How to make Traditional Babka TWO ways! Cinnamon and Chocolate!

Bloom the yeast by combining 1/2 cup of milk, 1 tablespoon of yeast, and 1/2 cup of sugar in the bowl of a stand mixer. Whisk and let sit for about 15 minutes.

Whisk 4 eggs in a separate bowl before adding them to the yeast mixture.

Add 4 1/2 cups of flour to the yeast mixture, starting with half of it, then add 1 teaspoon of salt (do not add salt directly to the yeast).

Knead the dough for about 10 minutes until well combined.

Add 10 tablespoons of room temperature butter one tablespoon at a time, allowing each to incorporate before adding the next. Knead for an additional 5 minutes after all butter is added.

If the dough is too dry, add an additional 1/2 cup of milk as needed to achieve a sticky consistency.

Oil the bowl and place the dough inside, turning it to coat. Cover and refrigerate for 8 hours instead of proofing.

After 8 hours, prepare the chocolate filling by heating 1/2 cup of cream and 1/2 cup of butter in a small stock pot until melted. Chop 8 ounces of chocolate and add to the mixture, whisking until smooth.

In a separate bowl, mix 1/3 cup of cocoa powder and 1/3 cup of powdered sugar into the chocolate mixture until no lumps remain. Chill in the fridge.

Prepare the cinnamon filling by mixing 1 cup of brown sugar, 2/3 cup of room temperature butter (cut into pats), and 2 tablespoons of cinnamon by hand.

Roll out the chilled dough into a rectangle. Spread the cinnamon filling evenly over the dough, leaving one long edge open. Sprinkle 3/4 to 1 cup of raisins on top.

Roll the dough tightly from the long edge, ensuring an even roll throughout.

Equipment Needed

Allergens