Decadent Chocolate Swirl Babka
Indulge in the rich, buttery layers of our Decadent Chocolate Swirl Babka, a stunning yeast bread that beautifully combines the warmth of freshly baked bread with a luscious chocolate filling. This recipe yields three impressive loaves, making it perfect for sharing with friends and family or savoring over several breakfasts or desserts. The intricate twisting and braiding technique not only gives this babka its signature look but also allows the chocolate to ooze through every slice, providing an irresistible treat that is best enjoyed warm, with a cup of coffee or tea. This recipe is not only about flavor; it’s a delightful experience from kneading the dough to watching it rise. Enjoy one loaf immediately, freeze another for a future treat, and gift the third to someone special. Get ready to impress with this show-stopping dessert bread!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Active dry yeast
4 1/2 teaspoons (two 1/4 ounce packages)
Warm milk
1 1/2 cups (110°F)
Sugar
3/4 cup (for dough)
Large eggs
2 (room temperature)
Large egg yolks
2 (room temperature)
All-purpose flour
6 cups (plus more for work surface)
Salt
1 teaspoon
Unsalted butter
1 cup (room temperature, for dough)
Unsalted butter
3/4 cup (for filling)
Semisweet chocolate
36 ounces (very finely chopped)
Ground cinnamon
2 1/2 tablespoons
Heavy cream
1 tablespoon
Egg
1 (for egg wash)
Confectioners' sugar
1 2/3 cups
All-purpose flour
1 1/3 cups (for streusel)
Unsalted butter
12 tablespoons (room temperature, for streusel)
Instructions
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1. **Prepare the Yeast:** In a small bowl, combine warm milk and a pinch of sugar. Sprinkle the yeast over the milk and allow it to proof for 5-10 minutes, or until foamy.
2
2. **Mix the Wet Ingredients:** In a large mixing bowl, whisk together the sugar, whole eggs, and egg yolks until fully combined. Add the proofed yeast mixture and whisk together until smooth.
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3. **Combine Dry Ingredients:** In a separate bowl, whisk the all-purpose flour and salt together. Gradually stir the flour mixture into the wet ingredients until a shaggy dough forms.
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4. **Incorporate Butter:** Cut the room temperature butter into small cubes and add to the dough. Mix well until the butter is fully incorporated and the dough becomes smooth and sticky.
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5. **Knead the Dough:** Transfer the dough onto a floured work surface. Knead for about 10 minutes until the dough is elastic and smooth. Place the kneaded dough in a buttered bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
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6. **Prepare the Filling:** In a medium bowl, combine the finely chopped chocolate, sugar, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Set aside.
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7. **Make the Egg Wash:** In a small bowl, whisk together the egg and heavy cream. Set aside.
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8. **Prepare the Streusel Topping:** In another bowl, combine the sugar and flour for the streusel. Cut in the butter until clumpy in texture—set aside.
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9. **Shape the Loaves:** Preheat your oven to 350°F (175°C). Grease three 9"x5" loaf pans and line them with parchment paper.
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10. **Roll Out the Dough:** After the dough has risen, punch it down and let it rest for 5 minutes. Divide the dough into three equal pieces. Work with one piece at a time and keep the others covered.
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11. **Fill and Shape:** Roll the dough out into a 16-inch square, about 1/8-inch thick. Brush the edges with the egg wash. Sprinkle 1/3 of the filling mixture evenly over the dough, leaving a 1/4-inch border. Roll the dough tightly into a jelly roll, pinch the ends to seal, and twist the dough a full 5 to 6 turns. Place the twisted dough into the prepared loaf pan.
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12. **Repeat Shaping:** Repeat the rolling, filling, and twisting process with the remaining dough pieces, placing each in a loaf pan.
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13. **Final Proof:** Brush the tops of each loaf with the egg wash. Sprinkle the streusel topping over each loaf. Cover loosely with plastic wrap and let rise for about 30 minutes.
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14. **Bake:** Bake the loaves in the preheated oven for 30 minutes. Rotate the pans and continue to bake for an additional 25 minutes, or until golden brown. Lower the oven temperature to 325°F (160°C) and bake for another 15-20 minutes, until deep golden.
