Anna Olson Makes Chocolate Babka LIVE | Live with Anna Olson

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.

Warm up the milk in a sauce pot on low heat until just above body temperature, about 115°F (46°C).

Measure 3 cups (450 g) of all-purpose flour into a mixing bowl.

Add 2 tablespoons (25 g) of granulated sugar and 1 teaspoon (5 ml) of salt to the flour and stir with a finger to combine.

Add 2 and 1/4 teaspoons (7 g) of instant dry yeast on top of the flour mixture, ensuring it doesn't come into direct contact with the salt.

Add 1 egg to the flour mixture.

Once the milk is warm, add it to the flour mixture and mix until combined.

Knead the dough until smooth, about 10 minutes.

Cover the dough and let it rise in a warm place until doubled, about 1-2 hours.

Roll out the dough on a floured surface into a rectangle.

Spread melted chocolate over the dough evenly (not specified in the video).

Sprinkle cocoa powder and powdered sugar on top of the chocolate layer (not specified in the video).

Roll the dough tightly into a log, then slice it in half lengthwise (not specified in the video).

Twist the two halves together and place in a greased loaf pan (not specified in the video).

Cover and let rise again until puffy, about 30-45 minutes (not specified in the video).

Preheat the oven to 350°F (175°C).

Bake the babka until golden brown, about 30-35 minutes (not specified in the video).

Cool in the pan for 10 minutes, then transfer to a wire rack (not specified in the video).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens