How to make Chocolate Babka - The Boy Who Bakes - 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.

Take plain flour and add it to a bowl.

Add dried yeast, salt, and sugar to the flour.

Add full fat milk and 3 large eggs to the mixture.

Mix together for about 10 to 15 minutes on low medium speed in a KitchenAid mixer until the dough is no longer sticking to the sides of the bowl.

Add room temperature unsalted butter to the dough and mix until combined, then mix for another 10 minutes to bring back elasticity.

Perform the windowpane test to check if the dough is ready.

Place the dough into a lightly oiled bowl, cover with cling film, and refrigerate overnight.

Prepare the filling by melting unsalted butter, dark chocolate, light brown sugar, cocoa powder, and a pinch of sea salt in a saucepan over low heat while stirring constantly.

Chop pistachios roughly for the filling.

Divide the chilled dough into two equal pieces.

Roll one piece of dough out to a 40 by 30 rectangle on a floured surface.

Trim the edges of the rolled dough for evenness.

Pour half of the chocolate filling over the dough and spread it evenly, leaving a 1-2 cm edge clear.

Sprinkle half of the chopped pistachios over the chocolate filling.

Roll the dough tightly into a log.

Cut the log in half lengthwise with a sharp knife.

Twist the two halves together and place into a lightly greased 9 by 4 inch loaf tin.

Cover the loaf with cling film and let it rise for 1.5 hours until doubled in size.

Preheat the oven to 180 degrees Celsius (160 degrees for fan oven).

Bake the babka for 30 to 35 minutes until golden brown.

Prepare a sugar syrup while the babka is baking to give it a sticky finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens