How to Make Chocolate Babka

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

dark chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: semi-sweet chocolate chips

Semi-sweet chocolate chips are often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar provides a similar sweetness with a hint of molasses.

Start by whisking together 2 cups of flour, sugar, 2 tablespoons of orange zest, salt, and instant yeast in a bowl.

Add cold cubed butter to the flour mixture and cut it in with a pastry cutter until the butter is about pea-sized.

Add a little bit of water to the mixture until it becomes sticky.

Transfer the mixture to a stand mixer fitted with a paddle attachment.

Add 3 eggs and 1 egg yolk to the mixer and whisk together on low speed, alternating adding the eggs and flour to avoid a flour poof.

Knead the dough for about 7-8 minutes until it starts to creep up the side of the bowl and onto the paddle.

Turn the dough out onto a floured surface and knead it until it is stretchy and not too sticky, adding more flour if necessary.

Place the kneaded dough in a greased bowl and refrigerate it to proof for at least 8 hours or overnight.

To make the filling, melt 1 stick of butter and dark chocolate chips in a pot or microwave until smooth.

Mix in confectioners sugar, cocoa powder, a pinch of salt, and cinnamon until smooth.

Roll out the chilled dough into a rectangle of about 10 x 14 or 10 x 12 inches on a floured surface.

Spread half of the filling over the dough, leaving a half to quarter inch border around the edges.

Roll the dough tightly from one long edge, pinching the seam closed.

Chill the rolled dough in the fridge for about 15 minutes before slicing.

Slice off the ends of the rolled dough and then cut down the middle to expose the layers.

Twist the two halves together to form a braid and place it into a greased loaf pan lined with parchment paper.

Let the twisted dough proof for about an hour in a warm room until it becomes poofy.

Preheat the oven to 375°F (190°C) and bake the babka for 35-45 minutes, keeping an eye on it.

To make the glaze, combine equal parts water and sugar in a pan and stir until the sugar dissolves and the solution is clear.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens