long side, roll the dough tightly into a 20-inch (50cm) log.
- Use a sharp knife to slice the log in half lengthwise, keeping the cut sides facing up.
- Overlap the two halves and twist them together, maintaining the cut sides facing up.
- Place the twisted dough into the prepared loaf pan, tucking the ends to fit.
- Let the babka rise in a warm spot for about 2 hours until puffy and nearly doubled.
- Prepare the syrup: Boil the 1/2 cup sugar, water, and honey for 4 minutes in a small saucepan, skimming foam. Remove from heat and let cool to room temperature.
- Fifteen minutes before baking, preheat your oven to 375ºF (190ºC).
- Bake on the middle rack for about 30 minutes. A skewer inserted into a doughy area (not filling) should come out clean.
- Remove the babka from the oven. Immediately spoon or brush the room-temperature syrup over the hot bread.
- Allow the babka to cool completely before removing it from the pan and slicing.
Notes
- You can mix this dough by hand; knead until smooth before the resting period.
- The dough benefits from an overnight rest, but you can roll it the same day if it is firm enough.
- Serve sliced. It keeps for up to 4 days at room temperature or can be frozen for up to 2 months if wrapped well.
- Prep Time: 45 minutes (plus rising/chilling time)
- Cook Time: 30 minutes
- Category: Bread/Pastry
- Method: Mixing, Kneading, Rolling, Twisting, Baking
- Cuisine: Jewish/Eastern European