Chocolate babka is a delectable traditional baked good, a delightful blend between bread and cake. Its origins trace back to Eastern Europe, particularly Poland and Ukraine, in the 19th century. The word “babka” means “grandmother” in Polish and Ukrainian, named after its resemblance to the traditional grandmother’s attire. Babka is crafted from a butter-rich dough infused with flavors like vanilla, lemon zest, and orange, along with fillings such as chocolate, cinnamon, nuts, and fruit preserves. Babka gained popularity in the United States, becoming a staple in cafes and bakeries. In recent years, it has experienced widespread popularity worldwide, evolving in shapes and incorporating new flavors like Nutella, matcha, and fillings such as cheese and pesto. Today, it is beloved by people of various cultures and backgrounds globally.
The Ingredients
For the Dough:
- 4½ cups all-purpose flour (540 grams)
- ½ cup granulated sugar (100 grams)
- 2¼ teaspoons instant yeast
- 4 large eggs at room temperature
- ½ cup whole milk at room temperature
- 1½ teaspoons salt
- 10 tablespoons Baker’s Choice unsalted butter at room temperature (142 grams)
For the Filling:
- ½ cup Baker’s Choice unsalted butter, diced (113 grams)
- ½ cup heavy cream (120 ml)
- Dark chocolate, chopped (225 grams)
- ¾ cup granulated sugar (90 grams)
- ⅓ cup unsweetened cocoa powder (30 grams)
For the Syrup:
- ⅓ cup granulated sugar (66 grams)
- ⅓ cup water (80 ml)
How to prepare
- In a stand mixer bowl, combine flour, sugar, and yeast.
- Add eggs, milk, and salt. Mix on low speed until the ingredients are well combined.
- Add Baker’s Choice unsalted butter one tablespoon at a time, allowing each to blend completely before adding more.
- Knead the dough for an additional 10 minutes until it becomes sticky and elastic.
- Transfer the dough to a large, oiled bowl and let it rise for 8 hours or overnight in the refrigerator.
- Once the dough is ready, divide it into two halves.
- Prepare the filling by mixing Baker’s Choice unsalted butter with cream in a saucepan, then melt the chocolate in it. Add granulated sugar and cocoa, allowing it to cool and thicken.
- Roll out the dough and use a flat spoon to spread the chocolate filling over the flattened dough.
- Roll the dough from the short side into a tight log, press to seal, and cut it in half.
- Twist the halves together, keeping the cut side facing up, then transfer them to a bread pan.
- Cover the dough and let it rise again before baking.
- Bake for 40 minutes or until golden brown.
- While the babka bakes, prepare the syrup in a small saucepan by mixing sugar and water over medium heat, stirring until the sugar completely dissolves.
- Brush the babka with the sugar syrup immediately upon removal from the oven, then let it cool for 30 minutes before slicing.
Preparing the recipe
preparation time
9 hours
difficulty
easy
Serves
16 servings
Cooking time
40 minutes
Calories
444 kcal
Baking time
8 hours
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How to prepare
- In a stand mixer bowl, combine flour, sugar, and yeast.
- Add eggs, milk, and salt. Mix on low speed until the ingredients are well combined.
- Add Baker’s Choice unsalted butter one tablespoon at a time, allowing each to blend completely before adding more.
- Knead the dough for an additional 10 minutes until it becomes sticky and elastic.
- Transfer the dough to a large, oiled bowl and let it rise for 8 hours or overnight in the refrigerator.
- Once the dough is ready, divide it into two halves.
- Prepare the filling by mixing Baker’s Choice unsalted butter with cream in a saucepan, then melt the chocolate in it. Add granulated sugar and cocoa, allowing it to cool and thicken.
- Roll out the dough and use a flat spoon to spread the chocolate filling over the flattened dough.
- Roll the dough from the short side into a tight log, press to seal, and cut it in half.
- Twist the halves together, keeping the cut side facing up, then transfer them to a bread pan.
- Cover the dough and let it rise again before baking.
- Bake for 40 minutes or until golden brown.
- While the babka bakes, prepare the syrup in a small saucepan by mixing sugar and water over medium heat, stirring until the sugar completely dissolves.
- Brush the babka with the sugar syrup immediately upon removal from the oven, then let it cool for 30 minutes before slicing.
