Teresa's Recipes
Chocolate Babka
Indulge in the rich, decadent delight of Chocolate Babka, a traditional Eastern European sweet yeast bread. This exquisite loaf is filled with luscious chocolate swirls and topped with a sweet glaze, making it the perfect treat for breakfast or as a dessert. Originating from Jewish communities in Poland, babka has become a beloved favorite worldwide. With its beautifully braided shape and irresistible aroma, this treat is sure to impress family and friends alike!
Ingredients
- 2 1/4 teaspoons Active dry yeast
- 1 cup (110°F or 43°C) Warm milk
- 1/2 cup (plus 1 tablespoon for the filling) Granulated sugar
- 1/2 cup, melted (plus 2 tablespoons softened for filling) Unsalted butter
- 2, plus 1 for egg wash Large eggs
- 4 cups (plus extra for dusting) All-purpose flour
- 1 teaspoon Salt
- 1/3 cup Cocoa powder
- 1 teaspoon Ground cinnamon
- 1 cup Powdered sugar
- 2 tablespoons Milk (for glaze)
- 1 cup Semi-sweet chocolate, chopped
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 380
- Fat: 18g
- Carbs: 47g
- Protein: 6g
- Sodium: 200mg
- Sugar: 18g
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine 1/2 cup granulated sugar, melted butter, and 2 eggs. Mix well until smooth.
- Add the yeast mixture to the bowl and mix until fully combined.
- Gradually add the flour and salt to the bowl, mixing until a soft dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- In a small bowl, mix the chopped chocolate, 2 tablespoons softened butter, 1/3 cup cocoa powder, 1 tablespoon granulated sugar, and cinnamon to form a chocolate filling.
- Once the dough has risen, punch it down and roll it out into a large rectangle (about 12x18 inches).
- Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
- Starting from one long side, tightly roll up the dough into a log.
- Using a sharp knife, cut the log in half lengthwise, exposing the chocolate filling.
- Twist the two halves together, creating a braided effect.
- Transfer the babka to a greased loaf pan and cover with a clean kitchen towel. Let it rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the babka for 40-45 minutes, or until golden brown and cooked through.
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk to make a glaze.
- Drizzle the glaze over the cooled babka once it has slightly cooled.
- Slice and serve the chocolate babka, enjoying each rich, chocolatey bite!
Tips
- For an extra touch, sprinkle chopped nuts or additional chocolate chips in the filling.
- Try using different flavors of chocolate, such as dark or white chocolate, for varied taste.
- Babka can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.