Description
This super easy chocolate babka delivers the rich, swirled flavors of a traditional babka using a simplified dough and luscious chocolate filling, making it perfect for beginners or anyone craving a homemade sweet bread without the fuss and long preparation time.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons instant yeast
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Filling Ingredients
- 1 cup chocolate chips or chopped dark chocolate
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Other
- 1 egg (for egg wash)
- Optional simple syrup (1/4 cup sugar + 1/4 cup water)
Instructions
- Activate Yeast: In a large mixing bowl, combine warm milk, granulated sugar, and instant yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: Add the eggs and softened butter to the yeast mixture, then gradually mix in the all-purpose flour and salt until a sticky dough forms. Knead either by hand or with a stand mixer fitted with a dough hook for about 8 to 10 minutes until the dough is smooth and elastic.
- First Rise: Cover the dough and place it in a warm environment to rise for approximately 1 hour or until it doubles in size.
- Prepare Filling: While the dough is rising, combine chocolate chips or chopped chocolate, unsweetened cocoa powder, powdered sugar, melted butter, and vanilla extract in a bowl to create the chocolate filling.
- Roll and Fill: Once the dough has risen, roll it out on a floured surface into a 10×14 inch rectangle. Spread the chocolate filling evenly over the surface of the dough.
- Shape the Babka: Starting from the long side, roll the dough tightly into a log. Then, carefully slice the log lengthwise to expose the swirls, and twist the two halves together with the cut sides facing up.
- Second Rise: Place the twisted dough into a greased 9×5-inch loaf pan. Cover and allow it to rise again for 30 to 45 minutes.
- Preheat Oven and Egg Wash: Preheat your oven to 350°F (175°C). Before baking, brush the top of the loaf with a beaten egg for a shiny, golden finish.
- Bake: Bake the babka for 30 to 35 minutes, or until it turns golden brown and a toothpick inserted into the center comes out clean.
- Optional Simple Syrup: For extra moisture and shine, brush the warm loaf with a simple syrup made by heating 1/4 cup sugar and 1/4 cup water until the sugar dissolves.
- Cool: Let the babka cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- The dough can be prepared ahead and refrigerated overnight after the first rise. Warm slightly before rolling and assembling.
- For additional flavor, consider adding chopped nuts or a sprinkle of cinnamon to the chocolate filling.
