Chocolate Babka Bread Recipe

Oh, babka. Just the word itself conjures images of swirling dough, rich chocolate, and the sweet anticipation of a truly special treat. As someone who believes in the power of food to bring folks together and infuse fun into every occasion, I have to say, this Chocolate Babka Bread recipe from my kitchen, “Food, Folks and Fun,” is an absolute showstopper. My family? They are obsessed. From the moment the aroma of baking chocolate and yeast fills the house, to the final, blissful bite of warm, glazed babka, it’s an experience. This isn’t just bread; it’s a celebration in every slice. Perfect for a holiday brunch, a cozy weekend gathering, or simply a moment of pure, unadulterated indulgence, this recipe makes two generous loaves, each overflowing with a decadent chocolate filling and a luscious glaze. Trust me, with ten ounces of chocolate in each loaf, hunger will be the last thing on your mind. Get ready to embark on a baking adventure that will reward you with the most exquisite, chocolatey, and utterly irresistible Chocolate Babka Bread you’ve ever tasted. Let’s get baking!

Ingredients: The Heart of Babka Brilliance

To create babka that’s truly exceptional, we need to start with quality ingredients. Each component plays a vital role in achieving the perfect texture, flavor, and richness. Here’s a breakdown of what you’ll need for this divine Chocolate Babka Bread:

For the Babka Dough:

• 4 cups All-Purpose Flour: The foundation of our babka, all-purpose flour provides the structure and chewiness we crave. For best results, use unbleached all-purpose flour. If you prefer a slightly softer texture, you can substitute ½ cup of the all-purpose flour with bread flour, which has a higher protein content. Ensure you measure your flour correctly – spoon it into your measuring cup and level it off with a knife, rather than scooping directly from the bag, which can lead to using too much flour and a denser babka.
• ½ cup Granulated Sugar: Sugar not only sweetens the dough but also feeds the yeast, helping it to rise and create a light and airy texture. Granulated sugar is perfect for this recipe as it dissolves readily and provides a clean sweetness.
• 2 ½ teaspoons Instant Yeast: Instant yeast, also known as rapid-rise yeast, is a baker’s best friend for its convenience and reliable results. It can be added directly to the dry ingredients without needing to be proofed separately. Ensure your yeast is fresh for optimal rising power. If you’re using active dry yeast, you’ll need to proof it first: dissolve it in ¼ cup of warm milk (taken from the ½ cup in the recipe) with a teaspoon of sugar for 5-10 minutes until foamy.
• 1 teaspoon Salt: Salt is crucial in baking, even in sweet recipes. It balances the sweetness, enhances the other flavors, and controls the yeast activity, preventing the dough from rising too quickly. Use fine sea salt or table salt for this recipe.
• 3 Large Eggs at Room Temperature: Eggs add richness, moisture, and structure to the dough. Using room temperature eggs is important because they emulsify better into the dough, creating a smoother and more cohesive mixture. If you forget to take your eggs out ahead of time, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5 minutes.
• 1 Large Egg Yolk at Room Temperature: An extra egg yolk further enriches the dough, adding tenderness and a beautiful golden color to the baked babka. Like the whole eggs, ensure it’s at room temperature for optimal incorporation.
• ½ cup Whole Milk at Room Temperature: Milk provides moisture and richness to the dough. Whole milk is preferred for its higher fat content, which contributes to a softer and more flavorful babka. Room temperature milk helps the dough come together smoothly and promotes yeast activity. You can gently warm the milk in the microwave or on the stovetop if needed, just make sure it’s not hot, as that can kill the yeast.
• 1 teaspoon Pure Vanilla Extract: Vanilla extract enhances the overall flavor profile of the babka, adding a touch of warmth and complexity that complements the chocolate beautifully. Use pure vanilla extract for the best flavor; avoid imitation vanilla.
• 10 Tablespoons Unsalted Butter at Room Temperature: Butter is what makes babka truly decadent. It adds richness, tenderness, and that melt-in-your-mouth texture. Unsalted butter is preferred so you can control the salt content of the recipe. Ensure the butter is softened to room temperature, meaning it’s pliable but not melted. This allows it to incorporate smoothly into the dough.

