Indulge in the irresistible layers of this Chocolate Braided Bread, also known as Babka! This rich, soft bread is beautifully twisted with a swirl of luscious chocolate filling, making every slice a feast for the eyes and the taste buds.
Originating from Eastern European baking traditions, babka has become a beloved treat for its tender crumb and indulgent flavors.
Perfect for brunch, dessert, or a cozy snack with coffee, this chocolate babka is both impressive to look at and easy to make at home. Enjoy the comforting aroma and satisfying layers of this classic sweet bread that’s sure to bring joy to any table!
- Ingredients :
For the Dough :
4 cups all-purpose flour
1/2 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 tsp salt
1/2 cup whole milk, warmed
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract
For the Filling :
1 cup semisweet chocolate chips or chopped chocolate
1/2 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 tsp ground cinnamon (optional)
1/2 cup unsalted butter, softened
For the Topping (Optional):
1 egg, beaten (for egg wash)
Coarse sugar for sprinkling
- Instructions :
Prepare the Dough: In a large bowl, combine flour, sugar, yeast, and salt. In another bowl, whisk together the warm milk, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Knead the Dough: Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
Prepare the Filling: In a small bowl, mix the softened butter, cocoa powder, sugar, and cinnamon until smooth. Stir in the chocolate chips or chopped chocolate.
Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16x12 inches). Spread the chocolate filling evenly over the dough.
Shape the Babka: Starting from one long side, roll the dough tightly into a log. Pinch the edges to seal. Cut the log in half lengthwise, exposing the filling. Twist the two halves together and shape into a loaf.
Second Rise: Place the twisted dough into a greased loaf pan. Cover and let rise for another 30-45 minutes. Preheat the oven to 350°F (175°C) during this time.
Egg Wash: Brush the top of the dough with the beaten egg and sprinkle with coarse sugar if desired.
Bake: Bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
Cool: Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve: Slice and enjoy your delicious chocolate babka!
This rich and sweet braided bread is perfect for breakfast or dessert! Enjoy!
Tips to make your Chocolate Braided Bread (Babka) turn out beautifully :
Use Room-Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature before mixing the dough. This helps the dough rise more evenly and gives it a soft, tender texture.
Don’t Rush the Dough: Knead the dough until it’s smooth and elastic, which may take about 10–15 minutes. A well-kneaded dough will make the babka fluffy and light. Let it rise until doubled in size for the best results.
Chill the Dough if Needed: Babka dough can be sticky, especially when rolling it with the chocolate filling. Chill it in the refrigerator for 20–30 minutes after the first rise to make rolling and shaping easier.
Spread the Chocolate Filling Evenly: To get a beautiful chocolate swirl, spread the filling evenly over the dough, leaving a small border around the edges to prevent it from oozing out during rolling.
Shape Carefully: Roll the dough tightly for a more defined swirl, and when slicing it lengthwise, use a sharp knife to cut cleanly through the layers. Twist the halves carefully to show off the chocolate layers.
Brush with Syrup: After baking, brush the babka with a simple sugar syrup. This not only gives the bread a beautiful shine but also helps keep it moist and enhances its flavor.
Let It Cool Before Slicing: As tempting as it is to dig in right away, let the babka cool for 15–20 minutes. This helps the chocolate set and makes slicing cleaner.
With these tips, you’ll have a stunning, flavorful Chocolate Babka that’s soft, rich, and perfect for sharing!
CHECK OUT THESE AMAZING, EASY RECIPES :
Eggless Christmas fruit cake recipe
Steak in Creamy Cajun Shrimp Sauce
Toffee Butterscotch Cake Recipe
Cheesy Baked Rigatoni with Meat Sauce Recipe
Comments
Post a Comment