The minute you catch a whiff of this luscious chocolate babka, all your woes will melt away. This sweet, yeasty bread is swirled with pools of chocolate, promising a mouthful of rich flavor with every bite.
Your fingers will itch to pull it apart, revealing the soft, buttery layers speckled with chocolate. Just a slice of this heavenly bread is enough to make your day extraordinary.
Born in Eastern Europe, the babka has made its way into kitchens and cafes around the world. Traditionally enjoyed on Easter and other holidays, this luxurious sweet bread is now a favorite for everyday indulgence.
Imagine coming home after a long day and snuggling up with a book or a movie, munching on a piece of this delicious bread. Neither overly sweet nor too dense, it’s just the perfect dessert to satisfy your sweet tooth.
Piecing together this delightful bread is like creating a work of art — you are the artist and the chocolate babka is your masterpiece. Making this recipe at home is no less than a celebration. And the best part is, you don’t need to be an expert baker to whip up this heavenly treat. It’s straightforward, it’s rewarding, and it’s a lot of fun. Get ready to dive into the world of chocolate babka!
Chocolate Babka Recipe
Equipment
- 1 Loaf Pan
- Parchment Paper
- Mixing Bowls
- Whisk
- Rolling Pin
- Sharp knife
- Stand mixer (optional can be done by hand)
Ingredients
For the dough:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 2/3 cup warm milk
- 4 tablespoons unsalted butter melted and cooled
- 1 large egg beaten
For the filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 2 tablespoons cocoa powder
For the syrup:
- 1/3 cup water
- 2/3 cup granulated sugar
Instructions
- In a mixing bowl, combine all the dry ingredients for the dough. Add in the milk, butter and beaten egg and knead until a smooth dough is formed. Let it rise for 1-1.5 hours, or until it doubles in size.
- Roll out your dough on a flour-dusted surface, aiming for a rectangle of about 12×16 inches.
- To make the filling, melt your chocolate chips and butter together, then add in the sugar and cocoa powder. Spread it evenly over your rolled dough.
- Starting from the short end of the rectangle, roll the dough up tightly. Slice the roll in half lengthways, turning the cut sides upward.
- Twist the halves together, then place the loaf into a buttered, parchment-lined loaf pan. Let it rise for 30 minutes.
- Preheat your oven to 375°F (190°C). Bake your babka for 45-55 minutes.
- While it’s baking, prepare the syrup by combining water and sugar in a small saucepan, boiling until the sugar is dissolved.
- When your babka is out of the oven and still hot, brush it with the sugar syrup for a glossy finish.
Notes
This Chocolate Babka recipe is a showstopper. It’s a deliciously indulgent sweet treat that’s well worth the time spent — a piece of dessert heaven!
Bake this for your next dinner party or a weekend brunch and your guests will be delighted.
Recommended Drink Pairing:
The best beverage to pair with your sweet, rich chocolate babka? A glass of Zinfandel. This sweet red wine has a medium body and balanced acidity, making it a perfect companion to the bold, chocolaty flavors of the babka.
Non-alcoholic options: Cold milk, or espresso, complement the sweetness and richness of the chocolate babka nicely.
Also, try a sparkling water infused with fruit like lemon or raspberry.
Tips:
FAQs:
What is Chocolate Babka?
Chocolate Babka is a sweet bread that originated in Eastern Europe and gained popularity worldwide. It’s made with a rich dough filled with chocolate or cocoa powder, sugar, eggs, and butter, creating a moist and decadent pastry.
How do I make the dough for Chocolate Babka?
To make the dough, you’ll need all-purpose flour, warm milk, active dry yeast, salt, sugar, unsalted butter, and eggs. In a large mixing bowl, combine the warm milk and yeast, letting it sit for 5 minutes until frothy. Then add the sugar, eggs, and melted butter. Gradually add the flour, kneading the dough until smooth and elastic. Let it rise for about an hour until doubled in size.
Can I substitute all-purpose flour with whole wheat flour?
While you can replace up to half of the all-purpose flour with whole wheat flour, without affecting texture too much, substituting entirely may alter the final product’s consistency and taste due to differences in gluten content and absorption rates between both types of flour. Feel free to experiment, though!
How much chocolate should I use for the filling?
or a classic Chocolate Babka, you can use either 1 cup of unsweetened cocoa powder or 8 ounces of dark or semi-sweet chocolate, finely chopped. You can also mix both for a deeper flavor.
Can I use other types of chocolate for the filling?
While unsweetened cocoa powder or dark/semi-sweet chocolate are traditional choices, feel free to experiment with different types of chocolate, such as white chocolate, caramel-filled chocolate chips, or even Nutella! Just adjust the amount according to your personal taste preferences.
Can I use a different filling?
You certainly can. Feel free to replace the chocolate filling with cinnamon-sugar, or even fruit jams.
How long does Chocolate Babka take to bake?
Once shaped, let the Babka rise again for another 30-45 minutes before baking. Preheat your oven to 375°F (190°C), and bake the Babka for approximately 25-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
Any tips for achieving a golden, crispy top?
Brush the top of the Babka with a beaten egg wash (beaten egg mixed with a little water) before baking. This will create a beautiful golden glaze. Additionally, try increasing the oven temperature to 400°F (200°C) for the last 10-15 minutes of baking to achieve a crisper top. Keep an eye on it to prevent overcooking.
What if I don’t have a loaf pan?
No worries! You can also bake your babka in a round cake pan. Just adjust your cooking time accordingly.
Do I have to braid the Babka?
Traditionally, Babka is braided, which creates a beautiful presentation and helps the dough hold its shape during baking. However, if you’re not comfortable braiding, you can shape the dough into a simple loaf or even individual rolls. The result will still be delicious!
Should I refrigerate or freeze my Chocolate Babka?
Both options work well. Refrigerating the Babka will keep it fresh for up to 3 days, while freezing will preserve it for up to 2 months.
When freezing, wrap the cooled Babka tightly in plastic wrap or aluminum foil before placing it in a freezer bag. Thaw frozen Babka at room temperature or briefly microwave it for a few seconds to enjoy.
What are the best Occasions for this recipe?
This moist and flavorful bread is perfect for breakfast, brunch, dinner, or even just as a snack. Here are some great Occasions to try it:
➢ Bridal Shower
➢ Baby Shower
➢ Mother’s Day
➢ Father’s Day
➢ Easter Sunday
➢ Christmas Morning
➢ New Year’s Eve
➢ Valentine’s Day
➢ Graduation Party
➢ Retirement Party
➢ Wedding Anniversary
➢ Birthdays
