Chocolate Babka
Serves
16
Total Time
9hrs 42mins
Calories
357
A rich chocolate-swirled bread adapted from Yottam Ottolenghi's recipe. Produces 2 loaf shapes or 1 circular wreath shape.
- All purpose flour530 g
- Granulated sugar175 g
- Quick-rise yeast2 teaspoons
- Lemon zest1 tablespoon
- Egg3
- Water120 mlroom temperature
- Fine sea salt¾ teaspoon
- Unsalted butter150 g
- Powdered sugar50 g
- Cocoa powder30 g
- Ground cinnamon¼ teaspoon
- Dark chocolate130 g
- Unsalted butter115 g
- Water30 g
Ingredients
- 1. Combine the flour, sugar, yeast and zest in the bottom of the bowl of a stand mixer
- 2. Add eggs and 1/2 cup water, mixing with the dough hook until it comes together
- 3. With the mixer on low, add the salt, then the butter, a spoonful at a time, mixing until it’s incorporated into the dough
- 4. Then, mix on medium speed for 10 minutes until dough is completely smooth
- 5. Coat a large bowl with oil
- 6. Place dough inside, cover with plastic and refrigerate
- 7. Leave in fridge for at least half a day, preferably overnight
- 8. Make filling: Melt butter and chocolate together until smooth
- 9. Add powdered sugar, cocoa powder and ground cinnamon to the chocolate mixture; Stir until smooth then set aside
- 10. Coat two 9-by-4-inch (2 1/4 or 1kg) loaf pans with oil or butter, and line the bottom of each with a rectangle of parchment paper
- 11. Take half of dough from fridge (leave the other half chilled). Roll out on a well-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin, likely 10 to 12 inches.
- 12. Spread half of chocolate mixture evenly over the dough, leaving a 1/2-inch border all around. Brush the end farthest away from you with water
- 13. Roll dough into a log, slice dough into halves with chef's knife
- 14. Twist sides around each other, with cuts facing upward
- 15. Transfer dough to prepared pan and repeat with the second batch
- 16. Cover with kitchen towel and let rise - 1 hr
- 17. Pre-heat oven - 190°C
- 18. Bake until lightly browned - approx 30 min, 190°C
- 19. While babkas are baking, make syrup: Bring sugar and water to a simmer until sugar dissolves
- 20. Remove from heat and set aside to cool somewhat. As soon as the babkas leave the oven, brush the syrup all over each
- 21. Let cool about halfway in pan, then transfer to a cooling rack to cool the rest of the way before eating
Method
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