For the Chocolate Filling:

• 9 ounces Milk Chocolate Finely Chopped: Milk chocolate provides a classic, sweet chocolate flavor that’s beloved by many. Finely chopping it ensures it melts evenly and distributes throughout the babka filling. Use a good quality milk chocolate for the best taste.
• 3 ounces Bittersweet Chocolate Finely Chopped: Bittersweet chocolate adds depth and complexity to the filling, balancing the sweetness of the milk chocolate and providing a more sophisticated chocolate flavor. A combination of milk and bittersweet chocolate creates a wonderfully balanced and rich chocolate experience. Again, finely chop for even melting.
• 12 Tablespoons Unsalted Butter Cut into 24 Cubes: Butter in the filling contributes to its richness and helps create a smooth, spreadable consistency. Cubing the butter ensures it melts evenly with the chocolate.
• 3 Tablespoons Light Corn Syrup: Corn syrup adds a touch of shine and smoothness to the chocolate filling, preventing it from becoming grainy and enhancing its overall texture. Light corn syrup is preferred as it has a neutral flavor.
• 1 ½ cups Finely Ground Chocolate Wafer Cookies: These cookies add a delightful textural element to the filling and enhance the chocolate flavor even further. Chocolate wafer cookies like Nabisco Famous Chocolate Wafers work perfectly. Grind them finely into crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.

For the Sugar Syrup:

• ⅓ cups Granulated Sugar: Sugar for the syrup adds sweetness and moisture to the baked babka.
• ⅓ cups Water: Water is the base of the syrup, helping to dissolve the sugar and create a liquid consistency.

For the Chocolate Glaze:

• 6 ounces Bittersweet Chocolate Finely Chopped: Bittersweet chocolate in the glaze provides a rich, intense chocolate flavor that complements the sweetness of the babka. Finely chop it for smooth melting.
• 2 ounces Milk Chocolate Finely Chopped: A touch of milk chocolate in the glaze adds a hint of sweetness and creaminess, softening the intensity of the bittersweet chocolate.
• 6 Tablespoons Unsalted Butter Cubed: Butter in the glaze makes it glossy, smooth, and rich. Cubing it ensures even melting.
• 1 Tablespoon Light Corn Syrup: Corn syrup in the glaze adds shine and prevents it from becoming too brittle, giving it a beautiful, flowing consistency.

Instructions: Crafting Your Chocolate Babka Masterpiece

Making babka is a labor of love, but each step is rewarding, leading to that glorious, chocolate-swirled loaf. Follow these detailed instructions to create your own stunning Chocolate Babka Bread:

PREPARE THE PANS:

1. Grease and Line: Begin by preparing your loaf pans. Lightly spray two 8 ½ to 9-inch loaf pans with non-stick cooking spray. This prevents the babka from sticking and ensures easy removal.
2. Parchment Perfection: Line the pans with parchment paper. Cut the parchment to fit the bottom and sides of the pans, leaving an overhang on all sides. This overhang acts like handles, making it incredibly easy to lift the baked babka out of the pans later.
3. Spray Again: Lightly spray the parchment paper with nonstick cooking spray. This extra step guarantees that even the parchment won’t stick to the babka. Set the prepared pans aside.

MAKE THE DOUGH:

1. Dry Ingredients Unite: In the bowl of a stand mixer fitted with the whisk attachment, combine the 4 cups of all-purpose flour, ½ cup of granulated sugar, 2 ½ teaspoons of instant yeast, and 1 teaspoon of salt. Whisk these dry ingredients together until well combined. This ensures even distribution of yeast and salt throughout the flour. Then, switch to the dough hook attachment.
2. Egg Mixture Magic: In a large measuring cup, whisk together the 3 large eggs, 1 large egg yolk, ½ cup of whole milk, and 1 teaspoon of pure vanilla extract. Ensure these ingredients are at room temperature for better emulsion.
3. Combine Wet and Dry: Turn the stand mixer on low speed. Slowly pour the egg mixture into the dry ingredients, scraping down the sides of the bowl as needed with a spatula. Mix until just combined, and a shaggy dough forms.
4. Butter Incorporation: With the mixer still running on low, add the 10 tablespoons of unsalted butter, a few cubes at a time. Allow each addition to incorporate fully before adding more. This gradual addition of butter ensures it emulsifies properly into the dough, creating a rich and tender texture.
5. Knead to Perfection: Once all the butter is incorporated, increase the mixer speed to medium and knead the dough for 10 minutes. Kneading develops the gluten in the flour, resulting in a smooth and elastic dough. The dough is ready when it becomes smooth, pulls away from the sides of the bowl, and springs back when gently poked. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 12-15 minutes.
6. First Rise: Lightly spray a large bowl with nonstick cooking spray. Place the dough into the bowl and turn it to coat all sides with the spray. This prevents sticking during rising. Cover the bowl tightly with plastic wrap.
7. Warm Rise: Let the dough rise in a warm, draft-free place until doubled in size, approximately 80-100 minutes. The ideal temperature for rising is around 75-80°F (24-27°C). A warm oven (turned off), a sunny spot, or a proofing drawer are good options. This first rise is crucial for developing the light and airy texture of the babka.

MAKE THE CHOCOLATE FILLING:

1. Double Boiler Setup: While the dough is rising, prepare the chocolate filling. Set a medium heatproof bowl over a saucepan with about 2 inches of simmering water. Ensure the bottom of the bowl does not touch the water. This creates a gentle double boiler, preventing the chocolate from scorching.
2. Melt Chocolate and Butter: Add the 9 ounces of finely chopped milk chocolate, 3 ounces of finely chopped bittersweet chocolate, and 12 tablespoons of cubed unsalted butter to the heatproof bowl.
3. Stir and Melt: Stir frequently with a spatula until the chocolate and butter are completely melted and smooth. Be patient and stir gently to ensure even melting.
4. Cool Slightly: Remove the bowl from the heat and let the melted chocolate mixture sit at room temperature for 15 minutes. This allows it to cool down slightly and thicken, making it easier to spread.
5. Incorporate Corn Syrup and Cookies: Stir in the 3 tablespoons of light corn syrup followed by the 1 ½ cups of finely ground chocolate wafer cookies. Mix until everything is well combined and the cookie crumbs are evenly distributed throughout the chocolate filling. The filling should be thick but spreadable.

SHAPE THE BABKA BREAD:

1. Divide the Dough: Once the dough has doubled in size, gently punch it down to release the air. Divide the dough in half.
2. Roll Out First Half: Working with half of the dough at a time (keep the other half covered to prevent drying), lightly flour a clean work surface. Roll half of the dough out into a 10×14-inch rectangle, approximately ¼-inch thick. Aim for even thickness for consistent baking.
3. Spread the Filling: Evenly spread half of the chocolate filling over the rolled-out dough rectangle, leaving a small border at the edges. Use an offset spatula or the back of a spoon to ensure an even layer of filling.
4. Roll into a Log: Starting with the 10-inch side, tightly roll the dough up like you’re rolling cinnamon rolls. Pinch the seam to seal it tightly. Place the roll seam side down onto a baking sheet lined with wax paper or parchment paper.
5. Repeat with Second Half: Repeat steps 8-11 with the remaining dough and chocolate filling. You should now have two chocolate-filled dough logs on the baking sheet.
6. Freeze Briefly: Freeze the rolls on the baking sheet for 20 minutes. This chilling step makes the dough easier to handle and cut cleanly, preventing the filling from oozing out excessively when you shape the babka.
7. Cut and Twist: Remove the rolls from the freezer. Working with one roll at a time, use a sharp kitchen knife (a serrated knife works well) to cut the roll in half lengthwise down the center, leaving one end connected at the top.
8. Twist and Plait: Twist each piece of the roll to expose the chocolate filling. Then, twist the two pieces together like a braid or plait – over, under, over, under, all the way down the roll. This twisting action creates the signature babka swirl.
9. Pinch and Place: Pinch the ends of the twisted roll to secure them and prevent unraveling. Carefully place the babka into one of the prepared loaf pans.
10. Repeat for Second Loaf: Repeat steps 14-16 with the second roll. Place it into the second prepared loaf pan.
11. Second Rise: Cover the pans loosely with greased plastic wrap (grease the side touching the dough to prevent sticking). Let the dough rise at room temperature until nearly doubled in size, about 90-120 minutes. This second rise is crucial for achieving a light and airy babka.
12. Preheat Oven: During the last 20 minutes of rising, move the oven rack to the middle position and preheat the oven to 350°F (175°C).

