If you’ve never had a chocolate babka before:
It’s a chocolatey and twisty Jewish Ashkenazi treat.
- Cook Time
- Prep Time
⅓ cup warm milk
2 tablespoons sugar + 1/2 tsp. for yeast activation
1 teaspoon active dry yeast
2 cups all-purpose flour
⅓ cup butter, room temperature
1 large egg
zest of ¼ orange (optional)
½ teaspoon vanilla
¼ teaspoon salt
¼ cup butter
¼ cup cocoa powder
½ teaspoon cinnamon
20 squares of dark chocolate (80 grams)
Syrup for drizzle
2½ tablespoons water
3 tablespoons sugar
- To activate the dry yeast, heat the milk until it is warm to the touch. Microwave it a few seconds at a time. Not hot, but definitely warm. add the 1/2 teaspoon sugar and yeast to the milk. Stir and let sit for about 5-10 minutes until the mixture starts to foam.
Add yeast mixture to large mixing bowl and add the butter, egg, sugar, vanilla, salt, and orange zest. Mix.
Gradually add the flour while mixing.
Knead for 5 minutes.
Place in a greased bowl and cover with a towel for 3 hours. Then 30 minutes in the fridge. When it’s chill, the dough easier to work with. Or you can skip the first 3 hours and leave it in the fridge overnight.
Preheat oven to 375℉/190℃
To make the filling, add all the ingredients (butter, cocoa powder, cinnamon and chocolate) to a small pot, then stir and melt on low heat.
Roll out the dough into a big square.
Cover it with the chocolate mixture.
Roll it up!
Cut the roll in half lengthwise then turn so the cut parts are facing upwards.
Twist the two halves together.
Place in a baking paper-lined loaf pan and bake for 30 minutes.