How To Make Chocolate Babka with Breads Bakery

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar moisture.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and can enhance flavor.

Introduce yourself and state that you will be making chocolate babka.

Mix whole milk, sugar, and salt in a bowl, then whisk to dissolve.

Add 2 large eggs and vanilla extract to the mixture.

Incorporate pastry flour and bread flour into the mixture, explaining the purpose of each flour type.

Add room-temperature butter to the mixture and explain its role in the dough.

Use fresh yeast, explaining the difference between fresh and dry yeast and how to adjust for dry yeast.

Mix the ingredients at low speed until combined, then increase speed to activate gluten strands.

Transfer the dough to a table, stretch and fold it to align gluten networks.

Wrap the dough tightly to minimize proofing and place it in the refrigerator for at least 4 hours (ideally 8 to 12 hours).

Flour the board and roll out the dough to about 35 inches in length.

Spread Nutella evenly over the rolled-out dough.

Sprinkle semi-sweet dark chocolate chips over the Nutella layer.

Roll the dough tightly into a roulade, stretching it as needed while rolling.

Cut the roulade in half lengthwise to reveal the layers.

Braid the two halves together, ensuring not to over-tighten the braid.

Place the braided babka into babka molds, shaping the ends for tension.

Prepare the proofing environment by boiling water and placing it in the oven with the babkas for 1.5 to 2 hours.

Check for proofing readiness by observing volume change in the babkas.

Prepare a simple syrup by boiling granulated sugar and water until dissolved.

After 25 minutes of baking, check the color and aroma of the babkas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens