Description
This irresistibly soft Chocolate Babka is perfect for cozy mornings, featuring a tender, yeasted dough layered with a rich chocolate filling. The babka is softly kneaded, twisted, and baked to golden perfection, delivering a delightful balance of fluffy bread and luscious chocolate in every bite.
Ingredients
Scale
Dough Ingredients
- 4 cups All-purpose Flour (or bread flour)
- 1/2 cup Granulated Sugar (can use coconut sugar)
- 1 cup Milk (lukewarm; almond milk for dairy-free)
- 1/2 cup Unsalted Butter (or vegan butter, melted)
- 2 large Eggs (can substitute with aquafaba)
- 1 teaspoon Salt
- 2 teaspoons Active Yeast (must be active and bloomed)
Chocolate Filling
- 1/2 cup Cocoa Powder (Dutch-processed for smoother result)
- 1 cup Dark Chocolate Chips (at least 60% cocoa)
- 2 tablespoons Granulated Sugar (for filling)
- 2 tablespoons Unsalted Butter (melted, for filling)
- 1 teaspoon Vanilla Extract (high-quality recommended)
Topping
- 1 Egg (for egg wash)
Instructions
- Warm the Milk: Heat the milk until lukewarm (about 110°F), sprinkle the active yeast over it and let it bloom for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt evenly to distribute all dry components.
- Combine Wet Ingredients: Add the eggs and melted unsalted butter to the yeast mixture, stirring until well combined, then gradually incorporate the dry ingredients, mixing until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
- Prepare the Chocolate Filling: In a bowl, mix the melted butter, cocoa powder, granulated sugar, dark chocolate chips, and vanilla extract until you achieve a smooth, spreadable chocolate filling.
- Shape the Dough: After the first rise, punch down the dough and roll it out into a 12×16 inch rectangle, ensuring even thickness. Spread the chocolate filling evenly over the dough surface.
- Roll and Twist: Starting from one of the longer edges, tightly roll the dough into a log. Slice the log lengthwise down the middle, exposing the layers of filling, then twist the two pieces together gently but firmly to form the babka shape.
- Second Rise: Place the twisted loaf into a greased loaf pan or on a lined baking tray, cover, and let it rise again for 30-45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C).
- Bake the Babka: Brush the top of the loaf with a beaten egg wash for a golden glossy finish. Bake for 40-45 minutes or until the babka is golden brown and cooked through. Remove from oven and let cool before slicing.
Notes
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Use almond milk and vegan butter to make the babka dairy-free and vegan.
- The cocoa powder should ideally be Dutch-processed for best flavor and smoothness of the filling.
- Ensure your yeast is fresh and active for proper rising; the milk should be warm, not hot, to avoid killing the yeast.
- For an extra glossy finish, you might brush the babka with simple syrup after baking once cooled.
- Store leftover babka in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
