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Chocolate Babka Recipe

Chocolate Babka Recipe
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A rich, tender brioche-style bread swirled with decadent chocolate ganache, perfect for a special breakfast or dessert.

Ingredients

Scale
  • 3/4 cup warm milk (NOT hot)
  • 2 1/4 tsp active dry yeast
  • 4 Tbsp granulated sugar, divided
  • 3 1/2 cups all-purpose flour
  • 2 large eggs, room temp
  • 4 Tbsp unsalted butter, melted, divided (3 Tbsp for batter, 1 Tbsp to brush tops)
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • Coconut oil to brush over babkas, optional
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 8 oz semi-sweet chocolate chips

Instructions

  1. Add warm milk to the bowl of a stand mixer with the whisk attachment.
  2. Sprinkle the top evenly with active dry yeast.
  3. Let the yeast sit for 7 minutes to activate.
  4. Whisk in 1/2 cup all-purpose flour and 2 Tbsp granulated sugar into the yeast mixture.
  5. Cover the bowl with plastic wrap.
  6. Let the mixture rise in a warm oven (100˚F) for 25-30 minutes, or at room temperature for 35-45 minutes, until puffed.
  7. Whisk in the 2 large eggs, 3 Tbsp melted butter, remaining 2 Tbsp granulated sugar, 1/2 tsp sea salt, and 1 tsp vanilla extract.
  8. Switch to the dough hook attachment on the stand mixer.
  9. Add the remaining 3 cups of flour, 1/2 cup at a time, allowing each addition to incorporate before adding more.
  10. Continue kneading on speed 2 for 8-10 minutes once all flour is incorporated.
  11. The dough should feel barely sticky but should not stick to the sides of the mixing bowl; add an extra 1-2 Tbsp flour if needed.
  12. Cover the bowl with plastic wrap.
  13. Let the dough rise in a warm oven for 1 hour, or at room temperature for 2 hours, until doubled in size.
  14. While the dough is rising, prepare the chocolate ganache.
  15. Combine 1 cup heavy whipping cream with 1/4 cup granulated sugar in a small saucepan over medium heat.
  16. Stir until the sugar is dissolved and the cream reaches a simmer.
  17. Remove the saucepan from the heat.
  18. Place 8 oz semi-sweet chocolate chips in a medium bowl.
  19. Pour the hot cream over the chocolate chips, wiggling the bowl to ensure they are covered.
  20. Cover the bowl and let it sit for 5 minutes.
  21. Uncover and whisk the mixture starting from the center and moving outward until a smooth chocolate sauce has formed.
  22. Cool the ganache completely to room temperature, or until it has thickened.
  23. To speed setting, refrigerate the ganache for 10 minutes at a time, whisking to check consistency.
  24. Once the dough has risen, divide it in half.
  25. Generously dust a clean work surface with flour.
  26. Place 1 piece of dough in the center of the floured surface.
  27. Sprinkle the dough with flour.
  28. Roll the dough into a 12-inch wide by 16-inch long rectangle.
  29. Spread 1/3 of the cooled chocolate ganache evenly over the rolled-out dough.
  30. Roll the dough up tightly, starting with the shorter side.
  31. Cover the rolled-up dough with plastic wrap.
  32. Refrigerate for 15 minutes.
  33. Cut each chilled roll in half lengthwise with a sharp knife, keeping the top 1/2 inch of the roll connected.
  34. Twist the two halves together a few times.
  35. Butter and line 2 loaf pans with parchment paper.
  36. Carefully transfer the twisted dough to the prepared loaf pans.
  37. Cover the loaf pans with plastic wrap.
  38. Let the dough rise in a warm place for 30-45 minutes, or at room temperature for 1 to 1 1/2 hours, or until puffy.
  39. Preheat oven to 350˚F.
  40. Brush the tops of the loaves with the remaining 1 Tbsp melted butter.
  41. Bake at 350˚F on the center rack for 30 minutes, or until golden brown.
  42. Brush the hot loaves with coconut oil for a sheen, or spread any remaining chocolate ganache over the tops.

Notes

Ensure milk is warm (100-110°F) for yeast activation, not hot enough to kill it.
Knead the dough for the full duration to develop gluten for a soft texture.
Allow the chocolate ganache to cool and thicken completely before spreading.
Don’t overbake; remove the babka from the oven once golden brown to prevent dryness.

Find it online: https://sweetcraftrecipes.com/chocolate-babka-recipe/