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Chocolate Babka
14 hours 0 mins Prep Time
30 mins Cook Time
Who doesn't love babka. This delicious, intricately twisted sweet bread is just layer after layer of rich chocolate filling and buttery pastry. It is easier to make than people realize and we have laid out the recipe step by step for you below. This recipe was taken (and minimally adapted) from David Lebowitz, who adapted from Honey & Co. Baking Book by Sarit Packer and Itamar Srulovich. The best part of trying new recipes is tweaking it to your taste and putting your own finesse on it. You can impress your friends and family with this recipe and best part of all, it freezes beautifully in case you are not able to finish the whole thing.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto, @davidlebowitz and @sweettreatbaker!
Directions
Chocolate Babka
14 Steps
Step 1
In the bowl of a stand mixer, mix the yeast with milk, sugar and 1/3 cup of the flour. Let rest until small bubbles appear and break the surface, about 10 to 15 minutes.
Step 2
With the mixer fitted with the dough hook, on low speed, mix in the 6 tablespoons butter then the egg and salt. Gradually add the flour until it’s incorporated. Turn the mixer to medium-high speed and knead the dough until smooth, about 5 minutes. (Note: If dough it too loose/sticky, add more flour, 1 tablespoon at a time).
Step 3
Cover the bowl with a kitchen towel or plastic wrap and refrigerate the dough for 6 hours, or overnight.
Step 4
Butter a 9-inch (23cm) loaf pan and line the bottom and sides with parchment paper overhanging the two long sides, which will help you remove the baked babka later. This may not be needed if you choose alternative babka shapes.
Step 5
To make the filling, melt the 7 tablespoons of butter in a medium saucepan. Add the sugar and stir until dissolved or almost completely dissolved. (It’s okay if there are grains of sugar visible – they’ll melt later). Remove from heat and add the chocolate. Let stand 1 minute, then stir until the chocolate is melted and smooth. Stir in the cocoa powder and cinnamon. Set aside.
Step 6
On a lightly floured surface, roll the dough (remove from fridge 30 minutes prior) to a rectangle 30 x 50cm (12 x 20-inches). You can use a ruler or measuring tape. If the dough resists when rolling it, let it sit 5 to 10 minutes, then continue to roll it out to the final dimensions.
Step 7
Spread the chocolate filling over the surface of the rectangle all the way to the edges. Strew the nuts (if using) over the chocolate. In the picture above, nuts were omitted and a layer of dulce de leche was also spread over the chocolate (you can start to get creative with your fillings). Starting at one of the long ends of the rectangle, roll up the dough tightly so you have a log that’s 50cm (20 inches) long.
Step 8
Using a sharp knife, slice the dough completely in half lengthwise. With the cut sides facing up, overlap the end of one cut half over the other (with the cut sides still facing up), then take the other cut half and fold it over the other, making sure the cut sides are always facing up. Continue making a rope-like formation overlapping and twisting the two halves of the dough together until the dough is formed into one big twist. Any nuts or filling that have fallen out, toss into the bottom of the loaf pan. For a good resource for folding your babka check here.
Step 9
Lift the twisted loaf and and squeeze it into the prepared loaf pan by pushing in on the two ends, so it fits in nicely. If shaping into circular babka, this bakes nicely in a foil lined cast iron.
Step 10
Put the loaf pan in a very warm place, such as near a radiator or in an oven turned off with the light on and let rise for about two hours, until it’s puffy and almost doubled in size.
Step 11
While the dough is rising, make the syrup by bringing the water and sugar to a boil in a small saucepan. Simmer, stirring the mixture until any noticeable granular bits of sugar have dissolved. Remove from heat and set aside.
Step 12
Fifteen minutes before you bake the babka, preheat the oven to 375ºF (190ºC). Bake the babka on the middle rack of the oven for 30 minutes, or until a skewer inserted into the center (in a part where there is less chocolate filling), comes out clean of dough. There may be some bits of chocolate clinging to it, which is to be expected.
Step 13
Remove the babka from the oven and brush the room temperature syrup over the babka. Let cool completely before lifting the babka out, do not try to remove it or slice it while it’s warm!
Step 14
Serve the babka sliced. It will keep for up to 4 days at room temperature or can be frozen for up to two months, if well-wrapped.
Syrup
2 Steps
Step 1
1/2 cup (100g) sugar
Step 2
1/2 cup (125ml) water
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