I was browsing recipe for Brioche the other but then I found this Chocolate Babka recipe. Babka originated in the Jewish communities of Eastern Europe in the early 19th century. Part bread, part cake, the name is thought to derive from a popular Easter cake made in Poland called “baba” which means “grandmother” in Polish.
The recipe is taken from Preppy Kitchen , John Kanell’s blog
Enjoy Rich and decadent, delicious fluffy bread that has ribbons of chocolate running throughout it.
I N G R E D I E N T S :
FOR THE DOUGH:
- 540gr all-purpose flour
- 100gr granulated sugar
- 2¼ tsp instant yeast
- 4 large eggs room temperature
- ½ cup whole milk room temperature
- 1½ tsp kosher salt
- 142gr unsalted butter room temperature
For the Filling:
- 113gr unsalted butter cubed
- 120mL heavy cream
- 225g chopped dark chocolate
- 90g powdered sugar
- 30gr unsweetened cocoa powder
For the Syrup:
- 66gr granulated sugar
- 80ml cup water
H O W T O P R E P A R E :
For the Dough:
- Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes.
- Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy.
- Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours.
For the Filling:
- In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
- For the assembly:
- Butter 2 (8×4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper.
- On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12×16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.
- Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
- Repeat with the second half of the dough and the remaining filling.
- Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size)
- Preheat the oven to 350F.
- Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.
For the Syrup:
- While the babka are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
- Brush the loaves with the syrup immediately when they come out of the oven. Let the babka cool for 30 minutes in the pans. Serve warm or at room temperature.