Name: Chocolate Babka
Prep time: 30 min
Total time: 9 h 555 min
Yield: 12 servings
Ingredients: 90 g Unsalted butter; 80 g Bittersweet chocolate; 1 teaspoon Granulated sugar; 40 g Cocoa powder; 100 g Milk; 1 teaspoon Ground cinnamon; 250 g Granulated sugar; 125 g Water; 2 teaspoons Active dried yeast; 100 g Unsalted butter; 280 g All purpose flour; 35 g Hazelnuts; ¼ teaspoon Kosher salt; 1 tablespoon Honey; 1 Egg

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

Total Time

9hrs 15mins
Serves

12
Calories

356

based on 1 ratings

This chocolate babka is, admittedly, a labor of love. However, it is well worth all of the effort and waiting time. The original recipe calls for an optional addition of crumbled brownie or chocolate wafer cookies– a nice addition, but I prefer to err on the side of simplicity, so I simply stick with chopped pecans and or almonds (feel free to use whatever floats your boat). A chocolate with at least 70% cacao mass is recommended for the filling, but you can most definitely get away with something as low as a chocolate with 52%– especially if you prefer a filling that is not too rich. The babka calls for a very Middle-Eastern-inspired soak of simple syrup; if you can’t stand by the idea of a denser, moister babka, feel free to only use enough to coat the top of the babka a couple times. The moistness from the syrup makes the babka delectable, even when cold. But if you’re against using so much simple syrup, warming the babka for a few seconds in the microwave is highly recommended (I know it sounds wrong, but trust me – you need to try it).

Inspired by: http://www.davidlebovitz.com/chocolate-babka-kranz-bread-recipe/

recipe updated Feb 23, 2022

Ingredients

Unsalted butter

90 g
Egg

1
Kosher salt

¼ teaspoon
Granulated sugar

250 g
Unsalted butter

100 g
Active dried yeast

2 teaspoons
Milk

100 g
Granulated sugar

1 teaspoon
All purpose flour

280 g
Bittersweet chocolate

80 g
Ground cinnamon

1 teaspoon
Cocoa powder

40 g
Hazelnuts

35 g
Water

125 g
Honey

1 tablespoon

Tools

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

Step preview

In the bowl of a stand mixer, mix the yeast with milk and sugar and flour
Let rest until small bubbles appear and break the surface, about 10 to 15 minutes
With the mixer fitted with the dough hook, on low speed, mix in the 3 ounces 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
Either cover the bowl with a kitchen towel and refrigerate the dough for 6 hours, or overnight, or roll out in the next step
Butter a 9-inch (23cm) loaf pan and line the bottom and up the sides with a piece of parchment paper overhanging the two long sides
To make the filling, melt the 3 1/2 ounces of butter in a medium saucepan
Add the sugar and stir until dissolved or almost completely dissolved
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
On a lightly floured surface, roll the dough (chilled or at room temperature) to a rectangle 12 x 20-inches (30 x 50cm)
Spread the chocolate filling over the surface of the rectangle all the way to the edges
Strew the nuts and cookie or brownie bits (if using) over the chocolate
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
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
Lift the twisted loaf and squish it into the prepared loaf pan by pushing in on the two ends, so it fits in nicely
Put the loaf pan in a very warm place, such as near a radiator or in an oven that has a pilot light, and let rise for about two hours, until it’s puffy and almost doubled in size
While the dough is rising, make the syrup by bringing the water, sugar, and honey to a boil in a small saucepan
Let boil for 4 minutes, skimming off any foam that rises to the surface with a spoon. Remove from heat and set aside
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
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
Let cool loaf pan completely, then serve

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