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Chocolate Babka

Ingredients:

Dough:

  • 2 cups + 2 tbsp (302g) all-purpose flour
  • 2 ½ tsp instant yeast
  • ¼ cup (57g) sugar
  • ¾ tsp salt
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Cardamom
  • 2 large eggs
  • 5 tbsp water
  • ⅓ cup (71g) butter, softened
  • Chocolate Filling:
  • ½ cup (85g) dark chocolate
  • ¼ cup (57g) butter
  • ¼ cup (28g) powdered sugar
  • ⅓ cup (37g) cocoa powder

Syrup:

  • 3 tbsp water
  • 3 tbsp sugar

Instructions:

  1. In a stand mixer, combine flour, yeast, sugar, salt, cinnamon, nutmeg, and cardamom. Add eggs and water, mixing until a dough forms. If needed, add a splash of water. Gradually add butter, mixing until smooth (about 8 minutes). Transfer to a greased bowl, cover, and proof for 2 hours at room temperature, then refrigerate overnight.
  2. Melt chocolate and butter until smooth. Stir in powdered sugar and cocoa to form a spreadable paste.
  3. Roll dough into a rectangle (½ inch thick). Spread the chocolate filling, leaving a ½ inch border. Brush the far edge with water and roll tightly into a log. Slice the log lengthwise, twist the halves with cut sides up, and place in a loaf pan. Cover and let rise for 1-1½ hours.
  4. Preheat oven to 375°F (190°C). Bake for 30 minutes or until golden brown. If browning too fast, cover with foil.
  5. Simmer water and sugar until dissolved. Brush the syrup over the hot babka for a glossy, moist finish. Let cool for 20 minutes in the pan, then transfer to a rack to cool completely.
  6. Store at room temperature for up to 3 days or freeze for later.
Chocolate Babka
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