Chocolate Babka Bread Recipe

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Chocolate Babka is an Eastern European Jewish Bread made with brioche dough, filled with chocolate sauce and brushed with sugar syrup. It is really Brioche elevated. If you love bread and love chocolate, this is the recipe for you. I hope you’ll love making it and sharing it with your loved ones. Or not ;-) Freeze the leftovers for later!

Babka Brioche Dough
Ingredients:
4 Cups AP Flour (540 grams)
½ Cup Sugar (115 grams)
1tsp Salt (6 grams)
2 ½ tsp Instant Yeast (10 grams)
½ Cup Milk, warmed (118 grams)
5 Large Eggs (280 grams)
1 Cup Butter (227 grams)
Preparation:
Place 4 Cups of AP Flour into a mixer bowl. Add ½ Cup Sugar, 1 tsp Salt and 2 ½ tsp Yeast. Mix together. Add ½ Cup warm Milk and 5 Large Eggs. Let the mixer knead the dough on the lowest setting, for 10 minutes. Occasionally, stop the mixer and scrape down the bowl, so that you don’t have any dried bits of dough in your bread. Now slowly add 1 Cup of Butter, 1 Tbsp. at a time, until you’ve added all of it. Once you’ve added all of the butter, let the mixer knead the dough for another 10 minutes.
Add about 1 Tbsp. Oil into a medium sized bowl and spread all around the bowl. Transfer the dough into the oiled bowl and cover tightly with a plastic wrap. Place it in the fridge overnight.
Next morning, prepare the chocolate sauce, before taking the dough out of the fridge.
Chocolate Sauce
Ingredients:
¾ Cup Butter (180 grams)
1 Cup Dark Chocolate Chips or Chocolate (160 grams)
¾ Cup Icing Sugar (80 grams)
⅓ Cup Cocoa Powder (35 grams)
Preparation:
Into a medium sized saucepan, add ¾ Cup Butter and 1 Cup Chocolate. Let it melt slightly and then add ¾ Cup Icing Sugar and ⅓ Cup Cocoa Powder. Mix it well and heat it up until it all melts and becomes smooth. Transfer into a shallow dish (like a pie plate) and place in the freezer for 15 minutes. After 15 minutes, mix it all through until you reach spreadable consistency. Do not be tempted to put the sauce back in the freezer. If it solidifies some more after sitting on the counter, soften it again, mixing it with a spoon or spatula.
Take the Brioche dough out of the fridge and divide it in half. Wrap one half and place back in the fridge, while you work with the rest of the dough. Roll out the dough to 12X14’’. Spread half of the chocolate sauce, leaving 1” clear around the edges. Roll as tightly as you can. Place seam side down on a tray and place in the fridge while you work with the other half of the dough. Cut the rolled Babka in half, using a sharp knife. Place one on top of the other, cut side up and wrap around. Place in a loaf pan, lined with parchment paper. Wrap with a plastic wrap and cover with a clean cloth. Let it proof on the counter for 2 hours. After 2 hours, brush the Babkas with an egg wash and bake at 350 F (177 C) for 35-40 minutes, or until a thermometer inserted in the middle reads 190 F (80 C).
In the meantime, prepare sugar syrup.
Sugar Syrup
Ingredients:
¼ Cup Water
¼ Cup Sugar
In a small saucepan, boil together ¼ Cup Water and ¼ Cup Sugar until it comes to a simmer. Let the syrup simmer for about 5 minutes. Take off the what and let cool.
Once the Babkas are out of the oven, let them rest in the pans for about 10 minutes and then brush with sugar syrup. ‘
Enjoy warm and store the leftovers wrapped in plastic wrap or airtight container for up to 2 days. Wrap tightly with plastic wrap and then aluminum foil if you wish to freeze the rest of the bread.
Thank you for watching :-) ‘
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