Chocolate Babka (Chocolate Braid)

Once you try babka, youll fall in love with it immediately. This chocolate bread, considered a traditional Jewish pastry, is particularly characteristic of Eastern Europe. It is so soft and fluffy that it melts in your mouth, and the kitchen will be filled with the intoxicating aroma of chocolate while baking. Babka has a distinctive braided shape and looks absolutely stunning, making it suitable as a holiday treat.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Dough

  • 280 g Flour, Wheat, bread flour

  • 5 g Yeast, dry

  • 30 g Sugar, white

  • 0.5 teaspoons Salt, table

  • 2 piece Egg, fresh

  • 50 ml Milk, whole milk

  • 80 g Butter, unsalted

Filling

  • 100 g Butter, unsalted

  • 150 g Sugar, white

  • 100 g chocolate, dark

  • 30 g Cocoa, powdered, unsweetened

  • 0.5 teaspoons Spices, cinnamon, ground

Steps

  1. Sift the flour into the bowl of a stand mixer and make a well in the center. Add the yeast to one side of the flour and the salt and sugar to the other. Add the beaten eggs and milk to the well. Attach the dough hook to the mixer and mix the ingredients on low speed for 2-3 minutes until they come together into a rough dough.

  2. Increase the mixing speed to medium and slowly pour in the melted butter. Once all the butter is added, knead the dough until it becomes soft, smooth, and elastic, and no longer sticks to the sides of the bowl.

  3. Once the dough is kneaded, cover the bowl with a clean kitchen towel and place it in a warm spot. Let the dough rise until it doubles in size.

  4. Meanwhile, prepare the filling. In a small pot, add sugar, butter, and 2/3 of the chopped chocolate. Place it on the stove and heat the mixture on low heat until the butter and chocolate are completely melted. Remove from heat and gently stir with a whisk or spatula to create a smooth chocolate mixture, then mix in the cinnamon and cocoa powder.

  5. Lightly flour your work surface and turn the risen dough onto it. Roll it out into a rectangle approximately 30 x 40 centimeters, with the longer side facing you.

  6. Spread the chocolate filling over the rolled-out dough, leaving a 1-centimeter border uncoated. Sprinkle the reserved chopped chocolate over the filling. Then, roll the dough up tightly from the shorter side into a log (like a strudel).

  7. Trim the ends of the log, then use a sharp knife to cut it lengthwise in half, creating two long halves. With the cut side facing up, so the layers of dough and filling are visible, twist the two halves together into a braid, pinching the ends together. Carefully transfer the braid into a narrow, elongated baking pan that has been well-greased with butter. Cover it with a clean kitchen towel and let it rise in a warm place for 30 minutes.

  8. Preheat the oven to 190°C (375°F). Before baking, brush the risen babka with beaten egg yolk. Bake at 190°C (375°F) for 15 minutes, then reduce the temperature to 170°C (340°F) and bake for another 25-30 minutes.

  9. Once the babka is baked, remove it from the oven. Immediately loosen the edges of the bread from the pan using a knife or spatula. Let the babka cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Nutrition Information (Per 100g)

  • Calories: 422.51 kcal
  • Fat: 21.01 g
    • Saturated Fat: 12.3 g
  • Carbohydrates: 50.08 g
    • Sugars: 24.39 g
  • Protein: 6.31 g
  • Fiber: 2.07 g

Advice

If you dont have a stand mixer, knead the dough by hand. Sift the flour into a bowl and mix it with salt, sugar, and dry yeast. Add lukewarm milk, beaten eggs, and melted butter. Combine the ingredients into a smooth and soft, yet compact dough, and let it rise in a warm place until it doubles in size. You can also add chopped hazelnuts, soaked raisins, or grated apple to the filling if desired.