The dreamiest festive braid - Chocolate Babka
These are the top reasons why you should make Babka as soon as possible:
- rich, soft, slightly buttery dough
- filled with a gorgeous chocolate spread and chopped chocolate
- glazed with silky melted chocolate stirred with chopped blanched almonds
- perfect for a crowd, this recipe makes two babkas and serves 16 people
- easy to keep at room temperature and easy to freeze
Essential ingredients
This chocolate babka recipe has three components: dough, filling, and glaze. This recipe is medium-level, which means it's suitable for experienced bakers who have worked with yeasted dough before. Here, you can find a little more information about some of the ingredients. The whole recipe is below.
Flour - use all-purpose flour or bread flour.
Yeast - we use active dry yeast in this recipe. Feel free to use fresh yeast. In that case, increase the amount of yeast from 10g to 20g.
Chocolate spread - we love Lino Lada Gold Creamy. However, use Nutella if you can't find it in your country.
Chocolate - we used semi-sweet chocolate chopped with a sharp knife.
Almonds - In the glaze, we used chopped blanched almonds. If you don't have them at home, use chopped blanched hazelnuts.
Storing and freezing
Feel free to store this Chocolate Babka in two ways. Store it in an airtight container for up to 3 days at room temperature.
You can also freeze the baked and cooled Chocolate babka (without the glaze). Place it in a freezer bag and freeze for up to two months. Defrost by leaving it in a freezer bag at room temperature overnight or in the microwave. Once is at room temperature, drizzle with the glaze.
How to make Chocolate Babka at home (video)
Check this quick video to master making Chocolate Babka at home.
Next, try these delicious yeasted treats
- Vanilla Brioche Buns with Raspberries
- Savory Bread Rolls with Crispy Pork Lard
- Homemade Crescent Rolls with Walnuts
- Milk Bread with Raisins
- Pumpkin Cinnamon Rolls
- Cinnamon Rolls
METHOD
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dough and first proofing
Add flour, sugar, salt, yeast, cinnamon powder, lukewarm milk, sour cream, and eggs to a large bowl or a bowl of a stand mixer fitted with a dough hook. Using a stand mixer or a hand-held electric mixer fitted with a dough attachment, mix the dough for 5 minutes. Then, add the cold butter and mix for another 5 minutes until the butter is well combined. Leave the dough in the bowl, cover it with clingfilm, and leave it to proof at room temperature for 1 1/2 hours or until it is doubled in size. Transfer the bowl with the dough to the fridge for 30 - 45 minutes for easier shaping.
TipOptionally, leave the dough to rest overnight in the fridge and continue the next day. -
shaping and proofing
Line two (10 cm x 20 cm or 4-inch x 8-inch) bread loaf pans with parchment paper. Remember to line the bottom and the sides. Place the dough onto a lightly floured surface and roll into a 45 cm x 60 cm (18-inch x 24-inch) rectangle. Spread the Lino Lada (or Nutella) all over. Chop the chocolate and sprinkle over the chocolate spread. Starting at the long edge nearest you, tightly roll the dough into a tight log. Cut the logs into four equal rolls using a string or a bread knife. First, we will need two rolls. Set one roll on top of the other in the opposite direction to form a cross. Twist to create spirals and transfer to the prepared pan. Cover the pan with clingfilm. Repeat the process with the rest of the dough to get two babkas. Set aside to proof at room temperature for 1 1/2 - 2 hours.
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bake
Place the rack in the bottom of the oven and preheat it to 190 °C / 375 °F. Brush the babkas with the eggwash and place in the oven. Bake for 30 - 35 minutes at 190 °C / 375 °F or until puffed and browned. Remove from the oven and set aside to cool to room temperature.
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glaze
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water or microwave. Stir in the oil, then add chopped blanched almonds. Spread the glaze on top of the room-temperature babkas, let it stand until set, then cut it into slices and serve.