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15. **Cool and Serve:** Remove the loaves from the oven and let them cool in the pans on a wire rack for 10 minutes. Carefully remove from the pans, peel off the parchment paper, and allow to cool completely. Serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Swirl Babka?
It is a rich, buttery yeast bread that combines layers of bread with a luscious chocolate filling, featuring a signature twisted and braided appearance.
How many loaves does this recipe make?
This recipe yields three 9x5-inch loaf pans, making it ideal for sharing or freezing.
What type of yeast is used for this babka?
The recipe calls for 4 1/2 teaspoons of active dry yeast, which is equivalent to two 1/4 ounce packages.
What is the ideal milk temperature for proofing the yeast?
The milk should be warmed to 110°F to properly activate the yeast without killing it.
How long should the yeast proof?
Allow the yeast to proof in the warm milk and sugar for 5 to 10 minutes, or until it becomes foamy.
What eggs are required for the dough?
You will need 2 large whole eggs and 2 large egg yolks, all at room temperature.
How long should I knead the babka dough?
The dough should be kneaded on a floured surface for about 10 minutes until it is elastic and smooth.
How long is the first rise for the dough?
Place the dough in a buttered bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
What ingredients are in the chocolate filling?
The filling consists of 36 ounces of finely chopped semisweet chocolate, sugar, ground cinnamon, and unsalted butter.
How finely should the chocolate be chopped?
The semisweet chocolate should be very finely chopped to ensure it incorporates well into the swirls.
What is the purpose of the egg wash?
The egg wash, made of one egg and heavy cream, is used to brush the edges of the dough for sealing and to coat the top of the loaf for a golden finish.
How do I make the streusel topping?
Combine sugar and flour, then cut in 12 tablespoons of room temperature butter until the mixture achieves a clumpy texture.
What oven temperature is needed for baking?
The oven should be preheated to 350°F (175°C) for the initial baking stages.
How should I prepare the loaf pans?
Grease three 9x5-inch loaf pans and line them with parchment paper for easy removal.
How do I shape the babka dough?
Roll the dough into a 16-inch square, apply the filling, roll it tightly into a jelly roll, and then twist it 5 to 6 full turns.
How thick should the dough be rolled out?
Each piece of dough should be rolled out to a thickness of approximately 1/8-inch.
How much border should I leave when spreading the filling?
Leave a 1/4-inch border around the edges of the dough square when sprinkling the chocolate filling.
How long is the final proofing period?
After shaping and placing in the pans, cover the loaves loosely and let them rise for an additional 30 minutes.
What is the total baking time and temperature sequence?
Bake at 350°F for 30 minutes, rotate and bake 25 more minutes, then lower to 325°F and bake for a final 15-20 minutes.
How do I know when the babka is finished baking?
The loaves are done when they have reached a deep golden brown color.
How should the babka cool?
Let the loaves cool in their pans for 10 minutes, then remove them and peel off the parchment paper to cool completely on a wire rack.
Can I freeze the babka loaves?
Yes, the recipe suggests you can enjoy one loaf immediately and freeze others for future treats.
What kind of flour is best for this recipe?
All-purpose flour is used for the dough, the work surface, and the streusel topping.
How much cinnamon is used in the recipe?
The recipe requires 2 1/2 tablespoons of ground cinnamon for the chocolate filling.
What sugar is used for the streusel?
The recipe specifies 1 2/3 cups of confectioners' sugar for the streusel topping.
Is the butter used in the dough melted or room temperature?
The butter should be at room temperature and cut into small cubes for easy incorporation into the dough.
How do I serve the babka?
It is best served warm or at room temperature, ideally paired with a cup of coffee or tea.
What should I do if the dough is too sticky?
You can use a small amount of extra all-purpose flour on your work surface during the kneading process.
How many pieces should the dough be divided into?
The dough should be divided into three equal pieces to create three separate loaves.
Does this recipe contain salt?
Yes, the dough includes 1 teaspoon of salt to balance the sweetness of the chocolate and sugar.