Decadent Chocolate Babka
Indulge in the rich, comforting flavors of this Decadent Chocolate Babka—a delightful Jewish-style pastry that features a beautifully braided dough enveloping a luscious chocolate filling. This recipe, adapted from Cooking Light Magazine, skips the traditional abundance of eggs and butter, yet still delivers a sweet, slightly chewy exterior that pairs perfectly with gooey chocolate. Serve it warm or at room temperature for breakfast, brunch, or dessert. For a personalized twist, feel free to incorporate walnuts into the filling or try a cinnamon variation with cinnamon chips. Baking two mini loaves is also an option for sharing or gifting. With minimal active time and a rise that develops flavor, this babka is a showstopper for any occasion.
N/A
Servings
155
Calories
19
Ingredients
Ingredients
granulated sugar
1 teaspoon (dissolve)
dry yeast
1 (1/4 ounce) package (about 2 1/4 teaspoons) (none)
warm 1% low-fat milk
3/4 cup (heated to 105°F to 110°F)
granulated sugar
6 tablespoons (none)
vanilla extract
1/2 teaspoon (none)
salt
1/4 teaspoon (none)
large egg yolk
1 (lightly beaten)
all-purpose flour
7 1/2 ounces (about 1 2/3 cups) (divided)
bread flour
5 7/8 ounces (about 1 1/4 cups) (none)
butter
5 tablespoons (cut into pieces and softened)
cooking spray
to coat pan (none)
granulated sugar
1/2 cup (for filling)
unsweetened cocoa powder
3 tablespoons (for filling)
ground cinnamon
1/2 teaspoon (for filling)
salt
1/4 teaspoon (for filling)
semisweet chocolate
4 ounces (finely chopped or mini chocolate chips)
powdered sugar
2 tablespoons (for streusel)
all-purpose flour
1 tablespoon (for streusel)
butter
1 tablespoon (chilled for streusel)
Instructions
1
In the bowl of a stand mixer, dissolve 1 teaspoon of granulated sugar and the dry yeast in the warm milk. Let it rest for about 5 minutes until it becomes bubbly.
2
Add 6 tablespoons of granulated sugar, vanilla extract, 1/4 teaspoon of salt, and the lightly beaten egg yolk to the yeast mixture. Mix until combined.
3
Weigh or lightly spoon the all-purpose and bread flours into dry measuring cups, then add 6 ounces (approximately 1 1/3 cups of all-purpose flour) and the bread flour into the yeast mixture. Attach the dough hook and beat at medium speed for about 2 minutes until well blended.
4
Incorporate 5 tablespoons of softened butter into the dough, beating until fully integrated. Transfer the sticky dough onto a well-floured surface and knead it gently for about 10 minutes, adding up to 1.5 ounces (about 1/3 cup) of all-purpose flour, a tablespoon at a time, until the dough is soft and elastic.
5
Grease a large bowl with cooking spray, place the dough inside, and turn it to coat the top. Cover and let it rise in a warm area (around 85°F) for about 1.5 hours or until it has doubled in size. The dough is ready when you can gently press two fingers into it, and the indentation remains.
6
After rising, punch the dough down and allow it to rest for 5 minutes. Meanwhile, line the bottom of a 9 x 5-inch loaf pan with parchment paper and coat the sides with cooking spray.
7
For the filling, mix together 1/2 cup of granulated sugar, cocoa powder, ground cinnamon, salt, and the chopped chocolate in a medium bowl. Set aside.
8
Roll the dough on a generously floured surface into a 16-inch square. Evenly sprinkle the chocolate filling over the dough, leaving a 1/4-inch border around the edges.
9
Tightly roll the dough up in a jelly-roll fashion and pinch the seam and ends to seal. Grasp each end of the dough and twist it 4 times, similar to wringing out a towel, before placing it into the prepared pan.
10
Cover the dough and allow it to rise for an additional 45 minutes until it has again doubled in size.
11
Preheat the oven to 350°F.
