Chocolate Babka
Prep Time
25 mins
Cook Time
40 mins
Total Time
3 hrs 5 mins
 

Chocolatey swirled Chocolate Babka is the bread recipe you're going to want to bake every weekend.

Course: Baking, Bread
Cuisine: American, Polish
Keyword: chocolate babka
Servings: 24
Calories: 239 kcal
Author: Kellie
Ingredients
  • For dough
  • 3/4 cup warm milk
  • 1/2 cup plus 2 teaspoons sugar
  • 3 teaspoons active dry yeast
  • 3 cups all-purpose flour plus additional for dusting
  • 2 whole large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon salt
  • 10 tablespoons salted butter cut into pieces and softened
  • For egg wash
  • 1 large egg yolk
  • 1 tablespoon whole milk
  • For chocolate filling
  • 6 tablespoons unsalted butter softened but not melted
  • 1 cup finely chopped semi-sweet chocolate
  • 1/2 cup finely chopped bittersweet chocolate
  • 1/4 cup granulated sugar
  • 4 tablespoons turbinado sugar
Instructions
  1. Whisk together the milk and 2 teaspoons sugar in bowl of stand mixer. Sprinkle the yeast over the milk and let stand until foamy, about 5 minutes. (If the yeast doesn't foam, discard and start over with new yeast.)
  2. Add 1/2 cup of flour to yeast mixture and beat at medium speed until combined. Add the whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 1/2 cups flour, about 1/2 cup at a time. Increase speed to medium, then add the butter, a few pieces at a time, and continue to beat until dough becomes stringy and stretchy. (The dough will be sticky)
  3. Transfer the dough to a lightly oiled bowl and cover bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place at room temperature until doubled in size, approximately 2 hours.
  4. Coat two loaf pans with cooking spray.
  5. Punch down dough and then divide the dough in half. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle. Turn so the long side is nearest you.
  6. Whisk together yolk and milk. Spread half the softened butter on dough, leaving a 1/2-inch border all around. Brush some of the egg wash on the long end nearest you.
  7. Sprinkle half of the chocolate evenly over the buttered dough, then sprinkle with half of the granulated sugar . Starting with the long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring the ends of log together to form a ring, pinching to seal. Twist the entire ring twice to form a double figure 8 and fit into one of the loaf pans.
  8. Make another babka with remaining dough. Chill remaining egg wash, to use later. Let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. Or let the dough rise in pans in refrigerator 8 to 12 hours. Be sure to bring the dough to room temperature, 3 to 4 hours, before baking.
  9. Place oven rack in the middle of the oven and preheat oven to 350°F.
  10. Brush the tops of dough with remaining egg wash and sprinkle with the turbinado sugar. Bake until the tops are deep golden brown, approximately 40 minutes. Transfer loaves to a rack and cool to room temperature.
Recipe Notes

This recipe has been adapted from Epicurious.

Nutrition Facts
Chocolate Babka
Amount Per Serving (0 g)
Calories 239 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 51mg 17%
Sodium 126mg 5%
Potassium 108mg 3%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 12g
Protein 3g 6%
Vitamin A 5.8%
Calcium 2.5%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.