Better Chocolate Babka
Rating
4.9 out of 5 stars
(150)
Ingredients
2 chocolate babkas
- 4 1/4 cups (530 grams) all-purpose flour, plus extra for dusting
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons instant yeast
- Grated zest of 1 small lemon or half an orange
- 3 large eggs
- 1/2 cup cold water, plus up to 2 tablespoons extra, if needed
- 3/4 teaspoon fine sea or table salt
- 2/3 cup unsalted butter (150 grams or 5.3 ounces) at room temperature
- Sunflower or other neutral oil, for greasing
- 4 1/2 ounces (130 grams) dark chocolate (or approximately 3/4 cup chocolate chips)
- 1/2 cup (120 grams) unsalted butter, cold
- Scant 1/2 cup (50 grams) powdered sugar
- 1/3 cup (30 grams) cocoa powder
- 1/4 teaspoon cinnamon [optional]
- 1/3 cup water
- 6 tablespoons (75 grams) granulated sugar
How would you rate this recipe?
Preparation
Step 1
Combine flour, sugar, yeast, and zest in a stand mixer bowl.
Step 2
Add eggs and 1/2 cup water, mix with dough hook until it comes together.
Step 3
Add salt and butter, a spoonful at a time, mixing until incorporated.
Step 4
Mix on medium speed for 10 minutes until dough is completely smooth.
Step 5
Coat a large bowl with oil, place dough inside, cover and refrigerate overnight.
Step 6
Melt butter and chocolate together until smooth; stir in powdered sugar and cocoa to form a spreadable paste.
Step 7
Coat two 9-by-4-inch loaf pans with oil or butter, and line with parchment paper.
Step 8
Roll out half of dough to about a 10-inch width.
Step 9
Spread half of chocolate mixture evenly over the dough, leaving a 1/2-inch border.
Step 10
Roll dough up into a long, tight cigar, sealing the ends.
Step 11
Freeze the log for 10-15 minutes for easier cutting.
Step 12
Cut the log in half lengthwise, lay next to each other, cut sides up.
Step 13
Pinch the top ends together and twist one side over the other.
Step 14
Transfer the twist to prepared loaf pan, cover with damp towel, and let rise for 1 to 1 1/2 hours.
Step 15
Repeat with second loaf.
Step 16
Heat oven to 375°F (190°C).
Step 17
Bake loaves for 30 minutes, checking for doneness at 25 minutes.
Step 18
Make syrup by simmering sugar and water until sugar dissolves.
Step 19
After baking, brush syrup over each loaf while still warm.
Step 20
Let cool halfway in pan, then transfer to a cooling rack.
Step 21
Save recipe for the next time?
Chef's notes
Preferred orange zest over lemon in the dough.
Chilled dough is easier to manage.
Syrup quantity is ample but perfect once absorbed.
Freezing the dough log before cutting helps keep it tidy.
This recipe can be completed in a single day with modified rising times.
