Delectable Chocolate Swirl Babka
Ingredients
- 500g (4 cups) all-purpose flour
- 100g (1/2 cup) granulated sugar
- 1 packet (7g/0.25 oz) active dry yeast
- 120ml (1/2 cup) warm milk (approx. 37°C/98.6°F)
- 3 large eggs, room temperature
- 120g (1/2 cup) unsalted butter, softened
- 5g (1 tsp) salt
- 200g (1 cup) dark chocolate chips
- 60g (1/4 cup) cocoa powder
- 100g (1/2 cup) light brown sugar
- 60g (1/4 cup) unsalted butter
- 5ml (1 tsp) vanilla extract
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy. Add 3 eggs and vanilla extract, then slowly incorporate flour and salt (500g). Knead the dough until it pulls away from the sides of the bowl. Gradually add softened butter, piece by piece, kneading continuously until the dough is smooth and elastic, about 10 to 15 minutes by hand or 5 to 7 minutes using a stand mixer with a dough hook. Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
Step 2: Prepare the Filling
While the dough rises, prepare the chocolate filling. In a small saucepan, melt butter (60g) and brown sugar (100g) together over medium heat, then add cocoa powder (60g) and chocolate chips (200g). Stir until smooth and creamy. Allow the filling to cool to room temperature.
Step 3: Assemble the Babka
Once the dough has doubled, punch it down gently to release any air bubbles. Roll the dough out on a floured surface into a large rectangle, about 25×35 cm (10×14 inches). Spread the cooled chocolate filling evenly over the dough, leaving a margin along the edges. Starting from the longer side, roll the dough tightly into a log.
Step 4: Shape the Babka
Using a sharp knife, carefully slice the log in half lengthwise, exposing the layers. Twist the two halves around each other, ensuring the cut sides remain facing up. Carefully place the twisted dough into a parchment-lined loaf pan.
Step 5: Final Rise and Baking
Cover the loaf pan loosely and allow the Babka to rise for another hour until it has doubled in size. Preheat your oven to 175°C (350°F) during this time. Bake the Babka for 30 to 35 minutes or until it is golden brown and the middle is set. Allow cooling in the pan for 15 minutes before transferring to a wire rack.
Step 6: Adding a Glossy Finish (Optional)
For a glossy finish, create a simple syrup by dissolving 50g sugar in 50ml water over low heat. Brush the syrup over the Babka as it cools. This not only adds shine but keeps the bread moist.
Conclusion
Creating the perfect Chocolate Swirl Babka is a rewarding challenge, weaving together the skills of bread-making and the delight of a chocolate lover’s dream. This beautifully layered bread is an eye-catching centerpiece for any table and a delicious treat to share with family and friends. Revel in the satisfaction of each bite and let your newly honed skills inspire future culinary creations.