BAKE THE BABKA:

1. Bake to Golden Perfection: Once the babka is done rising, place the pans in the preheated oven. Bake for 40-50 minutes, or until the internal temperature reaches 190°F (88°C). Use an instant-read thermometer inserted into the center of the babka to check for doneness. The babka should be deeply golden brown and sound hollow when tapped on the bottom.
2. Cool on Rack: Remove the bread from the oven and place the pans on a wire rack to cool slightly while you make the sugar syrup.

MAKE THE SUGAR SYRUP:

1. Combine Sugar and Water: While the babka bakes, make the sugar syrup. In a small saucepan, whisk together the ⅓ cup of granulated sugar and ⅓ cup of water.
2. Boil and Simmer: Set the saucepan over medium heat and bring the mixture to a boil, stirring until the sugar is dissolved. Let the sugar water boil for 2 minutes. Boiling helps to thicken the syrup slightly.
3. Remove from Heat: Remove the saucepan from the heat and set aside.

POKE AND SYRUP:

1. Poke Generously: While the babka is still warm in the pans, use a wooden skewer or toothpick to poke each loaf approximately 40 times all over the top. This creates channels for the sugar syrup to soak into the babka, keeping it moist and adding sweetness.
2. Syrup Soak: Slowly and evenly pour half of the sugar syrup over one babka, allowing it to soak in. Then, pour the remaining syrup over the second babka. Don’t worry if it seems like a lot of syrup; it will absorb as the babka cools.
3. Cool in Pans: Let the babka cool in the pans for 40 minutes. This allows the syrup to fully absorb and the babka to set slightly before unmolding.
4. Unmold and Cool Completely: After 40 minutes, use the parchment paper overhang to carefully lift the babka from the pans and transfer them to the wire rack. Let the babka cool completely on the wire rack before glazing. This is crucial for preventing the glaze from melting and running off.

MAKE THE CHOCOLATE GLAZE:

1. Double Boiler Glaze: Make the chocolate glaze using the same double boiler method as the filling. Set a medium heatproof bowl over a saucepan with simmering water.
2. Melt Chocolate and Butter: Add the 6 ounces of finely chopped bittersweet chocolate, 2 ounces of finely chopped milk chocolate, and 6 tablespoons of cubed unsalted butter to the heatproof bowl.
3. Stir and Melt: Stir frequently until the chocolate and butter are completely melted and smooth.
4. Incorporate Corn Syrup: Stir in the 1 tablespoon of light corn syrup. Mix until the glaze is glossy and well combined.

GLAZE AND SET:

1. Generous Glaze: Once the babka loaves are completely cool, generously spread the chocolate glaze over the tops of each loaf. Use an offset spatula or spoon to create an even and appealing layer of glaze. Allow the glaze to drip down the sides for a truly decadent look.
2. Set and Serve: Let the chocolate glaze set for about 30 minutes before slicing and serving. This allows the glaze to firm up slightly, making it easier to slice and enjoy.

Nutrition Facts: A Treat to Savor (in Moderation!)

While this Chocolate Babka Bread is undeniably a decadent treat, understanding its nutritional profile can help you enjoy it mindfully as part of a balanced diet.

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

• Servings: This recipe makes 2 loaves, with each loaf typically yielding about 10 servings. So, approximately 20 servings in total.
• Calories per Serving (Estimated): Around 450-550 calories per serving. This is a rich and calorie-dense treat due to the butter, chocolate, and sugar content.

Key Macronutrients (per serving, estimated):

• Fat: 25-35g (primarily from butter and chocolate)
• Carbohydrates: 50-60g (from flour, sugar, and chocolate)
• Protein: 6-8g (from eggs, milk, and flour)

Considerations:

• This babka is high in saturated fat and sugar. Enjoy it as an occasional indulgence rather than an everyday food.
• It provides a moderate amount of carbohydrates and some protein.
• Portion control is key to enjoying this treat responsibly.

Preparation Time: Planning Your Babka Bake

Babka requires some time and planning, but the delicious results are well worth the effort! Here’s a breakdown of the time involved:

• Prep Time: 4 hours (This includes dough preparation, rising time, filling making, shaping, and second rise).
• Cook Time: 45 minutes (Baking time in the oven).
• Total Time: 4 hours 45 minutes (From start to finish, including cooling and glaze setting).

Tips for Time Management:

• Start Early: If you’re planning to serve babka for brunch, begin the dough preparation the day before or early in the morning.
• Rising Time is Your Friend: Use the rising time to your advantage. While the dough is rising, you can prepare the chocolate filling and clean up your workspace.
• Make Ahead Components: The chocolate filling and sugar syrup can be made ahead of time and stored at room temperature.
• Freezing for Later: Baked babka (unglazed) freezes beautifully. You can bake it ahead of time, freeze it, and then thaw and glaze it when needed.

How to Serve: Babka Bliss in Every Bite

Chocolate Babka Bread is incredibly versatile and can be enjoyed in numerous ways. Here are some delightful serving suggestions:

• Brunch Star: As intended, babka shines as the centerpiece of a holiday or weekend brunch spread. Serve it alongside fresh fruit, yogurt, eggs, and a pot of coffee or tea.
• Dessert Delight: Babka makes a fantastic dessert. Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Coffee or Tea Time: A slice of babka is the perfect accompaniment to your afternoon coffee or tea. Its richness pairs beautifully with a hot beverage.
• Special Occasions: Babka is ideal for birthdays, holidays, or any special gathering where you want to impress your guests with a show-stopping baked good.
• Gift Giving: Homemade babka makes a thoughtful and delicious gift. Wrap a loaf in parchment paper and tie it with a ribbon for a personal touch.
• Enjoy it Warm: While delicious at room temperature, babka is especially heavenly when served slightly warm. Gently reheat slices in the microwave for a few seconds or in a low oven.

Additional Tips for Babka Baking Success:

1. Room Temperature is Key: Pay close attention to ingredient temperatures. Room temperature eggs, milk, and butter emulsify better and create a smoother dough. Softened butter is essential for incorporating into the dough and making the filling and glaze.
2. Don’t Overknead: While kneading is important for gluten development, overkneading can result in a tough babka. Knead until the dough is smooth and elastic, but stop when it reaches that stage.
3. Proper Rising Environment: Ensure your dough rises in a warm, draft-free place. Consistent warmth encourages optimal yeast activity and a good rise. If your kitchen is cold, use the oven proofing method or find a warm spot in your house.
4. Chill for Shaping: Freezing the rolled dough logs for 20 minutes is crucial for easier shaping. It firms up the butter in the dough and filling, making it less sticky and easier to cut and twist cleanly.
5. Don’t Skip the Sugar Syrup: The sugar syrup is a game-changer for babka. It adds moisture, sweetness, and a beautiful sheen to the finished bread. Don’t be tempted to skip this step!

FAQ: Your Babka Baking Questions Answered

1. Can I use different types of chocolate?
   • Absolutely! Feel free to experiment with different combinations of chocolate. You can use dark chocolate, semi-sweet chocolate, or even add white chocolate chips to the filling or glaze for variety. Just ensure you maintain the total chocolate weight for the filling and glaze to keep the ratios balanced.
2. Can I make babka ahead of time?
   • Yes, you can prepare the dough the day before and let it rise overnight in the refrigerator for a slower, more flavorful rise. You can also bake the babka (unglazed) a day ahead and store it at room temperature, tightly wrapped, or freeze it for longer storage. Glaze it just before serving for the freshest taste.
3. What if I don’t have chocolate wafer cookies? Can I substitute them?
   • If you don’t have chocolate wafer cookies, you can substitute them with other finely ground chocolate cookies like Oreo crumbs (without the cream filling), graham cracker crumbs mixed with cocoa powder, or even finely chopped nuts for a different textural element.
4. My babka is browning too quickly on top. What should I do?
   • If your babka is browning too quickly during baking, tent the loaf pans loosely with aluminum foil. This will protect the tops from over-browning while allowing the inside to continue baking through.
5. How do I store leftover babka?
   • Store leftover babka at room temperature in an airtight container for up to 3-4 days. For longer storage, you can freeze slices or the whole loaf (well-wrapped) for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature before serving. Reheat gently if desired.

Enjoy the process of creating this magnificent Chocolate Babka Bread! It’s a recipe that brings joy from the mixing bowl to the very last crumb. Happy baking!

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