My husband is a big fan of babka because it reminds him of his Jewish childhood. In fact, it is very popular in Israel and we have quite a few variations of these in the bakeries here.
Chocolate babka – 2 loaves
Babka dough
Combine– In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour and salt. Combine on medium-high speed for a minute or two.Pro tip – Use a whisk to ensure everything is well combined. Especially, if you are using fresh baker’s yeast like me. Knead – once all the flour is well incorporated, knead on medium speed for 8 to 10 minutes.Pro tip – To knead by hand transfer to a well-dusted worktop and knead for 12 to 15 minutes. Butter – Next, add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead for 8 to 10 minutes more.Pro tip – A brioche dough is soft, elastic, smooth, and still slightly sticky. So do not be tempted to add extra flour. Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a damp kitchen cloth or plastic wrap. Rise – Leave to rise in a warm place for about an hour or until it doubles in volume.Pro tip – You can also cover and leave it in the fridge to rise for 6 to 12 hours or up to 24 hours.
Chocolate filling
In a microwave-safe bowl or double-boiler, melt the chocolate, butter, and cream. Then, add the powdered sugar and cocoa powder. Combine until smooth.Pro tip – The combination of powdered sugar and cocoa powder with chocolate prevents the chocolate from burning in the bread.
Rolling and shaping
Pans – Generously grease two 9 x 4-inch loaf pans and set aside.Pro tip – you can also make 1 large 13 x 4-inch loaf. Today, I made one chocolate and one Nutella babka. Divide – Punch the dough and transfer to a lightly floured work surface. Divide the dough into two to make two loaves. Fill – Roll each portion into a rectangle about 1/8 inch in thickness. Drop spoonfuls of the chocolate mixture all over the dough, then use an offset spatula to spread evenly, making sure to get to all the edges too. Roll – Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together.Pro tip – I like to place the long in the freezer for 15 minutes before I cut them. This sets the chocolate and makes it easier (less messy) to work with.
Twist – Using a serrated knife or bench scraper, cut the roll in the middle dividing it into two lengthways. Turn the cut side facing upwards. Twist the two parts onto each other and pinch the ends to prevent them from opening.Pro tip – It is easier if you start from the middle, twist one end then twist the other end, and pinch the ends as shown in the video. Pan – Pick the twisted dough up carefully and place it into the prepared loaf pan making sure the twisted part is up, and the seams are under. Proof – Cover with plastic wrap and let rest in a warm place for about 60 to 90 minutes.Pro tip – You can even place the dough in the fridge for 6 to 9 hours (or overnight). Thaw an hour before baking. Perfect for weekend or festive breakfast. Sugar syrup – While the bread is proofing (or baking), combine water and sugar in a saucepan. Bring to a boil and let simmer for 3 to 4 minutes. Set aside and keep warm.60 g Sugar,60 g Water
Bake & Moisten
Bake – 10 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash and transfer to the oven on the middle rack and bake for 20 minutes or until lightly golden on top.Pro tip – egg wash is just a beaten egg with 2 tbsp of water or milk.½ Egg with 2 tbsp of water Syrup – Remove from the oven and brush with sugar syrup. Then, continue baking for another 10 minutes. About 30 to 35 minutes of total baking time.Pro tip – The sugar syrup helps keep the babka moist long after it has been baked. Cool – Remove from the oven and brush with melted butter. Cool for 10 minutes in the pan. Then, invert onto a cooling rack or platter to cool further.Pro tip – Once the chocolate cools, getting it out of the pan might be challenging. So it is best to do that when the chocolate is still warm.
Creative ways to serve babka:
One option is turning your chocolate babka into a brunch or dessert table centerpiece. Place it on a decorative platter alongside fresh berries, powdered sugar, and a dollop of whipped cream. The vibrant colors and textures will make the babka visually appealing and entice your guests to take a slice. Another idea is to incorporate babka into other dessert creations. Cut it into cubes and skewer them with fresh fruit or marshmallows to make babka kabobs. Drizzle melted chocolate over the top for an added indulgence. You can also layer slices of babka in a trifle dish with whipped cream and sliced bananas or strawberries to create a delightful babka trifle. Babka Affogato: Brew a strong shot of espresso or prepare a small cup of coffee. Serve a slice of warm Nutella Babka alongside the coffee and let guests pour the coffee over the babka. The coffee, Nutella, and bread mix will create a unique and delicious dessert experience. Bread Pudding: Cube the Nutella Babka as a delectable bread pudding base. Mix the cubes with a custard mixture of eggs, milk, sugar, and cinnamon. Bake until set, and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Babka Trifle: Create layers of cubed Babka, Nutella spread, whipped cream, and fresh berries in a trifle dish. Repeat the layers until you reach the top, finishing with a generous whipped cream dollop and a Nutella drizzle. Chill in the fridge for a few hours before serving. For a more whimsical presentation, consider using Babka as a base for an ice cream sundae. Warm a slice of babka and place a scoop of your favorite ice cream on top. Finish it off with a drizzle of Nutella, chocolate sauce, or caramel, and sprinkle some crushed nuts or cookie crumbs for added texture. If you want to take your babka presentation to the next level, consider incorporating it into a unique dessert sandwich. Slice the babka horizontally and fill it with a generous layer of Nutella, cream cheese, or even peanut butter. Press the slices together gently and toast the sandwich in a panini press or skillet until warm and gooey. The combination of the crisp outer layer and the melty filling will create a heavenly treat.
Frequently asked questions
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In Jewish households, babka became a staple for celebrations and holidays, particularly on Easter and Christmas. It wasn’t just the taste that attracted people to this sweet bread, but also the charming appearance created by its distinctive twisted shape. As Jewish immigrants brought their traditions to the United States, babka gradually gained popularity among a wider audience, enticing people with its soft texture and delightful flavors. Today, babka has become an iconic treat, gracing the shelves of bakeries and the tables of homes worldwide. Many cherish its rich history and cultural significance, as each slice of babka carries the traditions and stories of generations past. While challah dough is still standard, many opt for a richer base, such as brioche dough with more butter and eggs.
We begin by preparing the dough and allowing it to rise, which helps it develop a light and fluffy texture. Then, add the chocolate filling to the dough and roll it into a cylindrical shape, which gives it the striations and swirls that make babka so visually appealing. Finally, bake it to perfection, creating a golden brown crust with a soft and sweet interior. Most importantly, we moisten the bread with simple syrup during baking. This keeps the bread moist and prevents the chocolate from drying out as it bakes. The result is a soft oozy chocolate babka. When combined, All of these techniques help make this recipe truly special and give it an out-of-this-world flavor that will have your friends and family coming back for more. Moreover, most of the ingredients used are easy to find or simple pantry staples. The timeline and process cannot be any simpler. Dough – 20 mins Rise – 60 to 90 mins Fill and shape babka – 20 mins Proof – 40 to 60 mins Bake babka – 30 to 35 mins
