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Chocolate Babka Recipe

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A rich and sweet chocolate babka with swirls of decadent chocolate in every bite. This beautiful dessert bread combines a tender, buttery dough with a luscious chocolate filling and optional chocolate glaze, perfect for impressing your guests or indulging yourself at home. Makes 2 loaves.

Ingredients

Dough

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup whole milk, room temperature
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons kosher salt
  • 1 cup sugar
  • 4 1/2 cups all-purpose flour
  • 10 tablespoons unsalted butter, softened

Filling

  • 1/2 cup heavy cream
  • 8 tablespoons unsalted butter
  • 8 oz bittersweet chocolate, chopped
  • 3/4 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder (optional)
  • Pinch of kosher salt

Syrup

  • 1/3 cup sugar
  • 1/3 cup water

Chocolate Glaze (optional topping)

  • 12 oz bittersweet chocolate, chopped
  • 4 oz milk chocolate, chopped
  • 12 tablespoons unsalted butter, cubed
  • 2 tablespoons light corn syrup

Instructions

  1. Activate yeast: In a small bowl or measuring cup, stir together the warm milk, a pinch of sugar, and the yeast. Let it rest until foamy, about 10 minutes. Meanwhile, whisk the eggs in a separate bowl.
  2. Make dough: In the bowl of a stand mixer, combine flour, sugar, and salt. Create a well in the center and add the foamy yeast mixture and beaten eggs. Attach the dough hook and start mixing on medium speed until a rough dough forms.
  3. Incorporate butter: With the mixer running, add softened butter one tablespoon at a time. Continue kneading until the dough is smooth and shiny, about 10 minutes.
  4. First proof: Transfer dough to a greased large bowl, turning to coat, then cover with plastic wrap. Refrigerate for 8 hours or overnight.
  5. Prepare filling: In a medium saucepan over medium heat, combine heavy cream and butter. Stir until butter melts and cream steams. Pour over chopped chocolate, powdered sugar, cocoa, espresso powder, and salt in a bowl. Stir until melted and smooth. Chill in the refrigerator for 1 hour.
  6. Assemble babka: Butter and line two loaf pans with parchment paper. Remove half the dough from refrigerator and roll out on a lightly floured surface to a 12×16-inch rectangle.
  7. Spread filling: Using an offset spatula, spread half the chocolate filling evenly over the dough, leaving a 1-inch border on one long side.
  8. Roll dough: Starting from the side opposite the border, roll the dough tightly into a log. Seal the bare border edge.
  9. Slice and braid: Slice the roll lengthwise about 1 inch from the end to expose filling. Position cut sides up and braid the two halves by folding alternately. Pinch ends to seal.
  10. Fit in pans: Place braided loaf into prepared pan. If too long, compress or twist into a figure-eight to fit.
  11. Second proof: Cover with a kitchen towel and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
  12. Preheat oven: Heat oven to 350°F (175°C).
  13. Bake: Bake babkas for 40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  14. Make syrup: While baking, combine sugar and water in a saucepan, bring to simmer, stirring till sugar dissolves. Brush hot syrup over loaves immediately after removing from oven.
  15. Cool: Let babkas cool in pans for 30 minutes before removing.
  16. Optional glaze: Melt bittersweet and milk chocolates with butter over simmering water. Stir in corn syrup until smooth. Pour over warm babkas on a wire rack and let set for 30 minutes.

Notes

  • Use room temperature ingredients for best dough texture.
  • Refrigerating the dough overnight helps develop flavor and texture.
  • Espresso powder enhances chocolate flavor but is optional.
  • Butter the loaf pans and use parchment for easy removal.
  • Brush with syrup immediately after baking for a glossy, moist crust.
  • Chocolate glaze is optional but adds extra richness and shine.
  • Keep babka covered or wrapped to maintain freshness.

Find it online: https://yumntasty.com/chocolate-babka-recipe/