Description
A tender, buttery braided loaf filled with ribbons of dark chocolate, glazed for shine and irresistibly soft inside. Perfect for breakfast, dessert, or a special brunch treat.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup whole milk, warmed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon salt
- 6 ounces dark chocolate, finely chopped
- 2 tablespoons cocoa powder
- 1/2 cup powdered sugar
- 1/4 cup butter for filling, melted
- 1/2 cup simple syrup (equal parts sugar and water), for brushing
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Combine Ingredients: Activate yeast in warm milk with a pinch of sugar. In a mixing bowl combine flour, granulated sugar, softened butter, eggs, salt, and the activated yeast mixture. Knead until smooth and elastic, about 8 to 10 minutes by mixer or 12 to 15 minutes by hand. Let dough rise in a warm spot for 1 to 2 hours until doubled.
- Prepare Your Cooking Vessel: Ensure your loaf pan is properly greased and lined so the babka can be removed easily after baking.
- Assemble the Dish: Roll the risen dough into a large rectangle. Mix chopped dark chocolate, cocoa powder, powdered sugar, and melted butter to make the filling. Spread the chocolate filling evenly over the dough, roll the dough tightly into a log, slice the log lengthwise, and twist the two halves together to form a braid. Place the braid into the prepared loaf pan.
- Cook to Perfection: Bake in the preheated oven for 35 to 40 minutes until the top is golden brown and a skewer inserted into the bread comes out clean or with melted chocolate but no raw dough.
- Finishing Touches: As soon as the babka comes out of the oven, brush generously with simple syrup to add shine and lock in moisture. Allow to rest in the pan for a few minutes, then transfer to a wire rack to cool slightly.
- Serve and Enjoy: Let cool at least 20 minutes before slicing for neat layers. Serve warm or at room temperature, plain or with whipped cream or a light dusting of powdered sugar.
Notes
- Use high-quality dark chocolate for the richest flavor.
- Chill the dough briefly before slicing and braiding if it becomes difficult to handle.
- Roll the dough tightly to create well-defined chocolate swirls.
- Simple syrup brush keeps the babka glossy and moist for days.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 320
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
Keywords: chocolate babka, babka recipe, braided bread, chocolate bread, homemade babka, bakery-style babka