How to Make the Best Chocolate Babka

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.

Measure out 750 g of all-purpose flour into a standing mixer.

Add 100 g of sugar, then adjust to 65 g if short.

Add 18 g of instant yeast.

Add 15 g of Manischewitz kosher sea salt.

Measure out 142 g of room temperature unsalted butter, soften in microwave for 30 seconds, checking halfway.

Add 2 eggs, cracking them into a separate bowl to check for shells.

Add 340 g of warm water, using lukewarm water for instant yeast.

Add 15 g of vanilla extract.

Mix all ingredients using the dough hook attachment for about 5 minutes.

Boil some water and pour it into a cake tin to create proofing conditions in the oven.

Transfer the dough into a bowl, scraping down the sides, and cover with plastic wrap.

Let the dough proof for 1 hour in the refrigerator above the boiling water.

After proofing, clean the surface and divide the dough into two pieces.

Make the filling by whisking together 200 g of sugar, 56 g of cocoa powder, and a little salt.

Pour in melted butter into the filling mixture and mix with a silicone spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens