This is the best chocolate babka recipe
I am so excited to share this with you! I have been experimenting with a chocolate bread recipe. I wanted to come up with one that was a combination of brioche and babka. A sweet, but not too sweet, dough layered with just the right amount of semi sweet chocolate. Of course the chocolate bread also had to have a crumb topping. If we are going to go for it well then let’s go for it. I used my cinnamon roll recipe as the base of the dough but added an additional egg yolk, some vanilla extract and a little extra butter. So should we call this Babka, Brioche or Briochka? The dough is softer and fluffier than a typical babka, more like a brioche but it is cut and twisted like a babka so really I guess Briochka is probably the best name.
The result is a buttery, sweet brioche style bread with layers of chocolate running throughout. It’s sweet but not too sweet. The chocolate filling for the babka is made by melting butter and semi sweet chocolate morsels and then mixing in confectionary sugar and cocoa powder to make a chocolate paste. The paste is then spread over the rolled out dough before the dough is rolled. The technique is very similar to cinnamon rolls but we cut the roll in half instead of slices. Each half will fit in one loaf pan. The half is cut vertically and then twisted before being placed in a loaf pan sprayed with baking spray or greased with butter.
How do I prevent gaps in my babka?
No one likes large gaps of air between their layers of babka. There are a few ways to prevent this.
- Roll the dough slowly and tightly. Pull the dough slightly back as you roll forward.
- Spooning a little half and half over the dough after the second rise will help keep the layers together
- Brush top of dough with egg wash before sprinkling on crumb topping
- Let bread cool for 15 minutes in pan before you remove babka to cut
Can I Use a Different Filling in the Babka?
Yes, you can fill the dough with several different fillings. Spread Nutella over the dough before rolling or try raspberry jam or cinnamon, butter and brown sugar. You can also add chopped walnuts or raisins if you like. Be creative.
The Best Chocolate Babka Recipe
- 2 loaf pans
- 1 cup milk warm, not boiling
- 2 eggs
- 1 egg yolk
- 8 tbsp butter, melted
- 2½ tsp instant yeast
- 1 tsp salt
- 1 tsp vanilla
- 4 cups bread flour or all purpose flour
- 8 tbsp butter
- ¾ cup semi sweet chocolate morsels
- ½ tsp salt
- 2 tbsp cocoa powder
- 1 cup confectionary sugar
- 2 tbsp butter, softened
- ¼ cup light brown sugar
- 2½ tbsp flour
Before Adding Crumb Topping
- 4 tbsp half and half
- brush with egg wash
- mix flour and yeast in a bowl and set aside
- in a large mixing bowl mix warm milk, eggs, butter, vanilla
- add salt and sugar
- add flour mixture and mix well the knead dough on a lightly floured surface
- knead until dough is smooth and elastic. If its too sticky add a bit more flour
- place dough in a large greased bowl and cover with a kitchen towel
- place in a draft free area and let rise for 1 hour
- after 45 minutes prepare the chocolate filling
- remove dough from bowl and roll into an 18×18 square
- spread chocolate filling on dough and roll dough into a roll
- cut dough in half horizontally
- cut each half in half vertically so you have 2 long pieces for each half
- grease (2) 8½ x 4½ loaf pans
- twist 2 pieces together and place in loaf pan. Repeat with other half
- cover with towel and place in draft free place to rise for 1 hour
- preheat oven to 350
- spoon 2 tablepoons of half and half over each loaf and allow to absorb in dough
- brush each loaf with a little egg wash
- spinkle crumb topping over loaf and place loaf pans on a baking sheet in oven
- bake for 35-40 minutes
- remove from oven and let stand 15 mintes before removing from pan and slicing
- melt butter and chocolate morsels in pan over low heat stirring constantly
- remove from heat and mix in cocoa and confectionary sugar to make a paste
- mix softened butter, flour and brown sugar together to make a crumble