Description
Make a soft, tender brioche dough and fill it with rich chocolate for a beautiful, swirled homemade chocolate babka.
Ingredients
Scale
- 1 cup whole milk, warmed to 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 10 tablespoons unsalted butter, softened and cut into pieces
- 1 cup powdered sugar (for filling)
- 1/2 cup unsweetened cocoa powder (for filling)
- 1/2 cup unsalted butter, melted (for filling)
- 1/4 cup heavy cream (for filling)
- 1/2 cup granulated sugar (for syrup)
- 1/4 cup water (for syrup)
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy.
- Make the dough: Add the remaining sugar, eggs, vanilla, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
- Knead in butter: Gradually add the softened butter, one piece at a time, kneading until the dough is smooth and elastic, about 8-10 minutes by hand or 6 minutes with a stand mixer.
- First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Prepare the filling: While the dough rises, whisk together the powdered sugar, cocoa powder, melted butter, and heavy cream until smooth.
- Shape the dough: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the filling: Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
- Roll and twist: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log lengthwise down the center, exposing the layers.
- Create the swirl: Turn the two halves cut-side up. Twist the two halves around each other, keeping the cut sides facing up as much as possible. Pinch the ends together.
- Bake: Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover loosely and let it rise again for 30-45 minutes. Preheat your oven to 350°F (175°C). Bake for 35-45 minutes, or until golden brown. If the top browns too quickly, loosely tent with foil.
- Make the syrup: While the babka bakes, combine the 1/2 cup sugar and water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat.
- Glaze: Immediately brush the hot syrup over the top of the hot babka as soon as it comes out of the oven. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- For the best swirl, chill the dough for 30 minutes after the first rise before rolling it out.
- Use high-quality cocoa powder for a deeper chocolate flavor.
- If you do not have a loaf pan, you can bake the twisted dough on a parchment-lined baking sheet.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg