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Chocolate Babka (Chocolate Brioche Bread)

This is a pretty classic chocolate babka with a buttery brioche dough twist. It's a rich bread with chocolate that swirls all through...

This is a pretty classic chocolate babka with a buttery brioche dough twist. It's a rich bread with chocolate that swirls all through each slice.


ITEMS USED:


INGREDIENTS:

Dough Ingredients:

  • 3 1/3 cup (530g) all purpose flour

  • 1/2 cup (100g) granulated sugar

  • 3 tsp (10g) instant yeast

  • 3/4 cup (175g) lukewarm water (90 degrees F)

  • 3 large eggs

  • 10 Tbsp (150g) unsalted butter, room temp

  • 3/4 tsp (3g) fine sea salt

  • Neutral tasting oil for greasing


Chocolate Paste Ingredients:

  • 6.5 oz (180g) dark chocolate (70 percent or higher)

  • 1/2 cup (120g) unsalted butter

  • 3/4 cup (105g) powdered sugar

  • 1/2 cup plus 1 tbsp (42g) cocoa powder

  • *optional* freshly grated nutmeg (1/8 teaspoon)

  • Pinch of salt


INSTRUCTIONS:

Chocolate Paste Method:

  1. In a pot, melt together unsalted butter and freshly chopped dark chocolate.

  2. Once they’re fully melted, whisk in cacao powder and powdered sugar until completely smooth.


Method:

  1. Add 3 teaspoons of yeast to ¾ cup of lukewarm water (around 90 degrees Fahrenheit). Give a light stir and let bloom for 8 minutes.

  2. In the bowl of a stand mixer, add all-purpose flour, sugar, fine sea salt. Give a mix by hand to make sure everything is incorporated.

  3. With the stand mixer going at medium-low speed, add three whole eggs and the bloomed yeast. Let the mixer run until it begins to form a dough. Make sure to scrape down the sides throughout.

  4. Once it forms a rough dough, add unsalted butter at room temperature a spoonful at a time until all of it is used. Keep the stand mixer going at medium-low speed.

  5. Once all of the butter is added and the dough is cohesive, let the mizer run at medium-low speed for 8-10 minutes or until the dough is completely smooth.

  6. Lightly oil a large bowl and add the dough directly to the bowl. Cover the bowl with plastic wrap and place it in the refrigerator overnight.

  7. Lightly butter two general sized loaf pans (9x5). Dust with a light coating of flour.

  8. Roll out cold dough onto a lightly floured work surface.

  9. Divide dough into two and place one half of the dough in plastic and place back in the fridge to hold while you’re working with the first piece.

  10. Shape dough into a disk and roll out into a square that’s ½ inch thick.

  11. Spread half of your chocolate mixture over the entire surface of the dough, leaving around an inch border around the edges.

  12. Once the chocolate has been spread well, brush the top of your dough with a little bit of water so it adheres when you roll it up.

  13. Roll dough from the bottom all the way to the top. Take the cylinder and cut it in half lengthwise using a bread knife.

  14. Take one end of the two rolls you have, pinch them together and fold them over each other mimicking a braid. Once you reach the end, pinch the two pieces together.

  15. Place dough into one of your prepared loaf pans and cover it with a damp towel and let proof at room temperature for 1 ½ - 2 more hours or until it has doubled in size.

  16. Place pans in an oven that has been preheated to 375 degrees Fahrenheit for 25-30 minutes or until they’re golden brown on top and a toothpick inserted comes out clean.

  17. While those are baking, combine water and sugar in a pot and bring it over medium heat until all the sugar has dissolved. Place to the side.

  18. Remove loaves from the oven and immediately brush them with your sugar syrup.

28 Yorum


mysmgo2005
30 Eyl 2023

This turned out amazing, it tastes so good. My chocolate paste was a little too dry but i worked with it, both babkas were wonderful, the dough was very soft and fluffy and the chocolate was great, the two babkas barely lasted two days in the house, thank you so much for the recipe its awesome.

Beğen

Jimin Jim
Jimin Jim
13 Nis 2023

Can the dough be in the fridge for over 24hours? Could I leave it in the fridge for a little under 2 days before the next step?

Beğen
abbyjt0320
07 Ağu 2023
Şu kişiye cevap veriliyor:

I have had to postpone my babka baking for two days before so I popped it in the freezer in the meantime and it came out just fine.

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SL E (Nuisance)
SL E (Nuisance)
24 Kas 2022

Made this multiple times. The brioche has always been a pain to make and it comes out dry every time, despite the syrup. The filling is always a hit, though!

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Sara AlHagbani
Sara AlHagbani
07 Tem 2023
Şu kişiye cevap veriliyor:

Same, the filling turned out great! But the dough wasn’t that good..

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Stefanie Jordan
Stefanie Jordan
09 Eyl 2022

As someone who haven't done this recipe yet...when should I take the bread out of the pan and on the cooling rack? Most recipes say right out of the oven, but in this we have to spread the syrup, so... When? Thanks in advance.

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Sarita Lama
Sarita Lama
13 Ara 2022
Şu kişiye cevap veriliyor:

Once the bread is cooled Off completely you can get it out of the mold. It works for me

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Ewa Starosta
Ewa Starosta
17 Nis 2022

Love this recipe. Failproof. I use This recipe every Easter. Just a tip, if you can’t get the right consistency of the dough: DO NOT add more flour, just let it run in the mixer longer… much longer. Otherwise the babka won’t be as fluffy in the end. And keeping the dough cool after the first proofing is important. As for the chocolate spread mine is usually too runny, but probably I should have let it cool properly. Impatient 😂

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