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Chocolate Babka

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Chocolate babka is a rich, buttery yeast bread filled with swirls of decadent chocolate and braided into a stunning loaf. With its marbled interior and glossy crust, this classic treat blends the best of bread and dessert.

Ingredients

  • For the dough:
  • 3½ cups all-purpose or bread flour
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 2¼ tsp active dry yeast
  • ¾ cup warm milk
  • 2 large eggs
  • ½ cup unsalted butter, softened
  • For the chocolate filling:
  • 1 cup semi-sweet or dark chocolate, chopped
  • ¼ cup unsalted butter
  • ½ cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • Optional: ½ tsp ground cinnamon or espresso powder
  • For the sugar syrup (optional):
  • ¼ cup water
  • ¼ cup granulated sugar

Instructions

  1. In a small bowl, mix warm milk with a pinch of sugar and yeast. Let sit 5–10 minutes until foamy.
  2. In a large mixing bowl or stand mixer, combine flour, sugar, and salt. Add yeast mixture, eggs, and softened butter. Mix and knead for about 10 minutes until smooth and elastic.
  3. Transfer dough to a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours or until doubled in size.
  4. Meanwhile, prepare the filling: Melt chocolate and butter together. Stir in powdered sugar, cocoa powder, and optional spices. Let cool until thickened but spreadable.
  5. Roll out the risen dough into a 10×14-inch rectangle. Spread the filling evenly, leaving a small border.
  6. Roll the dough tightly from the long side into a log. Slice lengthwise to expose the filling. Twist the halves together, keeping cut sides up.
  7. Place twisted loaf in a greased 9×5-inch pan. Cover and let rise again for 45–60 minutes until puffy.
  8. Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden and cooked through.
  9. For syrup (optional): Boil water and sugar until dissolved. Brush over hot babka for shine and moisture.
  10. Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use high-quality chocolate for the best flavor and meltability.
  • Let the dough rest overnight in the fridge after the first rise for easier shaping and deeper flavor.
  • Sugar syrup adds moisture and a glossy finish—highly recommended.
  • Chilling the filled dough log for 10–15 minutes before slicing helps define the swirls.
  • Freeze whole or sliced babka for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-babka-2/