The Prettiest Chocolate Babka You Ever Did See (Full Recipe)

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.

Add 4 and 1/2 cups of flour, 1/2 cup of sugar, and 2 and 1/4 teaspoons of yeast to the bowl of a stand mixer and whisk together.

Add 4 room temperature eggs, 1/2 cup of room temperature whole milk, and 1 and 1/2 teaspoons of kosher salt to the mixture and mix on low speed with a dough hook attachment until a dough starts to form, about 2 minutes.

Add 10 tablespoons of room temperature unsalted butter, cubed, a few cubes at a time, waiting for it to incorporate before adding more. Let the dough mix on medium low speed for about 10 more minutes until smooth and elastic.

Transfer the dough into a large oiled bowl, shape it into a ball, and give the top a light spray of oil. Cover and let it chill overnight in the fridge or for at least 8 hours.

The next day, heat 1/2 cup of unsalted butter and 1/2 cup of heavy cream in a small saucepan over medium heat until the butter is melted and the mixture is steaming.

Add 8 oz (225 g) of chopped dark chocolate to the saucepan, stirring until melted. Remove from heat and whisk in 3/4 cup of powdered sugar and 1/3 cup of unsweetened cocoa powder until combined. Transfer to a clean bowl and let cool until spreadable, about 1 hour, or pop it in the fridge after 15 minutes to speed up the process.

On a lightly floured surface, divide the chilled dough in half and roll each half into a 12x16 inch rectangle. Spread half of the chocolate filling on three sides of the rectangle, leaving a 1 inch border on one short side. Roll the dough into a tight coil starting from the opposite short side to the border, pinching the bottom seam to seal.

Cut the rolled dough in half lengthwise using a large sharp knife. Place the two halves next to each other with the cut sides facing up and twist them over each other, tucking both ends underneath the loaf and pinching the seal. Place in a greased and parchment lined 8x9 inch loaf pan and repeat with the second half of the dough.

Let the loaves prove for 1 and 1/2 to 2 hours until nicely puffed. Preheat the oven to 350°F and bake for 40 to 45 minutes.

To make the syrup, in a small saucepan, add 1/3 cup of water and 1/3 cup of sugar. Bring to a simmer over medium heat, whisking until the sugar is fully dissolved. Set aside until the bobkas are done.

The loaves are done when golden brown and a knife comes out clean or their internal temperature is 190°F. Immediately brush the loaves with the syrup, using all of it to help make the top shiny and keep the interior moist.

Let the bobka sit for 30 minutes in the pans to cool and soak up the syrup. Remove from the pans using the parchment paper and let cool to room temperature or serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens