Chocolate Babka

Made by Made by The Gourmandise School in Santa Monica, CA | Recipe Developed by Republique

Tools

  • Standing Mixer
  • Dough Hook & Paddle Attachment
  • Small Bowl
  • Mini Offset Spatula
  • Whisk
  • Bread Loaf

Cooking Time

10 Hours
Makes 12 Servings

Ingredients

Directions

Babka Dough


1. Cream the butter in your stand mixer fitted with the paddle attachment until smooth. Set aside in a separate bowl and replace the paddle attachment with the dough hook.

2. Place the milk, sugar, yeast, eggs and yolk in the stand mixer bowl. Add the flour and salt and turn the mixer on, kneading until you see a smooth dough that doesn’t tear when you stretch it to find if the windowpane has formed.

3. Add the butter, mixing just until it is incorporated. Cover the bowl and chill the dough for at least 8 hours, or for up to 3 days.



Babka Filling


1. Make the filling melting the butter and stir in the cocoa powder, powdered sugar, and chocolate chunks. 



Assembly


1. Lightly flour your counter and shape your dough into a rectangle.

2. Using an offset spatula, spread the babka filling over the rolled dough.

3. Roll the dough from the short-end into a tigh coil, and pinch the seam to seal. Then cut the dough in half lengthwise with a sharp knife. 

4. Twist the halves together, keeping the cut sides facing up before transferring to a parchment paper lined loaf pan. Cover and let rise again in a warm place for about 30 minutes. 

5. Bake for ~40 minutes or until golden brown. 

You can dust with powdered sugar to leave as is. Enjoy!