12
Prepare the streusel by mixing the powdered sugar, 1 tablespoon of all-purpose flour, and 1 tablespoon of chilled butter in a small bowl until the mixture is crumbly. Sprinkle it evenly over the top of the risen dough.
13
Bake the bread for 40 minutes or until the top is golden brown and sounds hollow when tapped. After baking, let the babka cool in the pan on a wire rack for about 10 minutes, then remove it from the pan to cool completely before slicing.
Nutrition Information
5.5g
Fat
24.7g
Carbs
1.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Babka?
It is a rich, Jewish-style braided pastry featuring a soft dough enveloped around a luscious chocolate filling.
What is the texture of this babka?
This babka features a sweet, slightly chewy exterior with a gooey, chocolate-filled interior.
How does this recipe differ from traditional babka?
Adapted from Cooking Light Magazine, this version reduces the traditional amount of eggs and butter while maintaining flavor and texture.
What type of yeast is required?
The recipe uses one 1/4 ounce package (approximately 2 1/4 teaspoons) of dry yeast.
How should I activate the yeast?
Dissolve 1 teaspoon of sugar and the yeast in warm milk and let it rest for about 5 minutes until it becomes bubbly.
What is the ideal temperature for the milk?
The milk should be heated to between 105°F and 110°F to properly activate the yeast.
Can I use a stand mixer for this recipe?
Yes, a stand mixer with a dough hook is recommended for mixing and initial blending of the dough.
What types of flour are used in this babka?
This recipe uses a combination of all-purpose flour and bread flour for the dough.
How long should the dough be kneaded?
The dough should be kneaded gently on a floured surface for approximately 10 minutes until it becomes soft and elastic.
How long is the first rise?
The dough should rise in a warm area for about 1.5 hours or until it has doubled in size.
How do I know when the dough has risen enough?
The dough is ready when you can gently press two fingers into it and the indentation remains.
What is the best temperature for the dough to rise?
A warm area around 85°F is ideal for the dough to rise properly.
What size loaf pan is needed?
The recipe requires a standard 9 x 5-inch loaf pan.
How should I prepare the baking pan?
Line the bottom with parchment paper and coat the sides with cooking spray to prevent sticking.
What ingredients are in the chocolate filling?
The filling consists of granulated sugar, cocoa powder, ground cinnamon, salt, and finely chopped semisweet chocolate or mini chips.
How should the dough be rolled out?
Roll the dough on a floured surface into a 16-inch square before adding the filling.
How do I shape the babka?
Roll the dough tightly like a jelly roll, seal the ends, and twist the entire log 4 times before placing it in the pan.
How long is the second rise?
Once shaped and in the pan, the dough should rise for an additional 45 minutes.
What is the baking temperature for the babka?
Preheat your oven and bake the babka at 350°F.
What is the streusel topping made of?
The streusel is a crumbly mixture of powdered sugar, 1 tablespoon of all-purpose flour, and 1 tablespoon of chilled butter.
How long does the babka need to bake?
Bake for 40 minutes or until the top is golden brown and sounds hollow when tapped.
How should I cool the babka?
Let it cool in the pan on a wire rack for 10 minutes, then remove it from the pan to cool completely.
Can I add nuts to the filling?
Yes, you can personalize the recipe by incorporating walnuts into the chocolate filling.
Is there a non-chocolate variation?
Yes, you can try a cinnamon variation by using cinnamon chips in place of the chocolate.
Can I make smaller loaves?
Yes, the recipe allows for baking two mini loaves instead of one large 9x5 loaf.
How many calories are in a serving?
Each serving contains approximately 155 calories.
What are the nutritional facts for fat and protein?
Each serving contains 5.5g of fat and 1.6g of protein.
When is the best time to serve chocolate babka?
It is a versatile pastry perfect for breakfast, brunch, or dessert.
What type of milk is used in the dough?
The recipe specifically calls for 3/4 cup of warm 1% low-fat milk.
Should the butter for the dough be cold?
No, the 5 tablespoons of butter for the dough should be softened, while the butter for the streusel should be chilled.