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Classic Chocolate Babka
Traditional dish · Eastern European Jewish
A rich, yeasted sweet dough swirled with a decadent chocolate filling, baked until golden brown and fragrant. This classic babka is a labor of love, resulting in a beautifully layered loaf with a tender crumb and intense chocolate flavor.
Ingredients
- all-purpose flour4 cups
- granulated sugar1/2 cup
- active dry yeast2 1/4 teaspoons
- salt1 teaspoon
- milk1/2 cup
- eggs2 large
- unsalted butter, softened1/2 cup
- dark chocolate, chopped6 ounces
- unsweetened cocoa powder1/4 cup
- powdered sugar, for dustingas needed
Steps
- 1
Activate yeast in warm milk with a pinch of sugar. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
- 3
Pour the yeast mixture into the well. Add eggs and mix until a shaggy dough forms.
- 4
Gradually add softened butter, mixing until fully incorporated and the dough is smooth and elastic. Knead for 8-10 minutes.
- 5
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
While dough rises, prepare the chocolate filling: melt dark chocolate, then stir in cocoa powder until smooth.
- 7
Punch down the risen dough. Turn it out onto a lightly floured surface and roll into a large rectangle (about 12x18 inches).
- 8
Spread the chocolate filling evenly over the dough, leaving a small border.
- 9
Roll the dough up tightly lengthwise, like a jelly roll.
- 10
Cut the rolled dough in half lengthwise. Twist the two halves together, keeping the cut sides facing up to expose the swirls.
- 11
Carefully place the twisted dough into a greased loaf pan (9x5 inches).
- 12
Cover and let rise for another 30-45 minutes.
- 13
Preheat oven to 350°F (175°C). Bake for 35-45 minutes, or until golden brown and cooked through.
- 14
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
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