Description
This decadent Chocolate Babka is a beautifully twisted sweet yeast bread filled with a rich chocolate filling, perfect for breakfast or dessert. The dough is soft and slightly sweet, enriched with eggs and butter, while the filling combines semi-sweet chocolate, cocoa, and powdered sugar for an indulgent treat. A golden egg wash finish adds a glossy, inviting crust to this classic Eastern European delicacy.
Ingredients
Scale
For the Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warm
- 1/2 cup unsalted butter, melted and cooled
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Chocolate Filling:
- 1 cup semi-sweet chocolate chips or finely chopped chocolate
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
For the Egg Wash:
- 1 egg, beaten (for brushing)
Instructions
- Activate Yeast: In a small bowl, mix warm milk, sugar, and active dry yeast. Let it stand for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: Whisk together the all-purpose flour and salt in a large mixing bowl to evenly distribute the salt.
- Combine Ingredients: Add the activated yeast mixture, melted butter, eggs, and vanilla extract to the flour. Mix until the ingredients form a cohesive dough.
- Knead Dough: Transfer the dough to a floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic, which helps develop gluten.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm area for about 1 hour or until it doubles in size.
- Prepare Chocolate Filling: In a medium bowl, combine semi-sweet chocolate chips, cocoa powder, powdered sugar, softened butter, and vanilla extract. Mix well to create a smooth, spreadable chocolate paste.
- Roll Out Dough: Once risen, punch the dough down and roll it out on a floured surface into a 16 by 24-inch rectangle.
- Spread Filling: Evenly spread the chocolate filling over the dough, leaving a small border around the edges to prevent filling from leaking when rolled.
- Roll and Seal: Starting from one long side, tightly roll the dough into a log shape. Pinch the seams to seal the dough properly.
- Cut and Twist: Slice the log lengthwise into two halves to expose the filling layers. Twist the two halves together with the filling sides facing up to create the signature babka swirl.
- Transfer to Pan: Carefully place the twisted dough into a greased 9×5 inch loaf pan for baking.
- Second Rise: Cover the pan with a kitchen towel and allow the babka to rise for another 30 to 45 minutes until puffy and almost doubled.
- Preheat Oven and Brush: Preheat your oven to 350°F (175°C). Brush the babka top with the beaten egg to achieve a glossy, golden crust during baking.
- Bake: Bake the babka for 30 to 40 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the babka to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious chocolate babka!
Notes
- Use room temperature eggs to ensure better dough texture and easier mixing.
- Ensure the milk is warm (not hot) to activate yeast without killing it.
- For a more intense chocolate flavor, use high-quality cocoa powder and bittersweet chocolate.
- You can add nuts like walnuts or pecans into the filling for extra texture.
- Store leftover babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Reheat slices gently in a microwave or oven to restore softness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: Eastern European
Keywords: Chocolate Babka, Sweet Bread, Yeast Bread, Chocolate Swirl Bread, Dessert Bread, Eastern European Bread
