fine dining experience

Chocolate Babka

A Jewish sweet braided bread loved by all, babka is stuffed, rolled, then baked with a variety of fillings. Chocolate babka tends to dominate the flavor popularity contest, but there's a certain appeal to a cinnamon babka that just can't be denied—which is why this recipe snuck both into the mix.

Ingredients

FOR THE BABKA DOUGH

  • 1/3 c. milk, lukewarm (80 g.)
  • 1 (0.25-oz.) packet instant yeast
  • 1/3 c. granulated sugar, divided (70 g.)
  • 1 2/3 c. all-purpose flour, divided (212 g.)
  • 2 large eggs, divided
  • 1 tsp. kosher salt (6 g.)
  • 6 tbsp. butter, softened (84 g.)

FOR THE CHOCOLATE FILLING

  • 1 tbsp. butter, melted and cooled (14 g.)
  • 3 tbsp. heavy cream (45 g.)
  • 1 3/4 c. chocolate chips, divided (300 g.)
  • Zest of 1/2 lemon (optional)
  • Kosher salt

FOR THE STREUSEL TOPPING

  • 3 tbsp. powdered sugar (21 g.)
  • 3 tbsp. all-purpose flour (21 g.)
  • 1 tbsp. butter (14 g.)
  • 1/2 tsp. ground cinnamon
  • Pinch kosher salt
  • FOR THE EGG WASH
  • Reserved egg white
  • 1 tsp. granulated sugar
  • Pinch kosher salt

Directions

  1. Step 1Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add lukewarm milk, yeast, 2/3 cup flour, and 4 teaspoons sugar. Using a spatula, mix until well combined, then cover with and let sit for at least 30 minutes, up to 2 hours. 
  2. Step 2Once the sponge has formed some air pockets, add in 1 whole egg and 1 egg yolk (reserving the egg white for the egg wash), remaining 1 cup flour, remaining 1/4 cup sugar, and salt. Mix on low speed until well combined, then gradually increase to medium-high speed. Continue mixing, scraping down bowl every 2 to 3 minutes, until dough becomes elastic and pulls away from the sides of the bowl, 6 to 8 minutes.
  3. Step 3With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 5 minutes. Continue mixing on medium-high speed until the dough is glossy and passes the windowpane test, 3 to 5 minutes more. Cover bowl and refrigerate for at least 2 hours, up to overnight.
  4. Step 430 minutes before you’re ready to assemble the babka, make chocolate filling: In a microwave-safe bowl, melt together butter, cream, and 1 cup chocolate chips in 20-second increments until smooth, stirring between each heating to prevent burning. Stir in zest, if using, and salt. Let cool before using.
  5. Step 5Make streusel: In a small bowl, whisk together sugar, flour, cinnamon, and salt. Using your finger tips, work in butter until evenly distributed and tiny clumps of streusel form. Refrigerate until ready for use.
  6. Step 6Make egg wash: In a small bowl, whisk together reserved egg white with sugar and salt. 
  7. Step 7Transfer chilled dough out onto a floured surface and roll out into a thin 16” square. Brush dough with melted butter. Using an offset spatula, spread chocolate filling into an even layer across the dough, then sprinkle remaining 3/4 cup chocolate chips on top. Tightly roll dough into a rope, then fold the rope in half and braid the two segments around each other with 3 twists. 
  8. Step 8Line a 8 ½”-x-4 ½” loaf pan with parchment. Place braided dough into loaf pan, tucking in the ends of the rope underneath. Gently press dough into an even layer. Brush more egg wash over the entire loaf, then sprinkle on streusel and press lightly to adhere to loaf. Cover and let proof until dough rises almost to the lip of the pan, about 1 hour to 1 hour 30 minutes. Preheat oven to 375° 15 minutes before you’re ready to bake. 
  9. Step 9Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, 45 to 50 minutes.
  10. Step 10Lift loaf out by the ends of the parchment and transfer onto a cooling rack. Let cool completely before slicing.