Description
This Chocolate Babka is a rich, braided yeast loaf filled with a glossy chocolate ribbon, perfect for brunch or dessert.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup warm milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar (for glaze)
Instructions
- In a large bowl, mix together the flour, sugar, yeast, and salt. Add warm milk, melted butter, and eggs. Mix until a dough forms.
- Turn the dough onto a lightly floured surface and knead until smooth, about 5–7 minutes. Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Prepare chocolate filling by melting chocolate chips with cocoa powder. Stir until smooth. Punch down the risen dough and roll it out into a rectangle. Spread the chocolate filling evenly over the dough, leaving a small border.
- Roll dough up tight from the long side to form a log. Twist or braid the log and shape it into a loaf, then place in a greased loaf pan. Cover and let rise for about 30 minutes.
- Preheat oven to 350°F (175°C). Bake for 30–35 minutes until top is deep golden brown and a skewer inserted into the center shows just a few moist crumbs.
- Allow to cool in the pan for 10–15 minutes, then transfer to a wire rack. Dust with powdered sugar. Let cool further before slicing and serving.
Notes
Serve warm or at room temperature. Can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Freezing is an option for longer storage.
- Prep Time: 120 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 21g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg