Chocolate Babka

Babka bread is a delightful and impressive treat that combines a rich, buttery dough with a deliciously sweet filling. While it may seem complex, making babka at home is quite manageable with a bit of patience and practice. Here’s a deeper dive into what makes babka bread so special and beloved.

Babka dough is rich and brioche-like, made with ingredients such as flour, eggs, butter, sugar, and yeast. This combination results in a tender, airy texture that contrasts beautifully with its sweet fillings. The dough is typically left to rise twice to ensure it's light and fluffy.

The filling is what truly sets babka apart. Common fillings include:

• Chocolate: made with melted chocolate, cocoa powder, and often a hint of cinnamon or espresso for depth.
• Cinnamon: a mixture of cinnamon, sugar, and butter, creating a caramelized, gooey center.
• Nutella or Hazelnut Spread: for a modern twist, some babkas are filled with Nutella, providing a creamy, nutty flavor.
• Fruit: less common today but still delightful, some babkas are filled with fruit preserves or fresh fruit compotes.

One of the most distinctive features of babka is its intricate shape. After the dough is rolled out and spread with filling, it's rolled into a log. This log is twisted into a braid or spiral before being placed in a loaf pan. This shaping method creates beautiful swirls and layers of dough and filling, making each slice a work of art.

Once shaped, the babka is left to rise again before baking. After baking, it’s often brushed with a sugar syrup or glaze, which adds shine and enhances the flavor, making the bread even more irresistible.

Ingredients 

• 500g all purpose flour
• 7g active dry yeast (1 packet) or 20g fresh yeast
• 5 egg yolks
• 1/2 lemon zest and 1/2 orange zest
• 150-200g sugar
• 200 ml warm milk
• 150g soft butter
• 1 vanilla pod or essence
• 1 tsp salt

For the Chocolate Filling:

• 170g semi-sweet chocolate chips or chopped chocolate
• 115g cup unsalted butter
• 25g cup cocoa powder
• 50g powdered sugar
• 1 teaspoon cinnamon (optional)

For the Syrup:

• 60g granulated sugar
• 60g water

Equipment

• Mixing bowls
• Measuring cups and spoons
• Stand mixer with dough hook attachment (optional)
• Rolling pin
• Loaf pans (9x5 inch)
• Clean kitchen towel
• Small saucepan
• Pastry brush

Instructions 👇

1. Prepare the Dough

In a small bowl, mix the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes until it becomes frothy.

Mix dry ingredients: in a large mixing bowl, combine the flour, remaining sugar, and salt. Stir to combine.

Combine wet and dry Ingredients: add the yeast mixture, eggs, and vanilla extract to the dry ingredients. Using a stand mixer with a dough hook (or by hand), mix until the dough starts to come together.

Knead the Dough: gradually add the butter, one tablespoon at a time, mixing until each piece is fully incorporated. Continue kneading for about 8-10 minutes, until the dough is smooth and elastic.

First Rise: shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

2. Prepare the Chocolate Filling

In a small saucepan over low heat, melt the chocolate and butter together. Remove from heat and stir in the cocoa powder, powdered sugar, and cinnamon (if using) until smooth and well combined. Let it cool slightly.

3. Shape the Babka

Roll Out the Dough: once the dough has risen, punch it down and transfer it to a floured surface. Divide the dough in half (this recipe makes two loaves). Roll each half into a rectangle, about 10x12 inches.

Spread the Filling: spread the chocolate filling evenly over each rectangle, leaving a small border around the edges.

Roll and Cut: starting from the long side, roll each rectangle into a tight log.Using a sharp knife, cut each log in half lengthwise, exposing the layers of dough and filling.

Twist and Braid: twist the two halves around each other, keeping the cut sides up, to form a braid. Pinch the ends together to seal. Carefully place each braid into a greased loaf pan.

4. Second Rise and Bake

Second Rise: cover the loaves with a clean kitchen towel and let them rise in a warm place for about 30-45 minutes. Preheat your oven to 350°F (175°C). Bake the babkas for about 30-35 minutes, or until they are golden brown and a skewer inserted into the center comes out clean.

5. Make the Syrup

While the babkas are baking, combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let it cool slightly.

6. Glaze the Babka

As soon as the babkas come out of the oven, brush them generously with the sugar syrup. This adds shine and keeps the babka moist.

7. Cool and Enjoy

Let the babkas cool in the pans for about 15 minutes, then transfer them to a wire rack to cool completely before slicing.

Tips for Perfect Babka

• Proofing temperature : the ideal proofing temperature for babka dough is around 80°F (27°C). This moderate warmth encourages the yeast to activate and ferment, allowing the dough to rise properly without over-proofing or drying out.
• Room temperature ingredients: ensure your eggs and butter are at room temperature for easier mixing and better texture.
• Patience with rising: allowing the dough to rise fully develops better flavor and texture.
• Even spreading: spread the filling as evenly as possible for consistent swirls and flavor distribution.

Making babka bread at home is a rewarding experience that results in a delicious and beautiful loaf, perfect for sharing with family and friends. With its rich dough and decadent filling, babka is a treat that’s sure to impress. Enjoy the process and the delightful results!