Chocolate Babka

For the full experience, make this recipe with the Drop Recipes app.

recipe by Kamran Siddiqi http://sophisticatedgourmet.com/

  • Time icon
    Total Time
    9hrs 15mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    356
based on 1 ratings
Inspired by: http://www.davidlebovitz.com/chocolate-babka-kranz-bread-recipe/

recipe updated 23 Feb 2022

Ingredients

  • Unsalted butter icon
    Unsalted butter
    90 g
  • Egg icon
    Egg
    1
  • Kosher salt icon
    Kosher salt
    ¼ teaspoon
  • Granulated sugar icon
    Granulated sugar
    250 g
  • Unsalted butter icon
    Unsalted butter
    100 g
  • Active dried yeast icon
    Active dried yeast
    2 teaspoons
  • Milk icon
    Milk
    100 g
  • Granulated sugar icon
    Granulated sugar
    1 teaspoon
  • Plain flour icon
    Plain flour
    280 g
  • Bittersweet chocolate icon
    Bittersweet chocolate
    80 g
  • Ground cinnamon icon
    Ground cinnamon
    1 teaspoon
  • Cocoa powder icon
    Cocoa powder
    40 g
  • Hazelnuts icon
    Hazelnuts
    35 g
  • Water icon
    Water
    125 g
  • Honey icon
    Honey
    1 tablespoon

Tools

  • kCook icon Stand Mixer
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Rolling pin
  • kCook icon Saucepan
  • kCook icon Loaf pan - 9"
  • kCook icon Saucepan
  • kCook icon Stand mixer bowl
  • kCook icon Lightly floured surface

Step preview

  1. Add active dried yeast, milk, granulated sugar and plain flour to a clean stand mixer bowl
  2. Let rest until bubbles form - 10 min
  3. Mix - dough hook
  4. Add plain flour to the dough gradually
  5. Knead until smooth - 5 min, dough hook
  6. Chill in fridge - 6 hr
  7. Grease and line a clean loaf pan with parchment paper
  8. Heat a clean saucepan gently until completely melted - medium heat
  9. Stir until melted and turn off heat
  10. Add bittersweet chocolate to the saucepan
  11. Let rest and mix - 1 min
  12. Add ground cinnamon and cocoa powder to the chocolate mixture
  13. Roll into a rectangle
  14. Spread the chocolate filling over the surface of the rectangle all the way to the edges
  15. Add hazelnuts
  16. Starting at one of the long ends of the rectangle, roll up the dough tightly so you have a log that’s 20 inches (50cm) long
  17. Using a sharp knife, slice the dough completely in half lengthwise
  18. 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
  19. Prepare loaf pan
  20. Let rise until doubled - 2 hr
  21. Add chocolate mixture - medium-high heat
  22. Boil a clean saucepan then set aside - 4 min, medium-high heat
  23. Pre-heat oven - 190°C
  24. Bake until skewer tests clean - 30 min, 190°C
  25. Remove the babka from the oven and spoon or brush the room temperature syrup over the babka and let cool completely before lifting the babka out
  26. Serve loaf pan
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app