Recipe | Chocolate Babka

How about trying a homemade brioche bread filled with rich chocolate swirls?  Also known as chocolate babka, they are perfect for the weekend brunch or tea time. 

Servings: Makes two 9x5 inch loaves

Ingredients for the babka dough : 

• 1 cup lukewarm water (210 grams)
• 1 tablespoon active dry yeast (11 grams)
• 1⁄4 cup sugar (50 grams)
• 3 3⁄4 cups all-purpose flour (500 grams)
• 3 tablespoons extra-virgin olive oil (35 grams), plus more for the bowl
• 1 tablespoon plus 1 teaspoon plain unsweetened yogurt Yoplait (25 grams)
• 1 teaspoon kosher salt (4 grams)
• 2 large eggs (120 grams), at room temperature
•  

For the chocolate filling: 

• ½ cup (85g) dark chocolate
• 1/4 cup (57g) butter
• 1/4 cup (28g) powdered sugar, sifted
• 1/3 cup (37g) cocoa powder
• 1 teaspoon coffee, instant 
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions :

To make the chocolate filling:

• Make the filling: Melt butter and chocolate together until smooth — you can do this in the microwave at 30 second intervals or in a saucepan. 
• Stir in powdered sugar,cocoa, coffee, cinnamon and salt until smooth. The mixture should form a spreadable paste.

To make the babka dough:

• Whisk the warm water, yeast, and 1 teaspoon of the sugar (5 grams) in a medium bowl. Let stand until foamy, about 10 minutes.
• Combine the flour, oil, yogurt, salt, 1 of the eggs, yeast mixture, and the remaining sugar (45 grams) in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping the bowl occasionally, until the dough comes together in a firm, stretchy mass, about 7 minutes. If the dough is too sticky, add a tablespoon of flour at a time until you get the right consistency.
• Turn out onto a clean work surface and knead to form a tight ball, about 2 minutes. Lightly oil the mixer bowl, return the dough to it, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 1-2 hours. You can also then transfer the dough to the fridge to let it rest overnight or until you're ready to bake. 
• Grease two 9 x 5 inch loaf pans. Turn the dough out onto a clean floured work surface and divide in half.
• Flatten one ball into a rectangular shape. With a rolling pin, roll it into a 9 × 12-inch rectangle.
• Use an offset spatula or butter knife to spread the chocolate filling over the dough, leaving ½-inch border all the way around.
• Starting from one long side, roll the dough tightly into a long log.
• Cut the log lengthwise in half. Twist the two halves together, keeping the exposed chocolate layers facing up, and push in the ends to form a 9-inch-long twist. Transfer the twist to one of the prepared pans.
• Repeat with the remaining dough. Cover both pans with a clean kitchen towel and let rise in a warm place until the dough has risen to the pans’ rims, about 45 minutes.
• Position a rack in the center of the oven and preheat the oven to 400°F/200°C. 
• Beat the remaining egg with a few drops of water and gently brush it over the babkas to lightly coat.
• Bake until golden brown, 30 to 35 minutes. A cake tester should slide through with no resistance and come out without any raw dough, though there may be melted chocolate clinging to it. If the top begins to brown too much, tent it lightly with foil. 
• When the loaves are done, immediately brush the tops with 2 tablespoons honey mixed with 1 teaspoon water. Cool completely in the pans before slicing and serving.

Store your Babka well wrapped at room temperature. You can also heat it a little before eating to freshen it up a little. Babka will keep fresh for up to 3 days. It also freezes well for up to 3 weeks.

Note : Check out this blog, if you need more guidance on how to shape your babka. 
https://www.kingarthurbaking.com/blog/2017/04/10/how-to-shape-babka

Also, try out our guilt free Mango Frozen Yoghurt here !

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