chocolate babka recipe

A fluffy and sweet bread with chocolate swirled throughout, this Babka recipe is a delightful bread that can be served for breakfast or dessert!

Chocolate Babka

all-purpose flour ((540 grams))

sugar ((100 grams))

instant yeast ((1 .25-ounce packet))

eggs (room temperature)

milk (room temperature)

salt

unsalted butter (room temperature (142 grams))

unsalted butter (cubed (113 grams))

heavy cream ((120 milliliters))

chocolate

sugar ((90 grams))

cocoa powder ((30 grams))

sugar ((66 grams))

water ((80 milliliters))

Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes.

Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy.

Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours.

For the Dough:

In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.

For the assembly:

Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper.

On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.

Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.

Repeat with the second half of the dough and the remaining filling.

Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size)

Preheat the oven to 350F.

Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.

For the Filling:

While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.

Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.

For the Syrup:

https://www.youtube.com/watch?v=ddCM_S3sTVc

Rich and decadent, this chocolate Babka is a delicious enriched bread that has ribbons of chocolate running throughout it. This visually stunning chocolate babka is perfect for any occasion and any meal. Enjoy both loaves immediately, or freeze one for later!

RECIPE: https://preppykitchen.com/chocolate-babka/
 
If you’ve never had chocolate babka before, then all you need to know is that it’s half bread, half cake, and 100% delicious! This yeast-based dough is sweet, soft, and buttery, making it hard to have just one slice. I also love how beautiful each slice is thanks to the layers of chocolate throughout the babka bread.

SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Tiktok: https://vm.tiktok.com/ZMJxw57rA/
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com
Amazon: https://www.amazon.com/shop/preppykitchen
Facebook: http://www.facebook.com/PreppyKitchen

Amazing Chocolate Babka Recipe

Deliciously soft and fluffy vegan chocolate hazelnut babka recipe, filled with dairy-free chocolate and hazelnut. Crafted to a vegan brioche style recipe with only simple ingredients.

Vegan Chocolate Hazelnut Babka Recipe

grams plain flour

unsweetened plant milk

420 grams plain white flour

caster sugar

of sea salt

milliliters unsweetened plant milk,

milliliters rapeseed oil

Vegan Chocolate spread (roughly 2-3 tablespoons)

hazelnuts

tbsp maple syrup (or agave nectar)

tbsp plant milk

In a large mixing bowl combine 420g plain flour, sugar, yeast, and salt. In a separate jug combine plant milk and oil.

Add 40g of plain flour and 180ml plant milk to a non-stick saucepan and heat over low heat. Stir continuously until the mix begins to thicken. Remove from the heat. 

Create a well in the dry ingredients, pour in the contents of the jug as well as the Thangzhong. Combine all ingredients with a wooden spatula, then transfer the dough to a lightly floured surface and knead until soft and smooth. 

Place the dough ball into a greased bowl, cover and leave to rise for 1 hour in a warm place.

Once the hour elapses, knead the dough again for 1 minute, then roll it out on a floured surface to about half a centimetre thickness.

Spread the vegan chocolate spread on top and sprinkle with the crushed hazelnuts.

Gently roll up the dough lengthwise and carefully slice it down the middle of the roll.

Carefully fold the babka by lifting the right string over the right. Repeat until the entire babka is knitted, gently squish the top and bottom of the babka to get it into a denser shape. Transfer to a lined loaf tin, cover and let it rise for another 30 minutes.

Brush with the vegan 'egg' wash, then transfer to a pre-heated oven and bake at 190C for 20-25 minutes or until golden.

Remove from the oven and drizzle with a little agave nectar for a sticky coating. Allow to cool for at least 20 minutes before removing the babka from the tin.

Top 2 chocolate babka recipe recipes from across the web

The most viewed chocolate babka recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Babka

Vegan Chocolate Hazelnut Babka Reci...

Top 2 chocolate babka recipe recipes from across the web

The most viewed chocolate babka recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Babka

Vegan Chocolate Hazelnut Babka Reci...

The most viewed chocolate babka recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine