Decadent Cinnamon Chocolate Babka Loaf
Indulge in this rich and delightful Decadent Cinnamon Chocolate Babka Loaf, a heartwarming twist on the traditional babka. This coffee cake features a luscious filling of semi-sweet chocolate and aromatic cinnamon, all wrapped in a soft, buttery dough that’s both easy to make and utterly irresistible. Perfect for enjoying with your morning coffee or as a special treat for gatherings, this loaf is not only delicious but also visually stunning, showcasing a beautiful braided design that will impress your family and friends. Whether you’re a baking novice or a seasoned pro, this recipe will guide you step by step to create a show-stopping dessert that’s sure to become a family favorite.
N/A
Servings
157
Calories
11
Ingredients
Ingredients
All-purpose flour
260 g (2 cups, unbleached)
Instant yeast
11 g (3 2/3 teaspoons)
Buttermilk
96 g (scant 1/2 cup)
Unsalted butter
48 g (1/4 cup)
Sugar
48 g (scant 1/4 cup)
Vanilla extract
4 g (1/2 teaspoon)
Table salt
4 g (2/3 teaspoon)
Egg yolks
48 g (from 2 large or jumbo eggs)
Semi-sweet chocolate chips
145 g (scant cup, frozen)
Ground cinnamon
4 g (1/2 teaspoon)
Very cold butter
32 g (2 1/4 tablespoons)
Instructions
1
In a large mixing bowl, cream together the soft unsalted butter and sugar until the mixture is pale and fluffy.
2
Add the vanilla extract and the slightly beaten egg yolks, mixing for about 2 minutes until fully incorporated and light.
3
Stir in the all-purpose flour and instant yeast until just combined, then gradually pour in the buttermilk, mixing on low speed until a soft dough forms. Adjust the consistency by adding more flour or buttermilk as needed.
4
Transfer the dough to a lightly floured countertop and knead for approximately 4 minutes until smooth and elastic.
5
Shape the dough into a rectangle and perform a letter-fold: fold the top third down and the bottom third up, then fold in each side. This creates layers in the dough.
6
Place the folded dough into a straight-sided container, cover it, and let it rest for 15 minutes.
7
Perform the letter-folding process again, then cover and allow the dough to rest for another 15 minutes.
8
Leave the dough to rise until it has expanded to about 1.5 times its original volume, approximately 1 hour.
9
Roll the dough into a 12-inch by 12-inch square on a lightly floured surface.
10
In a food processor, combine the frozen chocolate chips and ground cinnamon, processing until they reach a granular consistency. Add the very cold butter and pulse until evenly mixed.
11
Spread the chocolate-cinnamon filling evenly over the dough, leaving a 1/4 inch border around the edges.
12
Carefully roll the dough into a tight cylinder, ensuring the length does not exceed 15 inches.
13
Cut the rolled dough into two equal halves, each measuring approximately 15 inches long. Braid the two halves together, ensuring to pinch and fold the ends to secure the shape.
14
Place the braided loaf into a well-oiled 8-inch x 4.5-inch loaf pan.
15
Preheat your oven to 350°F (175°C) while allowing the braided loaf to rise until it increases in size by about 1.5 times.
16
If desired, brush the top of the loaf with an egg white glaze for a shiny finish. Bake the loaf for 50 minutes to 1 hour and 10 minutes, until it reaches an internal temperature of 180°F to 200°F.
17
To prevent over-browning due to the sugar content, loosely cover the loaf with aluminum foil for at least half of the baking time.
18
Once baked, allow the loaf to cool completely in the pan before transferring it to a wire rack for serving.
Nutrition Information
6.4
Fat
21.4
Carbs
2.6
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Cinnamon Chocolate Babka Loaf?
It is a rich coffee cake featuring a luscious filling of semi-sweet chocolate and aromatic cinnamon wrapped in a soft, buttery braided dough.
How many calories are in a serving of this babka?
Each serving contains approximately 157 calories.
What type of flour should I use for this recipe?
You should use 260 grams (about 2 cups) of unbleached all-purpose flour.
What kind of yeast is required?
The recipe calls for 11 grams (3 2/3 teaspoons) of instant yeast.
How do I start making the dough?
Begin by creaming together soft unsalted butter and sugar in a large mixing bowl until pale and fluffy.
How long do I need to knead the dough?
After mixing the ingredients, knead the dough on a lightly floured surface for approximately 4 minutes until it is smooth and elastic.
What is the letter-fold technique used in this recipe?
It involves folding the top third of the dough down and the bottom third up, then folding in each side to create internal layers.
How many times should I perform the letter-fold?
The folding process should be performed twice, with resting periods in between.
How long should the dough rest between folds?
The dough should rest covered in a straight-sided container for 15 minutes after each folding session.
How much should the dough rise before rolling it out?
Allow the dough to rise until it has expanded to about 1.5 times its original volume, which takes about 1 hour.
What size should the dough be rolled into?
Roll the dough into a 12-inch by 12-inch square on a lightly floured surface.
How do I make the chocolate cinnamon filling?
Process frozen chocolate chips and ground cinnamon in a food processor until granular, then pulse in very cold butter.
Why should the chocolate chips be frozen for the filling?
Freezing the chips allows them to be processed into a granular consistency without melting or turning into a paste.
How much filling should I leave at the edges of the dough?
Spread the filling evenly but leave a 1/4 inch border around the edges to ensure a proper seal.
What is the maximum length the dough cylinder should be?
Ensure the tightly rolled cylinder does not exceed 15 inches in length.
How is the babka shaped before baking?
Cut the roll into two equal 15-inch halves and braid them together, pinching and folding the ends to secure the shape.
What size loaf pan is needed for this recipe?
The recipe specifies a well-oiled 8-inch x 4.5-inch loaf pan.
At what temperature should the babka be baked?
Preheat your oven and bake the loaf at 350°F (175°C).
How long does the baking process take?
The loaf typically bakes for 50 minutes to 1 hour and 10 minutes.
How do I know when the babka is perfectly cooked?
The internal temperature of the loaf should reach between 180°F and 200°F.
Can I add a glaze to the top of the loaf?
Yes, you can brush the top with an egg white glaze before baking for a shiny finish.
How can I prevent the loaf from browning too quickly?
Loosely cover the loaf with aluminum foil for at least half of the baking time to protect the sugar content from over-browning.
Does this recipe include salt?
Yes, it uses 4 grams (2/3 teaspoon) of table salt.
What is the protein content per serving?
Each serving provides 2.6 grams of protein.
How much fat is in one serving?
There are 6.4 grams of fat per serving.
How many carbohydrates are in a serving?
There are 21.4 grams of carbohydrates per serving.
Should the babka be cooled on a rack?
The loaf should first cool completely in the pan before being transferred to a wire rack.
What makes this recipe 'decadent'?
The high quality of ingredients like buttermilk, egg yolks, and a rich chocolate-cinnamon filling creates a luxurious texture and taste.
Is this recipe suitable for beginner bakers?
Yes, the step-by-step instructions are designed to guide both novices and seasoned pros to a successful result.
What are the key tags associated with this recipe?
The recipe is tagged as babka, coffee cake, cinnamon, chocolate, yeast bread, dessert, and baking.