I can’t even begin to explain what Chocolate Babka really is. What I do know is that when I first saw a picture of it, I knew I had to make it. Little did I know, making it would be a task in itself.
If you’re looking for a quick and easy recipe, click away, this is not it. This recipe takes time and I found myself reading over the instructions multiple times because it really just is not simple in my opinion.
With that being said, it is completely worth the effort.
The smell. Oh my goodness. The smell.
Have you ever ordered a fresh chocolate croissant from Starbucks? You have them warm it up and when you slide the croissant out of the paper bag you’re overwhelmed by this amazing scent. It’s warm, savory and sweet all at the same time.
This is what Chocolate Babka smells like. It is a comforting smell and pairs well with a coffee or even a cold glass of milk!
Due to the difficulty of this recipe, below I have provided the recipe from Epicurious! The instructions are great, but I suggest reading through the entire recipe once or twice before beginning. It is extremely to miss a step in recipes that require multiple steps.
Be on the lookout for videos in the future!
Chocolate Babka recipe is from Epicurious
Yield: Makes 2 loaves
Active Time: 1 hour
Total Time: 6 1/2 hours
- 3/4 cup warm milk (105–115°F)
- 1/2 cup plus 2 teaspoons sugar
- 3 teaspoons active dry yeast (from two 1/4-oz packages)
- 3 1/4 cups all-purpose flour plus additional for dusting
- 2 whole large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened
For egg wash
- 1 large egg yolk
- 1 tablespoon heavy cream or whole milk
For chocolate filling
- 5 tablespoons unsalted butter, well softened
- 2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
- 1/4 cup sugar
- a stand mixer fitted with paddle attachment
- 2 (8 3/4- by 4 1/2- by 2 3/4-inch) loaf pans
- parchment paper
- Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)
- Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)
- Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
Assemble babkas with filling:
- Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).
- Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.
- Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you.
- Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.
- Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)
- Put oven rack in middle position and preheat oven to 350°F.
- Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature.
Note: Babkas keep, wrapped in plastic wrap and then foil, frozen 3 weeks.