Chocolate Babka

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recipe by Rachel Lo whiskfulthinking.com

  • Time icon
    Total Time
    37mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    614
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 Jun 7, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    530g
  • Granulated sugar icon
    Granulated sugar
    175g
  • Quick-Rise yeast icon
    Quick-Rise yeast
    8g
  • Egg icon
    Egg
    150g
  • Water icon
    Water
    120ml
  • Sea salt icon
    Sea salt
    5g
  • Unsalted butter icon
    Unsalted butter
    150g
  • Dark chocolate icon
    Dark chocolate
    130g
  • Unsalted butter icon
    Unsalted butter
    115g
  • Powdered sugar icon
    Powdered sugar
    50g
  • Cocoa powder icon
    Cocoa powder
    30g
  • Ground cinnamon icon
    Ground cinnamon
    1g
  • Water icon
    Water
    30ml

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