Chocolate Bakba

Oh man, Shelby and I have really outdone ourselves this time. For our last recipe of winter break, we decided to take on the challenge of making chocolate babka. We went with this recipe from Brown Eyed Baker, since it looked the best of all the ones we looked at. However, it does make three loaves, but never fear! This bread is so good, I’m sure it will be devoured in no time at all. In fact, you may even wish it made more than three loaves by the time it’s gone! This bread is a sweet yeast bread, stuffed with a chocolate filling, and topped with a crisp, sweet streusel topping. Could you ask for anything better? I don’t think so. It is quite labor intensive, the bread took us about four hours to complete from start to finish, but it is well worth the effort. Besides, while you’re waiting at the various stages of rising, you can always make other wonderful baked goods! (Or do something else productive… but I’d rather bake). We made a couple other recipes and had some quality hangout time as we made this bread. Our dough was way too sticky to knead, so we actually ended up adding flour to make it more workable. Also, I couldn’t exactly understand the directions for how to make the bread on BEB, so I just twisted it up and it worked out just fine! Here’s the recipe we used! Chocolate Babka Makes 3 9×5 loaves adapted from Brown Eyed Baker Ingredients Bread: 1½ cups warm milk (110-115˚F) 2 envelopes (¼ ounce each) active dry yeast 3/4 cups granulated sugar 2 eggs 2 egg yolks 6 1/2-7 cups all purpose flour, plus more for dusting 1 tsp salt 1 cup (2 sticks) unsalted butter, room temperature Filling: 2 lbs semisweet chocolate, very finely chopped (we used 1 lb chopped dark chocolate and 1 lb semisweet chocolate chips) 1 cup granulated sugar 1 tbsp cinnamon Egg wash: 1 egg 1 tbsp heavy cream Streusel Topping: 1 2/3 cups confectioners’ sugar 1 1/3 cups all-purpose flour 3/4 cup (1 1/2 sticks) unsalted butter, room temperature Directions In a small bowl, stir the yeast into the warm milk. Allow to sit for 5 minutes, until foamy and the yeast is activated. In the meantime, beat together the eggs, egg yolks, and sugar. Stir the yeast mixture into the egg mixture. In the bowl of a stand mixer, sift together the flour(start with 6 1/2 cups) and salt. Add the yeast-egg mixture and mix with a paddle attachment until the flour is incorporated. Switch to a dough hook, add the butter, and knead until the butter is incorporated and a soft, sticky dough forms. If the dough is too wet and sticky, add more flour until it becomes smooth and kneadable. Once this texture is achieved, turn the dough out onto a well-floured surface and knead a few times. Place in a well-buttered bowl and turn to coat with butter. Allow to rise in a warm place until doubled in sized, about an hour. In the meantime, make the chocolate filling, streusel, and egg wash. To make the chocolate filling, combine all ingredients in a bowl and mix thoroughly. The sugar will most likely sink to the bottom unless you chop the chocolate extremely finely, just make sure to mix it up when you put it in the dough. For the egg wash, beat together the egg and heavy cream. For the streusel, sift together the powdered sugar and flour. Cut in the butter with a pastry blender or your fingers until soft clumps form. Set aside. Once the dough is risen, punch it down and let rest for five minutes. Line three 9×5 loaf pans with parchment paper, then grease the parchment. Cut the dough into three equal parts. Take the first part and roll into a large square, about 16 inches square, or about 1/8 inch thick. It doesn’t have to be perfect, it’ll get rolled up anyway. Brush the outside inch of the square with egg wash, then sprinkle 1/3 of the chocolate filling in the middle of the dough. Spread it out to within 1/2 – 1 inch of the edges. Roll the dough into a log, pinch the edges together, then squeeze the log to lengthen it as much as possible without breaking the dough. Form a U with the log, then brush the top with more egg wash. Sprinkle chocolate filling over the top, then carefully twist the dough as many times as possible. Pinch together the two ends to close it. Place the twisted log in the prepared loaf pan. Repeat with the other two portions of dough and filling. Brush the top of each loaf with the remaining egg wash, then sprinkle 1/3 of the streusel over each loaf. Cover and place in a warm place for 40 minutes, until the dough has poofed up. About 15 minutes before baking, preheat the oven to 350˚F. Bake the bread for 55 minutes at 350˚F, turning halfway through. Turn down the heat to 325˚F, then bake for an additional 20 minutes, until deep golden. If the streusel starts to get too brown, tent with foil and continue baking. Once cooked, remove from oven and allow to cool a few minutes, then turn out onto racks and allow to cool completely. Slice and serve warm or room temperature. Enjoy! Print


One thought on “Chocolate Bakba

  1. the Butterfly girl says:

    so yummy looking! I love Babka! 🙂

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