If you’ve never had a chocolate babka before:
It’s a chocolatey and twisty Jewish Ashkenazi treat.
Nice humps
Chocolate Babka
Servings
5 Servings
Ingredients
- ⅓ cup warm milk
- 2 tablespoons sugar + 1/2 tsp. for yeast activation
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- ⅓ cup butter room temperature
- 1 large egg
- zest of ¼ orange optional
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ¼ cup butter
- ¼ cup cocoa powder
- ½ teaspoon cinnamon
- 20 squares of dark chocolate 80 grams
- 2½ tablespoons water
- 3 tablespoons sugar
Instructions
- To activate the dry yeast, heat the milk until it is warm to the touch. Microwave it a few seconds at a time. Not hot, but definitely warm. add the 1/2 teaspoon sugar and yeast to the milk. Stir and let sit for about 5-10 minutes until the mixture starts to foam.
- Add yeast mixture to large mixing bowl and add the butter, egg, sugar, vanilla, salt, and orange zest. Mix.
- Gradually add the flour while mixing.
- Knead for 5 minutes.
- Place in a greased bowl and cover with a towel for 3 hours. Then 30 minutes in the fridge. When it’s chill, the dough easier to work with. Or you can skip the first 3 hours and leave it in the fridge overnight.
- Preheat oven to 375℉/190℃
- To make the filling, add all the ingredients (butter, cocoa powder, cinnamon and chocolate) to a small pot, then stir and melt on low heat.
- Roll out the dough into a big square.
- Cover it with the chocolate mixture.
- Roll it up!
- Cut the roll in half lengthwise then turn so the cut parts are facing upwards.
- Twist the two halves together.
- Place in a baking paper-lined loaf pan and bake for 30 minutes.
https://uploads.disquscdn.com/images/3fa22d3b68c4708ec52237061e3e6c88d959bc58c4a6330493e4aa49bfe93eeb.jpg
This was so easy and delicious! I increased the proofing time to 3.5hr and after I shaped the babka and placed it in the pan I also proofed that for 30min. I ended up having to bake longer for 37 minutes but this recipe was a great one for an easy babka that can be made in a day!