Trust me when I say that this is one of the most delicious breads out there! The chocolate filling and tender dough make this Babka totally irresistible!
Don’t worry: It looks fancy, but it is seriously easy to make! This is a no-knead dough, so it needs very little work.
Once the dough comes together, roll it out to form a rectangle and spread the melted chocolate over it. Roll it up from the short end to form a log and pinch the seam to seal.
Cut the log in half lengthwise to form two strands and begin twisting them, keeping the cut sides facing out. Make sure to also pinch the ends to seal! Place on a baking sheet, let rise and bake.
While it is in the oven, I love to make some syrup to brush the Babka once baked, but this is totally optional! Either way, it is absolutely delightful!
Waiting for it to cool down before eating it will be a real challenge, since it not only looks amazing but it also smells heavenly!
You can double this recipe and freeze the rest. You will surely want to have one of these luscious breads at hand on more than one occasion!
Follow every step of the process and try out this delicious recipe! You can watch the twisting method to form the Babka in my Reels. There are a million versions of Babka with different kinds of fillings like jams, lemon curd, dried fruits, or even just some crumble sprinkled over it.
If you try out this Chocolate Babka, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Chocolate Babka
Ingredientes
For the dough:
- 3/4 cup lukewarm water
- 1 1/2 tsp active dry yeast (5 g)
- 1 1/2 tsp salt
- 3 large eggs
- 1/4 cup sugar
- 12 tbsp unsalted butter, melted
- 3 1/2 cups all-purpose flour
For the filling:
- 150 g bittersweet chocolate, melted
For the syrup:
- 1/3 cup sugar
- 1/3 cup water
Instrucciones
- In a large bowl (or the bowl of the electric mixer) mix water, yeast, sugar, salt, eggs, sugar and butter. Add the flour and mix well (do not knead) using your hands, wooden spoon or electric mixer. The dough will be soft but will firm up after proving. Cover and let rise for 2 hours and then chill for at least 2 hours.
- Butter a 8×4-inch loaf pan, then line with parchment paper. Use 400-500 g of dough and sprinkle with flour and shape it into a ball, seam side down.
- On a lightly floured surface, roll the dough into a 12×16-inch rectangle. Spread the filling on dough, leaving a 1-inch border on one short side. Starting at the short side opposite the border, roll the dough into a log, and pinch the seam to seal.
- Cut the dough in half lengthwise and position each half parallel to each other with the cut sides facing up. Twist the 2 long pieces together and place in the prepared pan. Loosely cover the pan and let rise for 1 hour.
- Preheat the oven to 350F. Bake the loaf for 35-40 minutes or until golden brown.
- For the syrup: while the babka is baking, mix the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.
- Brush the loaves with the syrup immediately when it come out of the oven. Serve warm or at room temperature.
