Chocolate Babka

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recipe by Rachel Lo whiskfulthinking.com

  • Time icon
    Total Time
    37mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    357
based on 1 ratings

A rich chocolate-swirled bread adapted from Yottam Ottolenghi's recipe. Produces 2 loaf shapes or 1 circular wreath shape.

recipe updated Oct 8, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    530g (about 4⅛ cups)
  • Granulated sugar icon
    Granulated sugar
    175g (about ¾ cup)
  • Quick-Rise yeast icon
    Quick-Rise yeast
    2 tsp (8g)
  • Egg icon
    Egg
    3 (150g)
  • Water icon
    Water
    ½ cup (about 120ml)
  • Sea salt icon
    Sea salt
    about ¾ teaspoon (5g)
  • Unsalted butter icon
    Unsalted butter
    150g (about ¾ cup)
  • Dark chocolate icon
    Dark chocolate
    130g (about ¾ cup)
  • Unsalted butter icon
    Unsalted butter
    about ½ cup (115g)
  • Powdered sugar icon
    Powdered sugar
    50g (about ½ cup)
  • Cocoa powder icon
    Cocoa powder
    30g (about 5½ tbsp)
  • Ground cinnamon icon
    Ground cinnamon
    ¼ tsp (about 1g)
  • Water icon
    Water
    30ml (2 tbsp)

Tools

  • kCook icon Stand mixer
  • kCook icon Microwave
  • kCook icon Wooden spoon
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Large mixing bowl
  • kCook icon Work surface
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Stand mixer bowl
  • kCook icon Loaf pan - 8.5 x 4.5 x 2.5"

Step preview

  1. Add all purpose flour, granulated sugar and quick-rise yeast to a clean stand mixer bowl
  2. Mix slowly until just combined
  3. Add egg and water to the dough
  4. Mix until mixture comes together - medium speed
  5. Add sea salt to the dough
  6. Add unsalted butter to the dough slowly
  7. Mix slowly until combined
  8. Knead until combined - approx 10 min, dough hook
  9. Grease a clean large mixing bowl
  10. Transfer dough to large mixing bowl
  11. Cover with plastic wrap
  12. Refrigerate
  13. Add dark chocolate and unsalted butter to a clean small bowl
  14. Melt carefully in microwave until smooth
  15. Add powdered sugar, cocoa powder and ground cinnamon to the chocolate mixture
  16. Stir until smooth then set aside
  17. Grease 2 clean loaf pans
  18. Remove dough
  19. Flour a clean work surface
  20. Turn out half of dough onto work surface
  21. Roll out dough
  22. Spread dough with chocolate mixture
  23. Roll large mixing bowl into a log
  24. Slice into halves with chef's knife
  25. Twist
  26. Transfer dough to 2 loaf pans
  27. Repeat
  28. Cover with kitchen towel
  29. Let rise - 1 hr
  30. Pre-heat oven - 190°C
  31. Bake until lightly browned - approx 30 min, 190°C
  32. Add water and granulated sugar to a clean saucepan
  33. Heat until sugar has dissolved and let cool
  34. Brush bread with syrup
  35. Let cool on round wire rack
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