Description
A rich, braided sweet bread filled with chocolate.
Ingredients
Scale
- 1 cup warm milk (105-115F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter, softened
- 1 cup unsalted butter, cold and cubed (for filling)
- 1 cup powdered sugar (for filling)
- 1/2 cup unsweetened cocoa powder (for filling)
- 1/4 cup milk (for filling)
- 1/4 cup granulated sugar (for glaze)
- 2 tablespoons water (for glaze)
Instructions
- Combine warm milk and yeast in a bowl; let stand 5 minutes until foamy.
- In a large bowl, whisk together the 1/2 cup sugar, eggs, vanilla, and salt.
- Add the yeast mixture and flour to the egg mixture. Mix until a shaggy dough forms.
- Add the softened butter gradually, mixing until the dough is smooth and elastic, about 8-10 minutes by mixer.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5 hours, or until doubled.
- While dough rises, prepare the filling: Beat the cold butter, powdered sugar, and cocoa powder until smooth. Add the 1/4 cup milk and mix until combined.
- Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
- Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long side.
- Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam closed.
- Using a sharp knife, slice the log lengthwise down the center, exposing the layers.
- Twist the two halves together, keeping the cut sides facing up. Pinch the ends together.
- Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
- Preheat your oven to 350F (175C).
- Bake for 35-45 minutes, or until golden brown and cooked through.
- While baking, prepare the glaze: Heat the 1/4 cup sugar and water in a small saucepan until the sugar dissolves.
- Remove the babka from the oven and immediately brush the hot sugar syrup over the top. Let cool slightly before slicing.
Notes
- For a richer chocolate flavor, use high-quality cocoa powder.
- If the dough is too sticky during rolling, lightly dust your surface with flour.
- You can substitute dark chocolate spread for the filling mixture if you prefer.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: chocolate babka, sweet bread, braided bread, yeast bread, chocolate filling, dessert bread