Chocolate Babka

Babka is a Ukrainian sweet bread usually served around Easter.  I've seen this bread around on some foodie sites for quite some time and my mouth starts to water.  This week I finally got around to making it. It's great for breakfast, snack or dessert. It's not that hard to make, just be sure to set aside enough time for the dough to rise. Next time I will try to get the chocolate layers to be more even and use better quality chocolate (I used chocolate chips). I blame it on the store which I ran out to at 10:30 at night and only had 90% chocolate and flavored chocolate in stock.

Chocolate Babka

Inspired by The Denim Apron

Makes 2 Loaves

Dough:

60 ml warm water

16 g active dry yeast

125 ml whole milk

115 g caster sugar

1 tsp. salt

3 large eggs, room temp.

125 g unsalted butter, room temp.

675 g all purpose flour

Streusel:

170 g all purpose flour

115 g caster sugar

125 g unsalted butter, room temp.

Chocolate Filling:

375 g dark chocolate or semi sweet chocolate chips

60 g caster sugar

60 g cocoa powder (unsweetened)

125 g unsalted butter, room temp.

1 tsp. vanilla extract

 1 egg, lightly beaten (for egg wash)


1. In a small bowl stir yeast and warm water together. Let sit for 15 minutes until foamy.

2. In a stand mixer with paddle attachment, beat butter until light and fluffy. Cream in sugar. Add the yeast mixture. Beat in the eggs, salt and half of the flour. Add the remaining flour a little at a time just until the dough is not sticky ( I used a quarter cup less).

3. Switch to dough hook attachment and knead until smooth and clears the sides of the bowl. Grease a large bowl. Place dough in bowl and turn to coat with oil. Cover with plastic wrap and place in a warm location for about two hours or until doubled in size.

4. To make the streusel combine flour and sugar. Cut butter in using a pastry blender. Set aside.

5. Grease two 8 inch loaf pans. Preheat oven to 350 degrees F.

6. Place finely chopped chocolate or chocolate chips in a bowl with sugar, cocoa powder and butter. Heat in microwave at 50% heat for 30 seconds until butter is melted. Stir until smooth. Add in vanilla and stir until smooth.

7. Cut the dough in half. Roll into a long rectangle 8 inches x 20 inches. Spread chocolate mixture onto dough. Cut dough in half to form two long rectangles. Roll and stretch and roll into long strands. Twist the two strands together. Cut in half and place in loaf pan.

8. Brush with egg wash and sprinkle with streusel. Bake in preheated oven for 30-35 minutes until golden brown. Cool slightly in pans on wire rack then turn loaves out and finish cooling completely before slicing.