Chocolate Babka
Ingredients
- 3.5 cups all-purpose flour
- 0.33 cup granulated sugar
- 2.25 tsp active dry yeast
- 0.75 cup warm whole milk 110°F
- 2 large eggs
- 0.5 cup unsalted butter softened
- 0.5 tsp salt
- 8 oz semisweet chocolate melted
- 0.25 cup unsalted butter melted (for filling)
- 0.25 cup granulated sugar for filling
- 2 tbsp cocoa powder
- 0.25 cup sugar plus 0.25 cup water for the syrup
Instructions
- Warm the milk, stir in 1 tbsp of the sugar and the yeast, let sit 5 to 8 minutes until foamy.
- In a stand mixer, combine flour, remaining sugar and salt.
- Add the yeast mixture and eggs, mix with the dough hook 2 minutes to form a shaggy dough.
- Add the softened butter in 3 additions, kneading 6 to 8 minutes after each, until the dough is smooth and slightly tacky.
- Cover and let rise in a warm spot 1.5 hours, until doubled.
- Mix melted chocolate, melted butter, sugar and cocoa powder into a spreadable paste for the filling.
- Roll the risen dough into a 10x16 inch rectangle on a floured counter.
- Spread the chocolate filling evenly, leaving a 0.5 inch border.
- Roll tightly from the long edge into a log, pinch the seam closed.
- Slice the log lengthwise, keeping one end attached, then twist the two halves over each other to expose the layers.
- Tuck into a greased 9x5 inch loaf pan, cover and let rise 45 minutes until puffy.
- Bake at 350°F for 32 to 35 minutes, until deep golden and a skewer comes out clean of raw dough.
- Simmer sugar and water 2 minutes to make a simple syrup, brush over the hot loaf.
- Cool in the pan 15 minutes, then turn out onto a rack to cool fully before slicing.
Good to Know
Freeze the baked, cooled loaf whole, wrapped tightly, and thaw it overnight before the party.