Chocolate babka is a sweet, braided bread filled with swirls of semi-sweet chocolate.
It may seem ambitious, but its a decadent and stunning loaf thats worth the effort.
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Chocolate babka is a sweet, braided bread filled with swirls of semi-sweet chocolate.
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The babka bakes into a sweet, fluffy, chocolatey loaf that makes for a decadent breakfast or dessert.
Babka looks impressive, and it certainly is.
After baking, it looks stunning, no matter how messy the shaping was.
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Its worth the effort and patience, especially when you make two loaves, like in this recipe.
Babkas Origins
Babka originates from Jewish communities in Eastern Europe, especially in Ukraine and Poland.
The word babka is of Slavic origin and means grandmother.
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Modern babkas, like the one here, are usually richer than challah and made with brioche dough.
What is the Difference Between Babka and Povitica?
Compared to babka, potivica is rolled much thinner and has an elaborate pattern of tight spirals.
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What is the Best Chocolate to Use?
This babka is made with a very rich dough and doused in sweet syrup.
To balance the sweetness, I prefer slightly bitter chocolate, like semi-sweet (around 60% cacao).
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Use thisguideto help identify the chocolate that is perfect for you.
Babka Filling Variations
Babka isnt just limited to chocolate.
Here are a few ideas for different fillings, but the possibilities are endless.
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How to Serve Chocolate Babka
Babka is already rich and doesnt need much embellishing.
While it can last for up to a few days, dont fret when it goes stale.
Imagine theFrench toastthis would make!
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Or try it in abread puddingorFrench toast casserole.
Babka also freezes well.
Since this recipe makes two loaves, you’re free to keep one fresh and freeze the other.
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Once cooled, wrap the loaf in a couple of layers of plastic wrap, then in foil.
Babka can be stored in the freezer for up to one month.
Defrost at room temperature, still wrapped.
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This should take about 5 minutes, but keep kneading until the dough gathers around the dough hook.
Let the dough rest, uncovered, for 10 minutes.
This gives the gluten a chance to relax, making it easier to incorporate the butter.
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Take your time and allow the dough to absorb the butter.
Scrape the dough out onto a clean surface and shape it into a ball.
Lightly grease the bowl with butter.
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Transfer the dough back into the bowl and cover with plastic wrap.
Let the dough rise at room temperature for 1 1/2 hours.
The dough will need this time to continue rising, and to chill.
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Cold dough is easier to roll out and shape.
When youre ready to bake the babka, make the chocolate filling.
Stir constantly with a spatula until melted.
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Use the lowest heat setting possible to prevent the chocolate from burning.
Its okay if the sugar looks grainy; it will dissolve while baking.
Set the filling aside for 20 minutes to cool and thicken slightly.
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Lightly flour a clean work surface and scrape the chilled dough onto it.
Use a sharp knife or adough scraperto divide the dough in half.
Work with one piece of dough at a time, reserving the other, covered, in the refrigerator.
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Lightly dust the top of the dough with flour.
If the dough is cold, it shouldnt stick much.
Roll the dough into a snug spiral, starting with the short end closest to you.
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Wrap the rolled dough with plastic wrap and stick it in the freezer for 10 minutes.
Meanwhile, roll and fill the second dough following the same method.
Transfer the second dough to the freezer while you prepare the pans.
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Grease two loaf pans generously with butter.
Dont worry about the short sides, the parchment helps you easily lift out the loaves later.
it’s possible for you to use either 9x5-inch or 8x4-inch loaf pans.
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The cut-side of the dough with the chocolate layers will be exposed.
Repeat with the second piece of dough.
Let the dough rise at room temperature until almost doubled in size, 1 1/2 to 2 hours.
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The dough should be puffy and will have risen to roughly 1/2-inch below the rim of the pan.
Remove the plastic wrap and bake the loaves for 35 minutes, or until golden brown on top.
A toothpick inserted into the loaf should come out without any doughy bits sticking to it.
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Or you might check with an instant thermometer, which should read 190F.
While the babkas are baking, prepare the syrup.
In a small saucepan over medium heat, bring the sugar and water to a simmer.
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Cook until the sugar has completely dissolved.
Turn off the heat and set it aside.
Use a pastry brush to brush them generously with the syrup.
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It keeps the bread moist and adds an attractive shine to the top.
Let the babkas rest in their pans for 10 minutes to cool slightly and absorb the syrup.
Dont leave them in the pans for longer than 10 minutes, or they may stick.
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Use the parchment paper to lift out the loaves and set them on a wire rack to finish cooling.
Allow the babkas to cool completely before slicing and serving.
Its difficult to wait, but the structure of the bread wont set until its close to room temperature.
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