TasteToronto | Chocolate Babka

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Chocolate Babka

Moderate

Chocolate Babka

Nadia Boachie

Nadia Boachie

Chocolate Babka

Method

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

Tags:

David Lebowitz

Baking At Home

Chocolate Babka

Moderate

Chocolate Babka

Nadia Boachie

Nadia Boachie

Chocolate Babka

Yields:

Serves 8

Prep Time:

14 hours 0 mins

Cook Time:

0 hours 30 mins

5.0

Rate This Recipe

Polish

Sweets

Ingredients

Babka Dough

  • 2 teaspoons active dry yeast or 3/4 (20g) ounce fresh yeast

  • Scant 1/2 cup (100g) milk very slightly warmed (whole or low fat)

  • 1 teaspoon sugar

  • 6 tablespoons (90g) unsalted butter, at room temperature, cubed

  • 1 large egg, at room temperature

  • 1/4 teaspoon salt

  • 2 to 2 1/4 cups (280-330g) all-purpose flour

Chocolate Filling

  • 7 tablespoons (100g) unsalted butter, cubed

  • 3/4 cup (150g) granulated sugar

  • 3 ounces (80g) bittersweet (semi-sweet) chocolate coarsely chopped -  70% cacao mass recommended)

  • 5 tablespoons (40g) unsweetened cocoa powder natural or Dutch-process

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cardamom (optional)

  • 1/2 cup (65g) toasted hazelnuts, walnuts, almonds or pecans; coarsely chopped (optional)

  • 1/2 cup dulce de leche 

Send list of ingredients to myself

Method

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

Tags:

David Lebowitz

Baking At Home

Chocolate Babka